It was a Tuesday night—the kind of ordinary, in-between day that doesn’t come with any expectations. My youngest had just finished a mountain of homework, the laundry was finally folded (well, halfway), and I found myself staring at the fridge trying to summon dinner from thin air. What I did have was some leftover jasmine rice from the night before, a handful of shrimp from the freezer, and the memory of the fried rice my grandmother used to make after big family dinners. Back then, she never let anything go to waste, and she believed that fried rice was where leftovers went to become something even better. That night, channeling her quiet kitchen wisdom, I made a version of shrimp fried rice that’s since become a family staple—simple, comforting, and surprisingly elegant for how little effort it takes. This isn’t a restaurant imitation. It’s the kind of dish that tastes like home, especially on the days when you need dinner to be easy and good.

Table of Contents

Why You’ll Love This Recipe:

Comes together quickly with simple pantry staples
Perfect for using up leftover rice and veggies
Adaptable to what you have in the fridge
Savory, satisfying, and full of comforting flavors
Delicious as a main or a hearty side

Ingredients You’ll Need:

3 cups cooked jasmine rice – Cold, day-old rice is best. Fresh rice tends to clump and get mushy. If you’re making rice the same day, spread it on a sheet pan and let it cool uncovered to dry out.
1 tablespoon sesame oil – Just enough to add that toasty, nutty aroma I love. I don’t use too much or it overwhelms the shrimp.
2 tablespoons vegetable oil – For stir-frying. I use grapeseed oil when I have it; it’s neutral and handles high heat well.
2 eggs, beaten – I whisk them with a pinch of salt and cook them first, then set aside. It’s easier than trying to scramble them in the rice later.
8 oz medium shrimp, peeled and deveined – Thawed if frozen. I pat them dry with a paper towel before cooking so they sear, not steam.
1 cup frozen peas and carrots – I keep a bag in the freezer for moments like this. No need to thaw—just toss them in.
3 green onions, sliced – White parts for cooking, green parts added at the end for a fresh bite.
3 cloves garlic, minced – Garlic is non-negotiable in my house. I add it after the shrimp so it doesn’t burn.
2–3 tablespoons soy sauce – I start with two, taste, and add more if it needs it. Low sodium works well.
1 teaspoon oyster sauce (optional) – Adds a subtle depth. I use it when I want that “takeout flavor,” but it’s totally optional.
Salt and pepper to taste – The soy sauce adds saltiness, so I wait until the end to see if it needs more.

How to Make It (Step-by-Step Instructions):

Start by getting everything ready—mise en place matters more than ever with fried rice. Once things start sizzling, it all happens fast. First, I heat a large nonstick or well-seasoned skillet (or a wok, if I’m feeling nostalgic) over medium-high heat. I drizzle in the vegetable oil and pour in the beaten eggs. I let them sit for a few seconds to form soft curds before gently scrambling. Once cooked, I slide them onto a plate and wipe the pan clean.

Next, I add another splash of oil to the same pan and turn the heat up just a bit. I toss in the shrimp, seasoning them lightly with salt and pepper. They only need about 2 minutes per side—once they curl and turn pink, they’re done. Overcooked shrimp go rubbery fast, so I trust my eyes more than the timer. I transfer them to the same plate as the eggs.

In the same pan, I add a little more oil if needed, then the white parts of the green onions and the garlic. This is one of those smells that tells the whole house dinner’s coming. After about 30 seconds, I add the frozen peas and carrots. I stir them just long enough to heat through—usually 2–3 minutes.

Now comes the rice. I break it up with my hands before adding it in. If it’s clumped from the fridge, don’t worry—just press it gently with the spatula to separate the grains. I stir it all together and let it sit undisturbed for a minute to get a bit of that golden crust in places. Then I add the shrimp and eggs back in, pour in the soy sauce, drizzle in a little sesame oil, and toss everything together. The final touch is the green tops of the scallions, stirred in just before serving.

Expert Tips for the Best Results:

The key to really good shrimp fried rice is patience and prep. Use cold, day-old rice if you can—it’s drier and fries beautifully. If you only have fresh rice, try spreading it out to cool for at least 30 minutes before using. Also, cook everything in stages. Trying to fry the eggs, shrimp, and veggies all at once leads to uneven cooking and a soggy texture. Give each ingredient its moment in the pan. I also keep the heat medium-high and avoid constant stirring—let the rice get a little crispy in spots. That toasty flavor is pure gold.

