Description
A savory, satisfying stir-fry made with juicy shrimp, cold rice, colorful vegetables, and the perfect blend of garlic, soy, and sesame—this shrimp fried rice recipe is a quick, one-pan meal that rivals your favorite takeout. It’s deeply flavorful, endlessly customizable, and comes together in under 30 minutes. Whether you’re using leftover rice or starting from scratch, this version guarantees restaurant-style results with every bite.
Ingredients
Scale
- 2 tablespoons oil (canola, peanut, or avocado)
- 1 lb (450g) medium shrimp, peeled and deveined
- 3 cups cold, cooked jasmine rice
- 2 large eggs, beaten
- 1 cup diced carrots
- ½ cup peas (fresh or thawed from frozen)
- 2 scallions, sliced (green and white parts separated)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2½ tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and white pepper to taste
Instructions
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.
- Add shrimp in a single layer and sear for 1–2 minutes per side until pink. Remove and set aside.
- Add more oil if needed, then scramble the beaten eggs. Cook until just set and remove.
- Add garlic and ginger to the pan. Stir for 30 seconds until fragrant.
- Add carrots, peas, and white parts of scallions. Stir-fry 2–3 minutes.
- Push vegetables aside, add rice, and let it sit for 1–2 minutes to crisp.
- Stir in the soy sauce and oyster sauce (if using), mix everything together.
- Return shrimp and eggs to the pan. Stir to combine evenly.
- Finish with sesame oil and green parts of scallions.
- Taste and season with salt and pepper.
Notes
Cold rice is essential—avoid using fresh rice.
Prep all ingredients before cooking for a smooth process.
Add chili oil or red pepper flakes for heat.
Swap vegetables based on availability.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 410