I prepared my go-to Shrimp Fried Rice yesterday and was reminded why I love it so much. With succulent shrimp, lightly beaten eggs, vibrant peas and carrots, and a hint of garlic, this dish brings a burst of flavor in just minutes. It’s an all-time favorite for a quick, satisfying dinner.
I’ve been experimenting a lot with quick stir-fry dinners and this Easy Shrimp Fried Rice is definitely one of my favorites. I started with 1 lb of shrimp, peeled and deveined, then tossed them in a hot pan with some vegetable oil until they were perfectly pink and tender.
I’d always been a fan of using leftover rice so I used 3 cups of chilled white rice for its texture. I mixed in lightly beaten eggs, diced onion, and minced garlic to create a really familiar yet exciting aroma as everything sizzled.
The peas and carrots mix adds a pop of color and crunch while the soy sauce, oyster sauce and a dash of sesame oil give a great, savory twist. Not only is it simple and fast to make but its flavors bring a modern spin to the classic Chinese takeout dinner for a fulfilling meal.
Enjoy cooking and experimenting!
Why I Like this Recipe
I like this recipe because its super quick to make and doesn’t take forever even when I get home late from school. There’s something really satisfying about tossing together shrimp, eggs and veggies in just a few minutes. I also appreciate that it uses leftover rice so I don’t have to waste anything while cooking up something yummy. The flavors always remind me of Chinese takeout that I love, but it feels even better knowing I made it myself. Lastly, the mix of garlic, soy sauce and oyster sauce gives it a kick that always makes my taste buds happy.
Ingredients
- Shrimp supplies lean protein and adds a slight sea flavor, enhancing the overall dish.
- Leftover chilled white rice offers essential carbs and a perfect texture for soaking up sauces.
- Eggs bring rich protein, helping bind the mix, making the fried rice creamy and tasty.
- Peas and carrots give fiber, vitamins and a subtle sweet note that balances flavors.
- Garlic infuses a bold aroma and sharp taste that really wakes up the dish.
- Soy sauce adds deep umami notes with saltiness that lifts the overall flavor.
- Oyster sauce brings a rich, slightly sweet, smoky depth, complementing every bite.
Ingredient Quantities
- 1 lb shrimp, peeled and deveined
- 3 cups cooked white rice (preferably leftover and chilled)
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots mix, thawed
- 1 small onion, diced
- 3 cloves garlic, minced
- 2-3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 2-3 scallions, chopped
How to Make this
1. First, prep all your ingredients – peel and devein the shrimp, dice the onion, mince the garlic, beat the eggs, and chop the scallions.
2. Heat 1 tablespoon of vegetable oil in a big wok or skillet on high heat, then add the eggs and scramble them lightly before setting them aside.
3. In the same pan, add another tablespoon of oil and toss the shrimp in. Season with a bit of salt and pepper and fry until they turn pink, then remove them to a plate.
4. Next, add a bit more oil if needed and sauté the diced onion and minced garlic until they’re soft and smell really good.
5. Stir in the thawed peas and carrots mix, letting it cook for a couple of minutes until it’s heated through.
6. Mix in the 3 cups of cooked white rice, preferably chilled leftover rice. Break any clumps apart with your spoon or spatula.
7. Pour 2-3 tablespoons of soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon of sesame oil evenly over the rice. Stir everything together so the sauces get well distributed.
8. Now, return the cooked shrimp and scrambled eggs back to the pan and mix them in with the rice and veggies.
9. Taste the rice and adjust with a little more salt or pepper if needed.
10. Finally, sprinkle the chopped scallions on top and serve your shrimp fried rice hot. Enjoy your delicious dinner!
Equipment Needed
1. Big wok or large skillet
2. Cutting board
3. Chef’s knife
4. Mixing bowl for beating the eggs
5. Spatula for stirring and breaking up rice clumps
6. Plate for setting aside the cooked eggs and shrimp
7. Measuring spoons for soy sauce, oyster sauce, and sesame oil
8. Small bowl to prep the garlic and onion if needed
FAQ
Easy Shrimp Fried Rice Recipe Substitutions and Variations
- Shrimp: You can use diced chicken breast or firm tofu as a protein swap if you’re not feeling seafood.
