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Easy 30-Minute Better-Than-Takeout Shrimp Fried Rice

A close-up view of a white bowl filled with flavorful shrimp fried rice, topped with large shrimp, scrambled egg, and green onions.
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Make restaurant-quality shrimp fried rice quickly in one skillet using day-old rice for a flavorful weeknight meal.

Ingredients

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  • 1 tablespoon vegetable oil
  • 8 ounces raw shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cups cold, day-old cooked white rice
  • 1 cup frozen peas and carrots mix
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 green onions, sliced

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and cooked through. Remove shrimp from the skillet and set aside.
  2. Add the beaten eggs to the same skillet. Scramble quickly until just set, about 1 minute. Break the eggs into small pieces and push them to one side of the skillet.
  3. Add the frozen peas and carrots to the empty side of the skillet. Stir fry for 2 minutes until heated through.
  4. Add the minced garlic and stir for 30 seconds until fragrant.
  5. 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 and slightly toasted.
  6. Pour the soy sauce, oyster sauce, sesame oil, and white pepper over the rice mixture. Stir well to coat everything evenly.
  7. Return the cooked shrimp to the skillet. Stir everything together for 1 minute to combine flavors.
  8. Stir in the sliced green onions. Serve immediately.

Notes

  • Using cold, day-old rice prevents the fried rice from becoming mushy.
  • For extra flavor, use low-sodium soy sauce and adjust salt to your taste.
  • You can substitute chicken or tofu for the shrimp if desired.

Nutrition

Find it online: https://tasteportfolio.com/shrimp-fried-rice-easy-30-minute-recipe/