This vibrant Shrimp Fried Rice is a quick and satisfying weeknight meal packed with flavor and nutrition.
Featuring protein-rich shrimp, fiber-filled brown rice, and a colorful mix of vegetables, it’s both hearty and healthy.
Lightly seasoned with ginger, garlic, and soy sauce, it’s a low-saturated-fat, balanced dish perfect for everyday cooking or meal prep.
Shrimp Fried Rice
Equipment
- 1 Large sauté pan or wok
- 1 spatula or wooden spoon
- 1 knife
- 1 cutting board
- 1 Whisk or Fork
- 1 measuring cup and spoons
Ingredients
- 2 tbsp olive oil divided
- 1 lb raw shrimp peeled, deveined, tails removed
- 1 bunch scallions thinly sliced
- 3 large garlic cloves thinly sliced
- 1- inch knob ginger peeled and finely chopped
- 4 cups cooked brown rice preferably day-old
- 4 large eggs whisked
- 1 cup carrots shredded
- 1 cup frozen peas thawed
- Salt and black pepper to taste
- ¼ cup soy sauce or more, to taste
- 1 ½ tsp toasted sesame oil
- Crushed red pepper for serving
Instructions
- Prepare the Shrimp: Start by patting the raw shrimp dry using paper towels. Removing excess moisture helps them sear beautifully without steaming. Once dry, sprinkle salt evenly over the shrimp to enhance their natural flavor. This simple prep ensures your shrimp are flavorful, tender, and perfectly cooked later.
- Heat the Pan and Sear Shrimp: Place a large sauté pan or wok over medium-high heat and add 1 tablespoon of olive oil. Allow the oil to warm until it shimmers slightly. Carefully add the shrimp in a single layer, making sure not to crowd the pan. Cook for 2 minutes on one side, until the edges turn opaque and slightly golden, then flip and cook another 2 minutes on the other side. Remove the shrimp with tongs and set aside on a plate.
- Sauté Aromatics: In the same pan, add the remaining 1 tablespoon of olive oil. Toss in the sliced scallions (reserving some green tops for garnish), garlic, and chopped ginger. Stir continuously for about 2–3 minutes until the mixture becomes fragrant and slightly softened. This step releases the essential flavors that form the aromatic base of your fried rice.
- Cook the Eggs: Push the aromatics to one side of the pan, or create a small well in the center. Pour the whisked eggs into the pan. Allow them to sit undisturbed for about 30 seconds to begin setting, then gently scramble with a spatula, folding them into soft curds. Cook until the eggs are just set but still tender, avoiding overcooking.
- Add Rice and Vegetables: Add the day-old cooked brown rice to the pan, breaking up any clumps with your spatula. Stir constantly to combine with the eggs and aromatics. Next, add the shredded carrots and thawed peas. Continue stirring for 2–3 minutes, ensuring all ingredients are evenly mixed and heated through. This method ensures the rice grains remain separate, light, and fluffy.
- Season the Rice: Drizzle the soy sauce evenly over the rice mixture and add the toasted sesame oil. Stir thoroughly to coat each grain of rice and vegetable with the flavorful seasoning. Taste and adjust with additional soy sauce or black pepper as desired. The balance of salty, savory, and nutty flavors is key to authentic-tasting fried rice.
- Reintroduce Shrimp: Gently fold the cooked shrimp back into the rice, ensuring they are evenly distributed. Cook for an additional 1–2 minutes until the shrimp are warmed through and perfectly integrated with the rice and vegetables. Be careful not to overcook the shrimp, which can make them rubbery.
- Garnish and Serve: Transfer the finished fried rice to a serving dish. Sprinkle the reserved green tops of the scallions over the top for a fresh, bright finish. Add a pinch of crushed red pepper if you enjoy a mild kick of heat. Serve immediately for the best texture and flavor, or allow to cool slightly for meal prep containers.
