Description
This shrimp fried rice is the perfect blend of savory, fluffy rice, juicy shrimp, and crisp vegetables, all tossed in a fragrant soy and sesame sauce. Quick to make and packed with flavor, it’s your new weeknight hero.
Ingredients
Scale
- 3 cups cooked rice (preferably day-old)
- 1 pound raw shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 1/2 cup carrots, finely diced
- 1/2 cup green peas (frozen and thawed)
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
Instructions
- Heat a wok or large skillet over high heat and add 1 tablespoon vegetable oil.
- Scramble the eggs in the hot pan until just set, then remove and set aside.
- Add the remaining oil, then toss in the shrimp. Cook until pink and opaque, about 2–3 minutes. Remove and set aside.
- Add garlic, carrots, and peas to the pan. Stir-fry for 2 minutes until tender-crisp.
- Break up the cold rice and add it to the pan. Stir-fry for 2–3 minutes until heated through and lightly crispy.
- Return shrimp and eggs to the pan. Toss everything together.
- Pour in soy sauce and sesame oil, stirring to evenly coat the rice.
- Sprinkle in chopped green onions and cook for another 30 seconds.
- Serve hot and enjoy!
Notes
- Use day-old rice for best texture.
- Prep all ingredients in advance for quick cooking.
- Adjust soy sauce to taste based on salt preference.
- Add chili flakes or sriracha for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 190mg
Keywords: shrimp fried rice, easy fried rice, Asian stir-fry, quick dinner, weeknight meal