Easy Better-Than-Takeout Shrimp Fried Rice

This Easy Better-Than-Takeout Shrimp Fried Rice is a quick and flavorful dish that I can whip up in under 30 minutes. I love how it’s packed with juicy shrimp, tender vegetables, fluffy rice, and the perfect balance of savory seasonings.

Why You’ll Love This Recipe

I like this recipe because it’s simple, versatile, and much healthier than ordering fried rice from a restaurant. The shrimp cooks quickly, the vegetables add color and crunch, and the soy sauce ties it all together. I also enjoy that I can make it with leftover rice, which saves time and prevents waste.

Ingredients

▢2 tablespoons sesame oil
▢2 tablespoons canola or vegetable oil
▢1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
▢1 cup frozen peas and diced carrots blend, I don’t thaw and use straight from the freezer
▢½ cup corn, I use frozen straight from the freezer
▢2 to 3 garlic cloves, finely minced or pressed
▢½ teaspoon ground ginger

▢3 large eggs, lightly beaten
▢4 cups cooked rice, I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
▢2 to 3 green onions, trimmed and sliced into thin rounds
▢3 to 4 tablespoons low-sodium soy sauce
▢½ teaspoon salt, or to taste
▢½ teaspoon freshly ground black pepper, or to taste

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I heat sesame oil and canola oil in a large skillet or wok over medium-high heat.
2. I add the shrimp and cook for 2–3 minutes per side until pink and opaque, then remove them from the pan and set aside.
3. I add the peas, carrots, corn, garlic, and ginger to the skillet and stir-fry for a few minutes until tender.
4. I push the vegetables to one side of the pan, pour in the eggs, and scramble them until just set.
5. I add the rice, breaking up any clumps, and stir everything together.
6. I return the shrimp to the skillet, then mix in green onions, soy sauce, salt, and black pepper.
7. I stir-fry for another 2–3 minutes until heated through, then serve hot.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes of prep time and 15–20 minutes of cooking time, so I can have it ready in about 30 minutes.

Variations

Sometimes I swap the shrimp for chicken, beef, or tofu. I’ve also added extra vegetables like broccoli, snap peas, or bell peppers for more crunch. For a spicy kick, I stir in sriracha or red pepper flakes.

Storage/Reheating

I keep leftovers in the fridge for up to 4 days. To reheat, I warm it in a skillet with a splash of soy sauce or water to keep it moist. It also freezes well for up to 2 months—perfect for quick weeknight dinners.

FAQs

Can I use leftover rice?

Yes, I prefer using day-old rice because it’s less sticky and fries better.

Can I use frozen shrimp?

Yes, I thaw them before cooking and pat them dry so they sear properly.

Can I make this vegetarian?

Yes, I skip the shrimp and add more vegetables or tofu.

Do I need a wok to make this?

No, I often use a large nonstick skillet and it works just as well.

Can I use brown rice?

Yes, I swap white rice for brown rice for extra fiber and a nuttier flavor.

Can I use bottled minced garlic?

Yes, I sometimes use it when I’m in a hurry, though fresh garlic gives the best flavor.

What soy sauce should I use?

I like low-sodium soy sauce so I can control the saltiness.

Can I meal prep this dish?

Yes, I divide it into containers and store it for quick lunches during the week.

Can I add eggs differently?

Yes, I sometimes cook the scrambled eggs separately and stir them in at the end.

How do I keep the shrimp from getting rubbery?

I cook them just until they turn pink and remove them quickly before overcooking.

Conclusion

I love making this Easy Better-Than-Takeout Shrimp Fried Rice because it’s fast, delicious, and versatile. The shrimp, vegetables, and rice come together in a flavorful dish that’s better than any takeout. It’s a recipe I keep on repeat whenever I want a satisfying meal in minutes.

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