Super Easy Shrimp Fried Rice
This shrimp fried rice is easy enough for a midweek meal, but fun and fancy enough for company.
It is packed with flavor, but comes together quick and is also totally customizable.
Can I just say this is one of my favorite recipes of all time. It is hard to say something like that because I feel like I am choosing a favorite child. But here’s the thing…it is just that good!
Make this a complete meal by enjoying starting off with Chicken Lettuce Wraps, Asian Lemon chicken, Easy Sweet and Sour Chicken and finish off with Flourless Peanut Butter Caramel Bars.
It was kind of an accident recipe. My son goes to some tutoring after school, and it is only 45 minutes, so I usually drop him off and head to the grocery store around the corner to kill time while I wait for him to get out.
Well, one day while browsing the aisles, the loud speaker came on, and jumbo shrimp was on sale!
It is already on sale, plus an extra 25% off. I couldn’t help myself. I bought a bunch.
And shrimp has to be used up really fast. So I made shrimp sweet and sour, which I am sure I will eventually share the recipe for.
It was great. But the next day I still had 2 pounds of shrimp.
We had leftover rice from the sweet and sour, so I thought, “Hmmm, I should make shrimp fried rice.”
My in-laws were stopping in for lunch, so I crossed my fingers, hoped it was good, and put take-out on speed dial just in case.
Are you a shrimp fan?! Here are MORE Shrimp Recipes to try!
We had so much shrimp left it made me think of all my shrimp recipes!
Try these when you have your next shrimp fest!
- Low Calorie Sheet Pan Dinner: Shrimp and Asparagus
- Coconut Shrimp in an Air Fryer
- Garlic Butter Shrimp
- Bang Bang Shrimp
- Honey Walnut Shrimp
How to make fried rice
- Sauté: Add 1 tbs butter and garlic to a wok or large skillet and sauté over medium high heat for 1 minute.
- Add clean, deveined jumbo shrimp to the skillet and cook until pink
- Remove shrimp from pan when pink and set aside
- Add 1/2 tbs butter to skillet and crack 2 eggs into the pan, and scramble, cook until done
- Add the eggs to the same bowl as the shrimp and set aside.
- Mix together sauce ingredients
- Add vegetables and stir fry for a minute or two
- Add in your day old rice, and stir to coat well with the sauce, cook for 2-3 minutes
- Add in the shrimp and eggs, and stir well to incorporate.
It was so awesome we literally ate the whole pan…with just 4 adults. That is half a pound of shrimp each, plus veggies and rice.
We are pigs. In fact, watching myself on this video made me realize I need to probably stick to my New Year’s resolutions. Eek.
Making this easy peasy fried rice is just what you need! It came together as a surprise but ended with a BANG!
Variations of Fried Rice
Another awesome thing about this recipe is it is totally customizable. Try this Chicken Fried Rice for example.
Hate shrimp, fine, use chicken! Feel free to add in a different protein, or use different vegetables if you would like. The flavor on the sauce is what makes this fried rice awesome.
What type of rice is best?
- Left over, day old rice is best for this recipe. Cold rice is the best since the grains are already separated from the previous meal.
- Long grain rice, such as, Jasmine, is what I prefer. It stays separate when cooking and doesn’t clump, holding its shape.
Storing fried rice:
- Refrigerator: To maximize the shelf life of leftover fried rice for safety and quality, refrigerate the fried rice in airtight containers. Properly stored, leftover fried rice will last for 5 to 7 days in the refrigerator.
- Freezer: It is best to freeze the rice as soon as possible after cooking. Pack the rice into a microwavable container as soon as it is cooked. When the rice has cooled, seal the container and place into the freezer.
Love fried rice?! Try these Chinese recipes to go with it!
- General Tso’s Chicken Chinese New Year Celebration
- Chinese Chicken Salad with Mandarin Lemon Vinaigrette
- Keto Beef and Broccoli
- Garlic Chicken Lo Mein
- Instant Pot Sweet and Sour Chicken with Rice
Super Easy Shrimp Fried Rice
Ingredients
- 1 1/2 Tbs butter
- 1 Tbs minced garlic
- 1 1/2-2 pounds jumbo shrimp
- 2 eggs
- 1 cup diced carrots
- 1 cup sugar snap peas
- 1 cup frozen petite peas
- 4 cups day old white long grain rice
- 1/4 cup green onion
Sauce
- 3 Tbs Soy Sauce
- 1 1/2 Tbs Oyster Sauce
- 1/4 tsp ginger paste
- 1/2 tsp or more Sriracha
- 1 Tbs honey
Instructions
- Add 1 tbs butter and garlic to a wok or large skillet and saute over medium high heat for 1 minute.
- Add clean, deveined jumbo shrimp to the skillet and cook until pink
- Remove shrimp from pan when pink and set aside
- Add 1/2 tbs butter to skillet and crack 2 eggs into the pan, and scramble, cook until done
- Add the eggs to the same bowl as the shrimp and set aside.
- Mix together sauce ingredients
- Add vegetables and stir fry for a minute or two
- Add in your day old rice, and stir to coat well with the sauce, cook for 2-3 minutes
- Add in the shrimp and eggs, and stir well to incorporate.
- Enjoy!
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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maryann Soehl says
Rachael says
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