Name: Shrimp Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 3 cups cooked and chilled white rice; 1 pound large shrimp, peeled and deveined; 2 eggs, beaten; 1 cup carrots, diced; 1 cup green peas; 3 cloves garlic, minced; 3 green onions, sliced; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons vegetable oil; Salt and pepper to taste

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Shrimp Fried Rice is one of my go-to meals when I’m craving something flavorful, comforting, and quick. It’s loaded with juicy shrimp, fluffy rice, crisp veggies, and seasoned perfectly with soy sauce and garlic. It’s the kind of dish that makes me feel like I’m enjoying takeout—but even better because I made it myself. Shrimp Fried Rice

Why You’ll Love This Recipe

I love how fast this dish comes together—perfect for busy weeknights or when I need to use up leftover rice. It’s a complete meal in one skillet, which means less cleanup for me. The shrimp cook quickly and pair so well with the savory, garlicky rice. Plus, I can customize it however I like with different veggies or spices.

Ingredients

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

Cooked and chilled white rice
Large shrimp, peeled and deveined
Eggs
Carrots, diced
Green peas
Garlic, minced
Green onions, sliced
Soy sauce
Sesame oil
Vegetable oil
Salt and pepper to taste

Directions

I heat a bit of vegetable oil in a large skillet or wok over medium-high heat.
I add the shrimp and cook them until pink and opaque, then set them aside.
In the same pan, I scramble the eggs and set them aside too.
I toss in the garlic, carrots, and peas and sauté them until just tender.
Then I add the cold rice, breaking it up with a spatula so it heats evenly.
I return the shrimp and eggs to the pan, then pour in the soy sauce and sesame oil.
I stir everything together until well combined and heated through.
Lastly, I add the green onions and adjust the seasoning with salt and pepper.

Servings and timing

This recipe makes about 4 servings and takes approximately 25 minutes to prepare and cook. It’s perfect for a weeknight dinner or quick lunch option.

Variations

Sometimes I like to change things up by swapping the shrimp for chicken or tofu. I also enjoy adding bell peppers or mushrooms for extra texture. If I’m in the mood for some spice, I’ll toss in a bit of chili paste or red pepper flakes. Brown rice or cauliflower rice also work great if I want a healthier spin.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I warm it up in a skillet over medium heat with a splash of water or soy sauce to keep it from drying out. The microwave also works in a pinch, just be sure to stir halfway through.

FAQs

How do I keep shrimp from overcooking?

I cook the shrimp just until they turn pink and opaque, which only takes a couple of minutes. Overcooked shrimp become rubbery, so I always remove them from the pan as soon as they’re done.

Can I use fresh rice instead of day-old rice?

Fresh rice can make the dish mushy. I prefer using chilled, day-old rice because it stays firm and gives the fried rice that perfect texture.

What kind of shrimp should I use?

I like using large, raw shrimp that are peeled and deveined. They cook quickly and have a nice bite, but any size will work.

Is this dish gluten-free?

If I use gluten-free soy sauce or tamari, then yes—it’s gluten-free. I always double-check the labels to be sure.

Can I freeze Shrimp Fried Rice?

Yes, I can freeze it in a sealed container for up to a month. When I reheat it, I make sure to do so in a skillet for the best texture.

Conclusion

Shrimp Fried Rice is one of those reliable, delicious meals I keep coming back to. It’s fast, flexible, and deeply satisfying. Whether I’m making it as a quick weeknight dinner or meal prepping for the week, it never disappoints.