Easy Shrimp Fried Rice Recipe for Dinner Tonight

Why We Make Fried Rice

My grandson loves this shrimp fried rice. He asks for it every week. I think it reminds him of fun nights at home. Food is more than just eating. It is about making happy memories together.

This recipe is also a smart way to use leftovers. That bit of rice from last night? Perfect. Those few shrimp? Wonderful. Nothing goes to waste in my kitchen. I love that.

A Little Story For You

I once tried to cook with a very old pan. The shrimp stuck to it like glue. What a mess I made. My cat was even surprised. I still laugh at that.

Now I use my trusty skillet. It never lets me down. A good pan makes cooking so much easier. Do you have a favorite pan or spoon you always use?

Let’s Talk Flavor

The secret is the sesame oil. Just a half teaspoon does the trick. It makes the whole kitchen smell like a wonderful restaurant. Doesn’t that smell amazing?

*Fun fact*: Sesame oil is made from pressed sesame seeds. It is used a lot in Asian cooking. It gives food a rich, nutty taste. A little bit goes a very long way.

Cooking Together is Fun

This recipe is great for cooking with family. Someone can chop the onions. Another can scramble the eggs. It makes the work light and the time fun.

This matters because it teaches us to share tasks. We learn to help each other. What is your favorite part of cooking? Is it mixing, or maybe tasting?

A Tip For Perfect Rice

Use rice that was cooked yesterday. Fresh rice is too soft and sticky. Day-old rice is drier. It will fry up nice and separate in the pan.

This is the best way to get fluffy fried rice. No one likes a mushy dinner. Trust me on this one. It makes all the difference.

Make It Your Own

The best part is you can change it. No shrimp? Use chicken. No peas? Use corn. Your kitchen, your rules. Cooking should be an adventure.

This matters because it helps you learn. You are not just following rules. You are creating something new. What add-in would make this recipe perfect for you?

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
Large eggs	2
Soy sauce	3 tablespoons
Sesame oil	½ teaspoon
Green onions	As needed	Optional
Cilantro	As needed	Optional

Let’s Make Some Shrimp Fried Rice

My dear, this dish always reminds me of my grandson. He could eat his weight in it. It’s so simple and quick to pull together. Let’s get your pan nice and hot. First, we cook our shrimp. Use one teaspoon of oil in your big skillet. Toss in the shrimp with a little salt and pepper. Cook them just until they turn pink, about two minutes per side. (Hard-learned tip: Do not walk away from them. Overcooked shrimp get tough and rubbery!). Set them aside on a plate. All those little bits left in the pan are pure flavor. Next, add two more teaspoons of oil to that same pan. Toss in your chopped onion and garlic. Cook them until they smell wonderful and look soft. Stir them so the garlic doesn’t get grumpy and burn. I still laugh at that. It only takes a few minutes. Now, throw in your frozen peas and carrots. Let them hang out for a minute or two. They just need to lose their chill. Then, turn your heat up a little. Add your cooked rice. Spread it out and let it get hot. Push all the rice to the sides of the pan. You’re making a little well in the middle for the eggs. Crack your eggs right into that empty spot. Scramble them up right there in the pan. Once they’re cooked, mix them into the rice. Doesn’t that look good? Now add your shrimp back in. Give everything a good stir. Finally, mix your soy sauce and sesame oil together. Drizzle that magic over everything. Stir it all until every grain of rice has a friend. Top it with some green onions if you like. What’s your favorite part of fried rice? The shrimp, eggs, or veggies? Share below! Cook Time: 10min Total Time: 30mins Yield: 5 Category: Dinner

Three Tasty Twists

You can change this up so easily. It’s a wonderful way to use what you have. I love getting creative on a busy weeknight. Chicken Change-Up. Swap the shrimp for chopped, cooked chicken. It’s just as tasty and a little cheaper too. Breakfast for Dinner. Use chopped ham instead of shrimp. It gives a lovely salty, smoky flavor the whole family will adore. Garden Veggie Delight. Leave out the shrimp and add extra veggies. Maybe some chopped bell pepper or corn. It’s a great meat-free option. Which one would you try first? Comment below!

How to Serve Your Masterpiece

This fried rice is a full meal all by itself. But I do love a little something on the side. A simple cucumber salad is always nice. It’s cool and crisp next to the warm rice. For a drink, a cup of hot green tea is my go-to. It just feels right. If you want something fancier, a cold lager beer is a good match. It washes everything down perfectly. Which would you choose tonight?

### Keeping Your Fried Rice Fresh Let’s talk about storing your delicious fried rice. It keeps well in the fridge for up to three days. Just pop it in a sealed container. You can also freeze it for a month. I always use freezer bags and press out the air. This stops those icy freezer crystals from forming. To reheat, a skillet is best. Add a tiny splash of water or oil. This brings back that wonderful fluffy texture. I remember my first batch. I microwaved it and it got so soggy! Now I always use the stovetop. Storing food well means no waste. You get a quick, tasty meal another day. Have you ever tried storing it this way? Share below! ### Fixing Common Fried Rice Hiccups Sometimes fried rice can be a bit sticky. The fix is simple. Use cold, day-old rice for the best results. Freshly cooked rice has too much moisture. I once used warm rice and it turned into a gloppy mess. If your shrimp gets rubbery, you cooked it too long. Shrimp cooks very fast. Take it out as soon as it turns pink. This keeps it juicy and tender. Why does this matter? Perfect shrimp makes the whole dish feel special. Is your rice tasting bland? The sauce might not be mixed in right. Pour the soy and sesame oil around the edges of the hot pan. It sizzles and coats every grain. This little trick builds so much flavor and confidence. Which of these problems have you run into before? ### Your Fried Rice Questions Answered **Q: Can I make this gluten-free?** A: Yes! Just use tamari or coconut aminos instead of soy sauce. **Q: Can I make it ahead?** A: Absolutely. It’s great for weekly meal prep. Reheat in a pan. **Q: What other veggies can I use?** A: Try corn, bell peppers, or chopped broccoli. Use what you love. **Q: Can I double the recipe?** A: You can, but cook in two batches. A too-full pan steams the rice. **Q: Are the sesame oil and green onions needed?** A: They add big flavor, but your dish will still be good without them. Which tip will you try first? ### From My Kitchen to Yours I hope you love making this shrimp fried rice. It’s a dish full of happy, simple flavors. Cooking at home creates such warm memories. I would love to see your creation! Share a picture of your dinner with us. Have you tried this recipe? Tag us on Pinterest! Happy cooking! —Elowen Thorn.