Shrimp Fried Rice is a quick and easy weeknight dinner option. This delicious recipe is a great way to repurpose leftover rice and is so simple, it’ll quickly become a staple in your recipe rotation.
Try some other great shrimp recipes like Pea Salad with Shrimp, Shrimp Dip and Garlic Butter Shrimp.
Shrimp Fried Rice
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While I love take out for my favorite Chinese restaurant, I love making my own versions of take out even more! It’s always good to have a fried rice recipe up your sleeve. It can be a delicious side dish or a super tasty main dish when you add protein. For this particular variation, I went with shrimp because I feel like it makes it a little extra special. But you could totally go in any direction you’d like for a protein (or a mix of proteins- like the House Special Lo Mein or Special Fried Rice where they add all the various protein options!).
I also love that this is the perfect way to repurpose leftover rice. In fact, I’d say this actually comes out better when the rice is a day old! There’s nothing better than making a big batch of something (simple white or brown rice!) and eating twice on it without feeling like you’re stuck with yesterday’s leftovers. Allow me to show you how I turn it into something completely new!
Tips for how to make fried rice
- I like to use a mix of butter and vegetable oil (or canola oil) because I like the flavor the butter adds. But if you’d prefer it be dairy free, you can use only oil.
- Be sure to use a large skillet or wok- you’ll be moving the veggies to the side to cook shrimp and the eggs, so you want enough room.
- I prefer to use sweet onion but if you want an onion flavor that isn’t as strong you could always substitute with green onions.
- Be sure to gather and prepare all your ingredients in advance. Like any stir fry, this moves quickly, so it’s important to have you Mise en Place set.
- Use frozen peas and carrots to cut down on the prep.
How do you peel and devein shrimp?
I prefer to use fresh shrimp that’s already been peeled and deveined (or frozen and thawed) but if you need to do those things yourself, you’ll use a paring knife to make a shallow cut all the way down the back from the top to the tail. You can use the tip of the knife to remove the “vein” and you can remove the shell by carefully pulling on the legs (since you sliced the shell in half on top, it should come right off. Then gently remove the tail.
Is fried rice bad for you?
Although fried food isn’t great for you, a little bit in moderation isn’t the worst thing you can eat.
Can I make gluten free and soy free fried rice?
Yes! Replace the soy sauce with coconut aminos. Tamari is another GF option, but that’s not soy free.
How long does shrimp fried rice last?
This will last 2-3 days covered in the refrigerator. Be sure to reheat it to 140 degrees.
Ingredients to prep ahead:
- Cook rice
- Dice onion
- Thaw and prep shrimp
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Shrimp Fried Rice is a quick and easy weeknight dinner option. This delicious recipe is a great way to repurpose leftover rice and is so simple, it'll quickly become a staple in your recipe rotation.
- 2 Tablespoons butter, divided
- 1 Tablespoon vegetable or canola oil
- 1/4 cup soy sauce (can also substitute coconut aminos or tamari)
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 cup finely diced onion
- 1 1/2 cups frozen peas and carrots
- 3 large eggs, beaten
- 1 pound medium shrimp, peeled, deveined and tails removed
- 3 cups cooked rice (day old is best)
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In a large skillet or wok, melt 1 Tablespoon butter and oil over medium high heat.
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While the butter melts, whisk together soy sauce, sesame oil, rice vinegar, ground ginger and garlic powder until well combined. Set aside.
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Add onion to the pan and saute stirring often until softened, about 5 minutes.
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Add frozen peas and carrots and cook for another two minutes stirring often.
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Push the vegetables to one side of a pan and melt 1/2 Tablespoon butter on the empty side.
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Add eggs to the empty side of the pan and cook stirring often until cooked through. Move eggs to the side of the pan with the vegetables.
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Melt remaining 1/2 Tablespoon butter on the empty side of the pan.
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Add shrimp and cook for about 2 minutes per side until it's almost cooked though (pink).
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Add rice and soy sauce mixture and stir well to combine.
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Cook 2-3 more minutes until heated through. Serve immediately.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
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