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Quick Shrimp Fried Rice

A close-up of a bowl of shrimp fried rice topped with plump shrimp and fresh green scallions.
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A fast and flavorful shrimp fried rice recipe perfect for weeknights. This recipe uses day-old rice and fresh ingredients for a delicious meal that’s better than takeout.

Ingredients

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  • 1 tablespoon vegetable oil
  • 8 ounces raw shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 3 cups cooked day-old rice
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon 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 until pink and opaque, about 2-3 minutes. Remove shrimp from skillet and set aside.
  2. Pour beaten eggs into the skillet and cook, stirring, until scrambled. Remove eggs from skillet and set aside.
  3. Add peas and carrots to the skillet and cook until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds until fragrant.
  4. Add the cooked rice to the skillet and break up any clumps. Stir-fry for 3-5 minutes until the rice is heated through and slightly crispy.
  5. Return the cooked shrimp and scrambled eggs to the skillet.
  6. In a small bowl, whisk together soy sauce, sesame oil, and white pepper. Pour the sauce over the rice mixture and toss to combine.
  7. Cook for another 1-2 minutes, stirring, until everything is well combined and heated through.
  8. Stir in the sliced green onions before serving.

Notes

  • Using day-old rice is key to preventing mushy fried rice. The drier the rice, the better.
  • Cook shrimp separately to avoid overcooking and ensure they remain tender.
  • High heat is important for achieving the characteristic ‘wok hei’ flavor.
  • Adjust soy sauce and sesame oil to your preference for seasoning balance.

Nutrition

Find it online: https://blissbatter.com/shrimp-fried-rice-better-than-takeout/