Shrimp Fried Rice Better Than Takeout
A quick and customizable fried rice dish that’s cozy, salty, and filling, perfect for using up leftover rice and veggies.
Ingredients
Main Ingredients
- 4 cups cooked rice, cold Cold rice works best for frying to avoid gummy texture.
- 1 lb shrimp, peeled and deveined Fresh or frozen is acceptable.
- 2 large eggs For classic fried rice texture.
- 3 tbsp soy sauce Main salty flavor.
- 1 tbsp sesame oil Optional but enhances flavor.
- 3 cloves garlic, minced Add ginger if desired.
- 1 cup frozen peas and carrots Or any quick-cooking vegetables.
- 3 scallions green onions, chopped For fresh finish.
- 2 tbsp neutral oil For frying (e.g., avocado or canola oil).
Instructions
Preparation
- Pat the shrimp dry with paper towels and lightly salt it.
- Heat a large skillet or wok over medium-high heat, add a little oil, and scramble the eggs quickly.
- Remove the scrambled eggs from the skillet and set them aside on a plate.
Cooking
- In the same skillet, add another small splash of oil and cook the shrimp for about 1 to 2 minutes per side until pink and cooked through.
- Remove the shrimp to the plate with the eggs.
- Toss in the peas and carrots (or any chosen vegetables) and stir for a couple of minutes until heated through.
- Add the cold rice, break it up with a spatula, and let it sit occasionally so it gets lightly toasty.
- Pour in the soy sauce and a tiny drizzle of sesame oil. Stir and taste, adding more soy sauce if necessary.
- Return the shrimp and eggs to the skillet, and toss everything together to heat through.
- Finally, sprinkle on the green onions and add chili flakes or sriracha if desired.
Notes
For good texture, avoid crowding the pan. Dry ingredients cook better. Experiment with extra flavors like rice vinegar or additional seasonings. Store in a sealed container for up to 3 days.