Easy Delicious Shrimp Fried Rice

This shrimp fried rice has been my weeknight dinner savior for years, transforming leftover rice into a restaurant-quality meal in just minutes. The combination of plump shrimp, colorful vegetables, and savory seasonings creates a dish that's both comforting and impressive.

I started making this fried rice recipe during my busy college years when I needed quick, affordable meals. What began as a way to stretch my budget has become my most requested dish when friends come over for casual dinners.

Ingredients

• Day-old white rice: cold rice prevents clumping and gives the perfect texture
• Neutral oil: canola or vegetable oil works best for high-heat cooking
• Frozen peas and carrots: provides color and nutrition without extra chopping
• Onion: adds essential aromatic flavor foundation
• Garlic: fresh minced garlic provides the best aromatic punch
• Frozen shrimp: thaw quickly and cook perfectly in minutes
• Low sodium soy sauce: controls salt while adding umami depth
• Sesame oil: a small amount adds authentic Asian flavor

How To Make So Easy Delicious Shrimp Fried Rice

Cook the shrimp:

Heat oil in a large pan over medium-high heat until it shimmers but doesn't smoke. Add your shrimp and cook just until they turn pink and opaque, about 2-3 minutes. Be careful not to overcook as they'll become rubbery. Remove from pan and set aside to prevent overcooking.

Create the flavor base:

In the same pan with all those wonderful shrimp flavors, add your second tablespoon of oil. Add diced onions and cook until they become translucent and soft, which takes about 2 minutes. The onions should turn slightly golden but not brown. Then add minced garlic and cook for just 30 seconds until fragrant. Any longer and the garlic may burn and taste bitter.

Incorporate rice and vegetables:

Add your day-old rice to the pan, breaking up any clumps with your spatula. The cold rice should separate easily. Mix in the thawed peas and carrots, stirring constantly for 2-3 minutes. The rice should start to develop some toasty spots which add incredible flavor.

Finish with seasonings:

Drizzle soy sauce and sesame oil evenly across the rice mixture, then return your cooked shrimp to the pan. Toss everything together until the rice takes on an even light brown color and all ingredients are heated through, about 2 minutes. The sesame oil will release a wonderful nutty aroma when heated.

The sesame oil is my secret weapon in this recipe. Just a small teaspoon transforms the entire dish with its distinctive nutty flavor. When I first made this for my mom, who is quite particular about fried rice, she immediately asked for the recipe and now makes it regularly for her bridge club gatherings.

Make-Ahead Options

This fried rice actually improves with a bit of time. You can prepare it up to two days ahead and store it in airtight containers in the refrigerator. When reheating, add a small splash of water before microwaving to restore moisture, or quickly reheat in a hot skillet. The flavors meld together beautifully overnight, making this an excellent meal prep option for busy weekday lunches.

Customize Your Fried Rice

The beauty of this recipe lies in its flexibility. Feel free to swap the shrimp for diced chicken, tofu, or even leftover steak. For vegetables, anything works broccoli, bell peppers, mushrooms, or bean sprouts. If you like heat, add sriracha or red pepper flakes. For a richer flavor, scramble an egg or two in the pan before adding the rice. My family loves when I add pineapple chunks for a sweet contrast to the savory elements.

The Rice Secret

Using day-old rice isn't just a suggestion it's essential for authentic fried rice texture. Freshly cooked rice contains too much moisture and will turn mushy when stir-fried. If you're in a hurry and don't have leftover rice, cook fresh rice with slightly less water than usual, then spread it on a baking sheet to cool completely. Pop it in the freezer for 15-20 minutes to remove excess moisture before using. This quick-cooling method mimics the texture of day-old rice remarkably well.

Serving Suggestions

Serve your shrimp fried rice in a large family-style bowl for casual dinners, or portion into individual bowls for a more formal presentation. It pairs wonderfully with egg drop soup, steamed dumplings, or a simple cucumber salad dressed with rice vinegar. For a fun presentation, serve in hollowed-out pineapple halves when entertaining guests. This always earns me rave reviews and requests for the recipe.

Recipe FAQs

→ Why use day-old rice for fried rice?

Day-old rice works best because it has less moisture and firmer grains, preventing the fried rice from becoming mushy. The drier texture allows the grains to separate easily and absorb the flavors better while maintaining their structure during stir-frying.

→ Can I use fresh rice instead of leftover rice?

Yes, but for best results, spread freshly cooked rice on a baking sheet and refrigerate uncovered for 30-60 minutes before using. This helps remove excess moisture and firms up the grains, mimicking day-old rice texture.

→ What can I substitute for frozen shrimp?

You can substitute with fresh shrimp, chicken, beef, tofu, or more vegetables for a vegetarian version. If using fresh shrimp, make sure to peel, devein, and pat them dry before cooking to prevent excess moisture in the dish.

→ How do I prevent my fried rice from becoming soggy?

Use chilled, day-old rice, avoid overcrowding the pan, cook over medium-high heat, and stir-fry ingredients separately before combining. Also, thaw and drain frozen vegetables thoroughly to remove excess moisture before adding them to the pan.

→ What other vegetables work well in this dish?

Bell peppers, corn, edamame, broccoli florets, bean sprouts, and snap peas are excellent additions. You can also add mushrooms or bok choy for extra flavor and texture. Just make sure to cut vegetables into small, similar-sized pieces for even cooking.

→ How can I add more flavor to my fried rice?

Try adding oyster sauce, fish sauce, a touch of brown sugar, sriracha, chili oil, or white pepper. Garnish with chopped green onions, cilantro, or a squeeze of lime juice before serving. For additional umami, add a little MSG or a dash of chicken bouillon powder.