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–+ servings
A white bowl of shrimp fried rice with a side of stir fry sauce.

Homemade Shrimp Fried Rice

A super easy and delicious shrimp fried rice recipe with only 7 ingredients - make it faster than you can get takeout at your door!
5 from 1 vote
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Author Kori Butler
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Seafood Recipes
Cuisine Asian
Servings 4 servings
Calories 353 kcal

Ingredients
  

Fried Rice Recipe:

  • 2½ tablespoons olive oil (coconut oil or avocado oil may be used)
  • 1 pound raw small shrimp (peeled, deveined, tails removed)
  • 12 ounce package thawed frozen peas and carrots
  • 4 cups cold cooked brown or white rice (use cold leftover or day-old rice if possible)
  • 2 eggs
  • 2 green onions (sliced)
  • ¼ to ½ cup stir fry sauce to taste (buy bottled, or make your own)

Make Your Own Stir Fry Sauce:

  • ⅓ cup soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons garlic minced
  • 1 teaspoon ginger paste (grated ginger may also be used)
  • ¼ teaspoon red pepper flakes

Instructions
 

  • If making your own stir-fry sauce, add all the ingredients to a small bowl, mix together, then set aside.
  • Add 1 tablespoon olive oil to a large skillet (a nonstick skillet is really helpful) and heat on medium-high heat. Add shrimp and saute until they turn pink. Remove and keep warm.
  • Add 1 tablespoon oil and thawed peas and carrots. Saute until hot and vegetables are cooked through.
  • Add cooked rice (use more oil if needed), stirring frequently until it starts to get some color.
  • Beat eggs in a small bowl. Push rice to the sides of the pan, creating a well in the middle. Add a little olive oil to the center, then add the beaten eggs.
  • Using a spatula, gently stir the eggs in the well until they are almost completely scrambled but still slightly runny. (This way, you will have some chunks of egg, and the rest will coat the rice.) Incorporate the scrambled eggs into the rice.
  • Add the cooked shrimp back to the pan. Pour half of the stir-fry sauce over the rice and combine it all. Stir in the green onions. Adjust seasoning to taste. Add more stir fry sauce if needed.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS:
    • Substitute chicken, pork, or beef. 
    • Make it LOW CARB AND KETO: use cooked riced cauliflower and a sugar free stir fry sauce. Drain the cauliflower before sauteeing. 
    • Try different vegetables, such as diced zucchini and mushrooms.
    • Store-bought stir-fry sauce can be substituted for our homemade version.
  • TIPS: If you like looser drier fried rice, use cold rice. If you prefer softer, clumpier fried rice, use sushi rice or warm rice (due to its higher moisture content will create clumps). 
  • TIME-SAVER: Buy 2 (2-cup) microwaveable rice pouches. Microwave, remove from package and place in a bowl. Let the rice cool and then chill in the fridge. Refrigerate until ready to use.
  • SERVING SUGGESTIONS: Adjust seasoning to taste with additional stir fry sauce, soy sauce, salt, or pepper to taste. Serve in a bowl and garnish with additional green onion if desired. 

Nutrition

Calories: 353kcalCarbohydrates: 22.9gProtein: 30.9gFat: 15gCholesterol: 177mgSodium: 576mgFiber: 1.5gSugar: 1.7g
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