Shrimp Fried Rice Recipe That Tastes Better Than Takeout
Shrimp fried rice is one of those meals that feels comforting, fast, and complete all at once. It uses simple ingredients, cooks quickly, and works for lunch or dinner. I make this recipe when I want something filling without spending hours in the kitchen. The shrimp stay juicy, the rice turns lightly crisp, and every bite tastes balanced. This version is easy enough for beginners and flexible enough to adjust with what you already have at home.
Why I Will Love This Recipe
This shrimp fried rice recipe is quick and reliable. It uses everyday pantry items and turns leftover rice into something fresh and flavorful. The shrimp cook fast and add protein without feeling heavy. I also like that everything comes together in one pan, which means less mess and easy cleanup. Most of all, it tastes just as good the next day.
Ingredients List
- 2 cups cooked rice (cold, day-old rice works best)
- 200 grams shrimp, peeled and deveined
- 2 tablespoons cooking oil
- 2 eggs, lightly beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup carrots, finely diced
- ½ cup green peas
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil (optional)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons spring onions, chopped
Tools Used in Cooking
- Large frying pan or wok
- Spatula or wooden spoon
- Small bowl for eggs
- Knife and cutting board
Step-by-Step Instructions
- Heat 1 tablespoon of oil in a large pan over medium heat. Add the shrimp and cook for 1–2 minutes per side until pink and cooked through. Remove the shrimp and set aside.
- Add the remaining oil to the same pan. Pour in the beaten eggs and gently scramble until just set. Push the eggs to one side of the pan.
- Add onion and garlic to the pan. Cook for about 1 minute until fragrant and soft.
- Stir in carrots and peas. Cook for 2–3 minutes until slightly tender.
- Add the cooked rice to the pan. Break up any clumps and stir well so the rice heats evenly.
- Pour in soy sauce and sesame oil if using. Mix until the rice is evenly coated.
- Return the cooked shrimp to the pan. Add salt and black pepper to taste.
- Stir everything together and cook for another 2 minutes.
- Turn off the heat and sprinkle spring onions on top before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 22 g |
| Carbohydrates | 45 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 620 mg |
Helpful Tips
Always use cold, cooked rice for the best texture. Fresh rice can turn mushy. Cook the shrimp first and remove them so they do not overcook. Keep the heat medium-high when frying the rice to avoid steaming it. Stir often but not constantly, allowing the rice to lightly crisp.
Variations
You can add chopped bell peppers, cabbage, or corn for more vegetables. For extra heat, add a little chili sauce or crushed red pepper. If you want a richer taste, stir in a small knob of butter at the end. You can also replace shrimp with chicken or tofu using the same method.
How to Serve
Serve shrimp fried rice hot on its own for a complete meal. It also pairs well with simple sides like cucumber salad or steamed vegetables. For family meals, place it in a large bowl and let everyone serve themselves.
Storage Instructions
Let the fried rice cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until hot, stirring once to heat evenly.
FAQs
Can I use frozen shrimp?
Yes, just thaw them fully and pat dry before cooking.
Can I make this without eggs?
Yes, you can skip the eggs or replace them with extra vegetables.
Why does my rice turn soggy?
This usually happens when using fresh rice or too much sauce.
Is this recipe kid-friendly?
Yes, it has mild flavors and no strong spices.
Conclusion
This shrimp fried rice recipe is simple, flexible, and full of flavor. It is perfect for busy days, leftover rice, or quick family meals. With clear steps and easy ingredients, anyone can make it successfully at home. Once you try it, it may become a regular part of your weekly cooking routine.
