Description
This Easy Better-Than-Takeout Shrimp Fried Rice recipe brings restaurant-quality flavors to your home kitchen in just 20 minutes. Loaded with tender shrimp, fresh vegetables, and perfectly seasoned rice, it’s a wholesome, mouthwatering meal that’s quick to make and impossible to resist.
Ingredients
Scale
Oils
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
Shrimp & Vegetables
- 1 pound medium-large fresh shrimp (cleaned, approximately 15-20 count shrimp)
- 1 cup frozen peas and diced carrots blend (use straight from the freezer)
- 1/2 cup corn (frozen, straight from the freezer)
- 2 to 3 garlic cloves (finely minced or pressed)
- 1/2 teaspoon ground ginger
- 2 to 3 green onions (trimmed and sliced into thin rounds)
Others
- 3 large eggs (lightly beaten)
- 4 cups cooked rice
- 3 to 4 tablespoons low-sodium soy sauce
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
Instructions
- Cook the shrimp: Heat the sesame and canola oils in a large non-stick skillet or wok over medium-high heat. Add the cleaned shrimp and cook for about 3 minutes, flipping halfway through, until pink and just cooked through. Avoid overcooking. Use a slotted spoon to remove shrimp and set aside on a plate, leaving the oil and juices in the skillet.
- Sauté the vegetables: Add the frozen peas, diced carrots, and corn directly to the skillet. Cook for about 2 minutes, stirring occasionally, until the vegetables begin to soften.
- Add aromatics: Stir in the minced garlic and ground ginger, cooking for about 1 minute while stirring occasionally to release their fragrance.
- Scramble the eggs: Push the cooked vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them gently, stirring as needed until fully cooked.
- Combine ingredients and season: Return the cooked shrimp to the skillet, add the cooked rice and sliced green onions. Evenly drizzle the soy sauce over the mixture, season with salt and freshly ground black pepper. Stir well to combine all ingredients evenly.
- Finish cooking: Cook the mixture for about 2 more minutes, stirring occasionally, until the shrimp is heated through and flavors meld. Serve warm for best taste.
- Storage tips: This fried rice keeps well airtight in the refrigerator for up to 5 days or can be frozen for up to 4 months. Reheat gently as desired to preserve texture and flavor.
Notes
- 🥡🍤🍚 One-skillet meal ready in 20 minutes—you’ll never want takeout again!
- Homemade tastes WAY BETTER: full of flavor, not greasy, and loaded with tender shrimp.
- Use leftover rice that’s been chilled for best texture in fried rice.
- Adjust soy sauce quantity to taste, especially if using regular instead of low-sodium version.
- Don’t overcook shrimp to keep them tender and juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 882 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 142 mg
