Shrimp Fried Rice

Who needs takeout when you can whip up this mouthwatering shrimp fried rice?

There’s something so satisfying about the combo of succulent shrimp, fluffy rice, scrambled eggs, and colorful veggies. 

The real star, though, is the sauce. Made with soy sauce, oyster sauce, and a pinch of sugar, it’s umami-packed. 

Honestly, I think this homemade version is better than takeout!

Why You’ll Love This Shrimp Fried Rice

Quick & Easy: Ready in under 30 minutes, this recipe is a one-pan wonder with simple steps. It’s perfect for busy weeknights.

Time-Saver: You save time in the kitchen by using leftover rice and frozen vegetables. 

Restaurant-Worthy: Between the juicy shrimp and savory sauce, you get a restaurant-quality meal at a fraction of the cost.

Customizable: I say, use what you’ve got on hand! Try other veggies like bell pepper or cabbage. You can even use a different protein like chicken or pork.

Ingredients

• Medium-Sized Shrimp: They’re peeled, deveined, and seasoned to perfection.
  
• Salt and White Pepper: For seasoning the shrimp.
  
• Vegetable Oil: A high smoke point oil perfect for stir-frying.
  
• Large Eggs: They’re scrambled separately, then added back in for more texture and protein.
  
• Onion, Garlic, & Ginger: The aromatic trio forms the flavorful foundation.
  
• Frozen Peas and Carrots: Convenient veggies add a touch of sweetness, color, and nutrition.
  
• Day-Old Cooked Rice: The secret to perfect fried rice! It’s slightly dried for optimal texture.
  
• Soy Sauce and Oyster Sauce: Umami-packed sauces give this dish its signature flavor.
  
• Granulated Sugar: Just a pinch balances the saltiness of the sauces.
  
• Green Onions and Sesame Oil: The finishing touches elevate this dish.

How to Make Shrimp Fried Rice

Craving an umami-packed meal? Skip the takeout menu and give this shrimp fried rice a try!

Trust me, your tastebuds (and your wallet) will thank you.

1. Prepare the shrimp. Pat the shrimp dry. Season with salt and white pepper.

2. Cook the eggs. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Pour the beaten eggs into the skillet and scramble until cooked. Remove and set aside.

3. Cook the shrimp. In the same skillet, sauté the shrimp for about 2-3 minutes; add more oil if needed. Remove and set aside.

4. Sauté the aromatics and vegetables. Add the remaining oil to the skillet. Add the onion, garlic, and ginger, and cook for about 2 minutes. Add the peas and carrots, stir-frying for another 2-3 minutes.

5. Combine. Push the vegetables to the side of the skillet. Add the cold rice in the center. Stir-fry the rice, breaking up any clumps. Pour in the soy sauce, oyster sauce, and sugar. Mix. Add the cooked shrimp and scrambled eggs, gently folding them into the rice.

6. Serve. Add the green onions and drizzle with sesame oil. Serve hot.

Tips for the Best Shrimp Fried Rice

For better-than-takeout fried rice, follow these tips:

• The colder, the better. Use day-old, refrigerated rice for the best texture. This will help prevent the dish from becoming mushy.
  
• Put in the prep work. The stir-frying process moves quickly. So have all your ingredients chopped, measured, and ready to go.
  
• Bigger is better. Anytime you stir-fry, it’s best to use a large skillet. This will maximize the surface area, giving you more space to cook your ingredients.
  
• Fatten it up. For an even richer flavor, add a pat of butter when stir-frying.
  
• Spice it up. For a spicier version, add diced fresh chilis like bird’s eye chili or serrano pepper. Or, finish with chili crisp or Sriracha. 
  
• Have fun and experiment. Try adding other vegetables like edamame, bok choy, or mushrooms. Or swap the shrimp for chicken, pork, prawns, or tofu.

How to Store

I love how this recipe transforms yesterday’s plain rice into a satisfying meal. 

Better yet, it makes a large batch, cutting down on your meal prep. So you can enjoy some for lunch tomorrow and freeze the rest.

To Store: Transfer the cooled leftovers to an air-tight container. Refrigerate for up to 3 days. 

To Freeze: Spread the shrimp fried rice in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

To Reheat: Warm leftovers in a skillet over medium heat, stirring occasionally until heated through. You can also microwave, covered, for 1-2 minutes, stirring halfway.