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Easy Better-Than-Takeout Shrimp Fried Rice

A close-up of a white bowl filled with delicious shrimp fried rice recipe, featuring large shrimp, peas, and scrambled egg.
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You can make this simple shrimp fried rice in one skillet in under 30 minutes. It is a flavorful, quick weeknight dinner that tastes better than Chinese takeout.

Ingredients

Scale
  • 1 tablespoon neutral oil, divided
  • 8 ounces raw shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cups cold, cooked rice (day-old rice works best)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon toasted sesame oil
  • 2 green onions, sliced (white and green parts separated)

Instructions

  1. Heat half of the neutral oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes until pink and cooked through. Remove the shrimp from the skillet and set aside.
  2. Add the remaining oil to the skillet. Pour in the beaten eggs and scramble quickly until just set. Break the eggs into small pieces and push them to one side of the skillet.
  3. Add the minced garlic and ginger to the empty side of the skillet and cook for about 30 seconds until fragrant. Stir the garlic and ginger into the eggs.
  4. Add the frozen mixed vegetables and cook for 2 minutes, stirring occasionally.
  5. Add the cold rice to the skillet. Break up any clumps with your spatula. Stir-fry the rice for 3 to 4 minutes until it is heated through and slightly toasted.
  6. Pour the soy sauce and sesame oil over the rice mixture. Stir well to coat everything evenly.
  7. Return the cooked shrimp to the skillet. Add the white parts of the green onions and toss everything together for 1 minute to combine and heat the shrimp through.
  8. Remove the skillet from the heat. Sprinkle the green parts of the green onions over the top before serving immediately.

Notes

  • Using cold, day-old rice is key for the best texture; fresh, warm rice tends to become mushy when fried.
  • For an authentic flavor, use a high-heat oil like canola or peanut oil for the stir-frying steps.
  • You can substitute chicken or tofu for the shrimp if you prefer a different protein.

Nutrition

Find it online: https://blissbatter.com/shrimp-fried-rice-recipe/