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A bowl of shrimp fried rice is shown on the counter with chopsticks.
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5 from 4 votes

Easy Shrimp Fried Rice Recipe

By learning how to make Shrimp Fried Rice at home, you can skip the takeout lines while still enjoying the best Chinese food in less than 30 minutes! Leftover rice is stir-fried in a healthy oil alongside shrimp, eggs, vegetables, and a delicious Asian sauce until crispy.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Side Dish
Cuisine: Asian
Servings: 5 servings

Ingredients

  • ¾ lb. shrimp about 100/200 count per pound
  • 2 medium-sized carrots peeled and finely diced
  • 1 cup green bell pepper finely diced
  • 1 cup sweet onion finely diced
  • 4 Tbsp. oil olive or avocado oil, divided
  • 2 cloves garlic finely minced
  • 4 eggs whisked
  • 5 cups cooked rice white or brown*
  • cup soy sauce or Tamari
  • 2 Tbsp. rice vinegar
  • 2 tsp. sesame oil toasted
  • 1 tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • ½ cup frozen peas thawed
  • Green onions optional

Instructions

  • In a large wok or skillet, over medium heat combine 2 tablespoons oil, bell peppers, onions, and carrots. Sauté for 3-5 minutes over medium heat, or until they start to become tender.
  • Add minced garlic, and sauté another 1 minute, or until fragrant.
  • Whisk eggs together in a medium-sized bowl. Either push all vegetables to one side of the skillet, or remove and place on a separate plate.
  • Drizzle 1 tablespoon of oil in the spot you have cleared and add in the whisked eggs, ½ teaspoon salt and black pepper. Scramble in that spot for 2-3 minutes, or until cooked. Once cooked, you can combine the eggs with the rest of the vegetable mixture, and either move it back to the side of the skillet or remove and place on a separate plate.
  • Add 1 additional tablespoon of oil to the cleared spot in the pan. Add in shrimp and sauté for 1-2 minutes, or until they are lightly fried. Mix together the shrimp, vegetables, and eggs and then add in the cooked rice.
  • Pour in soy sauce, rice vinegar, sesame oil, and ½ teaspoon of salt, to taste. Cook over medium heat for 10 minutes, stirring occasionally.
  • Mix in thawed peas during the last 4 minutes of cooking and mix everything together.
  • If you like extra crispy fried rice, let rice sit over medium to medium-high heat for a full minute before mixing again. Rice likes to stick to the bottom of the pan so be sure to scrape all of the crispy goodness off of it! Repeat this process until it has reached your desired crispiness.
  • Serve immediately with finely chopped green onions and enjoy!

Video

Notes

Meal Prep and Storage

  • To Prep-Ahead: The rice can and should be cooked up to 1-2 days ahead, to dry it out and make the texture better suited to frying. The vegetables can also be cut into pieces ahead of time, and will keep in the fridge for up to 2-3 days.
  • To Store: With or without shrimp, this dish can be stored in an airtight container in the fridge for up to 3-4 days.
  • To Freeze: Fried rice can be frozen in an airtight container or sealed Ziploc freezer bag for up to 3-4 months. Individual servings can also be portioned out to make reheating easier.
  • To Reheat: It is recommended to reheat fried rice in a skillet over medium-low heat until warmed through. Reheating in the microwave will suffice as well, but be aware that the shrimp may be more tough or rubbery in texture with this method.

Nutrition

Calories: 479kcal | Carbohydrates: 53g | Protein: 25g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 1382mg | Potassium: 459mg | Fiber: 3g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 33mg | Calcium: 100mg | Iron: 2mg