- Optional Tips for Perfection: For extra depth of flavor, you can lightly toast the rice in the pan before adding eggs and vegetables. Make sure your pan is hot but not smoking, and stir constantly to prevent sticking. Using day-old rice is ideal because it is drier and won’t clump together, giving your fried rice that signature fluffy texture.
Notes
- Use day-old brown rice whenever possible; it helps keep the grains separate and prevents mushy fried rice.
- Pat shrimp dry before cooking to ensure a perfect sear and avoid excess liquid in the pan.
- Slice garlic, ginger, and scallions uniformly for even cooking and consistent flavor throughout the dish.
- Whisk eggs lightly and cook gently to keep them tender and avoid scrambling into small, dry pieces.
- Adjust soy sauce and sesame oil to taste; remember, a little goes a long way in balancing flavors.
- This recipe is highly adaptable—add other vegetables like bell peppers, zucchini, or mushrooms to suit your preferences.
- Leftovers can be reheated in a skillet for a few minutes over medium heat to maintain texture.
Chef’s Secrets for Perfect Flavor
The key to restaurant-quality fried rice lies in preparation and timing.
Always use day-old rice because freshly cooked rice contains excess moisture, which can make the dish soggy.
Prepping shrimp, aromatics, and vegetables before cooking ensures a smooth workflow and prevents overcooking.
Searing shrimp first allows them to retain their texture and flavor while creating a flavorful fond in the pan, which contributes to the overall taste of the dish.
For added depth, you can combine olive oil with a small knob of butter when sautéing aromatics—it brings a subtle richness without overpowering the shrimp.
Serving Suggestions for Maximum Enjoyment
Shrimp fried rice pairs beautifully with light Asian-inspired sides.
Serve alongside a simple cucumber salad, steamed broccoli, or pickled vegetables to add freshness and crunch.
Garnish with extra scallion greens or a sprinkle of sesame seeds for visual appeal and a subtle nutty flavor.
A wedge of lime or a drizzle of chili oil can add a bright, zesty finish.
This dish works perfectly for lunch boxes, weeknight dinners, or casual gatherings because it’s satisfying, colorful, and complete in itself.
Storage Tips for Freshness
To keep your fried rice fresh, allow it to cool slightly before storing in an airtight container.
In the fridge, it will remain good for up to 4 days if shrimp is included; without shrimp, it can last up to a week.
When reheating, use a skillet or wok over medium heat and stir occasionally to restore the rice’s texture.
Avoid microwaving for long periods, as this can make the rice dry and rubbery.
You can also freeze fried rice in portions for up to 2 months; reheat gently in a skillet with a splash of water or soy sauce to maintain moisture.
Frequently Asked Questions
1. Can I use fresh rice instead of day-old rice?
While you can, fresh rice tends to be moist and sticky, which can make the fried rice clump together.
If using fresh rice, spread it on a tray and let it cool for at least 30 minutes to help dry it out slightly.
2. Can I use other types of rice?
Yes, jasmine, basmati, or white long-grain rice work well. Brown rice adds fiber and a nutty flavor but cooks a bit firmer.
Adjust cooking times and moisture accordingly for the type you choose.
3. Can I make this recipe vegetarian or vegan?
Absolutely! Substitute shrimp with firm tofu, tempeh, or edamame.
Replace eggs with scrambled tofu or a vegan egg alternative.
The soy sauce, sesame oil, and vegetables keep the dish flavorful and satisfying.
4. How do I prevent shrimp from overcooking?
Sear shrimp quickly over medium-high heat and remove them as soon as they turn opaque and pink.
They cook very fast—usually 2 minutes per side—and will continue to warm slightly when added back to the fried rice.
5. Can I prepare this recipe in advance for meal prep?
Yes! Make the fried rice in full, then portion it into airtight containers. Refrigerated portions last 3–4 days.
Reheat in a skillet over medium heat to maintain texture, adding a small splash of water or soy sauce if needed to refresh the moisture.
