Can I use other types of rice for this shrimp fried rice recipe?

Absolutely! While day-old white rice is ideal for texture, jasmine rice or brown rice work well too. Just keep in mind jasmine adds a floral aroma and brown rice has a nuttier flavor and chewier texture.

How do I prevent shrimp from overcooking in shrimp fried rice?

The key is to cook shrimp separately and just until they turn opaque, usually 1-2 minutes per side. Remove them from the pan early and add back later to warm through, which keeps them juicy and tender.

Can I make this shrimp fried rice recipe vegetarian?

Definitely! Substitute shrimp with extra-firm tofu, tempeh, or your favorite plant-based protein. Cook the substitute similarly until golden before mixing with rice and veggies.

What’s the best way to store and reheat shrimp fried rice?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil to keep the rice fluffy and shrimp tender. Microwave works in a pinch, but may dry out the shrimp.

Delicious Shrimp Fried Rice Recipe

Name: Delicious Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 pound large shrimp peeled and deveined; 1 teaspoon kosher salt; ½ teaspoon ground white pepper; ½ small onion diced; 2 green scallions thinly sliced (white and green parts separated); 2 garlic cloves minced; ½ teaspoon minced ginger; 1 ½ cup frozen peas and carrots; 3 tablespoons avocado oil; 3 large eggs beaten; 4 cups cooked white rice; 3 tablespoons tamari soy sauce or coconut aminos; 2 teaspoons toasted sesame oil

Description

This easy and delicious Shrimp Fried Rice recipe combines succulent shrimp with aromatic vegetables, scrambled eggs, and perfectly cooked rice, all seasoned with savory tamari and toasted sesame oil. Ready in just 20 minutes, it's a perfect weeknight meal that's flavorful and satisfying.

Ingredients

Scale

Shrimp

1 pound large shrimp peeled and deveined
1 teaspoon kosher salt
½ teaspoon ground white pepper

Vegetables & Aromatics

½ small onion diced
2 green scallions thinly sliced (white and green parts separated)
2 garlic cloves minced
½ teaspoon minced ginger
1 ½ cup frozen peas and carrots

Other Ingredients

3 tablespoons avocado oil
3 large eggs beaten
4 cups cooked white rice
3 tablespoons tamari soy sauce or coconut aminos
2 teaspoons toasted sesame oil

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Instructions

Season the shrimp. In a medium bowl, season the shrimp with kosher salt and ground white pepper. Set aside to allow the flavors to meld.
Sear the shrimp. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds until shrimp are just cooked through and opaque. Remove the shrimp to a plate to keep warm.
Add the aromatics. In the same wok, add the remaining 1 tablespoon of avocado oil, then add diced onion, the white parts of the green scallions, minced garlic, and minced ginger. Stir-fry for about 1 minute until fragrant and the onions begin to soften.
Cook the veggies. Add the frozen peas and carrots (no need to thaw) to the wok. Stir-fry for 1 to 2 minutes until the vegetables are heated through.
Cook the eggs. Push the vegetable mixture to one side of the wok. Pour the beaten eggs into the empty side and scramble quickly with a spatula until the eggs are soft and pillowy.
Stir-fry the rice, seasoning, and shrimp. Add the cooked white rice, seared shrimp, tamari soy sauce, and toasted sesame oil to the wok. Stir everything together thoroughly and stir-fry for about 2 minutes until rice and shrimp are heated through and well combined with the seasoning.
Garnish with green onions. Stir in the green parts of the scallions just before serving for freshness and color.

Notes

You can enjoy this dish with chopsticks or a fork—whatever you prefer!
For flavor variations, consider using low sodium tamari or coconut aminos as a soy sauce alternative.
If you like a bit more heat, add a dash of chili flakes or sriracha when stir-frying.
Leftover rice works best for fried rice; freshly cooked rice may be too soft.
This recipe can be easily customized with additional vegetables like bell peppers or snap peas.

Nutrition

Serving Size: 1 cup
Calories: 338 kcal
Sugar: 3 g
Sodium: 1354 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 19 g
Cholesterol: 177 mg