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- 1 cup cooked rice (preferably day-old) - 200g shrimp, peeled and deveined - 2 tablespoons vegetable oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 cup frozen peas - 2 green onions, chopped - Salt and pepper to taste - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon sesame oil - 2 eggs, lightly beaten Using day-old rice is key. It helps avoid mushy fried rice. Freshly cooked rice often clumps together. I always keep leftover rice in the fridge for quick meals. For the shrimp, choose peeled and deveined ones. This saves time and makes cooking easy. I love using a mix of fresh and frozen veggies. They add color and crunch. Green onions are a must for topping. They add a fresh taste that brightens the dish. Always taste your dish before serving. Adjust salt and pepper to your liking. Soy sauce gives a salty depth. You can use tamari if you want it gluten-free. The sesame oil adds a rich, nutty flavor. Now, let’s get cooking! Gather these ingredients, and you are ready to make a quick and delicious meal. {{ingredient_image_1}} - Prepare the Ingredients: Start by measuring and chopping all your ingredients. This helps the cooking go fast. Use day-old rice if you can. It is dryer and fries better. Have everything ready so you can move quickly. - Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Sprinkle a little salt and pepper on top. Cook for 2-3 minutes until they turn pink and opaque. Remove them and set aside. - Sauté Aromatics: In the same skillet, add the other tablespoon of oil. Toss in the chopped onion and minced garlic. Sauté for about 1-2 minutes until they smell good and the onion looks clear. - Add Vegetables: Next, stir in the diced carrot and frozen peas. Cook for another 3-4 minutes until the carrots are soft and the peas are warm. - Incorporate the Rice: Now, add the cooked rice to the skillet. Break up any clumps with a spatula. Stir everything for about 2 minutes. You want the rice to mix well and heat through. - Scramble the Eggs: Push the rice mixture to one side of the skillet. Pour the beaten eggs into the empty side. Scramble them gently until they are fully cooked. Then mix them into the rice. - Season the Dish: It’s time to add the shrimp back into the skillet. Drizzle in the soy sauce and sesame oil. Stir everything well to combine. Cook for one extra minute to let the flavors mix. - Finish with Green Onions: Remove the skillet from heat. Stir in the chopped green onions. Taste and adjust seasoning with salt and pepper if you need to. - Serving Suggestions: Serve the fried rice in a large bowl. You can garnish with extra green onions or sprinkle some sesame seeds on top. A lime wedge on the side adds a nice touch. - Best Rice to Use: For the best fried rice, use day-old rice. This rice is drier and less sticky than fresh rice. It helps each grain stay separate. If you don’t have day-old rice, spread fresh rice on a baking sheet to cool. This makes it less sticky. - Heat Management: Use high heat to cook shrimp and veggies quickly. Heat your pan before adding oil. This helps sear the shrimp, keeping them juicy. When you add vegetables, stir them often. This ensures they cook evenly without burning. - Spice it Up: Want more heat? Add chili flakes or a dash of hot sauce. This brings a kick to your fried rice. Adjust the spice to your taste. A little goes a long way! - Extra Garnishes: Finish your dish with toppings for extra flavor. Sprinkle sesame seeds on top for crunch. A lime wedge adds brightness and zest. These small touches make a big difference in taste and presentation! Pro Tips Use Day-Old Rice: Using rice that has been cooked and cooled a day prior helps to achieve the perfect texture. It’s less sticky and fries up nicely without clumping. Don’t Overcrowd the Pan: Cook shrimp in batches if necessary. Overcrowding can lead to steaming instead of frying, which affects the shrimp's texture. Customize with Veggies: Feel free to add or substitute with your favorite vegetables, such as bell peppers or corn, to suit your taste and make the dish more colorful. Adjust the Soy Sauce: Start with less soy sauce and adjust according to your preference. You can always add more, but you can't take it away once it's in! {{image_2}} Chicken Fried Rice: You can easily swap shrimp for chicken in this dish. Use about 200g of diced chicken breast. Cook it in the same way as the shrimp. Season it well with salt and pepper. Ensure the chicken cooks fully before moving on to the next steps. This change gives you a hearty and satisfying meal. Vegetarian Option: If you want a meat-free meal, skip the shrimp. Instead, add more veggies or tofu. Use about 1 cup of mixed vegetables like bell peppers, broccoli, or snap peas. You can also add 200g of firm tofu. Cut the tofu into cubes and sauté it until golden. This keeps the dish colorful and packed with nutrients. Fried Rice with Pineapple: For a sweet twist, add pineapple. Use about 1 cup of fresh or canned pineapple chunks. Add them when you include the vegetables. This change brings a tropical taste that brightens the dish. Curry Shrimp Fried Rice: To spice things up, add curry powder. Use about 1-2 teaspoons when you sauté the onions and garlic. This addition gives the dish a warm, rich flavor. It’s a unique take that many will love. To keep your shrimp fried rice fresh, store it in an airtight container. This will prevent moisture loss and keep it tasty. Make sure it cools down to room temperature before sealing it. Place the container in the fridge. It can last for up to three days. If you want to keep it longer, consider freezing it. Just make sure to label the container with the date. This helps you know how long it has been stored. For the best taste, reheat your fried rice on the stovetop. Place a bit of oil in a pan. Heat it over medium heat, then add the rice. Stir it often to heat evenly. This method keeps the rice fluffy. If you prefer the microwave, use a microwave-safe bowl. Add a splash of water to keep it moist. Cover the bowl with a lid or wrap. Heat in short bursts, stirring in between. This way, the rice warms up without drying out. How long does shrimp fried rice last in the fridge? Shrimp fried rice lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. When reheating, make sure it reaches a safe temperature. Can I use fresh shrimp instead of frozen? Yes, you can use fresh shrimp. Fresh shrimp may taste better, but ensure it is properly cleaned and cooked. Just adjust the cooking time as fresh shrimp cooks faster. What type of rice is best for fried rice? Day-old rice is best for fried rice. It has less moisture, which helps it fry better. If you don’t have day-old rice, spread freshly cooked rice on a tray to cool before using it. Can I make shrimp fried rice without soy sauce? Absolutely! You can skip soy sauce and use tamari for gluten-free options. Try using coconut aminos or even a splash of lime juice for flavor. Shrimp fried rice is simple and tasty when you follow these steps. You learned about key ingredients and how to cook them just right. Remember to use day-old rice for the best texture. Feel free to add your twist with spices or different proteins. By storing leftovers correctly, you can enjoy this dish later. Keep experimenting with flavors and enjoy your cooking journey!

