Quick Shrimp Fried Rice Recipe

If you’re craving a dish that’s fast, flavorful, and downright satisfying, you’re in the right place. This Quick Shrimp Fried Rice Recipe is my absolute go-to on busy weeknights when I want something homemade but don’t have hours to spend in the kitchen. It’s packed with tender shrimp, fresh veggies, and that perfect hint of sesame oil that just ties everything together. Trust me, once you whip this up, you’ll keep coming back for more.

this …

Ingredients You’ll Need

All the ingredients here work together to create that classic fried rice experience with a fresh seafood twist. I love how accessible each component is, and the tips I share will help you pick the best versions to make the dish shine.

• Shrimp: Use small raw shrimp that are shelled and deveined; they cook quickly and absorb flavor beautifully.
• Kosher Salt: Just enough to season but also to help the shrimp develop a nice texture when marinated.
• Black Pepper: Freshly ground gives a subtle heat without overpowering the dish.
• Cornstarch: This might surprise you, but it helps the shrimp get a lightly glossy finish and keeps them tender.
• Cooking Oil: Peanut, canola, or rice bran oil all work well because they handle high heat without burning.
• Eggs: Beaten and scrambled quickly, they add richness and a subtle creaminess.
• Green Onions: Fresh and minced, they bring a mild bite and vibrant color.
• Leftover Rice: I prefer using chilled, day-old rice with separated grains for that perfect fried texture.
• Frozen Peas and Carrots: These add sweetness and a pop of color; no need to defrost completely, just a quick rinse does the trick.
• Soy Sauce: Use regular or gluten-free depending on your preference; it’s the main salty umami seasoning in this dish.
• Dark Toasted Sesame Oil: Just a teaspoon at the end elevates the flavor with its nutty fragrance.

Variations

I like to tweak this Quick Shrimp Fried Rice Recipe depending on what I have in the fridge or my mood. It’s so forgiving that a few swaps won’t hurt and might even make you discover a new favorite version!

• Vegetable Swap: Once, I swapped peas and carrots for chopped bell peppers and corn, which added a nice crunch and sweetness that my family loved.
• Protein Variation: If you’re not into shrimp, chicken or tofu work great here — just adjust cooking times accordingly.
• Spicy Kick: A dash of Sriracha or some red pepper flakes stirred in at the end gives it a fiery boost without overpowering the other flavors.
• Low-Sodium Option: Use low-sodium soy sauce and cut back on salt; you can always add a pinch more later if you need.

How to Make Quick Shrimp Fried Rice Recipe

Step 1: Prep the Shrimp

Start by tossing your shrimp with kosher salt, freshly ground black pepper, and cornstarch in a medium bowl. I discovered this little trick some years ago; the cornstarch helps the shrimp develop a nice texture and keeps them tender during cooking. Let them sit on the counter while you get everything else ready—about 10 minutes is perfect.

Step 2: Cook the Shrimp

Heat your wok or large sauté pan on high until it’s screaming hot (you’ll know because a drop of water will sizzle immediately). Swirl in a tablespoon of your oil, then add the shrimp in a single layer. Here’s the key: don’t stir right away! Let the shrimp fry undisturbed for 30 seconds per side until just cooked through but not rubbery. I like to scoop them out with a slotted spoon and set aside — that helps avoid overcooking.

Step 3: Scramble Eggs

Lower the heat to medium and add a little more oil if needed. Pour in the beaten eggs and stir quickly, aiming for a soft scramble. When the eggs are almost set but still shiny and slightly runny, scoop them out into the same bowl as the shrimp. This keeps their texture tender and ready to mix in toward the end.

Step 4: Fry the Rice and Vegetables

Give your pan a quick wipe with paper towels to remove any egg bits that might burn. Heat it up again on high and add the remaining oil. Toss in the minced green onions; sauté them just 15 seconds until fragrant, then add the leftover cold rice. Stir the rice and onions to combine, then spread the mixture evenly in the pan and let it cook undisturbed for 1-2 minutes—this is where you get those crispy bits everyone loves.

Step 5: Bring It All Together

Sprinkle the soy sauce over the rice and stir well to coat. Then add in your peas, carrots, cooked shrimp, and eggs along with the toasted sesame oil. Stir everything together and heat until the whole dish is sizzling. Give it a final taste and add more soy sauce if needed—this is where you adjust to your personal preference.

How to Serve Quick Shrimp Fried Rice Recipe

Garnishes

I like to top my shrimp fried rice with extra sliced green onions and a sprinkle of toasted sesame seeds for crunch and aroma. Sometimes I squeeze a little fresh lime juice over the top when I want a bright, tangy finish—it’s unexpectedly delightful.

Side Dishes

This quick shrimp fried rice pairs perfectly with a crisp Asian-style cucumber salad or steamed bok choy tossed in garlic sauce. For an easy weeknight dinner, I serve it alongside simple miso soup or dumplings to round out the meal.

Creative Ways to Present

For special occasions, I like to mold the fried rice into small dome shapes using a bowl or ramekin, then invert onto plates for a neat presentation. Garnishing with edible flowers or fresh herbs like cilantro or Thai basil adds a restaurant-worthy touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover shrimp fried rice in an airtight container in the fridge for up to 3 days. Make sure the rice is fully cooled before sealing to prevent sogginess. It reheats beautifully and tastes almost as good as freshly made.

Freezing

Freezing works, but I recommend portioning the rice into single servings first. That way, you can thaw just what you need. I usually freeze it for up to a month. After thawing overnight in the fridge, it reheats without sacrificing texture.

Reheating

My favorite method is to reheat leftover fried rice in a hot skillet or wok with a splash of oil over medium-high heat—this revives the crispiness that microwaving sometimes loses. Stir frequently and cook until heated through, adding a dash of soy sauce if needed.

FAQs

Final Thoughts

I absolutely love how this Quick Shrimp Fried Rice Recipe turns out every time—it’s quick, full of flavor, and so comforting. When I first tried this, I struggled to get the shrimp just right without overcooking, but the tips in this guide helped me nail it consistently. I’m confident you’ll enjoy making (and eating) it just as much as I do. Give it a try on your next busy night—you’ll wonder how you ever lived without it!

Print