- White Rice: Brown rice or jasmine rice work pretty well as a substitute if you want a different texture.
- Frozen Peas and Carrots: Try using fresh diced carrots and peas or even a mix with some corn kernels for a little extra sweetness.
- Oyster Sauce: If you dont have oyster sauce, a good mushroom sauce or a bit extra soy sauce can give you a similar umami flavor.
- Soy Sauce: You might also substitute soy sauce with tamari sauce or coconut aminos if you want something different or need a gluten free option.
Pro Tips
Tip 1: Always make sure your rice is cold before you start stir-frying it. Fresh warm rice tends to clump together and get mushy, so using leftover rice really makes a difference.
Tip 2: Let your pan get really hot befors adding the shrimp or veggies. This helps to sear them quickly and keeps them from steaming which is key to that nice fried rice flavor.
Tip 3: Be careful not to overcook the shrimp. They cook super fast and if you leave them in too long they get rubbery, so take them out as soon as they turn pink.
Tip 4: When stirring in the sauces, add them gradually and then taste. It’s easy to overdo it so a little extra soy sauce or a pinch more salt at the end can really improve the overall flavor.
Easy Shrimp Fried Rice Recipe
I prepared my go-to Shrimp Fried Rice yesterday and was reminded why I love it so much. With succulent shrimp, lightly beaten eggs, vibrant peas and carrots, and a hint of garlic, this dish brings a burst of flavor in just minutes. It's an all-time favorite for a quick, satisfying dinner.
4
servings
500
kcal
Equipment: 1. Big wok or large skillet
2. Cutting board
3. Chef’s knife
4. Mixing bowl for beating the eggs
5. Spatula for stirring and breaking up rice clumps
6. Plate for setting aside the cooked eggs and shrimp
7. Measuring spoons for soy sauce, oyster sauce, and sesame oil
8. Small bowl to prep the garlic and onion if needed
Ingredients
-
1 lb shrimp, peeled and deveined
-
3 cups cooked white rice (preferably leftover and chilled)
-
2 eggs, lightly beaten
-
1 cup frozen peas and carrots mix, thawed
-
1 small onion, diced
-
3 cloves garlic, minced
-
2-3 tablespoons soy sauce
-
1 tablespoon oyster sauce
-
1 teaspoon sesame oil
-
2 tablespoons vegetable oil
-
Salt and pepper to taste
-
2-3 scallions, chopped
Directions
- First, prep all your ingredients – peel and devein the shrimp, dice the onion, mince the garlic, beat the eggs, and chop the scallions.
- Heat 1 tablespoon of vegetable oil in a big wok or skillet on high heat, then add the eggs and scramble them lightly before setting them aside.
- In the same pan, add another tablespoon of oil and toss the shrimp in. Season with a bit of salt and pepper and fry until they turn pink, then remove them to a plate.
- Next, add a bit more oil if needed and sauté the diced onion and minced garlic until they’re soft and smell really good.
- Stir in the thawed peas and carrots mix, letting it cook for a couple of minutes until it’s heated through.
- Mix in the 3 cups of cooked white rice, preferably chilled leftover rice. Break any clumps apart with your spoon or spatula.
- Pour 2-3 tablespoons of soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon of sesame oil evenly over the rice. Stir everything together so the sauces get well distributed.
- Now, return the cooked shrimp and scrambled eggs back to the pan and mix them in with the rice and veggies.
- Taste the rice and adjust with a little more salt or pepper if needed.
- Finally, sprinkle the chopped scallions on top and serve your shrimp fried rice hot. Enjoy your delicious dinner!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 4
- Calories: 500kcal
- Fat: 15g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 8g
- Cholesterol: 200mg
- Sodium: 800mg
- Potassium: 300mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 4g
- Protein: 25g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 50mg
- Iron: 2mg
