What ingredients do I need to make shrimp fried rice at home?

To prepare shrimp fried rice, you will need fresh or thawed shrimp, cooked white rice (preferably day-old), eggs, garlic, ground ginger, frozen peas and carrots, frozen corn, green onions, low-sodium soy sauce, sesame oil, vegetable oil, salt, and pepper. These ingredients create a balanced flavor and texture, making the dish both tasty and easy to assemble.

How do I cook shrimp fried rice step-by-step?

Start by cooking shrimp in a mix of sesame and vegetable oils over medium-high heat until pink, then set them aside. Sauté frozen peas, carrots, and corn until tender, then add minced garlic and ground ginger and cook until fragrant. Push vegetables to one side of the pan and scramble beaten eggs on the other side. Combine rice, cooked shrimp, green onions, soy sauce, salt, and pepper into the pan, stirring well to mix all ingredients. Heat through and serve hot.

Is it okay to use frozen shrimp for shrimp fried rice, and how should I prepare it?

Yes, frozen shrimp can be used, especially if you’re short on time. Thaw the shrimp completely before cooking by placing them in cold water for 15-20 minutes or overnight in the refrigerator. If using pre-cooked frozen shrimp, add them near the end of cooking to prevent overcooking and maintain their texture.

What type of rice works best for making shrimp fried rice?

Day-old, cooked long-grain rice like Jasmine or Basmati is ideal for shrimp fried rice because it’s drier and less sticky, which helps achieve the desired texture. Freshly cooked rice tends to be too moist and can clump together. Using leftover rice stored in the refrigerator overnight improves the overall dish’s consistency.

How should I store and reheat leftover shrimp fried rice without losing flavor or texture?

Store leftover shrimp fried rice in an airtight container in the refrigerator for up to five days. To reheat, warm it gently in a lightly oiled skillet over medium heat while stirring frequently to prevent sticking and maintain texture. Avoid reheating in the microwave, which can make the shrimp rubbery and the rice mushy. Leftover fried rice can also be enjoyed cold as a quick meal.

Shrimp Fried Rice Recipe That Beats Takeout Taste

Ingredients

– 2 tablespoons sesame oil

– 2 tablespoons canola or vegetable oil

– 1 pound medium-large fresh shrimp, cleaned (about 15-20 shrimp)

– 1 cup frozen peas and diced carrots blend (used straight from the freezer)

– ½ cup frozen corn (used straight from the freezer)

– 2 to 3 garlic cloves, finely minced

– ½ teaspoon ground ginger

– 3 large eggs, lightly beaten

– 4 cups cooked rice (white long-grain, Basmati, Jasmine, or brown rice; day-old rice preferred; or two 8.8-ounce pouches of 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

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Instructions

1-Step 1: Cook the Shrimp Heat the oils in a large non-stick skillet or wok over medium-high heat. Add the shrimp and cook for about 3 minutes, flipping halfway through, until it’s cooked but not overdone. Remove the shrimp with a slotted spoon and set it aside, so it stays juicy and flavorful.

2-Step 2: Add the Vegetables Next, toss in the peas, carrots, and corn to the same skillet and cook for about 2 minutes until they begin to soften. Stir occasionally to make sure everything heats evenly and keeps that fresh crunch.

3-Step 3: Incorporate Aromatics and Eggs Add the garlic and ginger, cooking for about 1 minute until fragrant. Then, push the vegetables to one side and pour in the beaten eggs on the other side, scrambling them as they cook.

4-Step 4: Combine and Finish Now, add the shrimp, rice, and green onions back into the skillet. Drizzle with soy sauce, season with salt and pepper, and stir everything together. Cook for another 2 minutes until the shrimp is reheated through, and you’re ready to serve it warm. For a fun twist, check out our grilled shrimp tacos recipe on Juicy Cooking for more shrimp ideas.

Last Step:

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Notes

🍚 Use day-old rice or ready-to-serve pouches for the best texture and to save time.
❄️ There’s no need to thaw frozen vegetables before adding them to the skillet.
🦐 Fresh shrimp provides better flavor, but frozen cooked shrimp can be added at the end for convenience.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir-frying
Cuisine: Asian
Diet: Gluten-Free option (use gluten-free soy sauce)

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4 g
Sodium: 882 mg
Fat: 18 g
Saturated Fat: 3 g
Carbohydrates: 58 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 142 mg