Shrimp Fried Rice Recipe

Easy Better-Than-Takeout Shrimp Fried Rice — One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

One of the most popular posts on my site for the past few years has been my Easy Better-Than-Takeout Chicken Fried Rice recipe.

There’s even a video in that post to show you exactly how to make it and you’re basically recreating that recipe but with shrimp.

This is an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout.

There’s garlic, ginger, green onions, sesame oil, and soy sauce for layers of flavor while peas, carrots, corn, and bits of egg add texture. It’s a perfect weeknight meal when you’re in a rush want a break from the usual chicken dinner.

To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm! I don’t even bother thawing the frozen peas, carrots, and corn that’s mixed into the rice.

I use fresh shrimp from the butcher because I think it has the best flavor, but if you’re in an ultimate hurry you can use frozen shrimp that’s already been cooked and all you have to do is thaw it.

Easy Better-Than-Takeout Shrimp Fried Rice

One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

Prep: 5min

Total: 15min

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 450 kcal, Sugar 4 g, Sodium 882 mg, Fat 18 g, Saturated Fat 3 g, Carbohydrate 58 g, Fiber 4 g, Protein 14 g, Cholesterol 142 mg

Ingredients:

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• 1 pound medium-large fresh shrimp (cleaned (approximately 15-20 count shrimp))
• 1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
• 1/2 cup corn (I use frozen straight from the freezer)
• 2 to 3 garlic cloves (finely minced or pressed)
• 1/2 teaspoon ground ginger
• 3 large eggs (lightly beaten)
• 4 cups cooked rice
• 2 to 3 green onions (trimmed and sliced into thin rounds)
• 3 to 4 tablespoons low-sodium soy sauce
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)

Instruction:

1. To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
2. Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
3. Add the garlic, ginger, and cook for 1 minute, stir intermittently.
4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
5. Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
6. Adapted from Easy Better-Than-Takeout Chicken Fried Rice

Shrimp Fried Rice Recipe

Shrimp Fried Rice is one of my go-to 30-minute dinners and my family can’t get enough of it. Shrimp and Rice is the best way to use leftover white rice.

Prep: 15min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 396 kcal, Carbohydrate 44 g, Protein 25 g, Fat 12 g, Saturated Fat 2 g, Cholesterol 299 mg, Sodium 1108 mg, Fiber 2 g, servingSize 1 serving

Ingredients:

• 1 lb 26-30 count uncooked shrimp ((peeled and deveined))
• 1 tsp cornstarch
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 Tbsp LIGHT olive oil, or canola
• 4 large eggs (beaten)
• 1/4 cup green onion (finely chopped)
• 5 cups leftover chilled white rice ((rinse rice before cooking))
• 12 oz frozen carrots and peas (thawed)
• 2 Tbsp soy sauce or coconut aminos (or added to taste)
• 1 1/2 tsp sesame oil

Instruction:

1. In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.
2. Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.
3. Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.
4. Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions and cook green onion until fragrant, 30 seconds.
5. Stir in rice then spread it evenly over the pan and cook for 1 to 2 minutes without disturbing it then stir and sauté another 1 to 2 minutes. Rice should sizzle.
6. Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and vegetables and mix well.
7. Add cooked shrimp and cooked eggs back to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired.

Shrimp Fried Rice (Easy 20-Min Recipe)

This shrimp fried rice highlights the best of Chinese takeout in a quick 20 minute recipe. Aka – it’s the best stir-fry recipe for dinner!

Prep: 5min

Total: 20min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 338 kcal, Carbohydrate 38 g, Protein 19 g, Fat 12 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 177 mg, Sodium 1354 mg, Fiber 3 g, Sugar 3 g, unSaturated Fat 8 g, servingSize 1 serving

Ingredients:

• 1 pound large shrimp (peeled and deveined)
• 1 teaspoon kosher salt
• ½ teaspoon ground white pepper
• 3 tablespoons avocado oil
• ½ small onion (diced)
• 2 green scallions (thinly sliced (white and green parts separated))
• 2 garlic cloves (minced)
• ½ teaspoon minced ginger
• 1 ½ cup frozen peas and carrots (thawed)
• 3 large eggs (beaten)
• 4 cups cooked white rice
• 3 tablespoons tamari soy sauce or coconut aminos
• 2 teaspoons toasted sesame oil

Instruction:

1. Season the shrimp. In a medium bowl, season the shrimp with the salt and pepper. Set aside.
2. Sear the shrimp. Heat 2 tablespoon of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook another 30 seconds, until just cooked through and opaque. Remove to a plate.
3. Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.
4. Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.
5. Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they’re pillowy soft.
6. Stir-fry the rice, seasoning, and shrimp. Add the rice, shrimp, soy sauce, and sesame oil, and stir-fry until the rice and shrimp are warmed through, about 2 minutes.
7. Garnish with green onions. Stir in the green parts of the green onions before serving.

How to Make Shrimp Fried Rice EASY| Chinese Fried Rice Recipe| Better Than Take Out

FAQ

What gives Chinese fried rice its Flavour?

What is the secret to fried rice?

How do you make fried rice taste like restaurant?

What goes with shrimp fried rice?

• Fried Rice Sides. We’ve talked about the basics of choosing side dishes. …
• Vegetables. Try steamed or roasted broccoli, brussels sprouts, or green beans. …
• Fruit. Fresh cut oranges or pineapple can serve as a side/dessert. …
• Egg rolls, dumplings or spring rolls. …
• Salad.