Forget the wait and the delivery fee! This **Easy Shrimp Fried Rice** recipe brings the authentic, savory flavors of your favorite takeout dish right to your kitchen, in less time than it takes to order. With simple ingredients like succulent shrimp, day-old rice, vibrant frozen vegetables, and a few pantry staples, you can whip up a truly delicious and satisfying meal in just 15 minutes. It’s the ultimate weeknight hero for a quick, healthy, and incredibly flavorful dinner!
Why You’ll Adore This Easy Shrimp Fried Rice Recipe
If only I had known how incredibly simple it is to recreate my favorite takeout dishes at home during my college years, my diet would have been so much more exciting (and likely healthier)! This Shrimp Fried Rice isn’t just another recipe; it’s a revelation. It stands out as one of the fastest and easiest meals you can whip up, yet it delivers a flavor profile that genuinely tastes like it came straight from your favorite Chinese restaurant. The rich umami, the tender shrimp, the crisp-tender vegetables, and the perfectly separated grains of rice all come together in a symphony of taste and texture. It’s the ultimate weeknight dinner solution that promises gourmet flavors without the fuss.
Beyond its fantastic taste, this recipe is a masterclass in efficiency and budget-friendliness. It’s an ideal way to utilize leftover rice, transforming what might otherwise go to waste into a star dish. I often make extra rice specifically so I can freeze portions for future fried rice adventures. This smart approach not only minimizes food waste but also ensures you’re always just minutes away from a wholesome, satisfying meal. No need for exotic ingredients or complicated techniques – just pure, unadulterated deliciousness that you can proudly say you made yourself. This easy shrimp fried rice is destined to become a staple in your kitchen.
Imagine this: a busy weeknight, hunger pangs striking, and the thought of cooking feels daunting. Instead of reaching for the phone to order takeout, you remember this lightning-fast shrimp fried rice. In less time than it takes to browse a menu and wait for delivery, you’ll have a hot, fresh, and customizable meal on your table. It’s not just food; it’s freedom from the takeout trap, offering a healthier, more economical, and equally delicious alternative. This dish isn’t just easy; it’s a culinary hack for anyone craving restaurant-quality Asian food without the hassle. It’s a family-friendly meal that even picky eaters will love, making it a truly versatile addition to your recipe repertoire.
The Secret to Perfectly Fluffy, Non-Sticky Fried Rice
The foundation of truly exceptional fried rice lies not in elaborate sauces or exotic ingredients, but in one often-overlooked detail: the rice itself. The absolute best fried rice is made with **cold, day-old cooked rice**. This isn’t just a recommendation; it’s a crucial technique that dramatically impacts the final texture and quality of your dish. Let me explain why this simple step makes all the difference for achieving authentic takeout-style fried rice:
- Moisture Control is Key: Freshly cooked rice is packed with moisture. When you try to fry it immediately, this moisture turns into steam, causing the rice grains to stick together, clump up, and become soggy and gloppy. This results in a heavy, unappetizing texture that’s far from the light, fluffy fried rice we all crave. Cold rice, having had time to dry out, prevents this issue.
- Achieving Grain Separation: When cooked rice cools and sits in the refrigerator, it undergoes a process where the starch molecules firm up. This firmness allows the individual grains to separate more easily when introduced to high heat in a wok or skillet. This separation is vital for achieving that signature texture – slightly chewy, perfectly individual grains that aren’t mushy or stuck together. Each grain gets a chance to lightly crisp up, contributing to a superior mouthfeel.
- Optimal Flavor Absorption: Drier rice grains are also more receptive to absorbing the savory sauces and fragrant aromatics (like garlic, ginger, and soy sauce) you’ll add during cooking. This ensures every bite is bursting with deep, complex flavors, rather than being diluted by excess water content. The dry surface of the rice can caramelize slightly, adding another layer of depth.
