If you're looking for a dish that's both satisfying and quick to prepare, our Quick and Easy Shrimp Fried Rice Recipe – Better Than Takeout! is exactly what you need. This recipe combines succulent jumbo shrimp, fresh vegetables, and perfectly seasoned rice to create a meal that's not only delicious but also healthy and family-friendly.
Shrimp fried rice is a popular Asian dish known for its delicious combination of flavors and textures. Originating from Chinese cuisine, it has become a staple in households around the world. The best part about this dish is its versatility and the ability to use leftover rice, making it both convenient and economical.
Why We Love This Recipe:
- Quick and Easy: Perfect for busy weeknights when time is limited.
- Healthy Ingredients: Packed with vegetables and lean shrimp for a nutritious meal.
- Family-Friendly: Kids and picky eaters will enjoy the savory flavors.
- Better Than Takeout: Enjoy a homemade version that's fresher and more flavorful than restaurant options.
If you like this Asian Cuisine recipe, you may also love our Easy Air Fryer Bang Bang Shrimp or our Coconut Shrimp Bowl with Ginger Rice and Broccoli.
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What Ingredients Will You Need?
- Shrimp: Jumbo shrimp peeled and deveined, offering a succulent and protein-rich component.
- Olive Oil: Used for cooking the shrimp and vegetables, adding a subtle flavor.
- Eggs: Scrambled eggs provide additional protein and texture.
- Brown Rice: Day-old cooked brown rice is ideal for this dish for the perfect fried rice texture.
- Onion: Diced for a sweet and savory base.
- Carrots: Shredded to add color and a slight crunch.
- Sesame Oil: Adds a distinctive nutty flavor.
- Butter: Enhances the richness of the dish.
- Chicken Bouillon: Knorr chicken bouillon for a burst of savory umami.
- Soy Sauce: Essential for the classic fried rice taste.
- Green Onion: Freshly sliced, adding a sharp and fresh finish.
- Garlic: Chopped for added flavor.
- Frozen Peas: Convenient and sweet, they add color and texture.
- Ginger: Grated for a hint of warmth and spice.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make: Quick and Easy Shrimp Fried Rice – Better Than Takeout!
STEP ONE: Prepare the Shrimp
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Cook the peeled and deveined jumbo shrimp until they turn pink and opaque, approximately 2-3 minutes per side. Set the cooked shrimp aside.
STEP TWO: Prepare the Eggs
In the same skillet, scramble 2 beaten eggs until they're cooked but slightly moist. Transfer the scrambled eggs to a separate bowl.
STEP THREE: Prepare the Vegetables
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the shredded carrots and diced onion until translucent, about 2-3 minutes. Add sesame oil, chopped garlic, and grated ginger. Stir for 1 minute.
STEP FOUR: Combine Ingredients
Add the cooked brown rice, chicken bouillon, and frozen peas to the skillet.
Cook for an additional 2-3 minutes while stirring constantly until the vegetables are tender and everything is well combined.
Reintroduce the cooked shrimp and scrambled eggs into the skillet. Add the sliced green onion and soy sauce. Stir everything well to incorporate.
What Are Some Good Substitutions?
- Shrimp: Substitute with chicken or tofu for a different protein option.
- Brown Rice: Use white rice or jasmine rice if preferred.
- Soy Sauce: Tamari or coconut aminos can be used as an alternative.
- Chicken Bouillon: Can be replaced with chicken or vegetable stock. Adjust quantity accordingly.
How Can You Change This Recipe Up?
- Diet: Make it low carb by using cauliflower rice.
- Spice: Add sriracha for an extra kick.
- Protein: Increase the protein by adding chicken to make a shrimp and chicken fried rice.
What Kitchen Equipment Is Best?
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- Large skillet or wok
- Spatula
- Mixing bowls
- Knife and cutting board
How Should You Store This?
Store leftovers in an airtight container in the fridge for up to 3 days.
To freeze, let the rice cool completely, then transfer it to an airtight container or freezer bag and store for up to 3 months.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
To achieve the best shrimp fried rice, use day-old chilled rice for the perfect texture.
Prep all your ingredients before starting to cook, as this recipe moves quickly.
Don’t skimp on the soy sauce and sesame oil – they’re essential for authentic flavor.
Reheat in a skillet over medium heat, adding a bit of oil or water to prevent sticking.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover rice in a veggie stir-fry.
- Incorporate shrimp into a seafood pasta.
Need Something To Pair This With?
- Serve with this Easy Asian Cucumber Salad Recipe.
- Enjoy alongside miso soup.
- Pair with steamed dumplings.
In The Mood For a Similar Dish?
Check out our 10 Must-Try Shrimp Recipes!
- Chicken fried rice
- Vegetable stir-fry
- Beef and broccoli stir-fry
Related
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FAQ
Yes, you can make shrimp fried rice with fresh rice, but it may result in a mushier texture compared to using day-old rice. Freshly cooked rice has more moisture, which can make the fried rice less crispy and less separated.
Jumbo shrimp are ideal for fried rice because they are meaty and hold up well during cooking. However, any size of shrimp can be used and smaller shrimp will yield a quicker cooking time.
To make shrimp fried rice healthier, you can use brown rice instead of white rice for added fiber and nutrients. Incorporate a variety of vegetables such as bell peppers, broccoli, and snap peas. Additionally, reduce the amount of oil used, and opt for low-sodium soy sauce to control the sodium content.
📖 Recipe
Quick and Easy Shrimp Fried Rice Recipe – Better Than Takeout!
Equipment
- Large skillet or wok
- Spatula
- Knife and cutting board
Ingredients
- 10-12 jumbo shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 eggs beaten
- 2 cups cooked brown rice day old
- ½ cup diced onion
- 1 cup shredded carrots
- 1 tablespoon sesame oil
- 1 tablespoon butter
- 1 teaspoon Knorr chicken bouillon
- 2 tablespoons soy sauce
- ¾ cup green onion sliced
- 1 garlic clove chopped
- ½ cup frozen peas
- ½ teaspoon grated ginger
Instructions
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp and set them aside.
- Using the same skillet, scramble the beaten eggs until they are cooked but still slightly moist. Transfer the scrambled eggs to a separate bowl.
- Add the remaining 1 tablespoon of olive oil and butter to the skillet. Sauté the shredded carrots and diced onion until they become translucent, approximately 2-3 minutes. Stir in the sesame oil, chopped garlic, and grated ginger, cooking for an additional minute.
- Introduce the cooked brown rice, chicken bouillon, and frozen peas to the skillet. Stir constantly for 2-3 minutes until the vegetables are tender and everything is well mixed.
- Return the shrimp and scrambled eggs to the skillet. Add the sliced green onion and soy sauce. Stir thoroughly to combine all the ingredients. Serve immediately.
Notes
- Shrimp: Substitute with chicken or tofu for a different protein option.
- Brown Rice: Use white rice or jasmine rice if preferred.
- Soy Sauce: Tamari or coconut aminos can be used as an alternative.
Nutrition
This Quick and Easy Shrimp Fried Rice – Better Than Takeout! is a surefire hit for busy weeknights and family dinners.
Give it a try and let us know how it turns out. Happy cooking!
Important Food Safety Tips
Ensure shrimp are fully cooked to an internal temperature of 145°F. Store leftovers promptly in the fridge and consume within 3 days.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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