Shrimp Fried Rice

5 from 7 votes

Shrimp fried rice comes together fast with juicy shrimp, fluffy rice, and crisp veggies in every bite. Skip takeout and make this easy dinner at home tonight.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Asian

Servings: servings

Calories: 204kcal

Author: Shauna

Ingredients

1 pound medium shrimp peeled and deveined
3 teaspoons vegetable oil divided into 1 teaspoon and 2 teaspoons
¼ large Vidalia onion chopped
2 cloves minced garlic
1 cup frozen peas and carrots
3 cups cooked jasmine rice
2 large eggs
3 tablespoons soy sauce
½ teaspoon sesame oil
green onions optional
cilantro optional

Instructions

In a large skillet or wok, add 1 teaspoon of vegetable oil and shrimp and cook for 2 to 3 minutes, seasoning with a little salt and pepper and flipping halfway through. Don't overcook. Set shrimp aside but leave oil/remnants in the pan.
Add another 2 teaspoons of vegetable oil, plus the onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
Turn the heat up to medium-high and add the cooked rice. Cook for another 2 to 3 minutes until the rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
Add cooked shrimp back to the pan.
Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
Top with chopped green onions and/or cilantro, optional.

Notes

If you are watching your salt intake, you can use low sodium soy sauce in this recipe.
This is a great recipe to make if you happen to have day-old rice from another meal.
One of the secrets of delicious fried rice is a nice hot wok and plenty of oil, so your veggies don’t burn to the bottom.

Nutrition