If you’re craving a dish that hits all the right notes with minimal fuss, this Shrimp Fried Rice Recipe is your new best friend. It perfectly balances succulent shrimp, vibrant veggies, and fluffy rice, all brought together by a savory soy and sesame sauce that dances on your taste buds. Whether you’re whipping up a quick weeknight dinner or impressing guests, this recipe is packed with flavor and texture that feels like a restaurant-quality meal served right in your own kitchen.
Ingredients You’ll Need
The magic of this Shrimp Fried Rice Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in creating a dish that’s colorful, flavorful, and irresistibly delicious.
- 1 pound large shrimp, peeled and deveined: The star protein that adds tender, juicy bites throughout the dish.
- 1 teaspoon kosher salt: Enhances the natural flavors of the shrimp and veggies.
- ½ teaspoon ground white pepper: Adds just the right amount of warm spice without overpowering.
- 3 tablespoons avocado oil: A healthy oil with a high smoke point, perfect for stir-frying.
- ½ small onion, diced: Brings sweetness and depth to the base.
- 2 green scallions, thinly sliced (white and green parts separated): Adds freshness and a subtle onion flavor at different cooking stages.
- 2 garlic cloves, minced: Provides an aromatic punch that wakes up the dish.
- ½ teaspoon minced ginger: Offers a mild warmth and complementary zing to the shrimp.
- 1 ½ cup frozen peas and carrots: The perfect colorful veggie combo that’s sweet and tender.
- 4 cups cooked white rice (preferably cold): The essential base that soaks up all the delicious sauces and flavors.
- 3 large eggs, beaten: Adds richness and a lovely soft texture to the rice.
- 3 tablespoons tamari soy sauce or coconut aminos: Provides savory umami depth with a touch of saltiness.
- 2 teaspoons toasted sesame oil: A fragrant finishing touch that makes the dish sing.
How to Make Shrimp Fried Rice Recipe
Step 1: Season and Prepare the Shrimp
Start by tossing the shrimp with kosher salt and white pepper in a medium bowl to make sure every bite is seasoned just right. Setting the shrimp aside for a moment lets those simple flavors soak in before cooking, giving them a subtle boost.
Step 2: Cook the Shrimp
Heat 2 tablespoons of avocado oil in your largest wok or skillet over medium-high heat until it’s shimmering with promise. Spread the shrimp out so each piece has space, cooking them for 1 to 2 minutes per side until they turn opaque and slightly pink. Quick cooking keeps them tender and juicy rather than rubbery. Once done, transfer the shrimp to a plate and set them aside.
Step 3: Build the Flavor Base
Add the diced onion, the white parts of the scallions, minced garlic, and ginger to the remaining oil in the wok. Stir-fry for about a minute, until the aromas release and your kitchen starts to smell like a five-star restaurant. This fragrant base forms the backbone of your fried rice.
Step 4: Add the Veggies
In go the frozen peas and carrots, straight from the freezer. Stir-fry them just until warmed through, about 1 to 2 minutes, so they stay vibrant and slightly crisp — they add delightful pops of color and sweetness that brighten the dish.
Step 5: Scramble the Eggs
Push the veggies over to one side of your wok, then pour the beaten eggs into the empty space. Scramble them gently until softly set, about 1 minute. This creates little pockets of creamy egg that blend beautifully with the rice later on.
Step 6: Combine Rice, Shrimp, and Sauces
Next, add your pre-cooked rice, the cooked shrimp, tamari soy sauce (or coconut aminos), and toasted sesame oil. Stir everything thoroughly so that the rice is evenly coated and heated through. Cook for another 2 minutes, letting all those flavors marry perfectly in the wok’s heat.
Step 7: Final Touch with Scallions
Lastly, toss in the green parts of the scallions for a fresh burst of color and mild onion essence just before serving. Serve hot and enjoy the symphony of textures and tastes you’ve created!
How to Serve Shrimp Fried Rice Recipe
Garnishes
Sprinkling a few extra scallion greens or a handful of toasted sesame seeds on top adds both crunch and a beautiful finishing flair. A wedge of lime on the side can also give a bright, citrusy kick if you want to add a little zing.
Side Dishes
Pair this shrimp fried rice with a simple cucumber salad, quick pickled vegetables, or steamed bok choy to add freshness and balance. The savory richness of the fried rice contrasts wonderfully with crisp, light sides.
