Easy Better-Than-Takeout Shrimp Fried Rice Recipe

This Shrimp Fried Rice is a quick and delicious meal that you can easily make at home. Packed with tender shrimp, flavorful rice, and a mix of veggies, it’s better than takeout and ready in under 30 minutes.

Instructions

Step 1: Prepare the Shrimp

1. Season Shrimp: Lightly season the shrimp with a pinch of salt and pepper.
2. Cook Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove shrimp from the pan and set aside.

Step 2: Scramble the Eggs

1. Cook Eggs: In the same skillet, add a bit more oil if necessary and pour in the beaten eggs. Cook, stirring frequently, until they’re just set. Remove from the pan and set aside with the shrimp.

Step 3: Stir-Fry the Vegetables

1. Sauté Onion and Garlic: Heat the remaining oil in the skillet and add the chopped onion. Cook for 2-3 minutes until soft. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Add Veggies: Stir in the peas and carrots and cook for another 2 minutes, until heated through.

Step 4: Stir-Fry the Rice

1. Add Rice: Increase the heat to high and add the cold cooked rice to the skillet. Break up any clumps and stir-fry for 3-4 minutes, allowing the rice to get slightly crispy.
2. Add Soy Sauce and Sesame Oil: Pour in the soy sauce, sesame oil, and oyster sauce (if using). Stir everything together until the rice is evenly coated with the sauce.

Step 5: Combine and Serve

1. Return Shrimp and Eggs: Add the cooked shrimp and scrambled eggs back into the skillet. Toss everything together to combine.
2. Garnish and Serve: Stir in the chopped green onions, adjust seasoning with salt and pepper to taste, and serve hot.

Serving Suggestions

• Side Dish: Pair with your favorite Asian-inspired appetizers like egg rolls or dumplings for a complete meal.
• Toppings: Add a sprinkle of sesame seeds or a drizzle of Sriracha for extra flavor.

Tips for Success

1. Use Day-Old Rice: Day-old, chilled rice works best for fried rice as it’s less sticky and results in a better texture. Fresh rice can be used, but make sure to cool it down before stir-frying.
2. High Heat: Cooking on high heat is key to achieving that slightly crispy, flavorful rice that you get from takeout fried rice.
3. Customize Your Veggies: Feel free to substitute or add other vegetables like bell peppers, mushrooms, or broccoli based on your preferences.

Conclusion

This Easy Shrimp Fried Rice is a versatile and tasty dish that you can whip up any night of the week. With minimal prep and simple ingredients, it’s a fantastic alternative to takeout and perfect for busy weeknights! Enjoy the flavorful shrimp, perfectly seasoned rice, and the satisfaction of homemade comfort food.

Yield: 4

Easy Better-Than-Takeout Shrimp Fried Rice Recipe

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This Shrimp Fried Rice is a quick and delicious meal that you can easily make at home. Packed with tender shrimp, flavorful rice, and a mix of veggies, it’s better than takeout and ready in under 30 minutes.

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Prep Time 10 minutes

Cook Time 15 minutes

Ingredients

• 1 lb (450g) shrimp, peeled and deveined
• 3 cups cooked and chilled rice (preferably day-old)
• 2 tablespoons vegetable oil (or sesame oil)
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 cup frozen peas and carrots (thawed)
• 2 large eggs, beaten
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional but adds depth of flavor)
• 1 teaspoon sesame oil (for flavor)
• 2-3 green onions, sliced
• Salt and pepper to taste
• Red pepper flakes or sriracha (optional, for spice)

Instructions

1. Cook the Shrimp:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the shrimp in a single layer and season with salt and pepper.

Cook for 2-3 minutes on each side until they are pink and cooked through.

Remove shrimp from the pan and set aside.

2. Sauté the Vegetables:

In the same pan, add the remaining tablespoon of oil.

Add the diced onion and garlic, and sauté for 1-2 minutes until fragrant and soft.

Stir in the peas and carrots, cooking for another 2 minutes until heated through.

3. Scramble the Eggs:

Push the vegetables to one side of the skillet, then pour the beaten eggs into the empty side of the pan.

Scramble the eggs until fully cooked, then mix them into the vegetables.

4. Add the Rice:

Add the chilled rice to the skillet, breaking up any clumps.

Stir everything together and let the rice heat up for 2-3 minutes.

5. Season the Fried Rice:

Pour in the soy sauce and oyster sauce (if using) and stir well to evenly coat the rice and vegetables.

Drizzle with sesame oil for extra flavor and toss everything together.

6. Add Shrimp and Green Onions:

Add the cooked shrimp back into the pan and toss to combine.

Stir in the sliced green onions and cook for another minute until everything is heated through.

7. Serve:

Taste and adjust seasoning with additional soy sauce, salt, or pepper as needed.

For a bit of spice, add red pepper flakes or a drizzle of sriracha.

Notes

• Day-old rice works best for fried rice because it's less sticky. If you're using freshly cooked rice, spread it out on a baking sheet to cool and dry out slightly before adding it to the skillet.
• Customize your fried rice by adding other vegetables like bell peppers, mushrooms, or broccoli.
• If you prefer, you can substitute the shrimp with chicken, pork, beef, or tofu.