Description
This shrimp fried rice is quick, savory, and packed with protein—made with cold rice, tender shrimp, and classic takeout flavors in one skillet.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 cups cooked white rice, cold (day-old works best)
- 3 green onions, sliced (whites and greens separated)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon toasted sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger (optional)
Instructions
- Pat shrimp dry; season with salt and pepper.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook shrimp 1–2 minutes per side until pink; remove.
- Add eggs and scramble until just set; remove to a plate.
- Add remaining 1 tablespoon oil. Sauté garlic, ginger (if using), and green onion whites 30 seconds.
- Add peas and carrots; cook 2 minutes.
- Add cold rice and stir-fry 3–4 minutes until hot.
- Stir in soy sauce, oyster sauce (if using), sesame oil, shrimp, eggs, and green onion greens. Cook 1 minute and serve.
Notes
- Rice tip: Spread freshly cooked rice on a tray to cool quickly if you don’t have leftovers.
- Veg swaps: Add diced bell pepper, corn, or chopped broccoli.
- Make-ahead: Prep shrimp and chop aromatics up to 1 day ahead.
- Tools: Large skillet or wok, spatula.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-inspired