So, plan ahead! Cook your rice the day before you intend to make fried rice. Once cooked, spread it out on a baking sheet to cool quickly to room temperature, then transfer it to an airtight container and refrigerate for at least 6-8 hours, or ideally, overnight. If you forget to make it ahead, you can try spreading freshly cooked rice on a baking sheet and placing it in the freezer for about 30 minutes to rapidly remove some moisture, but day-old rice truly yields the superior, non-sticky result that defines the best homemade fried rice.
Essential Ingredients for Your Homemade Shrimp Fried Rice
Crafting this incredible Shrimp Fried Rice requires a handful of accessible ingredients, many of which you likely already have in your pantry or freezer. Here’s a breakdown of what you’ll need and why each component is vital for creating that perfect takeout-style flavor and texture, making this a truly easy fried rice recipe:
- Shrimp: Choose small or medium-sized shrimp, always peeled and deveined for convenience. Fresh shrimp will offer the best texture, but high-quality frozen shrimp (thawed completely under cold running water or overnight in the fridge, then patted very dry) work wonderfully too. Smaller shrimp cook faster and integrate seamlessly with the rice, ensuring every spoonful has a delightful bite of seafood. We’ll lightly season and coat them with cornstarch for a perfect sear and tender interior, preventing them from becoming rubbery.
- Vegetables: This recipe calls for a classic, colorful, and convenient medley: green onions, garlic, corn, peas, and carrots.
- Green Onions (Scallions): Absolutely essential for their fresh, pungent aroma and crisp texture. We’ll use both the white parts (for the flavor base, sautéed early on) and the green parts (added at the end for vibrant color and a fresh, milder onion flavor as a garnish).
- Garlic & Ground Ginger: The aromatic backbone of almost any authentic Asian dish. Freshly minced garlic and a touch of ground ginger (or finely grated fresh ginger for an even more potent punch) provide a warm, spicy, and deeply fragrant foundation that infuses the entire dish with irresistible flavor.
- Frozen Peas, Carrots, and Corn: The ultimate convenience shortcut! A bag of frozen mixed vegetables is a lifesaver for speed, adding vibrant color, essential nutrients, and a gentle sweetness to the fried rice. They require no chopping and cook quickly, maintaining their crisp-tender texture. If using fresh, ensure carrots are finely diced and peas/corn are blanched beforehand.
- Rice: As previously highlighted, **cooked and cooled rice** (preferably day-old) is the non-negotiable star. Long-grain white rice varieties, such as Jasmine rice or Basmati rice, are generally preferred for fried rice because they cook up fluffy, separate well, and don’t clump. Medium-grain rice can also work, but avoid sticky short-grain varieties if you’re aiming for that classic fried rice texture.
- Oil:
- Canola Oil (or other neutral, high smoke point oil like vegetable or grapeseed oil): This is your primary frying oil. Its high smoke point prevents burning at the high temperatures required for stir-frying and allows for a beautiful sear on the shrimp and proper crisping of the rice grains.
- Sesame Oil: Added towards the end of cooking (or sometimes just a drizzle over the finished dish) for its distinctive, nutty, and incredibly aromatic flavor. A little goes a long way in providing that authentic Asian takeout taste that elevates homemade fried rice.
- Soy Sauce: I always recommend using **low-sodium soy sauce** to control the overall saltiness of the dish, allowing you to season to your exact preference. It provides the essential umami, savory depth, and characteristic color. For a gluten-free option, easily substitute with tamari sauce or coconut aminos.
- Eggs: Two large, beaten eggs are a classic and delicious addition to fried rice, contributing richness, protein, and another pleasant textural element. They are quickly scrambled in the pan before being incorporated into the rice.
- Seasonings: Beyond the soy sauce, a simple pinch of salt and black pepper seasons the shrimp. Optionally, a tiny pinch of ground turmeric can be added with the aromatics to impart that characteristic golden-yellow hue often seen in restaurant-style fried rice, enhancing its visual appeal.
- Cornstarch: A small amount tossed with the raw shrimp creates a delicate, crispy coating when seared. This prevents the shrimp from sticking to the pan, helps them cook perfectly tender, and adds a subtle textural contrast.
