Quick and Flavorful Shrimp Fried Rice Recipe You Can Make in 30 Minutes

Shrimp Fried Rice is the perfect weeknight dinner that packs a punch of flavor with minimal effort. Imagine a bed of fluffy rice, savory soy sauce, tender shrimp, and a medley of vegetables all coming together in a delicious harmony. Every bite is a burst of umami goodness, and it’s all ready in just 30 minutes!

Photo byInsanelyGoodRecipes

I’ve loved this dish since I first tried it at a local Asian restaurant, and over time, I’ve tweaked and perfected my own version at home. Now, I’m excited to share this amazing recipe with you, inspired by the delightful creation over at Insanely Good Recipes. Whether you’re new to cooking or a seasoned home chef, this easy shrimp fried rice recipe is sure to become one of your go-to meals.

Shrimp Fried Rice has its roots in Asian cuisine, particularly in Chinese cooking, where leftover rice is transformed into a delicious and satisfying meal. It’s one of the best ways to use day-old rice, ensuring no grain goes to waste while delivering rich, comforting flavors.

Ingredients You'll Need:

• 1 1/2 pounds medium-sized shrimp, peeled and deveined
• Salt and white pepper, to taste
• 3-4 tablespoons vegetable oil
• 3 large eggs, beaten
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 1/2 tablespoons ginger, minced
• 2 cups frozen peas and carrots (thawed)
• 4 cups day-old cooked rice (jasmine or basmati)
• 4 tablespoons soy sauce
• 1 1/2 tablespoons oyster sauce (optional but adds depth)
• 1 teaspoon granulated sugar
• 3 green onions, sliced
• 1 1/2 tablespoons sesame oil (for drizzling)
• Lime wedges (optional)

Step-by-Step Instructions:

1. Prepare the Shrimp: Start by patting the shrimp dry with a paper towel. Season them with a pinch of salt and white pepper.
2. Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble them until just set. Remove the eggs from the skillet and set them aside.
3. Cook the Shrimp: In the same skillet, add a bit more oil if needed, then sauté the shrimp for 2-3 minutes, or until they turn pink and opaque. Remove the shrimp and set aside with the eggs.
4. Sauté the Vegetables: Add the remaining oil to the skillet, then add the chopped onion, garlic, and minced ginger. Cook for about 2 minutes, until fragrant and softened. Toss in the thawed peas and carrots, and stir-fry for another 2-3 minutes.
5. Add the Rice: Push the vegetables to the side of the skillet and add the cold, day-old rice in the center. Stir-fry the rice, breaking up any clumps. Pour in the soy sauce, oyster sauce (if using), and sugar. Mix well to coat the rice evenly.
6. Combine Everything: Return the cooked shrimp and scrambled eggs to the skillet, gently folding them into the rice and vegetables.
7. Finish with Flavor: Add the sliced green onions and drizzle with sesame oil. Taste and adjust seasoning with more salt or soy sauce if needed. Serve hot, with lime wedges on the side for a bright, tangy kick.

Cooking Tips:

• Day-Old Rice: Using day-old rice is key to making great fried rice. Fresh rice can become too sticky when stir-fried, so be sure to use rice that’s had time to dry out.
• Customize the Vegetables: Feel free to swap out the peas and carrots for other veggies like bell peppers, snap peas, or corn. This recipe is very adaptable to whatever you have on hand!
• Dietary Variations: Want a gluten-free option? Use tamari instead of soy sauce, and make sure your oyster sauce (if using) is gluten-free.

Pair this shrimp fried rice with a light side salad or some crispy spring rolls to complete the meal. You can also drizzle a bit of sriracha or chili oil over the top for extra heat!

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