Easy shrimp fried rice

Discover the joy of making the most delicious and easy shrimp fried rice you’ll ever taste! Perfect for speedy weeknight dinners, this Asian dish combines juicy shrimps, fluffy rice, vibrant veggies, and flavorful seasonings that will please your taste buds and have you coming back for seconds.

If your taste buds are craving something exotic yet simple to prepare, you’ve hit the jackpot with this easy shrimp fried rice! This dish is the perfect ensemble of juicy shrimps, crisp veggies, and fluffy rice, all brought together with delectable Asian flavors. Whether you’re cooking for one, a family dinner, or impressing guests, this easy fried rice with shrimp will become your go-to recipe.

What sets this easy shrimp fried rice apart is its simplicity merged with authentic Asian flavors. It’s not just about throwing ingredients into a pan; it’s all about the mix of flavors and textures. My easy fried rice and shrimp recipe uses fresh ingredients that add a punch of color, crunch, and sweetness to every bite, making it a meal that satisfies every taste.

How to make this easy shrimp fried rice

What ingredients you’ll need

• Vegetable Oil: A must-have for frying, this oil brings out the flavors of all other ingredients.
• Shrimps: The star of the dish. Use fresh shrimps for that juicy, sea-flavored bite.
• Eggs: They add the classic texture and richness to the fried rice. Not to mention the protein boost!
• Onion & Green Onions: These bring a subtle sharpness and sweetness, enhancing the overall taste.
• Carrots & Sweet Red Pepper: Their sweetness balances the salty notes of the soy sauce and bring a pop of color.
• Garlic & Ginger: These key ingredients add depth and aroma to the dish. Use fresh for maximum flavor.
• Peas: For pops of sweetness, crunchiness and color.
• White Rice: Day-old rice works best as it fries up better, creating that perfect texture.
• Sesame Oil: Its nutty flavor provides depth to the dish.
• Soy Sauce: The foundation of this recipe, soy sauce adds a mixture of salty and savory flavors.

Substitutes

Don’t have some of the above ingredients? No worries! Here are some substitutes you can use:

• Vegetable oil: Can be replaced with any neutral oil like canola or peanut oil.
• Sweet red pepper: Can be swapped with red bell pepper for a similar taste and crunch.
• Peas: Can be substituted with frozen mixed vegetables if desired.
• Rice: Works well with brown rice too if you want a healthier twist.
• Soy sauce: Replace with Worcestershire sauce mixed with a bit of water to dilute its intensity.

Equipment required

To make this Asian shrimp fried rice, you’ll only need a few basic tools:

• Frying Pan: Use a large frying pan or wok to stir-fry all the ingredients together.
• Wooden Spoon: The best utensil for stirring and tossing the rice while it cooks.
• Cutting Board: For prepping all your veggies beforehand.

Instructions to make the best Asian shrimp fried rice

Now that everything is prepared, let’s get started on making this simple shrimp fried rice from scratch!

Preparations

1. Begin by peeling, deveining, rinsing and drying the shrimps; then, lightly season them with salt and pepper.
2. Crack the eggs into a bowl, season with salt and whisk well.
3. Chop the onion, green onions, carrots, sweet red pepper, garlic, and ginger.
4. Measure out all other ingredients to have everything within reach for efficient cooking.

Cooking

1. Heat a tablespoon of vegetable oil in a large, high-sided frying pan over medium-high heat. Cook the shrimp, seasoning with salt and pepper, until pink and cooked through, about a couple of minutes per side. Set aside once done.
2. Reduce the heat to medium, then add the eggs to the pan. Scramble them quickly with a wooden spoon as they cook, taking about 2 minutes. Remove from the pan and set aside.
3. In the same pan, add another tablespoon of vegetable oil. Sauté the onion, white parts of the green onions, carrot, and pepper for 6-8 minutes until softened, stirring frequently.
4. Add the garlic and ginger, cooking for an additional minute.
5. Mix in the peas, stirring well, and cook for 2 minutes.
6. Add the rice, heating it through for a few more minutes, breaking up any clumps with a wooden spoon as it cooks.
7. Return the shrimp and eggs to the pan. Drizzle with sesame oil and soy sauce. Stir and let everything cook together for a couple more minutes.
8. Serve with the green parts of the spring onion sprinkled on top.

Tips

To make this easy shrimp fried rice, the key is to have all your ingredients prepped and ready before you start cooking. This ensures a smooth and quick cooking process, giving you that perfect texture and flavor.

Cooking the rice for fried rice can be a little tricky. A good tip is to use day-old cooked rice that has been refrigerated. This helps reduce the moisture content, making it easier to fry without getting too mushy.

If you’re not looking for that dark brown color in your fried rice, use light soy sauce instead of the dark one. It’s a lighter color and adds that perfect balance of flavor.