Creative Ways to Present
For a fun twist, serve the shrimp fried rice inside hollowed-out bell peppers or pineapple halves. This presentation not only looks stunning but infuses a subtle extra flavor when the rice rests inside the warm fruit or vegetable vessels.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shrimp fried rice in an airtight container in the fridge. It will stay fresh for up to 3 days, making it a perfect quick meal for busy days ahead.
Freezing
You can freeze this dish if you want to prepare it well in advance. Portion it into freezer-safe containers and store for up to 1 month. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat the shrimp fried rice in a hot skillet with a splash of water or oil to avoid dryness. Stir frequently until warmed through, restoring its delightful lightness and separating the grains beautifully.
FAQs
Can I use any other protein instead of shrimp?
Absolutely! This Shrimp Fried Rice Recipe is versatile. You can swap shrimp for chicken, tofu, or even leftover cooked meats to suit your taste or what’s on hand.
Why should I use cold rice?
Cold rice is less sticky and fries up better without clumping. It helps keep each grain separate, giving you that perfect fried rice texture.
Is tamari soy sauce the same as regular soy sauce?
Tamari is a gluten-free alternative with a richer, less salty flavor than regular soy sauce. It’s a great choice here but regular soy sauce works just as well if that’s what you have.
Can I make this recipe vegetarian?
Yes! Simply omit the shrimp and add extra veggies or plant-based protein like tofu or tempeh. Use coconut aminos instead of soy sauce if you want to keep it soy-free.
How important is the toasted sesame oil?
The toasted sesame oil brings a wonderful nuttiness and aroma that elevates the dish. Use it sparingly as a finishing oil to preserve its flavor impact.
Final Thoughts
This Shrimp Fried Rice Recipe is a total game-changer when you want delicious food fast without sacrificing flavor. It’s warm, comforting, and bursting with layers of taste that will keep you coming back for more. Give it a try tonight—you might just find your new favorite go-to meal!
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Shrimp Fried Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Shrimp Fried Rice recipe is a quick and flavorful dish that combines tender shrimp with vibrant vegetables, fluffy rice, and a perfect blend of seasonings. Ready in just 20 minutes, this stir-fried classic is ideal for a fast weeknight dinner or a satisfying lunch that brings the taste of Asian cuisine to your kitchen.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon kosher salt
- ½ teaspoon ground white pepper
Vegetables & Aromatics
- ½ small onion, diced
- 2 green scallions, thinly sliced (white and green parts separated)
- 2 garlic cloves, minced
- ½ teaspoon minced ginger
- 1 ½ cup frozen peas and carrots
Rice & Eggs
- 4 cups cooked white rice (preferably cold)
- 3 large eggs, beaten
Oils & Sauces
- 3 tablespoons avocado oil
- 3 tablespoons tamari soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
Instructions
- Season the shrimp: In a medium bowl, combine the shrimp with kosher salt and ground white pepper. Toss to coat evenly and set aside to let the flavors mingle.
- Cook the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Arrange the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook another 30 seconds, until the shrimp turn just opaque. Remove the shrimp to a plate and set aside.
- Sauté aromatics: Add the diced onion, the white parts of the scallions, minced garlic, and ginger to the wok. Stir-fry for about one minute until fragrant and softened.
- Add vegetables: Toss the frozen peas and carrots directly from the freezer into the wok. Stir-fry for 1 to 2 minutes until heated through.
- Scramble eggs: Push the vegetables to one side of the wok and pour in the beaten eggs on the other side. Scramble the eggs gently until they are just softly set, which should take about one minute.
- Combine rice and shrimp: Add the cooked rice, reserved shrimp, tamari soy sauce (or coconut aminos), and toasted sesame oil to the wok. Stir thoroughly to mix all ingredients evenly, and cook for another two minutes until everything is heated through and well combined.
- Finish and serve: Toss in the green parts of the scallions, stir lightly, then serve your shrimp fried rice hot and enjoy the delicious flavors.
Notes
- For best results, use cold, day-old rice to prevent mushiness.
- You can substitute tamari soy sauce with coconut aminos for a gluten-free option.
- Adjust the heat by adding crushed red pepper flakes or a dash of chili sauce for spice lovers.
- Ensure not to overcook the shrimp to keep them tender and juicy.
- Feel free to add other vegetables like bell peppers or bean sprouts for added crunch and nutrition.
