Shrimp Fried Rice

This classic Shrimp Fried Rice recipe is quick, easy, and bursting with flavor. Perfect for a weeknight meal, it utilizes day-old rice for the best texture and incorporates fresh shrimp and crisp vegetables.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 320

Ingredients Equipment Method Notes

Ingredients

2 cup cooked rice preferably day-old and cold for best texture
1 lb peeled and deveined shrimp ensure shrimp are fresh and thawed if frozen
1 cup mixed vegetables (peas, carrots, bell peppers) chopped into bite-sized pieces for even cooking
3 stalks green onions thinly sliced, reserve some for garnish if desired
3 cloves garlic freshly minced for optimal flavor
2 tbsp low-sodium soy sauce adjust to taste, consider tamari for a gluten-free option
1 tsp sesame oil adds a distinct nutty flavor, use sparingly
2 tbsp vegetable oil or other high-smoke point oil suitable for stir-frying

Equipment

Large Skillet
Wok

Method

Gather all ingredients and chop vegetables into bite-sized pieces; ensure the cooked rice is cold.
In a large skillet or wok over medium-high heat, add 1 tablespoon of vegetable oil. Sauté shrimp until pink (about 2-3 minutes), then remove from the pan and set aside.
In the same pan, add another tablespoon of oil if needed and toss in minced garlic followed by mixed vegetables. Stir-fry until tender yet crisp (around 3-4 minutes).
Add the cold cooked rice to the pan, breaking up clumps as you mix everything together.
Pour in soy sauce and sesame oil while stirring continuously until well-coated. Return the shrimp to the pan.
Fold in sliced green onions just before serving for added freshness.

Notes

Day-old rice is crucial for the best texture in fried rice, preventing it from becoming mushy. Feel free to customize with your favorite vegetables.