This Shrimp Fried Rice recipe is faster and healthier than ordering takeout. Juicy shrimp, tender vegetables, eggs and fragrant aromatics come together in a single pan for an easy weeknight dinner that’s ready in about 30 minutes.
Shrimp cooks quickly, so it’s a great protein for busy evenings. This version uses leftover cold rice and frozen peas and carrots to speed prep, but you can swap in your favorite vegetables or protein. A touch of sesame oil and reduced-sodium soy sauce gives authentic flavor without overpowering the dish.
Why you’ll love this recipe:
- Simple, one-pan meal that delivers takeout-style flavor at home.
- Ready in under 30 minutes using leftover rice and quick-cooking shrimp.
- Flexible: swap proteins or vegetables, and make it gluten-free with tamari or coconut aminos.
- Minimal prep and easy cleanup—perfect for weeknights.
Recipe ingredients
Ingredient notes
- Shrimp: Peeled and deveined shrimp saves time. If using frozen shrimp, thaw and pat dry before cooking.
- Rice: Cold, day-old rice works best because the grains separate easily. You can use long-grain white or brown rice.
- Vegetables: Frozen peas and carrots are convenient, but fresh vegetables like diced carrots, bell peppers or snap peas also work.
- Soy sauce: Reduced-sodium soy sauce keeps salt in check. For a gluten-free version, use tamari or coconut aminos instead.
- Oils: Olive oil or another neutral oil is fine for cooking; a small amount of sesame oil at the end adds authentic aroma and depth.
How to make this recipe
This shrimp fried rice is quick and straightforward. Use a large sauté pan or skillet so ingredients cook evenly. Below are the main steps—see the recipe card for full details.
Pro tip: Use fresh peeled, deveined shrimp to save prep time. If using frozen shrimp, thaw completely and blot dry before seasoning.
- Season the shrimp with salt and pepper and cook in hot oil until opaque, about 3–5 minutes. Remove and set aside.
- Sauté frozen peas and carrots with the white and light-green parts of the scallions, garlic and grated ginger until heated through, about 2 minutes.
- Push the vegetables to one side and scramble the eggs in the pan until just set.
- Add the cooked shrimp and cold rice, then pour soy sauce and sesame oil over everything. Stir and cook until heated through, 1–2 minutes. Garnish with the dark green scallion tops and serve.
Recipe FAQs
This recipe includes oil, cold cooked rice, shrimp, eggs, scallions and peas and carrots. It’s flavored with garlic, fresh ginger, reduced-sodium soy sauce and a splash of sesame oil.
What soy sauce is best for fried rice?
Reduced-sodium soy sauce is a good choice to control saltiness. For gluten-free fried rice, substitute tamari or coconut aminos.
What is the best rice for fried rice?
Cold, day-old long-grain rice—white or brown—is ideal because it stays firm and separate when stir-frying.
Recipe notes
- Pro tip: Fresh peeled and deveined shrimp save time. Thaw frozen shrimp fully and pat dry before cooking.
- Prepare rice 1–2 days ahead and refrigerate to help it dry slightly; this improves texture when frying.
- Freeze fresh ginger to make grating easier—no need to peel if you grate with a microplane.
- Customize with different proteins (chicken, tofu) or vegetables to suit your preferences.
- Store leftover shrimp fried rice in an airtight container in the refrigerator for up to 3 days.
More easy dinner recipes you’ll love:
- Egg roll in a bowl
- Ground beef tacos
- Farfalle pasta with sausage, mushrooms and peas
- 30-minute cheesy Mexican rice skillet
- Skillet pasta primavera
- One-pot Thai peanut vegetable pasta
- Skillet lasagna
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Shrimp Fried Rice Recipe
Servings: 6
Prep Time: 10 mins • Cook Time: 15 mins • Total Time: 25 mins
Shrimp fried rice combines tender shrimp, vegetables and egg with cold rice for a flavorful, fast dinner. A gluten-free option is possible by swapping soy sauce for tamari or coconut aminos.
Ingredients
- 1 lb. shrimp, peeled and deveined
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 2 cups frozen peas and carrots
- 2 green onions, sliced thinly; reserve dark green tops for garnish
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 3 large eggs, lightly beaten
- 3 cups cold cooked rice (white or brown)
- 3 tablespoons reduced-sodium soy sauce (or tamari/coconut aminos)
- 2 teaspoons sesame oil
Instructions
- Season the shrimp with salt and pepper. Heat 3 tablespoons olive oil in a large sauté pan over medium heat until shimmering. Add the shrimp and cook, stirring occasionally, until opaque, about 3–5 minutes. Remove with a slotted spoon and set aside.
- Add the peas and carrots, the white and light-green parts of the green onions, garlic and ginger to the pan. Cook until warmed through, about 2 minutes.
- Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble until soft and almost set.
- Add the shrimp back to the pan along with the cold rice. Pour the soy sauce and sesame oil over the mixture. Stir to combine and cook until everything is heated through, 1–2 minutes. Remove from heat, garnish with scallion tops and serve.
Notes
- Fresh peeled, deveined shrimp reduce prep time. Thaw frozen shrimp fully and blot dry before cooking.
- Use day-old rice for best texture.
- Grate frozen ginger directly with a microplane for convenience.
- Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition (per serving, estimate)
Calories: 316 kcal • Carbohydrates: 30 g • Protein: 23 g • Fat: 12 g • Sodium: 452 mg • Fiber: 4 g
All recipes and images © Flavor the Moments.