Easy Shrimp Fried Rice

This Easy Shrimp Fried Rice is a crowd pleaser for all ages and a perfect meal for any day of the week. Simple, delicious, and bursting with flavor.

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Welcome to Day 2 of my Shrimp Series! We started off the series strong with a throwback to one of my earliest recipes to be posted on my blog. It’s one of my favorite shrimp dishes, the Malaysian Fried Butter Shrimp/Prawn.

To continue on with the theme of comfort foods that remind me of home, today I’m sharing the ever classic dish, shrimp fried rice.

Classic Fried Rice

Odds are, you’ll know at least one person who’s go-to Chinese takeout order is shrimp fried rice. And *ahem* this includes myself! It’s so savory and flavorful that you can definitely have the dish on it’s own.

But it’s also amazing how delicious it tastes when you pair it up with some side dishes as well. (Like maybe some 15-Minutes Bok Choy Mushroom with Oyster Sauce or Kailan (Chinese Broccoli) With Easy Sauce, perhaps?)

Having said that, over the years I have tried to fine-tune my recipe for the best homemade fried rice, which leads us to this one! It’s so simple and easy to follow, it’ll effortlessly be part of your dinner rotation.

Just be sure to prep all your ingredients beforehand for a smooth cooking process. Because once you start stir frying everything together, it moves pretty quickly.

Ingredients You Need

• Peeled and deveined shrimp
• Leftover, cold cooked rice
• Onion
• Garlic
• Light soy sauce
• Salt
• Sugar
• Pepper
• Japanese mayo (optional but highly recommend): Though not traditional, I find that when I add Japanese mayo (such as Kewpie) to fried rice, it adds on that bit of flavor to the dish that makes it even more tasty.
• Sesame oil
• Frozen mixed vegetables

Instructions

1. Over medium heat, sauté onions and garlic until onion is translucent and add mixed veggies. Sauté for another minute.
2. Push everything to the side and break an egg. Mix the egg so the yolk breaks and mixes with the egg white but do not scramble. Let the egg cook 90% of the way through then scramble and stir everything together.
3. Push everything to the side and add the shrimp. Season shrimp with salt and pepper and let it cook for a minute before flipping it over. Let it cook for another minute.
4. Add rice and season with light soy sauce, salt, sugar, pepper, sesame oil and Japanese mayo. Break up any clumps of rice. Stir until everything is well combined. Serve and enjoy!

Notes for Easy Shrimp Fried Rice

• Leftover rice or cold rice: Cold, leftover cooked rice is best for fried rice. Freshly cooked rice will give you a mushy fried rice. If you don’t have leftover rice, place freshly cooked rice uncovered in the freezer for at least 30 minutes or in the fridge for at least 1 hour.
• Separate rice: It will be easier for cooking if you break up clumps of rice or separate the rice before adding it to the pan.
• Substitute vegetables: Feel free to use any veggies you want.
• Swap the protein: If shrimp is not available or not your preference, then you can also swap it out with your choice of protein such as chopped beef or chicken.
• Storage: Store in an airtight container in the fridge for 3-5 days.

Pair This Dish With

• Chinese Crispy Lemon Chicken
• Steamed Eggs With Soy Garlic Sauce
• Chili Garlic Silken Tofu (10 Minutes)
• Kailan (Chinese Broccoli) With Easy Sauce

More Fried Rice Recipes

• Egg Fried Rice
• The Best Garlic Fried Rice
• Chili Oil Spam Fried Rice (15 minutes)

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Recipe

Easy Shrimp Fried Rice

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course

Cuisine Asian, Chinese

Ingredients

  

• 6 peeled and deveined shrimp or more, up to your preference
• 3 cups leftover, cold cooked rice see notes
• 1/4 onion diced
• 1 tsp garlic minced
• 2 tbsp light soy sauce
• 1/4 tsp salt
• 1.5 tsp sugar
• 1/4 tsp pepper
• 1 tbsp Japanese mayo optional but highly recommend
• 1 tsp sesame oil
• 1/2 cup frozen mixed vegetables thawed

Instructions

 

• Over medium heat, sauté onions and garlic until onion is translucent and add mixed veggies. Sauté for another minute.
• Push everything to the side and break an egg. Mix the egg so the yolk breaks and mixes with the egg white but do not scramble. Let the egg cook 90% of the way through then scramble and stir everything together.
• Push everything to the side and add the shrimp. Season shrimp with salt and pepper and let it cook for a minute before flipping it over. Let it cook for another minute.
• Add rice and season with light soy sauce, salt, sugar, pepper, sesame oil and Japanese mayo. Break up any clumps of rice. Stir until everything is well combined. Serve and enjoy!

Notes

*Cold, leftover cooked rice is best for fried rice. Freshly cooked rice will give you a mushy fried rice. If you don’t have leftover rice, place freshly cooked rice uncovered in the freezer for at least 30 minutes or in the fridge for at least 1 hour.

*It will be easier for cooking if you break up clumps of rice or separate the rice before adding it to the pan.

*Feel free to use any veggies you want.

Keyword easy recipe, fried rice, seafood recipe, shrimp, shrimp fried rice

Did you try this recipe?I would love to know how it went! Please leave a rating, comment down below, or tag me on Instagram @FarahJEats.

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