Name: Easy Shrimp Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups long grain rice (cooked and chilled, I used Basmati); 2 tbsp olive oil; 2 eggs (beaten); 1 lb shrimp (peeled and deveined); 1 tbsp sesame oil; 1 small onion (chopped); 1 green bell pepper (chopped); 1 small carrot (chopped); 1/2 cup peas (frozen); 1/4 cup soy sauce (low sodium ); 1/4 tsp pepper (or to taste)

You can forget take-out with this Easy Shrimp Fried Rice! Make your own fried rice at home, so much better and much healthier. A quick and easy Asian inspired recipe perfect for busy weeknights and ready in 30 minutes.

Shrimp Fried Rice

Who doesn’t love take out. When we used to live in the city we used to order a lot from Skip the Dishes. Now that we live outside of the city, there’s no Skip the Dishes, plus not a lot of restaurants around to order take out. Which is why I have to make my own “takeout” because we still love it. A lot!

Shrimp fried rice is the perfect dinner to make after a long and hard day at work. You can be done in 30 minutes, plus you can use frozen veggies like carrots and peas. Oh yeah! Making shrimp fried rice is really easy, if you know how to make it the right way. Plus, let’s not forget the best thing about making your own food. We know what goes in it!

Shrimp fried rice is great because it’s versatile and customizable to fit your own taste. You don’t like peas? Leave them out! You want mushrooms, by all means, add mushrooms. If you don’t like shrimp, use chicken or beef, or pork, or even tofu for a vegetarian version. If you’re brave, add them all for a meat lovers fried rice. Your kitchen, your rules!

Ingredients in Shrimp Fried Rice

As I mentioned, the ingredients in fried rice can be changed around to fit your taste buds. However, here are the ingredients I used:

Cooked rice, preferably chilled over night
Eggs
Shrimp
Onion
Green Bell Pepper
Carrot
Frozen peas
Soy sauce
Sesame oil

How to Make Shrimp Fried Rice

This is a very easy recipe to make. It’s best if you prepare all your ingredients so they are ready for cooking. Once you start cooking everything will go really quick.

Fry the beaten egg for about a minute on both sides. You’ll need a bit of oil to keep it from sticking. I decided to make it as an omelette so that I can cut it up after, but you can also do it as scrambled eggs.

Remove the eggs from the pan and add a bit of oil to the pan. Season the shrimp with salt and pepper and add to the pan. Cook the shrimp about 2 to 3 min per side, or until the shrimp starts to get golden. Remove the shrimp from the pan.

Add a bit more oil, then throw in the veggies. I used a bit of onion, bell pepper, carrots and peas. Don’t throw the peas in yet, let the veggies sweat a bit, until the onion is nice and translucent and the carrots soften up a bit.

Add the frozen peas in and cook for 2 more minutes.

Add the cooked rice to the skillet and drizzle with some soy sauce, I always use the low sodium one. You’ll need about 1/4 cup or so. If you want to give the rice a darker color, use a tsp of dark soy sauce.

Chop up the egg and add it back to the skillet along with the shrimp. Toss it all together and you’ve got dinner. If you want to spice things up a bit, throw in some hot sauce, don’t be shy.

Tips for Making the Best Shrimp Fried Rice

Use previously cooked and chilled leftover rice as it’s had a chance to dry up in the refrigerator. If you use freshly cooked rice, you’ll end up with too much moisture in the rice.

Fry ingredients separately. You want all veggies or proteins to have their own taste, if you throw in everything together, they will all taste the same.

The trick to good fried rice is to make sure you use high heat! This way everything fries up quickly.

Well that’s how you make shrimp fried rice. Pretty easy, eh?

How to Store Leftover Shrimp Fried Rice

Store leftovers in an an airtight container in the refrigerator for up to 5 days.

Can You Freeze Shrimp Fried Rice?

Absolutely! You can totally freeze shrimp fried rice. Store it in airtight containers or freezer bags and freeze for up to 2 or 3 months. When ready to serve again, simply thaw it and throw it in a skillet for about 5 to 10 minutes.