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Easy Better-Than-Takeout Shrimp Fried Rice
4.9 from 696 votes

Easy Better-Than-Takeout Shrimp Fried Rice

This shrimp fried rice recipe cooks medium-large shrimp with a mix of frozen peas, carrots, and corn in sesame and canola oils. Aromatic garlic and ginger add flavor before scrambled eggs and cooked rice are combined. Finished with green onions, soy sauce, salt, and pepper, the stir-fry results in a balanced, savory dish with tender shrimp and crisply cooked vegetables. It reheats well and makes a satisfying weeknight meal.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 450 kcal
Course: Main Course
Cuisine: American, International

Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil or vegetable oil
  • 1 pound Shrimp cleaned (approximately 15-20 count shrimp, medium-large fresh
  • 1 cup peas I don’t thaw and use straight from the freezer, frozen peas and diced carrots blend
  • 1 cup carrot I don’t thaw and use straight from the freezer, frozen peas and diced carrots blend
  • ½ cup corn I use frozen straight from the freezer
  • 2 to 3 garlic finely minced or pressed, cloves
  • ½ teaspoon ground ginger
  • 3 egg lightly beaten, large
  • 4 cups rice I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice, cooked
  • 2 to 3 green onions trimmed and sliced into thin rounds
  • 3 to 4 tablespoons soy sauce low-sodium
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste, freshly ground

Instructions

    Cup of Yum
  1. To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
  2. Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  3. Add the garlic, ginger, and cook for 1 minute, stir intermittently.
  4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  5. Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Notes

  • This shrimp fried rice is adapted from a chicken fried rice recipe, tailored for seafood flavor and ingredients.
  • Frozen vegetables can be added directly without thawing to save preparation time.
  • Store leftovers airtight in the fridge up to five days or freeze up to four months; reheat gently to maintain texture and flavor.

Nutrition Information

Serving 1serving Calories 450kcal (23%) Carbohydrates 58g (19%) Protein 14g (28%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 142mg (47%) Sodium 882mg (37%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 450

% Daily Value*

Serving 1serving
Calories 450kcal 23%
Carbohydrates 58g 19%
Protein 14g 28%
Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 142mg 47%
Sodium 882mg 37%
Fiber 4g 16%
Sugar 4g 8%

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