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Delicious Easy Shrimp Fried Rice served in a bowl with colorful vegetables

Easy Shrimp Fried Rice

A quick and flexible dish that brings the flavors of takeout to your kitchen, featuring shrimp and cold rice for the perfect fried rice texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 cups Cooked rice, cold Cold rice is best for texture.
  • 3/4-1 pound Shrimp, peeled and deveined Use medium or large shrimp for best results.
  • 2 pieces Eggs
  • 1 cup Frozen peas and carrots About 1 cup total.
  • 2-3 pieces Green onions, chopped
  • 2-3 tablespoons Soy sauce Add more to taste.
  • 1 tablespoon Oyster sauce Optional but enhances flavor.
  • 1-2 teaspoons Sesame oil
  • 2 tablespoons Neutral oil (like canola or avocado) For cooking.
  • 2 cloves Garlic, minced
  • to taste Salt and pepper

Method
 

Preparation
  1. Prep first: Thaw shrimp if frozen, pat it dry, and lightly salt and pepper it.
  2. Heat a large skillet or wok on medium-high heat. Add a little neutral oil. Toss in the shrimp and cook until pink and just firm, usually 2 to 3 minutes. Take shrimp out and set aside.
  3. Add a touch more oil and crack in the eggs, scrambling them quickly. Once just set, push to the side of the pan.
  4. Add minced garlic (and ginger if using) for about 15 seconds, then add peas and carrots, stirring for about a minute.
  5. Add the cold rice and break it up with a spoon. Stir to heat evenly, letting it toast slightly.
  6. Pour in soy sauce and oyster sauce (if using). Stir well, then add sesame oil. Return shrimp to the pan and toss everything together. Adjust seasoning if necessary.
  7. Finish with green onions and serve immediately.

Notes

Use cold rice for the best texture. Dry shrimp to avoid steaming instead of searing. Don’t oversauce the rice, as it can become soggy. Use a big pan to fry instead of steam.