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Shrimp Fried Rice: Easy, Quick & Better Than Takeout!

Quick and flavorful shrimp fried rice with juicy shrimp, vegetables, and rice — ready in 20 minutes and better than takeout!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cold cooked rice preferably day-old
  • 1 lb shrimp peeled and deveined
  • 2 tbsp vegetable oil divided
  • 2 eggs lightly beaten
  • 1 cup peas and diced carrots thawed if frozen
  • 3 green onions sliced
  • 3 cloves garlic minced
Sauces & Seasonings
  • 3 tbsp soy sauce low sodium if preferred
  • 1 tbsp oyster sauce optional
  • 1 tsp sesame oil
  • salt and pepper to taste

Equipment

  • Wok or large skillet
  • Spatula
  • Mixing bowls

Method
 

  1. Heat 1 tbsp oil in a wok or skillet over medium-high heat. Cook shrimp 2–3 minutes until pink and opaque; remove and set aside.
  2. Add remaining oil and scramble eggs just until set. Push to the side of the pan.
  3. Add peas, carrots, and garlic. Stir-fry 1–2 minutes until fragrant.
  4. Add cold rice, soy sauce, oyster sauce, and sesame oil. Stir-fry 3–4 minutes.
  5. Return shrimp to pan, mix everything, and cook until heated through. Garnish with green onions and serve.

Notes

Use cold, day-old rice for the best texture.