Do Share Recipe

Easy Shrimp Fried Rice Recipe | Quick, Flavorful & Satisfying

I just made this easy shrimp fried rice recipe last night, and wow—it turned out even better than I expected. I love how fast it comes together and how satisfying every bite is. I’ll walk you through each step in a simple, friendly way so you can make it too.

By the end, you’ll have a flavorful, restaurant-style dish on your table. If you enjoy trying flavorful appetizers, you might also love this Sweet and Spicy Cauliflower Bites Recipe.

Ingredients

2 tablespoons sesame oil — gives that nutty, toasty flavor you expect in fried rice.
2 tablespoons olive oil — balances sesame oil and prevents burning.
1 pound (≈ 450 g) medium shrimp, peeled and deveined — shrimp is best fresh or fully thawed, not soggy from partial freeze.
1 cup frozen peas and carrots — a mixed frozen veggie blend adds convenience and color.
½ cup frozen corn — brings a hint of sweetness and texture contrast.
2 cloves garlic, finely minced — freshly minced garlic delivers a stronger aroma than jarred.
3 large eggs, lightly beaten — eggs add richness and a soft texture to the rice.
4 cups cooked rice (preferably cold, day-old) — leftover rice works best because it’s firm and non-sticky.
3 tablespoons thinly sliced green onions — adds a fresh, bright finish.
3 tablespoons of low-sodium soy sauce (or more to taste) — low sodium helps you control salt levels.
½ teaspoon salt — season gradually to taste.
½ teaspoon freshly ground black pepper — enhances overall flavor with a mild kick.

Note: This recipe serves about 4 people generously, perfect for a family dinner or next-day leftovers.

Variations

If you want to tailor this recipe more to your preferences, here are some swaps and add-ins:

Use coconut aminos or tamari instead of soy sauce to make it gluten-free or lower in sodium.
Skip corn if you want a lower-carb version, or add diced bell pepper instead.
For a spice kick, stir in a little chili garlic sauce or Sriracha at the end.
Use egg substitute (vegan) or silken tofu scramble instead of eggs for dairy-free/egg-free versions.
Stir in a teaspoon of oyster sauce or hoisin sauce toward the end for extra umami
Add chopped pineapple, cooked bacon, or diced ham for extra flavor twists

You can also enjoy it alongside a light starter like this Tomato and Mozzarella Bruschetta Recipe for a complete meal experience.

Cooking Time

Here’s how long this recipe takes:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

It’s a quick meal—perfect for busy weeknights.

Equipment you need

Large nonstick skillet or wok — for stir-frying everything evenly
Spatula or wooden spoon — for tossing rice and ingredients
Mixing bowl — to beat eggs and toss shrimp
Knife and cutting board — for mincing garlic and slicing green onions

How to Make Easy Shrimp Fried Rice

Step 1: Cook the shrimp

In a preheated skillet over medium-high heat, warm the sesame oil and olive oil. Add the shrimp, cook until they turn pink and opaque (about 3 minutes), flipping once. Remove them from the pan and set aside, leaving behind flavorful juices in the pan.

Step 2: Sauté vegetables and garlic

Into that same pan, add peas, carrots, and corn. Stir and cook for about 2 minutes until they begin to soften. Then stir in minced garlic and cook about 1 more minute until aromatic, being careful not to burn it.

Step 3: Scramble the eggs

Push the veggies to one side of the skillet. Pour the beaten eggs into the open side and gently scramble, stirring until just cooked through (3 to 4 minutes). Then gently mix them into the vegetables.

Step 4: Combine shrimp, rice, and sauce

Return the shrimp to the skillet. Add the cooled cooked rice and sliced green onions. Drizzle soy sauce evenly over everything, season with salt and pepper, and stir thoroughly. Cook about 2 more minutes, just until everything is heated and flavors meld.

Additional Tips for Making this Recipe Better

Based on my own trials, here are some tips I always follow:

I always chill the rice (use day-old rice); warm rice leads to sogginess.
I set out and prep all ingredients before starting; the cooking moves fast, so having everything ready matters.
I don’t overcrowd the pan—if your skillet is small, do this in batches to get good heat contact.
I taste it near the end and adjust the soy sauce or pepper little by little.
I finish with a splash of sesame oil (optional) just before serving for extra aroma.

How to Serve Easy Shrimp Fried Rice

Serve it hot in a shallow bowl or on a wide plate so the rice spreads out and doesn’t steam itself. Garnish with extra green onion, maybe a sprinkle of toasted sesame seeds, and a wedge of lime or lemon for brightness. You can also serve with a side of cucumber slices or a simple Asian cucumber salad to balance the richness. For a restaurant touch, serve in a slightly warmed bowl.

Nutritional Information

Here’s a rough breakdown per serving (makes about 4 servings):

Calories: ~ 552 kcal
Protein: ~ 30 g
Carbohydrates: ~ 64 g
Fat: ~ 19 g

Make Ahead and Storage

Storage

Once cooled, store in an airtight container in the refrigerator. It stays fresh for about 3 to 4 days.

Freezing & restoring

You can freeze in portioned airtight containers for up to 2 months. When ready to eat, thaw overnight in the fridge.

Reheating

Reheat in a skillet or wok over medium heat; sprinkle a small splash of water to loosen the rice. Stir often until hot throughout. (Avoid microwave reheating for best texture.)

Why You’ll Love This Recipe

Here’s what makes my go-to shrimp fried rice a winner:

I think you’ll appreciate:

It’s incredibly quick and simple—just 25 minutes from start to finish.
It’s very flexible—you can swap, omit, or add ingredients to your liking.
It’s flavorful—the mix of sesame, garlic, soy, and shrimp gives a satisfying umami punch.
It’s a great use of leftover rice—no waste, no extra cooking.
It’s easy to scale up or down depending on how many people you’re feeding.

Ben Carraoli