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
