Shrimp Fried Rice is a fast, flavorful meal that comes together in minutes, making it perfect for busy families, students, and anyone who needs a quick dinner solution. It’s healthier than takeout, budget-friendly, and easily customizable with veggies you already have.
If you want a meal that’s satisfying, easy, and full of classic restaurant-style flavor, this recipe is for you.
Tested & Approved
This recipe has been tested in our kitchen and approved by our cooking team.
Quick Recipe Overview
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings
Difficulty: Easy
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 lb shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 2 large eggs
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (ensure halal-certified or use halal stir-fry sauce)
- 1 tsp sesame oil
- ¼ tsp black pepper
- 2 green onions, sliced
Instructions
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes until pink. Remove and set aside.
- Add the remaining oil to the pan. Sauté the onion and garlic for 1 minute.
- Stir in the peas and carrots and cook until warmed through.
- Push the vegetables to one side and crack the eggs into the empty space. Scramble until fully cooked.
- Add the cooked rice and stir everything together, breaking up any clumps.
- Pour in the soy sauce, oyster sauce (or halal substitute), sesame oil, and black pepper. Mix well.
- Return the shrimp to the pan and toss until everything is evenly coated and heated.
- Finish with sliced green onions and serve hot.
Tips, Variations & Storage
Variations & Substitutions
- Vegetarian: Replace shrimp with tofu cubes or extra vegetables.
- Gluten-free: Use tamari instead of soy sauce and ensure all sauces are gluten-free.
- Healthy swaps: Use brown rice, add extra veggies, or reduce the oil to 1 tablespoon.
Make-Ahead Advice
- Prep veggies and cook rice in advance to save time.
- Day-old rice works best because it stays firmer and less sticky.
Storage Tips
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months; reheat in a pan for best texture.
Serving Ideas
- Pair with stir-fried veggies or a simple cucumber salad.
- Add chili flakes or sriracha for a spicy kick.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, fresh diced veggies work great just sauté them slightly longer.
Can I use precooked shrimp?
Yes, add them at the end and heat gently to avoid overcooking.
Why use day-old rice?
Cold, leftover rice is firmer and gives fried rice the proper texture.
Nutrition Facts (optional)
Calories per serving: ~360
Protein: ~25 g
Carbs: ~44 g
Fat: ~9 g
Conclusion
This Shrimp Fried Rice recipe is simple, flavorful, and perfect for busy families and anyone craving a quick, satisfying meal. Give it a try and let us know how it turned out!