Shrimp fried rice is a quick and flavorful stir-fry that brings takeout-style taste to your table in minutes.
This keeper recipe shows how to make shrimp fried rice using frozen basics with zero prep. It’s just like take-out style without leaving home!
Holly’s ‘Shrimpressive’ Highlights
- Flavor: Shrimp fried rice has a savory, slightly salty flavor with hints of garlic, soy sauce, and tender shrimp.
- Difficulty: This quick dish is prepared in one pan and is ready to serve in just minutes.
- Prep note: Since everything is pre-packaged, this recipe is easy to double (or triple!) for meal prep on busy weeknights, and it tastes even better the next day.
- Budget tip: Clean out the fridge, use up leftover vegetables or meat, and make a new meal every time.
‘Shrimply’ the Best Ingredients
Shrimp: Precooked shrimp just needs to be heated through! Use bite-sized shrimp (26-30) or medium (21-25) for the best portion sizes.
Rice & Eggs: Use microwavable long-grain white rice, brown rice, or leftover rice.
Veggies: Choose any frozen bag of a mixed medley of peas, carrots, baby corn, peppers, onions, and mushrooms. Canned veggies like baby corn and water chestnuts add to the Asian theme, simply drain and rinse before using.
Sauce: Soy sauce, Worcestershire sauce, and coconut aminos can be interchanged in this recipe. Zest it up even more and drizzle a homemade honey garlic sauce in Step 4.
‘Shrimprovisations’
Make a dirty Cajun-style rice using this zesty blend and add small cobs of corn and sliced sausage. No rice? No problem! Use instant ramen noodles that are ready in 5 minutes!
How to Make Shrimp Fried Rice
- Whisk eggs and pepper and set aside (full recipe below).
- Cook vegetables in oil until softened, then add garlic.
- Cook eggs on one side of the pan until set.
- Stir in shrimp, green onion, and soy sauce and cook.
Reheat and Repeat
Store shrimp fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave and add a splash of soy sauce to brighten up the dish, or add to a stir fry.
More Amazing Asian-Style Dishes
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Shrimp Fried Rice
Equipment
Ingredients
- 2 eggs
- ¼ teaspoon black pepper or to taste
- 1 tablespoon vegetable oil
- 2 cups frozen mixed vegetables
- 2 cloves garlic minced
- 17.6 ounces microwavable long-grain white rice 2 packages (or 4 cups leftover cooked rice, cold)
- 8 ounces cooked frozen shrimp thawed
- 3 tablespoons soy sauce
- 1 green onion sliced
Instructions
- In a small bowl, whisk together eggs and pepper. Set aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Add vegetables to the skillet and cook until softened, about 2 minutes. Add garlic and cook 1 minute more.
- Move vegetables to the edges of the pan and pour the egg into the middle. Cook, stirring occasionally until eggs are set.
- Add rice, shrimp, soy sauce, and green onion to the pan. Stir to combine. Continue cooking until rice is hot and shrimp is heated through. Season with additional pepper to taste.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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