Step-by-Step Instructions: How to Make Shrimp Fried Rice
Creating delicious homemade Shrimp Fried Rice is surprisingly straightforward and incredibly fast when you have all your ingredients prepped. Follow these detailed steps for a perfect, restaurant-quality meal every time:
- 1. Prepare the Shrimp: Begin by ensuring your shrimp are fully peeled and deveined. Pat them thoroughly dry with paper towels – removing excess moisture is crucial for a good sear and crispy exterior. Lightly sprinkle them with ½ teaspoon of salt and ¼ teaspoon of black pepper, then toss with 2 teaspoons of cornstarch until each shrimp is evenly coated. Set the seasoned shrimp aside.
- 2. Prepare the Eggs: In a small bowl, whisk the two large eggs until well combined and slightly frothy. This will ensure they cook evenly. Set these beaten eggs aside.
- 3. Cook the Shrimp: Heat 2 teaspoons of canola oil and 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. The oils should be shimmering but not smoking. Add the prepared shrimp to the hot pan in a single layer. It’s important not to overcrowd the pan; if necessary, cook the shrimp in two batches to ensure they sear rather than steam. Cook for just 1-2 minutes per side, until they turn pink and opaque. Overcooking shrimp will make them tough and rubbery. Once cooked, immediately remove the shrimp from the skillet and transfer them to a clean plate; set aside.
- 4. Sauté Aromatics and Rice: If needed, add another teaspoon of canola oil to the skillet to maintain sufficient oil for frying. Add the chopped white parts of the green onions to the pan and sauté for about 1-2 minutes until they become fragrant and slightly softened. Next, add the cold, day-old cooked rice to the skillet. Pour in the 3 tablespoons of low-sodium soy sauce, 2 teaspoons of minced garlic, ¼ teaspoon of ground ginger, and if you’re using it for color, ¼ teaspoon of ground turmeric. Stir everything together thoroughly with a spatula or spoon, breaking up any clumps of rice. Continue to stir-fry the rice for 3-5 minutes, constantly moving it around the pan, allowing it to heat through and absorb the delicious flavors, developing a slightly crispy texture.
- 5. Scramble the Eggs into the Rice: Push the rice mixture to one side of the skillet, creating an empty space in the middle. Pour the beaten eggs into this cleared space. Let them cook undisturbed for about 30 seconds to a minute until they begin to set, then gently scramble them with your spatula until they are fully cooked but still soft. Once scrambled, mix the cooked eggs thoroughly into the rice mixture, distributing them evenly.
- 6. Incorporate Vegetables and Re-introduce Shrimp: Add the 1 cup of frozen peas and carrots and ½ cup of frozen whole kernel corn directly to the skillet (no need to thaw first). Stir these colorful vegetables into the rice, cooking for another 2-3 minutes. Continue to stir-fry until the vegetables are heated through and crisp-tender. Finally, return the previously cooked shrimp to the skillet. Stir everything together gently, cooking for just 1-2 more minutes to ensure the shrimp is heated through and all the wonderful flavors are well combined throughout the dish.
- 7. Serve: Remove the skillet from the heat. Garnish your delicious homemade Shrimp Fried Rice with the green parts of the chopped green onions for a fresh finish. Serve immediately while hot and enjoy your quick, flavorful, and satisfying takeout-style meal!
Expert Tips for the Best Homemade Shrimp Fried Rice
Achieving restaurant-quality fried rice at home is entirely possible with a few insider tricks. These expert tips will help you master the art of homemade Shrimp Fried Rice, making it perfectly fluffy, flavorful, and a standout dish every time:
- The Golden Rule: Use Cold, Day-Old Cooked Rice. This cannot be stressed enough and is the single most important tip for perfect fried rice. As explained earlier, cold rice is drier, which is essential for preventing stickiness and ensuring each grain remains separate and fluffy. If you use freshly cooked, warm rice, your fried rice will undoubtedly turn out gummy and clumpy. Cook your rice a full day in advance and refrigerate it uncovered or loosely covered to help it dry out thoroughly.
