Save
This shrimp fried rice is what I whip up when I’m craving something tasty and speedy with whatever random stuff I find in the fridge. It checks every box: juicy shrimp, soft veggies, and that magic you only get from making fried rice in your own kitchen.
Whenever we spot big shrimp, my family instantly wants this meal. It feels extra fancy—like eating out—but couldn’t be simpler to toss together at home.
Tasty Ingredients
- Unsalted butter: butter gives the rice crispy edges and extra flavor
- Salt and pepper: sprinkle these in to taste, just enough to bring out flavors
- Green onion: slice up for a fresh bite at the end, optional but nice
- Frozen peas and corn: toss these in for sweet pops of color
- Oyster sauce: deepens the taste and gives you that familiar takeout vibe
- Low-sodium soy sauce: lets you control the salt that goes in
- Garlic powder: for an extra punch, use fresher powder if you have it
- Cooked white rice: leftover rice works best but cooled, fresh rice is fine too
- Large eggs: beat them in for lovely pieces of egg all through the dish
- Sesame oil: toasted is best for that nutty smell
- Shredded carrots: grab colorful, crack-free carrots for sweetness
- Yellow onion: firm and dry-skinned onions bring the best flavor
- Mirin: this sweet rice wine brightens everything up, just a splash is enough
- Grapeseed oil: perfect for stir-frying since it doesn’t burn easily
- Large or jumbo shrimp: peeled and deveined make it easy, juicy bits in every scoop
Easy How-To Guide
- Add Frozen Veggies:
- Toss in the peas and corn, keep stirring until they’re hot and the green is bright
- Mix in the Rice and Seasonings:
- Chuck the cooked rice into your pan, toss it with the veggies, then shake over soy sauce, oyster sauce and garlic powder Give everything a big stir so the rice gets a nice color
- Scramble Eggs with Veggies:
- Push the onion and carrots to the edge and pour your beaten eggs in the empty space Add sesame oil first, let eggs set a little, then gently mix back with veggies for a minute on medium heat
- Deglaze and Start Veggies:
- After cooking the shrimp, pour in some mirin and scrape up the good stuff stuck to the pan Put in lots of butter, melt it, then toss in chopped onion Sauté about two minutes, then drop in carrots and keep going for three minutes until they’re just soft
- Sear the Shrimp:
- Get your pan hot with grapeseed oil, then melt a couple spoonfuls of butter Throw in the shrimp, cook about three minutes, flipping so both sides just turn pink, then pull them out so they don’t go rubbery
- Season the Shrimp:
- Dry your shrimp and give them a toss in salt and pepper so they taste good all through
- Finish with Shrimp and Garnish:
- Pop the shrimp back in, mix everything, and top with green onion if you’re into it Serve up hot and dig in
Save
The smell of sesame oil always fills up the house when I make this and makes everyone hungry My kids ask for extra peas because picking the green ones out turned into a family giggle during dinner
Leftover Storage Ideas
Spoon any extras into a lidded container and stash in your fridge It’ll stay nice and fresh up to three days Heat it back up fast in a skillet with just a splash of water—it stops the rice from getting dry You can nuke it in the microwave if you’re in a rush but the skillet’s better for keeping it tasty
Swap In What You Want
No shrimp? Chicken or tofu do the trick Swap in any veggies like bell pepper, snap peas, or broccoli if they’re what you have Jasmine or brown rice are good swaps for white rice Go for tamari instead of soy sauce if you want it gluten-free
Save
Fun Extras to Serve With
Spoon some chili crisp or hot sauce over if you like heat Add cucumber salad or miso soup on the side for a full plate Sprinkle more green onions or even peanuts over the top—extra crunch! Sometimes we also slide a fried egg on top for that rich bite
A Little Background
This dish started in China as a way to use up leftovers—turn old rice and bits of veggies into something totally new People everywhere put their own spin on it The shrimp version always feels a bit fancy in our house, so we save it for birthdays—it’s like a family tradition now
Recipe FAQs
- → Why wash rice before cooking?
Washing rice takes off extra starch so the grains cook separately and stay fluffy instead of clumping together.
- → What size shrimp works best?
Large or jumbo shrimp are ideal since their size holds up best and keeps a tender, juicy bite.
- → Can I stir-fry old rice?
Yes, cold leftover rice cooks beautifully, keeping each grain firm and free from sticking together.
- → How do I avoid rubbery shrimp?
Only cook shrimp until they turn pink and firm—usually about 3 minutes. Pull them off heat to keep the texture tender.
- → No oyster sauce—what now?
You can replace oyster sauce with extra soy sauce for a similar savory flavor, though it won’t be as rich.