This shrimp fried rice comes together faster than delivery could even arrive, and it’s a great way to use up leftover rice sitting in the fridge. Juicy shrimp, scrambled eggs, and crisp vegetables all get tossed together with savory soy sauce in one pan for a satisfying dinner that’s ready in about 20 minutes.
It’s simple, flexible, and a great way to clean out the produce drawer while still landing on something everyone wants to eat.
Why you’ll love this recipe
- Ready in about 20 minutes — one of the fastest dinners in your rotation
- Great for leftover rice — day-old rice works even better than fresh
- Budget-friendly — a fraction of the cost of takeout
- Flexible — swap in whatever vegetables you have on hand
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 pound shrimp, peeled and deveined
- 2 large eggs, beaten
- 3 cups cooked rice, preferably day-old and cold
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
Instructions
- Cook the shrimp. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until pink and cooked through. Remove and set aside.
- Scramble the eggs. Add another tablespoon of oil to the skillet. Pour in the beaten eggs and scramble until just set, breaking them into small pieces. Remove and set aside with the shrimp.
- Cook the rice. Add the remaining oil to the skillet. Add the cold rice, breaking up any clumps, and stir-fry for 3–4 minutes until heated through and slightly crispy in spots.
- Add the vegetables and garlic. Stir in the peas, carrots, and garlic, cooking for 2 minutes until the vegetables are heated through and the garlic is fragrant.
- Combine everything. Return the shrimp and scrambled eggs to the skillet. Add the soy sauce, oyster sauce, and sesame oil, tossing everything together until well combined.
- Finish. Stir in the sliced green onions.
- Serve. Serve hot, straight from the pan.
Tips for success
- Use cold, day-old rice if possible — freshly cooked rice is too moist and can turn mushy when fried. If you only have fresh rice, spread it on a baking sheet and refrigerate for 30 minutes first.
- Cook over high heat for the best texture — this helps the rice get slightly crispy instead of steaming.
- Don’t overcrowd the pan — use a large skillet or wok so everything has room to cook properly.
- Prep everything before you start — this recipe moves fast once the pan is hot.
What to serve it with
- A simple cucumber salad
- Steamed edamame
- Add extra protein like diced chicken or tofu for a heartier meal
Frequently asked questions
Can I use fresh rice instead of leftover? Yes, but spread it out and chill it in the fridge for at least 30 minutes first to dry it out slightly, which helps prevent mushy fried rice.
Can I use a different protein? Yes — chicken, diced ham, or tofu all work well in place of or alongside the shrimp.
Can I make this vegetarian? Skip the shrimp and add extra vegetables or tofu, and use a vegetarian oyster sauce substitute or skip it entirely.
Can I make this ahead for meal prep? Yes — this stores well in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.