- Don’t Overcrowd Your Pan. This is a critical principle for all stir-frying. If you pile too many ingredients into the skillet or wok at once, the temperature will drop significantly. Instead of properly frying, your ingredients will end up steaming in their own moisture. This leads to soggy textures instead of the desired crispness, char, and “wok hei” flavor. Cook shrimp in batches if necessary, and ensure there’s enough space for the rice to be spread out and move freely.
- Use a Large Skillet or Wok. A large cooking surface area is crucial for homemade fried rice. It allows for proper evaporation of moisture and ensures better, more even contact with the heat source, facilitating genuine stir-frying. A heavy-bottomed cast-iron skillet or a well-seasoned carbon steel wok is ideal for retaining high heat, which is essential for searing and crisping.
- Cook on High Heat. Fried rice thrives on high heat from start to finish. This intense heat creates the “wok hei” (often translated as “breath of the wok”) – that distinctive smoky, slightly charred, and caramelized flavor characteristic of authentic Asian stir-fries. Keep your heat source strong throughout the cooking process and work quickly.
- Prep All Ingredients Before You Start (Mise en Place). Fried rice cooks incredibly fast, often in just minutes once the heat is on. There is absolutely no time to chop vegetables, mince garlic, or measure sauces once you begin cooking. Have all your ingredients chopped, measured, and neatly arranged in separate bowls (a technique known as “mise en place”) before the skillet even hits the stove. This ensures a smooth, stress-free, and successful cooking experience.
- Small Shrimp, Perfectly Cooked. Opt for small to medium shrimp as they are easier to integrate and cook much faster. The key is to avoid overcooking them; they should be just pink and opaque. Overcooked shrimp rapidly become tough and rubbery. Tossing them lightly in cornstarch before cooking also helps them stay tender, achieve a delicate crispy coating, and prevents them from sticking to the pan.
- Embrace Frozen Vegetables for Convenience. While fresh vegetables are always an option, frozen peas, carrots, and corn are a fantastic shortcut that truly saves time. They’re already pre-chopped and blanched, adding convenience without sacrificing flavor, nutrition, or texture. You can add them directly to the pan from frozen; they’ll heat through quickly.
- Add Turmeric for Classic Color. For that classic golden-yellow restaurant-style fried rice look, simply add a pinch of ground turmeric along with the ginger and garlic. It imparts a beautiful, appealing hue without significantly altering the savory flavor profile of the dish.
- Customize Your Spice Level. If you love a spicy kick, it’s easy to adjust the heat. Stir in a teaspoon or two of sriracha, chili paste (like sambal oelek), or a pinch of red pepper flakes along with the soy sauce. You can also drizzle some chili oil over the finished dish just before serving for an extra layer of heat and flavor.
- Taste and Adjust Seasoning. Always taste your fried rice before serving. Flavors can vary based on your specific ingredients. You might want to add a little more soy sauce, a dash of white pepper, or a tiny bit of salt to perfect the flavor balance and ensure it’s exactly to your liking.
Variations and Substitutions to Customize Your Fried Rice
One of the true joys of homemade fried rice is its incredible versatility. This recipe is a fantastic starting point, but don’t hesitate to experiment and make it truly your own. Here are some popular variations and smart substitutions to help you customize your perfect fried rice:
- Protein Power-Ups:
- Chicken Fried Rice: Easily replace shrimp with 1 lb of boneless, skinless chicken breast or thigh, cut into small, bite-sized pieces. Cook the chicken first until lightly browned and fully cooked through, then remove it from the pan and add it back in with the vegetables at the end.
- Pork Fried Rice: Diced pork loin or tenderloin can be used similarly to chicken. Ensure it’s cut small enough to cook quickly.
- Beef Fried Rice: For a heartier option, use thinly sliced flank steak or sirloin. Stir-fry it quickly on high heat until just browned, then set aside and re-introduce at the end.
