This easy shrimp fried rice recipe is my go-to when I want something quick, flavorful, and satisfying. It’s packed with juicy shrimp, crispy vegetables, fluffy rice, and a savory blend of sauces that all come together in one pan. Perfect for busy weeknights or when I’m craving takeout-style comfort food at home, this dish never disappoints.
Why You’ll Love This Recipe
I love how this shrimp fried rice transforms simple ingredients into a complete meal in just 20 minutes. The shrimp are perfectly tender, the veggies stay crisp, and the rice soaks up all the savory flavors from the soy and oyster sauces. It’s great for meal prep, flexible with add-ins, and way better than takeout. Plus, everything cooks in one skillet, which means less cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tsp sesame oil, divided
1 lb medium to large raw shrimp, peeled and deveined
2 eggs
1 small onion, diced
2 garlic cloves, minced
1 tsp minced ginger
3 cups cooked white or brown rice
3 tbsp soy sauce
1 cup frozen peas and carrots
3 tbsp oyster sauce
3 tbsp chopped green onions
Directions
I start by heating 1 teaspoon of sesame oil in a large wok or skillet over medium heat. Then I add the shrimp and cook them for about 2–3 minutes, just until they turn pink and opaque. Once done, I remove them and set them aside.
In the same wok, I scramble the eggs and cook them until just set. I take them out and keep them with the shrimp.
Next, I add the diced onion and cook it for 3–5 minutes until softened. I set it aside too.
With the remaining teaspoon of sesame oil, I sauté the garlic and ginger for about 30 seconds until fragrant.
I stir in the frozen peas and carrots and cook them for around 2 minutes. Then I mix in the cooked rice until everything is well combined.
I pour in the soy sauce and oyster sauce, making sure the rice is evenly coated and heated through.
Finally, I return the shrimp, scrambled eggs, and onions to the wok. I stir in the green onions and heat everything until it’s hot and ready to serve.
Servings and timing
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories per serving: Approximately 226 kcal
Variations
When I want to change things up, I sometimes swap the shrimp for diced chicken, tofu, or leftover pork. I’ve also added extra vegetables like bell peppers, baby corn, or snap peas to bulk it up. For a spicier version, I like to toss in a bit of chili garlic sauce or a dash of sriracha. And if I’m going gluten-free, I use tamari instead of soy sauce.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a skillet over medium heat with a splash of water or oil to keep the rice from drying out. The microwave works too, but I stir halfway through to ensure even heating. I don’t recommend freezing this dish, as the texture of the shrimp and rice can change.
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FAQs
How do I prevent the rice from getting mushy?
I always use day-old cooked rice for the best texture. Freshly cooked rice tends to be too soft and sticky, while day-old rice is drier and fries up nicely.
Can I use pre-cooked shrimp?
Yes, I can use pre-cooked shrimp. I just add them near the end to warm them through without overcooking.
What’s a good substitute for oyster sauce?
If I’m out of oyster sauce, I like using hoisin sauce or a mix of soy sauce with a bit of brown sugar for a similar sweet-salty flavor.
Can I make this dish vegetarian?
Definitely. I leave out the shrimp and add more vegetables or tofu for a satisfying vegetarian version.
What type of rice works best?
I prefer using long-grain white rice or jasmine rice. Brown rice works too and adds a nuttier flavor. The key is using cold, cooked rice for the right texture.
Conclusion
This easy shrimp fried rice is everything I want in a weeknight meal—quick, tasty, and made with pantry staples. It’s one of those recipes I keep coming back to because it’s endlessly customizable and always satisfying. Whether I’m cooking for myself or the whole family, it’s a reliable favorite I can whip up in no time.
📖 Recipe:
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Easy Shrimp Fried Rice
- Total Time: 20 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
This easy shrimp fried rice is a quick and flavorful meal made with tender shrimp, crispy vegetables, fluffy rice, and a savory sauce blend. Perfect for busy weeknights, it’s a satisfying takeout-style dish made in one skillet.
Ingredients
2 tsp sesame oil, divided
1 lb medium to large raw shrimp, peeled and deveined
2 eggs
1 small onion, diced
2 garlic cloves, minced
1 tsp minced ginger
1 cup frozen peas and carrots
3 cups cooked white or brown rice
3 tbsp soy sauce
3 tbsp oyster sauce
3 tbsp chopped green onions
Instructions
- Heat 1 teaspoon of sesame oil in a large wok or skillet over medium heat. Add the shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside.
- In the same wok, scramble the eggs and cook until just set. Remove and set aside with the shrimp.
- Add the diced onion to the wok and cook for 3–5 minutes until softened. Remove and set aside.
- Add the remaining teaspoon of sesame oil to the wok. Sauté the garlic and ginger for about 30 seconds until fragrant.
- Stir in the frozen peas and carrots and cook for around 2 minutes.
- Add the cooked rice and mix until well combined with the vegetables.
- Pour in the soy sauce and oyster sauce, stirring to coat the rice evenly and heat through.
- Return the shrimp, scrambled eggs, and onions to the wok. Stir in the chopped green onions and heat everything until hot and ready to serve.
Notes
Use day-old rice for the best texture.
Substitute shrimp with diced chicken, tofu, or leftover pork.
Add vegetables like bell peppers, snap peas, or baby corn for variety.
Use tamari instead of soy sauce for a gluten-free version.
Reheat leftovers in a skillet with a splash of water or oil to prevent dryness.
Microwaving works too, but stir halfway through for even heating.
Not recommended for freezing due to texture changes in shrimp and rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 226
- Sugar: 2g
- Sodium: 740mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 140mg
