Print

Amazing 25-Minute shrimp fried rice recipe

shrimp fried rice recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, better-than-takeout shrimp fried rice in one skillet. This recipe is fast, flavorful, and perfect for a quick weeknight dinner using leftover rice.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound raw shrimp, peeled and deveined
  • 2 cups cold, cooked white rice (day-old is best)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup frozen peas and carrots mix
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 2 green onions, sliced

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add shrimp; cook until pink and opaque, about 2-3 minutes. Remove shrimp from the skillet and set aside.
  3. Add eggs to the same skillet. Scramble quickly until just set, then chop into small pieces with your spatula. Push eggs to one side of the skillet.
  4. Add garlic and ginger to the empty side of the skillet. Cook for 30 seconds until fragrant.
  5. Add the frozen peas and carrots. Cook for 2 minutes.
  6. Add the cold rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.
  7. Pour soy sauce and sesame oil over the rice mixture. Toss everything together until evenly combined and colored.
  8. Return the cooked shrimp to the skillet. Stir to combine and heat through, about 1 minute.
  9. Remove from heat. Stir in the sliced green onions. Serve immediately.

Notes

  • Using cold, day-old rice prevents the fried rice from becoming mushy.
  • Adjust soy sauce based on your preference for saltiness.
  • For an extra kick, add a dash of white pepper or a splash of oyster sauce (if not keeping it vegetarian).

Nutrition

Find it online: https://tasteportfolio.com/easy-shrimp-fried-rice-recipe/