- Tofu Fried Rice (Vegetarian/Vegan Option): Press extra-firm tofu to remove excess water, then dice it into small cubes. Fry until golden brown and crispy before adding other ingredients. For a fully vegan dish, omit the eggs (or use a vegan egg substitute) and ensure you use tamari or coconut aminos instead of traditional soy sauce (which often contains wheat).
- Mixed Protein: Can’t decide? Combine shrimp with chicken, pork, or even char siu (Chinese BBQ pork) for a “special” or “combination” fried rice, mimicking your favorite restaurant offerings.
- Veggie Boosters: The beauty of fried rice is how easily you can sneak in extra vegetables.
- Broccoli Florets: Small, bite-sized broccoli florets add crunch and a boost of nutrients. Add them with the other frozen vegetables.
- Bell Peppers: Diced bell peppers (any color – red, yellow, orange) bring sweetness, color, and a fresh crispness.
- Mushrooms: Sliced button mushrooms, cremini, or even dried shiitake mushrooms (rehydrated and sliced) add a wonderful earthy, umami depth.
- Snap Peas or Snow Peas: A great addition for a fresh, sweet-crisp texture. Add them at the very end to keep their vibrant green color and snap.
- Cabbage: Finely shredded napa cabbage or green cabbage can be stir-fried in quickly for added volume and texture.
- Bean Sprouts: A handful of fresh bean sprouts tossed in at the very last minute provides a fantastic, refreshing crunch.
Remember to adjust cooking times for fresh vegetables; harder vegetables like carrots or broccoli might need a head start or a quick blanch before stir-frying.
- Different Rice Types: While day-old long-grain white rice is generally preferred, you can certainly experiment with other cooked and cooled grains. Brown rice offers a nuttier flavor and added fiber, though its texture will be slightly chewier. Just ensure any rice you use is thoroughly chilled and separated.
- Flavor Enhancers:
- Oyster Sauce: A teaspoon or two of oyster sauce (or vegetarian mushroom oyster sauce for a plant-based option) can add a richer, more complex umami flavor to the sauce. Add it along with the soy sauce.
- Chili Garlic Sauce: For a guaranteed spicier kick, stir in a spoonful of chili garlic sauce (like Huy Fong’s) along with the soy sauce.
- Fish Sauce: A tiny dash (start with ¼ to ½ teaspoon) of good quality fish sauce can deepen the savory, umami notes without making the dish taste “fishy.”
- White Pepper: A traditional seasoning for authentic fried rice, white pepper adds a subtle, distinct warmth that differs from black pepper.
- Rice Vinegar: A small splash (about a teaspoon) at the end can brighten the flavors and add a hint of acidity.
Serving Suggestions for Your Delicious Fried Rice
While Shrimp Fried Rice is a satisfying and complete meal on its own, it also pairs beautifully with a variety of other dishes to create a more elaborate Asian-inspired feast. Whether you’re aiming for a simple weeknight meal or entertaining guests, here are some ideas to round out your delicious fried rice experience:
- As a Standalone Star: For the quickest and most effortless weeknight dinner, serve your Shrimp Fried Rice as the main event. It’s packed with protein from the shrimp and eggs, complex carbohydrates from the rice, and essential vitamins from the vegetables, making it a perfectly balanced and fulfilling meal all by itself.
- Complementary Protein Pairings:
- Grilled or Baked Fish: A simple white fish like cod, tilapia, or salmon, lightly seasoned and baked or grilled, offers a lighter protein option that complements the flavors of the fried rice without overpowering it.
- Garlic Butter Shrimp: If you’re a true shrimp lover, consider serving an additional side of luscious garlicky, buttery shrimp. The rich flavor provides a wonderful contrast.
- Teriyaki Chicken or Shrimp: The sweet and savory notes of homemade teriyaki chicken or shrimp (easy to make in just 10 minutes!) complement the savory fried rice wonderfully, adding another layer of classic Asian flavor.
- Easy Chicken Stir Fry: A vibrant chicken stir fry, packed with fresh vegetables, makes a fantastic side dish, offering a fresh contrast to the fried rice.
