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The Ultimate 30-Minute Better-Than-Takeout Shrimp Fried Rice

A close-up shot of a white plate filled with savory shrimp fried rice, featuring plump shrimp, scrambled egg, peas, and carrots.
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Make restaurant quality shrimp fried rice at home in 30 minutes. This easy recipe uses leftover rice, tender shrimp, and a savory sauce for a flavorful weeknight dinner.

Ingredients

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  • 1 tablespoon sesame oil
  • 1 pound raw shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 3 cups cold, cooked leftover rice (day-old rice works best)
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground white pepper
  • 2 scallions, thinly sliced

Instructions

  1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes until pink and cooked through. Remove the shrimp from the skillet and set aside.
  2. Add the minced garlic to the same skillet and cook for 30 seconds until fragrant. Add the frozen mixed vegetables and cook for 3 minutes until tender. Push the vegetables to one side of the skillet.
  3. Pour the beaten eggs into the empty side of the skillet. Scramble the eggs until just set, then break them up and mix them with the vegetables.
  4. Add the cold, cooked rice to the skillet. Break up any clumps with your spatula. Stir fry for 3 to 4 minutes until the rice is heated through and slightly toasted.
  5. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, and white pepper. Pour this sauce mixture over the rice and vegetables. Toss everything together quickly to coat evenly.
  6. Return the cooked shrimp to the skillet. Stir to combine and cook for 1 minute until everything is hot.
  7. Remove the skillet from the heat. Stir in the sliced scallions. Serve your homemade asian stir fry immediately.

Notes

  • Use cold, day-old rice for the best texture; fresh rice tends to clump and become mushy when fried.
  • Cook the shrimp separately first to prevent overcooking them while you manage the rice and vegetables.
  • For a deeper flavor, substitute regular soy sauce with low sodium soy sauce and add 1 teaspoon of dark soy sauce for color.

Nutrition

Find it online: https://delishsymphony.com/shrimp-fried-rice-recipe-quick-easy/