Variations & Substitutions:

There have been nights when I didn’t have shrimp, so I used diced leftover chicken, or even crispy tofu when I was stretching out the groceries. One time I added chopped kimchi because it was the only vegetable in the fridge—and honestly, it was amazing. Don’t be afraid to swap the peas and carrots for whatever vegetables you have: bell peppers, corn, broccoli. Fried rice is forgiving that way. I’ve even made it with brown rice when I was out of jasmine. The flavor changes a bit, but it still hits the spot.

Serving Suggestions:

I serve this on its own most nights, just with a bottle of chili oil on the table for those who want heat. If it’s a bigger gathering, I might pair it with a simple cucumber salad or some steamed dumplings from the freezer. It’s the kind of dish that works for a weeknight dinner but also holds its own at a casual weekend get-together. And if I’m being honest, I’ve eaten it straight from the skillet at the stove more times than I can count.

Storage & Reheating Instructions:

I store leftovers in an airtight container for up to three days. To reheat, I use a nonstick skillet over medium heat with just a splash of oil or water to loosen it up. The microwave works too, but the texture gets softer—still tasty, just not quite as crisp. I try not to reheat it more than once, since shrimp can get tough. If I know we won’t finish it, I sometimes freeze a portion right away; it reheats decently in a pinch.

Recipe FAQs (Answered by Clara):

Can I use fresh rice instead of leftover?
You can, but it won’t have the same texture. Let it cool and dry out for a bit before using. It helps mimic the firm texture of day-old rice.

What if I don’t have oyster sauce?
Just leave it out. The soy sauce brings plenty of flavor on its own. Sometimes I add a pinch of sugar for balance.

Can I use frozen shrimp?
Yes, just thaw and pat them dry first. I do this under cold running water if I’m in a hurry. Wet shrimp will steam instead of sear.

How do I make it spicier?
You can stir in a spoonful of chili garlic sauce or drizzle on chili oil at the end. I keep a jar of sambal in the fridge just for this.

Nutrition Information (Per Serving, Approximate):

If there’s one thing I’ve learned over the years, it’s that fried rice is less about following a recipe and more about trusting your instincts—and your pantry. This shrimp version is one I come back to time and again because it feels like a small triumph every time: quick, satisfying, and full of flavor. I hope you give it a try and make it your own. Let me know how it goes—leave a comment, share a tip, or just tell me what you changed. That’s the real joy of cooking: the conversation it starts, even after the dishes are done.

Shrimp Fried Rice

Shrimp Fried Rice is a quick and flavorful one-pan meal made with succulent shrimp, fluffy rice, colorful vegetables, and savory seasonings. Perfect for busy weeknights or using up leftover rice

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian-Inspired, Chinese

Servings 4

Calories 400 kcal

Ingredients

1 lb 450g shrimp, peeled and deveined
3 cups cooked rice preferably cold, day-old rice
2 tablespoons vegetable oil
2 eggs lightly beaten
1 cup frozen peas and carrots
3 green onions chopped
3 cloves garlic minced
3 tablespoons soy sauce
1 tablespoon oyster sauce optional
1 teaspoon sesame oil
Salt and pepper to taste

Instructions

Prep shrimp: Pat shrimp dry and season with a little salt and pepper.
Cook shrimp: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
Scramble eggs: In the same pan, add a bit more oil if needed. Pour in the beaten eggs, scramble until just set, then remove and set aside.
Sauté aromatics: Add remaining oil to the pan. Sauté garlic and green onions for 1 minute until fragrant.
Add veggies: Toss in peas and carrots and stir-fry for 2–3 minutes.
Stir in rice: Add cold cooked rice and break up any clumps. Stir-fry for 2–3 minutes.
Combine everything: Return shrimp and scrambled eggs to the pan. Add soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine.
Taste and adjust: Season with salt and pepper as needed. Serve hot, garnished with extra green onions if desired.

Notes

Use cold, day-old rice for best texture. Freshly cooked rice can turn mushy.
You can substitute shrimp with chicken, tofu, or a mix of vegetables.
Add a splash of sriracha or chili flakes if you like it spicy.
Leftovers store well in the fridge for up to 3 days and reheat beautifully in a skillet.

Keyword Shrimp Fried Rice