- Refreshing Vegetable Sides:
- Steamed or Sautéed Green Beans: Tossed simply with a little garlic and a splash of soy sauce or oyster sauce.
- Blanched Asparagus: A crisp, tender, and refreshing side that adds a touch of gourmet elegance.
- Quick Cucumber Salad: Thinly sliced cucumbers dressed with rice vinegar, sesame oil, a pinch of sugar, and perhaps some chili flakes offer a cooling and tangy counterpoint.
- Stir-fried Bok Choy: Lightly sautéed baby bok choy with minced garlic and ginger provides a subtle bitterness and tender crunch.
- Soups & Appetizers: Elevate your meal with classic Asian starters:
- Egg Drop Soup: A light, comforting, and quick-to-make soup that’s a staple in Chinese cuisine.
- Hot and Sour Soup: For those who enjoy a little tang and spice in their appetizer, this is a perfect pairing.
- Spring Rolls or Egg Rolls: Both fresh spring rolls and crispy fried egg rolls are classic takeout appetizers that complement the savory notes of fried rice perfectly.
- Garlic Noodles: If you’re feeding a large crowd or simply have a big appetite, a small portion of savory garlic noodles can add another delightful textural dimension to your spread.
- Garnishes for the Finish: Don’t forget the finishing touches! A sprinkle of extra fresh chopped green onions, a drizzle of chili oil for heat, toasted sesame seeds for crunch, or a wedge of lime for a squeeze of acidity can brighten and elevate the entire dish, making it look as good as it tastes.
Shrimp Fried Rice Recipe FAQs
Absolutely! Frozen cooked shrimp are a fantastic time-saver for this easy fried rice recipe. Simply follow the instructions on the packaging to thaw them completely before use (usually under cold running water or overnight in the refrigerator). Since they are already cooked, you’ll want to add them towards the very end of the cooking process, just long enough to heat them through – typically 1-2 minutes – to prevent them from becoming tough or rubbery. There’s no need for the initial cornstarch coating for pre-cooked shrimp.
For the best possible texture in your homemade fried rice, long-grain white rice varieties like Jasmine rice or Basmati rice are highly recommended. These types of rice tend to cook up fluffy and separate well, which is absolutely crucial for achieving that non-sticky, restaurant-quality fried rice. While these are ideal, you can use any kind of cooked and cooled rice you have on hand, including medium-grain white rice or even brown rice, as long as it’s at least day-old and relatively dry.
The rice itself is naturally gluten-free. However, it’s important to note that most traditional soy sauces contain wheat. To ensure your homemade shrimp fried rice is completely gluten-free, simply substitute regular soy sauce with gluten-free alternatives like tamari sauce or coconut aminos. Always double-check the labels of all your ingredients (including any sauces, seasonings, and even your frozen vegetables) to confirm they are certified gluten-free.
Yes, absolutely! Fried rice is incredibly adaptable and versatile. To make chicken fried rice, simply cut boneless, skinless chicken breast or thighs into small, bite-sized pieces, season them, and cook them in the skillet before adding the rice and vegetables. Remove the cooked chicken and re-introduce it at the end to avoid overcooking. For beef fried rice, use thinly sliced flank steak or sirloin, stir-frying it quickly on high heat until just browned before setting aside and adding back later. This adaptability makes it perfect for using whatever protein you have on hand.
Store any leftover fried rice promptly in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, avoid the microwave if possible. Instead, reheat individual portions in a skillet over medium-high heat with a tiny bit of oil (canola or sesame) until heated through, stirring occasionally. This method helps to re-crisp the rice and prevent it from becoming soggy, retaining that delicious texture.
The most common reason for soggy or clumpy fried rice is using freshly cooked, warm rice. Fresh rice contains too much moisture, which turns into steam during cooking and makes the dish sticky and wet instead of fluffy. Always use cold, day-old rice that has had ample time to dry out in the refrigerator. Additionally, ensure your skillet or wok is very hot, and avoid overcrowding the pan, as this can drastically lower the cooking temperature and cause the ingredients to steam rather than fry.
