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Easy shrimp fried rice recipe with vegetables and soy sauce

Shrimp Fried Rice Recipe (Better Than Takeout, a Quick Weeknight Dinner)

A fast and flavorful recipe for shrimp fried rice made with cold day-old rice, juicy shrimp, crisp vegetables, and a simple sauce. Ready in under 30 minutes, this dish is perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Chinese
Calories: 360
Ingredients Method Video Notes

Ingredients
  

  • 2 cups cooked white rice chilled (day-old jasmine or long grain preferred).
  • 1 lb medium shrimp peeled and deveined
  • 2 large eggs beaten
  • 1 cup frozen peas and diced carrots thawed
  • 3 green onions sliced
  • 2 –3 garlic cloves minced
  • 3 tbsp soy sauce
  • 1 TBSP oyster sauce optional.
  • 1 tsp sesame oil
  • 2 tbsp neutral oil canola or avocado oil works best
  • Salt and pepper to taste

Method
 

Prep everything first.
  1. Have all the ingredients chopped and measured. Cold rice should be broken up into loose grains.
Cook the shrimp.
  1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Cook the shrimp for 1-2 minutes on each side until opaque. Remove and set aside.
Scramble the eggs.
  1. Add another ½ tbsp of oil. Pour in beaten eggs, stir gently until just set, then remove to a plate.
Sauté Veggies & Garlic
  1. Add garlic and thawed veggies. Stir-fry for 2 minutes until fragrant and heated through.
  2. Add rice & sauce
  3. Turn the heat to high. Add the remaining oil and rice. Stir-fry for 2-3 minutes, breaking up the clumps. Added soy sauce, oyster sauce, and sesame oil.
  4. Finish with shrimp, eggs, and green onion.
  5. Return cooked shrimp and scrambled eggs to the pan. Toss everything together until well combined. Top with green onions and serve hot.

Video

Notes

The secret to amazing shrimp fried rice is all about prepping early and cooking hot. Always use cold, day-old rice because fresh rice gets soft and mushy when it hits high heat. Cook the shrimp and eggs separately so they stay tender and don’t overcook. Then mix everything together at the end to keep the flavors sharp and the texture perfect. And most importantly, use a very hot pan. That's what gives you that slightly crispy, restaurant-style finish. Stir-frying is quick, but your setup needs to be right first.