Easy Better Than Takeout Shrimp Fried Rice Recipe

Ben Carraoli

Easy Better Than Takeout Shrimp Fried Rice Recipe

I just whipped up a batch of Easy Better-Than-Takeout Shrimp Fried Rice tonight, and I’m so excited to share it with you. I was craving something flavorful but didn’t want to call for takeout. After mixing up all the ingredients and giving it a quick stir-fry, the aroma filled my kitchen—and the first bite was pure comfort.

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Prep Time 5

Cook Time 10

Servings: 4

Ingredients Method Notes

Ingredients

2 tablespoons sesame oil – adds deep nutty, aromatic flavor
2 tablespoons vegetable or canola oil – gives you good frying heat without burning
1 pound about 15–20 count fresh shrimp, peeled, deveined – fresh shrimp stay tender and juicy
1 cup frozen peas & diced carrots don’t thaw – convenient and colorful
½ cup frozen corn straight from freezer – adds a sweet crunch
2 to 3 garlic cloves finely minced – gives pungent savory lift
½ teaspoon ground ginger – warms and brightens the dish
3 large eggs lightly beaten – binds textures, adds richness
4 cups cooked rice day-old is best; jasmine or basmati – cold rice gives better texture
2 to 3 green onions sliced thin – for fresh bite and garnish
3 to 4 tablespoons low-sodium soy sauce – for seasoning without overwhelming salt
½ teaspoon salt or to taste – to balance flavor
½ teaspoon freshly ground black pepper or to taste – subtle heat

Method

Heat the sesame oil + vegetable oil in your skillet over medium-high. Add the shrimp and cook about 3 minutes, flipping once so both sides turn pink. Don’t overcook. Use a slotted spoon to remove them (leave the oil in the pan) and set aside.
Into the same hot pan, toss in the frozen peas, carrots, and corn. Let them cook for about 2 minutes until they begin to soften. Stir occasionally so nothing sticks or burns.
Stir in the minced garlic and ground ginger. Cook just until fragrant—about 1 minute—being careful not to scorch the garlic.
Push the veggie mixture to one side of the skillet. Pour the beaten eggs into the open space and scramble them until just set. Then blend them with the veggies.
Return the shrimp to the skillet, add the rice and green onions. Drizzle the soy sauce over the top and sprinkle salt & pepper. Toss gently, letting the heat warm everything through—about 2 minutes more—and you’re done.

Notes

I always use day-old rice or chill freshly cooked rice so it doesn’t clump and go mushy.
I keep my shrimp medium in size—too large and they dominate, too small and they disappear.
I don’t thaw frozen veggies; adding them straight from the freezer helps keep texture and speeds cooking.
I stir quickly and avoid crowding the pan—this helps everything fry instead of steam.
I always taste before serving and might add a splash more soy sauce or a pinch of sesame oil at the end for extra flavor punch.