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Easy Shrimp Fried Rice

When you have this easy 30 minute weeknight dinner recipe on hand for your own tasty and easy shrimp fried rice, takeout just might become a thing of your past! 

When you have this easy 30 minute weeknight dinner recipe for your own tasty shrimp fried rice, takeout just might become a thing of your past! This easy fried rice makes for a simple all-in-one crowd pleasing dinner, or you can pair it with a simple egg drop soup and/or fruit to make for a heartier meal.

How about a quick, easy, and colorful weeknight dinner recipe to brighten up a dreary winter’s day? Easy Shrimp Fried Rice could just as easily become chicken fried rice (use leftover chopped cooked chicken…), or it could contain broccoli and mushrooms instead of peas & carrots… or it could be an easy veggie side rice side dish… or, well: You can mix it up with whatever protein + veggies seems good to you, or whatever you have on hand on a given weeknight!

When you have this easy 30 minute weeknight dinner recipe for your own tasty shrimp fried rice, takeout just might become a thing of your past! This easy fried rice makes for a simple all-in-one crowd pleasing dinner, or you can pair it with a simple egg drop soup and/or fruit to make for a heartier meal.

I went with shrimp today because I found a handy bag of easy-peasy peeled, deveined, and tail-off shrimp on special buy at ALDI — and then, I added the peas & carrots for a traditional U.S. Chinese restaurant presentation.

Easy Shrimp Fried Rice

When you have this easy 30 minute weeknight dinner recipe for your own tasty shrimp fried rice, takeout just might become a thing of your past! This easy fried rice makes for a simple all-in-one crowd pleasing dinner, or you can pair it with a simple egg drop soup and/or fruit to make for a heartier meal.

Ingredients

– for the shrimp

12 oz frozen peeled, deveined medium shrimp (I used tail off)
1 Tbsp olive or canola oil (I prefer olive oil to cook shrimp, but use your own preference)
Black pepper, to taste

– for the veggies and rice

2 Tbsp canola or other high smoke point oil, divided
1 tsp sesame oil
1/4 of a medium yellow onion, diced
1 medium carrot, peeled and diced small
1 Tbsp minced garlic (about six cloves)
1 cup frozen peas
1/4-1/2 tsp crushed red pepper (use less if you’re sensitive to heat)
2 Tbsp soy sauce
4 cups cold cooked rice
2 eggs

Directions

When you have this easy 30 minute weeknight dinner recipe for your own tasty shrimp fried rice, takeout just might become a thing of your past! This easy fried rice makes for a simple all-in-one crowd pleasing dinner, or you can pair it with a simple egg drop soup and/or fruit to make for a heartier meal.

Thaw shrimp by putting them in a colander in the sink and running cold water over them for a few minutes, tossing shrimp and moving the colander around so that all the shrimp get exposed to the water. Drain well.

When you have this easy 30 minute weeknight dinner recipe for your own tasty shrimp fried rice, takeout just might become a thing of your past! This easy fried rice makes for a simple all-in-one crowd pleasing dinner, or you can pair it with a simple egg drop soup and/or fruit to make for a heartier meal.

Heat olive oil in a large wok or nonstick skillet over medium-high heat until shimmering. Add shrimp to pan, season with black pepper, and cook about three minutes until bright pink and opaque, stirring frequently. Remove the cooked shrimp to a separate bowl, then drain and wipe out the pan.

Turn heat back to medium-high and add 1 Tbsp canola oil to the pan. Once shimmering, add the carrot, onion, and sesame oil and cook for about four minutes until nicely browned. Stir in garlic, peas, and crushed red pepper and continue cooking for about 30 seconds, then stir in the rice and spread it out in the pan, breaking up clumps. Let the rice cook undisturbed for two minutes, then stir in the soy sauce, spread out again, and let cook undisturbed for another two minutes.

When you have this easy 30 minute weeknight dinner recipe for your own tasty shrimp fried rice, takeout just might become a thing of your past! This easy fried rice makes for a simple all-in-one crowd pleasing dinner, or you can pair it with a simple egg drop soup and/or fruit to make for a heartier meal.

Meanwhile, beat eggs in a small bowl. Push rice to the edges of the pan to create an open well in the center, then add 1 Tbsp canola oil to the center of the pan. Pour the beaten eggs into the center of the pan and cook for about two minutes until scrambled, occasionally pushing the egg to the middle and breaking it up. Stir and chop the cooked scrambled eggs into the rice.

Stir the cooked shrimp back into your fried rice, then taste to see if you need additional soy sauce (mine did not, but to taste).

