Shrimp Fried Rice
Shrimp fried rice is a fast, savory one-pan meal of juicy shrimp, fluffy rice, and crisp vegetables. It is the perfect way to turn leftover rice into a satisfying dinner in 25 minutes. A splash of soy and sesame ties everything together with takeout-style flavor.
Asian
Dairy-Free
High-Protein
Stovetop
Lunch
Dinner
Quick (15-min)
Leftovers
One-Pot
30-Minute
Shrimp
Egg
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 4 cups cold cooked rice
- 400 g shrimp, peeled
- 2 eggs
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic, minced
Instructions
- Heat oil in a large pan or wok over high heat and cook the shrimp until pink, then set aside.
- Scramble the eggs in the same pan, then push them to the side.
- Add the garlic, peas, and carrots and stir-fry for 2 minutes.
- Add the cold rice and break up any clumps, frying until heated through.
- Return the shrimp, then add the soy sauce and sesame oil, tossing to coat.
- Stir in the green onions and serve hot.
💡 Chef's tip
Cook over high heat and keep the ingredients moving; the intense heat gives fried rice its signature smoky wok flavor without stewing the vegetables.
Day-old, cold rice is essential, because freshly cooked rice is too moist and turns gummy, while chilled grains stay separate and fry up light.
Nutrition (per serving)
- Calories: 410 kcal
- Protein: 28 g
- Carbs: 48 g
- Fat: 12 g
