Name: Better Than Takeout Shrimp Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian American
Ingredients: 1 pound large shrimp, peeled and deveined; salt and pepper to taste; 2 tablespoons vegetable oil; 2 tablespoons sesame oil; 1 small chopped white onion; 1 cup frozen peas and carrots, thawed; 3 beaten eggs; 3 cups cooked rice; 3 tablespoons soy sauce, more or less to taste; 2 tablespoons chopped green onions

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This Better Than Takeout Shrimp Fried Rice is a quick and flavor-packed one-pan meal that’s perfect for busy weeknights. With juicy shrimp, tender veggies, fluffy scrambled eggs, and perfectly seasoned rice, I get the satisfaction of a restaurant-style dish in under 30 minutes—right in my own kitchen. Better Than Takeout Shrimp Fried Rice

Why I Love This Recipe

I love how fast and simple this shrimp fried rice is, especially when I have leftover rice on hand. It’s an all-in-one meal—protein, veggies, and carbs—so I don’t need to fuss with sides. Plus, I can customize it with whatever I’ve got in the fridge. It tastes just like my favorite takeout, but it’s fresher, lighter, and more affordable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound large shrimp, peeled and deveined
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons sesame oil
1 small chopped white onion
1 cup frozen peas and carrots, thawed
3 beaten eggs
3 cups cooked rice
3 tablespoons soy sauce, more or less to taste
2 tablespoons chopped green onions

Directions

I start by preheating a large skillet or wok over medium heat. I add the vegetable oil and shrimp, season with salt and pepper, and cook for 3 to 5 minutes until the shrimp turn pink and are just cooked through. Then I remove the shrimp and set them aside.
In the same skillet, I toss in the chopped onion and thawed peas and carrots. I cook them for another 3 to 5 minutes until they’re nice and tender.
I push the veggies to one side of the skillet and pour the beaten eggs into the other side. I scramble them gently, then stir them into the vegetables once cooked.
I crank the heat up to medium-high and add the cold, cooked rice along with the shrimp. I drizzle in the soy sauce and sesame oil, then stir everything together until it’s well combined and heated through. I adjust the salt and pepper if needed and finish by garnishing with green onions.

Servings and timing

This recipe makes about 8 servings and comes together in just 30 minutes total—10 minutes of prep and 20 minutes of cooking. It’s a perfect solution for busy evenings or when I need a quick but satisfying meal.

Variations

Spicy kick: I like adding a dash of sriracha or crushed red pepper flakes if I’m craving heat.
Add more veggies: Bell peppers, mushrooms, or baby corn work great. I just sauté them with the onions.
Low-carb option: Cauliflower rice makes a great substitute if I’m looking to lighten things up.
Sauce twist: A little oyster sauce or hoisin adds depth if I want a richer flavor profile.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm it in a lightly oiled skillet or wok over medium heat. If it seems a little dry, I splash in some extra soy sauce or water to bring back that fresh texture.

FAQs

How do I prevent the rice from getting mushy?

I always use cold, day-old rice. Freshly cooked rice holds too much moisture and clumps together. If I’m short on time, I chill freshly cooked rice in the fridge or freezer until it’s cool and dry.

Can I use pre-cooked shrimp?

Yes, I’ve used pre-cooked shrimp before. I just add them at the very end to warm through so they don’t overcook or get rubbery.

What’s the best oil for fried rice?

I use vegetable oil for cooking and sesame oil for flavor. The sesame oil adds that signature nutty aroma I associate with takeout fried rice.

Can I freeze shrimp fried rice?

Yes, it freezes well. I let it cool completely, then store in a freezer-safe bag or container. To reheat, I thaw it overnight and warm it in a skillet with a splash of water or soy sauce.

Is this recipe gluten-free?

Not as written, since traditional soy sauce contains wheat. But when I use a gluten-free soy sauce or tamari, it easily becomes a gluten-free meal.

Conclusion

This Better Than Takeout Shrimp Fried Rice is my go-to for an easy, satisfying meal that doesn’t skimp on flavor. It’s fast, flexible, and tastes like I ordered it from my favorite restaurant. Whether I’m feeding the whole family or prepping for lunches, this recipe always hits the spot.