Quick & Zesty Shrimp Fried Rice

A quick and flavorful shrimp fried rice dish that's perfect for a weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 400 kcal

Ingredients
  

  • 1 cup cooked rice (preferably day-old)
  • 200 g shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 cup frozen peas
  • 2 eggs lightly beaten
  • 3 tablespoons soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon sesame oil
  • 2 green onions chopped
  • to taste salt and pepper

Instructions
 

  • Prepare the Ingredients: Ensure all your ingredients are prepped and ready to go, as the cooking process will be quick.
  • Cook the Shrimp: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp in a single layer and sprinkle with a little salt and pepper. Sauté for 2-3 minutes until they turn pink and opaque. Remove and set aside.
  • Sauté Aromatics: In the same skillet, add the remaining tablespoon of oil. Add the chopped onion and garlic, and sauté for about 1-2 minutes until fragrant and translucent.
  • Add Vegetables: Stir in the diced carrot and frozen peas. Cook for another 3-4 minutes until the carrots are tender and the peas are heated through.
  • Incorporate the Rice: Add the cooked rice to the skillet, breaking up any clumps. Stir everything together for 2 minutes to evenly combine the ingredients and allow them to heat through.
  • Scramble the Eggs: Push the rice mixture to one side of the skillet, and pour the beaten eggs into the empty side. Scramble gently until fully cooked, then mix them into the rice.
  • Season the Dish: Add the cooked shrimp back into the skillet. Pour in the soy sauce and sesame oil, stirring thoroughly to combine. Cook for an additional minute to let the flavors meld together.
  • Finish with Green Onions: Remove from heat and stir in the chopped green onions. Adjust seasoning with salt and pepper if necessary.

Notes

Serve in a large bowl and garnish with extra green onions or a sprinkle of sesame seeds for an appealing finish. Consider adding a lime wedge on the side for an extra zest!
Keyword easy recipe, fried rice, quick meal, shrimp