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
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.