Description
A quick, budget-friendly, and customizable shrimp fried rice recipe that uses leftover rice and frozen shrimp. It’s faster than takeout, tastes better reheated, and requires only basic ingredients and 20 minutes of time.
Ingredients
Scale
- 4 cups cold, day-old rice (preferably Jasmine)
- 1 pound frozen, peeled, and deveined shrimp (thawed and patted dry)
- 2 large eggs
- 3 tablespoons soy sauce (low-sodium recommended)
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 stalks green onions, chopped (white and green parts separated)
- 1 cup frozen peas and carrots (or other mixed vegetables)
- 2 tablespoons vegetable oil (divided)
- Optional: ½ teaspoon white pepper
- Optional: 1 tablespoon chicken broth
- Optional: 1 teaspoon fish sauce
Instructions
- Prep the rice: Break up any clumps in the cold rice with a fork or hands to ensure loose, separate grains.
- Cook the shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the dried shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
- Scramble the eggs: Add the remaining 1 tablespoon of oil to the pan. Scramble the eggs quickly until just set but still soft. Remove eggs and set aside with the shrimp.
- Fry the aromatics: Add a tiny splash of oil if needed. Toss in the minced garlic, grated ginger, and white parts of the green onions. Stir-fry for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Fry the rice: Turn heat to high. Add the cold rice to the pan. Press the rice down with a spatula and let it sit for 30 seconds to crisp up, then toss and break up clumps. Continue pressing and tossing until the rice is dry and separate.
- Season and combine: Drizzle soy sauce over the rice and toss to distribute color evenly. Add the cooked shrimp, scrambled eggs, and frozen peas/carrots back into the pan. Toss everything together.
- Finish: Remove the pan from the heat. Drizzle with toasted sesame oil and toss one last time. Taste and adjust salt if needed. Sprinkle with green onion tops and serve immediately.
Notes
Use cold, day-old rice for best texture; fresh rice will make the dish mushy. Ensure shrimp are thoroughly dried before cooking to prevent steaming. High heat is essential for frying the rice properly. Do not overcrowd the pan; cook in batches if making a large quantity. Toasted sesame oil should be added off the heat to preserve its flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 2
- Protein: 22
Keywords: shrimp fried rice, quick dinner, easy meal, weeknight dinner, leftover rice recipe, budget friendly, 20 minute meals, Asian food, skillet dinner