There’s something magical about a perfectly executed Shrimp Fried Rice that transforms simple ingredients into a symphony of flavors and textures. This homemade version brings restaurant-quality taste right to your kitchen table, without any complicated techniques or hard-to-find ingredients.
As a weeknight dinner hero, this Shrimp Fried Rice combines tender shrimp, fluffy rice, and colorful vegetables in a savory sauce that will have everyone asking for seconds. Whether you’re looking to use up leftover rice or craving a complete meal in one bowl, this recipe delivers satisfaction in every bite.
Why You’ll Love This
- Quick and convenient – Ready in just 45 minutes with minimal cleanup
- Customizable – Easily adapt with whatever vegetables you have on hand
- Protein-packed – Tender shrimp make this fried rice satisfying and nutritious
- Family-friendly – A crowd-pleaser that even picky eaters will enjoy
- Great for leftovers – Tastes even better the next day for lunch
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons grapeseed oil
- 1 tablespoon mirin (rice cooking wine)
- 1 medium yellow onion, diced
- 1 cup carrots, shredded or julienned
- 2 teaspoons sesame oil
- 2 large eggs, lightly beaten
- 3 cups cooked white rice, preferably day-old
- 2 teaspoons garlic powder
- ¼ cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- ½ cup frozen peas
- ½ cup frozen corn kernels
- ⅓ cup green onions, chopped (for garnish)
- 6 tablespoons unsalted butter, divided
- Salt and black pepper to taste
Instructions
- Pat shrimp dry with paper towels and season lightly with salt and pepper on both sides. Set aside while you heat the pan.
- Heat grapeseed oil in a large skillet or wok over medium-high heat. Add 2 tablespoons of butter and let it melt. Add seasoned shrimp and cook for about 3 minutes, flipping halfway through, until pink and cooked through. Remove shrimp to a plate and set aside.
- Pour mirin into the hot pan to deglaze, scraping up any browned bits from the bottom. This adds extra flavor to your fried rice base.
- Add the remaining 4 tablespoons of butter to the pan. Once melted, add diced onion and cook for 2 minutes until softened. Add shredded carrots and continue cooking for 3 minutes until tender-crisp.
- Reduce heat to medium and push the vegetables to one side of the pan, creating a well in the center. Add sesame oil to the well, then pour in beaten eggs. Scramble the eggs and gradually mix them with the vegetables for about 1 minute.
- Stir in the cooked rice, breaking up any clumps. Season with salt, pepper, and garlic powder. Add soy sauce and oyster sauce, stirring constantly until the rice takes on a golden brown color, about 3-4 minutes.
- Add frozen peas and corn to the rice mixture. Continue stirring for 2-3 minutes until the frozen vegetables are heated through and tender.
- Return the cooked shrimp to the pan and gently toss everything together for 1 minute to heat through. Remove from heat, garnish with chopped green onions, and serve immediately while hot.
Tips & Variations
- Rice tip: Using cold, day-old rice prevents mushiness and helps achieve that perfect fried rice texture.
- Protein swap: Substitute chicken, beef, or tofu for the shrimp if preferred.
- Vegetable options: Try adding bell peppers, corn, edamame, or bean sprouts for different flavors and textures.
- Spice it up: Add sriracha, chili oil, or red pepper flakes for heat.
- Make ahead: Prep all ingredients in advance for an even quicker cooking time.
- Gluten-free option: Use tamari instead of soy sauce to make this dish gluten-free.
Serving Suggestions
Serve this Shrimp Fried Rice as a complete meal on its own, or pair it with egg drop soup or a simple cucumber salad for a more elaborate dinner. For a fun presentation, serve in hollowed-out pineapple halves or with a side of crispy wonton strips.
A small dish of additional soy sauce, chili oil, or sweet chili sauce on the side allows everyone to customize their bowl to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet with a splash of water to restore moisture, or microwave until steaming hot.
- Shrimp are cooked when they turn completely pink and opaque and curl into a loose “C” shape.
- For best results, use a large wok or skillet to allow ingredients to fry rather than steam.
FAQs
Can I use fresh rice instead of day-old rice?
While day-old rice works best, you can use fresh rice if you spread it on a baking sheet and refrigerate it for 30 minutes to cool and dry out slightly.
How do I prevent my fried rice from becoming mushy?
Use cold rice, cook over high heat, and avoid overcrowding the pan. Add ingredients in stages rather than all at once.
Can I make this dish vegetarian?
Absolutely! Skip the shrimp and add extra vegetables or tofu. Use vegetable broth instead of oyster sauce for flavor.
What’s the best way to defrost frozen shrimp?
Place frozen shrimp in a colander and run cold water over them for about 5 minutes, or thaw overnight in the refrigerator for best results.
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