Easy Shrimp Fried Rice Recipe Better Than Takeout

Craving something quick and satisfying? This easy Shrimp Fried Rice is your answer.

Packed with plump shrimp, vibrant vegetables, and perfectly seasoned rice, it’s a delightful dish that’s quicker than takeout. Ready in a flash, it’s perfect for busy weeknights or when you want a taste of your favorite restaurant at home.

Grab your wok and let’s get cooking!

Steps

1. Season the shrimp: In a medium bowl, lightly coat the shrimp with salt, pepper, and cornstarch. Allow them to rest at room temperature for about ten minutes.
2. Prepare the pan: Heat a large sauté pan or wok on high heat until very hot. Add a tablespoon of your chosen cooking oil, swirling to coat the pan thoroughly.
3. Cook the shrimp: Place the shrimp in the pan, arranging them in a single layer. Fry without moving them for 30 seconds, then flip to cook for another 30 seconds until nearly done. Remove the shrimp with a slotted spoon and set aside.
4. Scramble the eggs: Lower the heat to medium and add more oil if necessary. Pour in the beaten eggs, stirring quickly as they cook. Transfer the eggs, still slightly runny, to the bowl with the shrimp.
5. Sauté green onions and rice: Clean the pan with paper towels and return to high heat. Once hot, add the remaining oil and sauté the green onions for 15 seconds. Add the rice, stirring to combine with the onions, and let it fry undisturbed for 1-2 minutes until sizzling.
6. Final assembly: Drizzle soy sauce over the rice, then stir in the peas, carrots, shrimp, eggs, and sesame oil. Mix thoroughly and heat until everything is hot, adjusting soy sauce to taste if desired.

Ingredients

• 8 ounces small raw shrimp, shelled and deveined
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 teaspoon cornstarch
• 3 tablespoons peanut oil, canola oil, or rice bran oil
• 3 large eggs, beaten
• 2 green onions, minced
• 4 cups leftover rice, grains separated well
• 3/4 cup frozen peas and carrots, defrosted
• 1 tablespoon soy sauce (gluten-free soy sauce can be used for a gluten-free version)
• 1 teaspoon dark toasted sesame oil

Nutritional Values

Calories: 1676 | Fat: 64g | Saturated Fat: 12g | Cholesterol: 844mg | Sodium: 3096mg | Carbohydrates: 196g | Dietary Fiber: 8g | Sugars: 8g | Protein: 72g | Vitamin C: 16mg | Calcium: 328mg | Iron: 12mg | Potassium: 1036mg

FAQ

• Can I use freshly cooked rice instead of leftover rice for fried rice?
• While it’s possible to use freshly cooked rice, leftover rice is preferred as it tends to be drier, which helps prevent the fried rice from becoming mushy.
• What can I substitute for shrimp in this recipe?
• You can substitute shrimp with other proteins like chicken, fish, tofu, or even lobster tails, as one reader suggested. The cooking method remains the same.
• Why do you recommend cooking ingredients separately?
• Cooking the ingredients separately prevents their flavors from blending too much and helps each component maintain its distinct taste and texture.
• How can I make this dish gluten-free?
• To make the dish gluten-free, use a gluten-free soy sauce such as tamari, and ensure any other ingredients used are free of gluten.
• What should I do if I don’t have a wok?
• You can use a large sauté pan or a well-seasoned cast iron skillet, which can handle high heat and help prevent sticking.

Tips

• Use Chilled Leftover Rice: For the best results, use cold leftover rice rather than freshly cooked rice. The dry texture of the chilled rice helps it fry up nicely without becoming mushy.
• Cook Ingredients Separately: To keep flavors distinct and prevent ingredients from merging into a single mushy texture, cook each element separately. Start with the protein (such as shrimp), then move to the eggs, and finally the rice, combining everything at the end.
• Utilize High Heat: Ensure your pan is hot enough before adding ingredients. This helps achieve a quick fry and prevents sticking, giving your dish the perfect texture.
• Minimize Stirring: To achieve a nice browning on the rice, refrain from stirring too much. Spread the rice out in the pan and allow it to cook undisturbed for a minute or two to get that desired crispy finish.

Equipment

• Wok or Large Sauté Pan – A large, high-quality wok or sauté pan that can handle high heat is essential for making fried rice.
• Hard Anodized Aluminum Pan or Seasoned Cast Iron Pan – These materials are recommended for their heat retention and stick-resistant properties.
• Slotted Spoon – Useful for removing shrimp from the pan while leaving excess oil behind.