This shrimp fried rice recipe has become a weeknight staple in my house. It’s one of those perfect meals for using up leftover rice and whatever veggies you have hanging around in the fridge.
It’s quick, easy, and everyone seems to love it. Plus, it feels like a complete meal all in one bowl.
Recipe Overview: Shrimp and Vegetable Fried Rice
This dish is essentially a flavorful stir-fry of rice, shrimp, and a mix of colorful vegetables, all seasoned with a simple, savory sauce.
The key is using day-old, cold rice – it fries up much better than freshly cooked rice, which can get mushy.
We’re talking crispy bits of rice, tender shrimp, and slightly crunchy vegetables, all coated in a delicious sauce. It’s the perfect balance of textures and flavors.
You can easily serve this as a main course. It’s also a great side dish for grilled chicken or fish. I sometimes even pack it for lunch the next day!
It’s a flexible recipe, so feel free to adjust the veggies and protein to your liking.
Detailed Ingredients for Fried Rice with Shrimp and Vegetables
- Cooked Rice: 4 cups, day-old, cold, long-grain rice (like Jasmine or Basmati). Day-old rice is crucial because it has less moisture, resulting in a better texture when fried. Freshly cooked rice tends to be too sticky.
- Shrimp: 1 pound, peeled and deveined. I like to use medium or large shrimp. You can use fresh or frozen, just make sure they’re thawed before cooking.
- Eggs: 2 large, lightly beaten. These add protein and a nice fluffy texture.
- Vegetables:
- Carrots: 1 cup, diced.
- Peas: 1 cup, frozen (no need to thaw).
- Onion: 1/2 cup, diced.
- Bell Pepper (any color): 1/2 cup, diced. Feel free to use a mix of colors for a more vibrant dish.
- Green Onions: 1/4 cup, sliced, for garnish.
- Sauce:
- Soy Sauce: 3 tablespoons, low-sodium preferred.
- Oyster Sauce: 1 tablespoon (optional, but adds a great umami flavor). If you don’t have oyster sauce, you can add an extra teaspoon of soy sauce.
- Sesame Oil: 1 teaspoon.
- Ground White Pepper: 1/4 teaspoon. Black pepper is fine too, but white pepper has a slightly different, more subtle flavor that works well here.
- Cooking Oil: 2 tablespoons, vegetable or canola oil. You need an oil with a high smoke point for stir-frying.
Step-by-Step Instructions: Making the Perfect Fried Rice
- Prep the Shrimp: If using frozen shrimp, make sure they’re completely thawed. Pat them dry with paper towels. This helps them get a nice sear.
- Scramble the Eggs: Heat a little bit of oil (about 1 teaspoon) in a large skillet or wok over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until they’re just set but still slightly soft. Remove the eggs from the skillet and set aside. Don’t overcook them at this stage; they’ll continue to cook later with the rice.
- Cook the Shrimp: Add another teaspoon of oil to the skillet. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Don’t overcrowd the pan; cook in batches if needed. Remove the shrimp from the skillet and set aside with the eggs.
- Sauté the Vegetables: Add the remaining oil to the skillet. Add the diced onion and carrots and cook for 3-4 minutes, until they start to soften. Then add the bell pepper and cook for another 2 minutes. Finally, add the frozen peas and cook for 1 minute, just until heated through.
- Add the Rice: Push the vegetables to one side of the skillet. Add the cold, cooked rice to the other side. Break up any clumps with your spatula. Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice.
- Combine Everything: Stir everything together – rice, vegetables, eggs, and shrimp. Cook, stirring frequently, for 3-5 minutes, until the rice is heated through and slightly crispy in some spots. You want the rice to be well-coated with the sauce.
- Garnish and Serve: Remove from heat and stir in the sliced green onions. Serve immediately.
Variations & Tips for Shrimp Fried Rice
- Spice it Up: Add a pinch of red pepper flakes or a drizzle of sriracha for a little heat.
- Add More Veggies: Feel free to add other vegetables like broccoli florets, mushrooms, or bean sprouts.
- Use Different Protein: Substitute the shrimp with cooked chicken, beef, or tofu.
- Make-Ahead: You can cook the rice and chop the vegetables a day or two in advance. Store them separately in the refrigerator.
- Storage: Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, or in the microwave, until heated through. You might want to add a splash of water or soy sauce if it seems dry.
- Serving Suggestions: Serve with a side of extra soy sauce or a dollop of chili garlic sauce.
Key Details
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 4-6
- Equipment you’ll need: Large skillet or wok, spatula
Fried Rice with Shrimp and Vegetables
This dish is essentially a flavorful stir-fry of rice, shrimp, and a mix of colorful vegetables, all seasoned with a simple, savory sauce.
Ingredients
- 4 cups day-old cold, long-grain rice
- 1 pound shrimp peeled and deveined
- 2 large eggs lightly beaten
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/4 cup sliced green onions
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 2 tablespoons vegetable or canola oil
Instructions
- Prep the Shrimp: If using frozen shrimp, make sure they're completely thawed. Pat them dry with paper towels.
- Scramble the Eggs: Heat a little bit of oil (about 1 teaspoon) in a large skillet or wok over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until they're just set but still slightly soft. Remove the eggs from the skillet and set aside.
- Cook the Shrimp: Add another teaspoon of oil to the skillet. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside with the eggs.
- Sauté the Vegetables: Add the remaining oil to the skillet. Add the diced onion and carrots and cook for 3-4 minutes, until they start to soften. Then add the bell pepper and cook for another 2 minutes. Finally, add the frozen peas and cook for 1 minute, just until heated through.
- Add the Rice: Push the vegetables to one side of the skillet. Add the cold, cooked rice to the other side. Break up any clumps with your spatula. Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice.
- Combine Everything: Stir everything together – rice, vegetables, eggs, and shrimp. Cook, stirring frequently, for 3-5 minutes, until the rice is heated through and slightly crispy in some spots.
- Garnish and Serve: Remove from heat and stir in the sliced green onions. Serve immediately.