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top view of shrimp fired rice in a pan with spoon in it
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5 from 5 votes

Easy Shrimp Fried Rice

Simple and easy to make shrimp fried rice with tender shrimps and loads of veggies. Ready in 30 minutes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Chinese
Diet: Gluten Free
Servings: 4 people
Author: Rena

Ingredients

  • 2 tablespoons olive oil
  • 1 lb medium raw shrimp peeled and deveined
  • 1 cup frozen peas and carrots *see notes
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 4 eggs beaten
  • 3 cups cooked rice cooked and cooled
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons green onion chopped

Instructions

  • To a large skillet over medium heat, add oil. Once the oil is heated, add the shrimp and cook for 4-5 minutes until the shrimp is cooked through by flipping them frequently. Transfer the cooked shrimp to a plate and set them aside.
  • To the same skillet add carrot and peas, ginger, and garlic. Cook for 2 minutes until the veggies soften a bit.
  • Push the veggies on one side of the skillet and add the beaten eggs. Cook the eggs to scramble.
  • Transfer the shrimp back to the skillet along with the cooked rice. Stir in the soy sauce, salt, and pepper. Mix the rice, eggs, and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
  • Finally, add the green onions and turn off the heat. Transfer the shrimp fried rice to a bowl and serve.

Notes

  1. Frozen peas and carrots: You can also add in fresh peas and carrots, or other vegetables like zucchini, yellow squash, bamboo shoots, snap peas, broccoli, and cauliflower, baby corn, etc.
  2. The best way to make shrimp fried rice is to use cooked and cooled long-grain rice. Warm rice or glutinous short rice will make this recipe mushy! The perfect way to use up some of your leftover rice.
  3. Scrambling the eggs away from the vegetables is essential. They firm up the best when they are not immediately mixed in with the other ingredients.
  4. Use pre-minced fresh garlic and ginger to make this recipe even easier!
  5. Use up any leftover vegetables in the fridge. This is a delicious way to clear out the fridge before a grocery shop.
  6. Store leftovers in the fridge for up to 3 days.
  7. This is great for meal prep!

Nutrition

Serving: 1g | Calories: 386kcal | Carbohydrates: 40g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 307mg | Sodium: 1567mg | Potassium: 334mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3798IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 2mg