Sesame oil adds a distinctive, nutty, and highly aromatic flavor that is characteristic of authentic takeout-style fried rice. While it is highly recommended for achieving that classic taste, if you don’t have it on hand, you can still make delicious fried rice. You might miss some of that specific aromatic depth, but the dish will still be flavorful with the other ingredients. As an alternative, you could try adding a tiny sprinkle of toasted sesame seeds over the finished dish for some sesame flavor and an added textural crunch.
More Easy Asian Takeout-Style Recipes You’ll Love:
Craving more quick and delicious Asian-inspired meals that rival your favorite takeout? Here are some other fantastic recipes from our collection that are just as easy to make at home, perfect for busy weeknights or when you’re looking for flavorful alternatives:
- 10-Minute Garlic Noodles
- Garlic Butter Shrimp
- 10-Minute Teriyaki Shrimp Recipe
- Easy Chicken Stir Fry
If you’ve tried this incredibly flavorful and easy Shrimp Fried Rice recipe, we’d love to hear from you! Please share your experience in the comments below and don’t forget to give it a rating if you enjoyed making (and eating!) it. Your feedback helps us and other home cooks discover delicious meals!
Easy Shrimp Fried Rice
Author: Anna
This Shrimp Fried Rice recipe is the fastest and easiest takeout dinner you can make at home! You only need shrimp, leftover rice, frozen veggies, and soy sauce to turn it into a delicious dinner in just 15 minutes.
Pin Recipe
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Course: Dinner
Cuisine: Asian
Servings: 4 servings
Calories: 394 kcal
Ingredients
- 1 lb small shrimp, deveined and cleaned
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons cornstarch
- 2 large eggs
- 2 teaspoons canola oil
- 1 teaspoon sesame oil
- 3 green onions, chopped
- 4 cups cooked rice (day-old, refrigerated is essential)
- 2 teaspoons minced garlic
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric (optional, for classic yellow color)
- 3 tablespoons low-sodium soy sauce
- 1 cup peas and carrots (frozen is fine)
- ½ cup whole kernel corn (frozen is fine)
Instructions
- Clean and devein shrimp. Pat them thoroughly dry. Sprinkle with salt and pepper, then toss with cornstarch until evenly coated. Set aside.
- In a small bowl, beat the eggs until well combined. Set aside.
- Heat both canola and sesame oils in a large skillet or wok over medium-high heat. Add the prepared shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside. Do not overcook.
- If needed, add a little more canola oil to the skillet. Add the chopped white parts of the green onions and sauté for 1-2 minutes until fragrant. Add the cold cooked rice, soy sauce, minced garlic, ground ginger, and turmeric (if using). Stir-fry for 3-5 minutes, breaking up clumps, until the rice is heated through and slightly crispy.
- Push the rice mixture to the sides of the skillet, creating an empty space in the center. Pour the beaten eggs into this space and scramble until just set (30-60 seconds). Mix the scrambled eggs into the rice.
- Add the frozen peas, carrots, and corn to the skillet. Stir into the rice mixture and cook for 2-3 minutes until heated through and crisp-tender.
- Return the cooked shrimp to the skillet. Stir gently and cook for 1-2 more minutes until everything is thoroughly heated.
- Garnish with the green parts of the green onions and serve your delicious homemade Shrimp Fried Rice immediately.
Notes
For the best texture and to prevent your fried rice from becoming sticky or mushy, it is absolutely essential to use cooked rice that has been refrigerated overnight. Freshly cooked, warm rice contains too much moisture, which will negatively impact the final dish. Plan ahead by cooking your rice a day in advance!
Nutrition
Calories: 394kcal | Carbohydrates: 54g | Protein: 29g | Fat: 5g | Cholesterol: 285mg | Sodium: 1633mg | Potassium: 282mg | Fiber: 2g | Vitamin A: 3415IU | Vitamin C: 11.1mg | Calcium: 199mg | Iron: 3.5mg
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