Description

Shrimp fried rice is a quick, flavorful one-pan meal that combines juicy shrimp, tender rice, crisp vegetables, and savory sauces. Perfect for busy weeknights, it’s a satisfying dish that’s better than takeout and ready in under 30 minutes.

Ingredients

3 cups cooked jasmine or long-grain rice (preferably day-old)
1 lb shrimp, peeled and deveined
2 large eggs
2 tablespoons vegetable oil or sesame oil, divided
2 cloves garlic, minced
1 small onion, diced
1/2 cup carrots, diced
1/2 cup frozen peas
2 tablespoons soy sauce
1 tablespoon oyster sauce or fish sauce (optional)
2 green onions, sliced
Salt and pepper, to taste
Red pepper flakes or chili sauce (optional, for heat)

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Instructions

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove and set aside.
Add remaining oil to the same pan. Sauté onions, garlic, and carrots for 2–3 minutes until softened.
Push veggies to one side of the pan and scramble the eggs in the empty space until just set.
Add cooked rice, breaking up any clumps. Stir to combine with veggies and eggs.
Stir in peas and return shrimp to the pan. Cook for another 2–3 minutes until heated through.
Add soy sauce and optional oyster or fish sauce. Stir well to combine.
Season with salt, pepper, and red pepper flakes or chili sauce if desired.
Garnish with sliced green onions and serve hot.

Notes

Day-old rice gives the best texture—fresh rice can be too moist.Adjust soy sauce to taste or use low-sodium soy sauce to reduce salt content.Use a nonstick skillet or well-seasoned wok to prevent sticking.Customize with extra veggies like bell peppers, broccoli, or corn.Store leftovers in an airtight container for up to 3 days and reheat in a skillet or microwave.

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 3g
Sodium: 780mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 28g
Cholesterol: 210mg