Easy Shrimp Fried Rice Recipe

Ben Carraoli

Easy Shrimp Fried Rice Recipe

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.

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Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method Notes

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.

Method

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.
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.
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.
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.

Notes

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.