Note: You can chop the shrimp before adding back into the rice if desired — I just left mine whole for a prettier presentation. 🙂 You can also optionally top with Sriracha and/or chopped green onions for an additional kick. Also note, on the rice: Cold cooked leftover rice works much better for fried rice than freshly cooked, and it’s also important for the final texture to let the rice sit spread out in the pan undisturbed for a while as directed, rather than stirring frequently.

Copycat Shrimp Fried Rice is better than takeout!

When you have this easy 30 minute weeknight dinner recipe for your own tasty shrimp fried rice, takeout just might become a thing of your past! This easy fried rice makes for a simple all-in-one crowd pleasing dinner, or you can pair it with a simple egg drop soup and/or fruit to make for a heartier meal.

When you have this easy 30 minute weeknight dinner recipe for your own tasty shrimp fried rice, takeout just might become a thing of your past! This easy fried rice makes for a simple all-in-one crowd pleasing dinner, or you can pair it with a simple egg drop soup and/or fruit to make for a heartier meal.

Easy Shrimp Fried Rice, printable recipe

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5 from 2 votes

Easy Shrimp Fried Rice

When you have this easy 30 minute weeknight dinner recipe for your own tasty shrimp fried rice, takeout just might become a thing of your past! This easy fried rice makes for a simple all-in-one crowd pleasing dinner, or you can pair it with a simple egg drop soup and/or fruit to make for a heartier meal.
Course dinner
Total Time 29 minutes
Servings 4

Ingredients

- for the shrimp

  • 12 oz frozen peeled deveined medium shrimp (I used tail off)
  • 1 Tbsp olive or canola oil (I prefer olive oil to cook shrimp, but use your own preference)
  • Black pepper, to taste

- for the veggies and rice

  • 2 Tbsp canola or other high smoke point oil, divided
  • 1 tsp sesame oil
  • 1/4 of a medium yellow onion, diced
  • 1 medium carrot, peeled and diced small
  • 1 Tbsp minced garlic (about six cloves)
  • 1 cup frozen peas
  • 1/4-1/2 tsp crushed red pepper (use less if you're sensitive to heat)
  • 2 Tbsp soy sauce
  • 4 cups cold cooked rice
  • 2 eggs

Instructions

  • Thaw shrimp by putting them in a colander in the sink and running cold water over them for a few minutes, tossing shrimp and moving the colander around so that all the shrimp get exposed to the water. Drain well.
  • Heat olive oil in a large wok or nonstick skillet over medium-high heat until shimmering. Add shrimp to pan, season with black pepper, and cook about three minutes until bright pink and opaque, stirring frequently. 
  • Remove the cooked shrimp to a separate bowl, then drain and wipe out the pan.
  • Turn heat back to medium-high and add 1 Tbsp canola oil to the pan. Once shimmering, add the carrot, onion, and sesame oil and cook for about four minutes until nicely browned. 
  • Stir in garlic, peas, and crushed red pepper and continue cooking for about 30 seconds, then stir in the rice and spread it out in the pan, breaking up clumps.
  •  Let the rice cook undisturbed for two minutes, then stir in the soy sauce, spread out again, and let cook undisturbed for another two minutes.
  • Meanwhile, beat eggs in a small bowl. Push rice to the edges of the pan to create an open well in the center, then add 1 Tbsp canola oil to the center of the pan.
  • Pour the beaten eggs into the center of the pan and cook for about two minutes until scrambled, occasionally pushing the egg to the middle and breaking it up. Stir and chop the cooked scrambled eggs into the rice.
  • Stir the cooked shrimp back into your fried rice, then taste to see if you need additional soy sauce (mine did not, but to taste).

Notes

You can chop the shrimp before adding back into the rice if desired -- I just left mine whole for a prettier presentation. 🙂 You can also optionally top with Sriracha and/or chopped green onions for an additional kick. Also note, on the rice: Cold cooked leftover rice works much better for fried rice than freshly cooked, and it's also important for the final texture to let the rice sit spread out in the pan undisturbed for a while as directed, rather than stirring frequently.

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Recipe Rating




Karrie

Monday 6th of January 2020

I made this for dinner tonight and the whole family loved it! My picky 5 year old went for seconds and my husband even requested I double the recipe next time. Thanks for the great recipe!

Robin

Tuesday 12th of February 2019

How many cups of dry rice makes 4 cups cooked? The package isn’t very clear.

rachel

Tuesday 12th of February 2019

One cup dry long grain white rice makes about 3 cups cooked. So use 1 1/3 cups to make four cups cooked, but don't worry if it's not exact -- fried rice isn't an exact science, and three cups will also do.

Truxedo Tonneau

Monday 11th of February 2019

This reminds me of some good Chinese rice meals. Shrimps would definitely makes this meal more teasing.

Cindy Dolle

Monday 11th of February 2019

Big Hit at my House!!! Thank you!

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Sunday 3rd of June 2018

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