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Best Shrimp Fried Rice

Forget the mushy, sticky, soaked-in soy sauce fried rice you've made in the past. This Homemade Shrimp Fried Rice gives you that restaurant-style fried rice you love at home in under 30 minutes. With a few simple tips and tricks, you'll avoid having sticky, mushy rice, and instead have the best fried rice at home!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 people
Calories: 316 kcal
Course: Main Course , Dinner
Cuisine: Chinese , American

Ingredients

  • 1 lb large shrimp (20-25/lb size, peeled and deveined)
  • 1 teaspoon coarse kosher or sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon avocado oil
  • 4 stalks green onion chopped (whites and green tops separated)
  • 3 tablespoons minced garlic 
  • 3 tablespoons ginger paste
  • 12 ounces frozen mixed vegetables (corn, peas, carrots, edamame, and green beans mix)
  • 4 cups cooked and cooled rice (day old rice is best)
  • 1 teaspoon sesame oil
  • 1/3 cup soy sauce I use low sodium
  • 3 large eggs

Instructions

    Cup of Yum
  1. Place shrimp in a mixing bowl and top with salt and pepper. Toss to combine until all of the shrimp is coated in seasoning.
  2. Heat a deep, heavy bottomed skillet over medium-high heat.
  3. Once heated, add the avocado oil.
  4. Add the shrimp to the skillet in a single layer.
  5. Cook 1-2 minutes, flip them over, and cook an additional 1-2 minutes. Just until they are pink and cooked through.
  6. Remove the shrimp from the skillet and set aside.
  7. Add the chopped white parts of the green onion to the skillet and sauté until softened, about 3 minutes. Be sure to stir frequently to avoid burning.
  8. Add the garlic to the skillet with the onions and saute for 1-2 minutes, stirring frequently. Just until the garlic becomes fragrant. Be careful not to burn the garlic!
  9. Add the ginger and stir to combine.
  10. Add the frozen vegetables to the skillet with the onions and garlic. Stir to combine. Let it cook through until the vegetables have thawed and heated through, about 5 minutes.
  11. Add the rice to the skillet with the vegetable mixture. Mix to combine and heat the rice through.
  12. Add the sesame oil and soy sauce to the skillet. Stir until all of the rice is coated in the soy sauce.
  13. Scoot the rice to the edges of the pan, making a well in the center of the skillet.
  14. Whisk the eggs in a separate small bowl.
  15. Pour the eggs into the well you created in the center of the skillet.
  16. Continue to scramble the eggs in the skillet.
  17. Once the eggs are soft scrambled, stir them into the rest of the rice mixture.
  18. Sprinkle the remaining chopped tops of the green onions over the rice and enjoy!

Notes

  • skillet
  • Let the rice dry out a little when heating it in the skillet. This will give it that signature fried rice texture.
  • Adding the soy sauce before the eggs keeps it with the rice instead of soaking into the scrambled eggs.
  • Don't pre-cook the frozen vegetables. That will make them mushy and too soft.
  • Be careful when adding the garlic. You don't want it to burn. Burned garlic is bitter and usually requires washing the entire pan to get the taste out.

Nutrition Information

Serving 1g Calories 316kcal (16%) Carbohydrates 42g (14%) Protein 20g (40%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.02g Cholesterol 188mg (63%) Sodium 1604mg (67%) Potassium 359mg (10%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 3232IU (65%) Vitamin C 10mg (11%) Calcium 102mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 316

% Daily Value*

Serving 1g
Calories 316kcal 16%
Carbohydrates 42g 14%
Protein 20g 40%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.02g 1%
Cholesterol 188mg 63%
Sodium 1604mg 67%
Potassium 359mg 8%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 3232IU 65%
Vitamin C 10mg 11%
Calcium 102mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.