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.
Looking for more easy shrimp recipes? Check out our 10 Must-Try Shrimp Recipes!
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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.
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.
Why We Love This Recipe
- Quick and Easy: Perfect for busy weeknights when time is limited.
- Healthy Ingredients: Packed with vegetables and lean shrimp. Serve it with this Easy Asian Cucumber Salad Recipe 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.
Ingredients
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- 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.
- Protein: Swap out the protein and add chicken.
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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Prep all your ingredients before starting to cook, as this recipe moves quickly.
✔️ DO Use day-old chilled rice for the perfect texture.
❌ DO NOT Skimp on the soy sauce and sesame oil – they’re essential for authentic flavor.
Storage
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. Reheat in a skillet over medium heat, adding a bit of oil or water to prevent sticking.
Recipe FAQs
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.
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📖 Recipe
Quick and Easy Shrimp Fried Rice Recipe
Equipment
- Large skillet or wok
- Spatula
- Mixing bowls
- 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.
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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.
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