Recipe Variations

Feeling adventurous? Here are some variations you can try:

• Spicy Shrimp Fried Rice: Add a teaspoon of red pepper flakes or a splash of Sriracha for some heat.
• Beef and Shrimp Fried Rice: Swap out half the shrimp for thinly sliced beef strips. Cook the beef first before adding in the shrimp.
• Vegetarian Shrimp Fried Rice: Replace the shrimp with tofu or a variety of your favorite veggies like broccoli, corn, and zucchini for a hearty plant-based meal. Make sure to press the tofu to remove excess water and sauté until golden before adding it to your fried rice.

What to Serve With

You can enjoy this delicious easy fried rice with shrimp on its own, or serve it as a side dish with our favorite Asian green beans. Pair it with a crisp, refreshing cucumber salad, its coolness balancing the warmth of the rice perfectly.

If you’re looking for something to sip on, a glass of cold Riesling or a bubbly, light beer complements the dish wonderfully, enhancing its flavors without overpowering. And for the little ones or those preferring a non-alcoholic option, a sparkling blueberry lemonade or lemon berry iced tea makes a delightful match.

Frequently asked questions

Can I use frozen shrimp for this recipe?

Yes, you can. Just make sure to thaw and pat dry before using.

What other protein can I use instead of shrimp?

You can substitute with chicken, pork, or beef for a non-seafood option.

Can I make this recipe vegetarian?

Yes, you can substitute the shrimp with tofu or a variety of your favorite veggies for a plant-based option. Just make sure to press the tofu and sauté it before adding it to the fried rice.

Storing and reheating

This shrimp fried rice recipe can be easily stored in an airtight container and refrigerated for up to 24 hours. You can reheat it in the microwave or on the stovetop with a little water and a few drops of vegetable oil to refresh it. Make sure not to overcook, as it can dry out.

For longer storage, you can freeze the fried rice for up to 3 months. Thaw in the fridge before reheating it with a little water and oil on the stovetop or in the microwave.

More delicious recipes you will enjoy

• Instant Pot Thai peanut noodles
• Chicken stir fry
• Slow cooker Asian meatballs
• Instant Pot shrimp biryani
• Sausage and rice skillet

Serving size

This recipe takes 5 minutes to prepare and 20 to cook and serves 4-6 people. To scale the recipe, simply double or triple the ingredients for more servings. Just make sure to use a larger pan if doubling the recipe. The recipe card below does the work for you, adjusting the ingredients according to the number of servings desired. So easy!

I hope you’ll enjoy making this delicious and easy shrimp fried rice as much as I did. With simple ingredients and easy steps, this homemade version is a quick and tasty meal perfect for any day of the week. Keep experimenting, swapping ingredients, and adding your own twist to create the perfect dish that suits your unique palate. Happy cooking!

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Easy shrimp fried rice

Whip up this incredibly easy shrimp fried rice in just 25 minutes! A tasty mix of savory shrimps and fresh veggies, perfect for weeknights!

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: asian shrimp fried rice, easy fried rice with shrimp, easy shrimp fried rice

Servings: 6 people

Calories: 319kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 2 tablespoons vegetable oil
• 1 lb raw shrimp peeled and devined
• 3 large eggs beaten
• 1 small onion diced
• 4 green onions chopped and separated into green parts and white parts
• 1 large carrot diced
• 1 sweet red pepper diced
• 2 cloves garlic minced
• ½ chunk of ginger minced
• ½ cup peas
• 4 cups cooked and cooled white rice
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce or more to taste
• Salt and pepper to taste

Equipment

• frying pan
• cutting board
• wooden spoon

Instructions

• Heat one tablespoon of the vegetable oil in a large high sided frying pan on a medium-high heat. Add the shrimp, season with some salt and pepper to taste and fry for a couple of minutes on each side until pink all over and cooked through. Remove from the pan and set aside.
  
• Reduce the heat to medium and add the eggs to the pan. Stir rapidly with a wooden spoon as they cook to scramble them. This should take about 2 minutes. Remove from the pan and set aside.
  
• Add the second tablespoon of vegetable oil to the pan. Add the onion, the white parts of the green onions, the carrot and pepper. Fry for about 6-8 minutes until softened, stirring frequently. Add the garlic and ginger and fry for another minute.
  
• Add the peas, stir well and cook for 2 minutes.
  
• Add the rice and let it warm through for another few minutes, breaking any clumps apart with a wooden spoon as it cooks.
  
• Add the shrimp and egg back to the pan. Then pour over the sesame oil and soy sauce. Stir and let everything cook for a final couple of minutes.
  

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Nutrition

Serving: 1g | Calories: 319kcal | Carbohydrates: 38g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 177mg | Sodium: 974mg | Potassium: 331mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2747IU | Vitamin C: 34mg | Calcium: 85mg | Iron: 1mg

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