The Sizzle That Started It All
The smell of garlic hitting hot oil gets me every time. It reminds me of my first shrimp fried rice. That sizzle promised something amazing. Ever wondered how you could turn a simple dinner into something unforgettable? This dish brings everyone to the table fast. I love how quick and tasty it is. You will too.My First Wok-Wobble
My first try was a bit messy. I almost added the eggs with the shells! The rice stuck a little to the pan. But the taste was still perfect. Home cooking is about the joy, not being perfect. A small mistake never ruins a meal made with love. It is all part of the fun.Why The Taste Pops
Two things make this dish special. First, the fluffy rice soaks up the savory soy sauce. Second, the juicy shrimp and crisp veggies add great texture. Every bite is a happy mix of soft and crunchy. Which flavor combo surprises you most? Is it the salty soy with sweet onion? Tell me what you think.A Quick Trip For Your Taste Buds
This dish has roots in Chinese cooking. It traveled and changed over many years. Cooks used leftover rice to create something new. *Did you know fried rice might be over a thousand years old?* It is a classic example of making great food from simple things. What is your favorite way to use leftovers? Share your best kitchen tricks with me.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Medium shrimp | 1 pound | Peeled and deveined |
| Vegetable oil | 3 teaspoons | Divided into 1 teaspoon and 2 teaspoons |
| Vidalia onion | ¼ large | Chopped |
| Garlic | 2 cloves | Minced |
| Frozen peas and carrots | 1 cup | |
| Cooked jasmine rice | 3 cups | |
| Eggs | 2 large | |
| Soy sauce | 3 tablespoons | |
| Sesame oil | ½ teaspoon | |
| Green onions | As needed | Optional |
| Cilantro | As needed | Optional |
Your Easy Shrimp Fried Rice Guide
Let’s make a fast, tasty dinner. This shrimp fried rice beats takeout any night. You will love the mix of juicy shrimp and fluffy rice. It is simple and so good.
Step 1 Cook your shrimp in a hot pan with a little oil. Season them with salt and pepper. Do not cook them for too long. Set them aside when they turn pink. (A hard-learned tip: Use day-old rice for the best, non-soggy results). Step 2 Add more oil to the same pan. Toss in your chopped onion and garlic. Cook them until they become soft and smell amazing. Stir them so the garlic does not burn. Step 3 Throw in the frozen peas and carrots. Cook them for just a minute or two. You want them to thaw but stay a bit crisp. This adds a nice crunch to your meal. Step 4 Crank the heat up to medium-high. Add your cooked rice to the pan. Let it get hot and a little brown. Then push it all to the sides. Step 5 Crack your eggs into the middle of the pan. Scramble them right there. Once cooked, mix them into the rice. Now add the shrimp back to the party. Step 6 Mix the soy sauce and sesame oil together. Pour this over the rice and shrimp. Stir everything until it is all coated. That sauce is the magic touch. What is the best rice to use for fried rice to avoid mush? Share below! Cook Time: 15 minutes Total Time: 30 minutes Yield: 5 servings Category: Dinner, Quick MealsTry These Tasty Twists
Love this recipe? Make it your own with a simple change. I love playing with new flavors in my kitchen. It keeps weeknight dinners fun and exciting for everyone.
Chicken Fried Rice Swap the shrimp for chopped, cooked chicken. It is a classic for a very good reason. Everyone will clean their plates. Spicy Kick Add a spoonful of chili garlic paste with the soy sauce. A little heat makes everything more interesting. Perfect for those who like it hot. Pineapple Delight Stir in some diced fresh pineapple at the end. The sweet and salty combo is a total win. It feels like a tropical vacation. Which spin sounds best to you? Vote for your favorite in the comments!How to Serve Your Masterpiece
Your shrimp fried rice is a full meal by itself. But a few extras can make it even better. Think about what you like to eat. I have a few simple ideas for you.
Serve it in a big bowl with extra green onions on top. A side of crispy egg rolls is always a hit. Or try some simple steamed broccoli. For drinks, try a cold lager or a glass of iced green tea. Both pair wonderfully with the salty, savory flavors. They are my go-to choices. Which would you choose tonight, a cold beer or iced tea?
Storing Your Leftover Fried Rice
Let your fried rice cool down first. Then put it in a sealed container. It will last three days in your fridge. You can also freeze it for two months. My grandkids love when I pack this for their lunches.
Reheat it in a skillet for the best texture. A microwave works too, just add a splash of water. This saves money and cuts down on food waste. Making a double batch is a great time-saver for busy weeks.
Fixing Common Fried Rice Problems
Is your rice mushy? You probably used freshly cooked rice. Always use day-old, cold rice for the best results. It fries up nice and separate, not gummy.
Are the shrimp rubbery? That means they were cooked too long. Cook them just until they turn pink. You can add them back at the very end. Did your garlic burn? Always stir it often and keep the heat medium.
Your Fried Rice Questions Answered
Can I make this gluten-free? Yes, just use tamari instead of regular soy sauce. It tastes just as good.
Can I make it ahead of time? Absolutely. It stores and reheats beautifully for quick meals.
What other protein can I use? Chicken or tofu work great here. It is a very flexible recipe.
How do I double this recipe? Use a very large skillet or cook in two batches. This ensures everything cooks evenly.
No sesame oil, what now? You can leave it out. But it adds a wonderful, classic flavor.
Your Dinner Is Served
I hope this recipe becomes a family favorite for you. It is a simple, satisfying meal any night of the week. What is your go-to quick dinner? Share your creations with me online. Tag Savory Discovery on Pinterest so I can see!
Happy cooking! —Elowen Thorn.
Easy Shrimp Fried Rice Recipe for Homemade Dinner
Description
Shrimp fried rice comes together fast with juicy shrimp, fluffy rice, and crisp veggies in every bite. Skip takeout and make this easy dinner at home tonight.
Ingredients
Instructions
- In a large skillet or wok, add 1 teaspoon of vegetable oil and shrimp and cook for 2 to 3 minutes, seasoning with a little salt and pepper and flipping halfway through. Don’t overcook. Set shrimp aside but leave oil/remnants in the pan.
- Add another 2 teaspoons of vegetable oil, plus the onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
- Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
- Turn the heat up to medium-high and add the cooked rice. Cook for another 2 to 3 minutes until the rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
- Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
- Add cooked shrimp back to the pan.
- Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
- Top with chopped green onions and/or cilantro, optional.