Easy Shrimp Fried Rice Recipe (Better Than Takeout)

Craving flavorful shrimp fried rice without ordering takeout? This easy shrimp fried rice recipe combines juicy shrimp, fluffy rice, colorful vegetables, scrambled eggs, and savory soy sauce for a satisfying meal you can make at home in just 25 minutes.

Made with sesame oil, garlic, green onions, and a mix of peas, carrots, and corn, this homemade fried rice is packed with flavor and simple ingredients. It's perfect for busy weeknights, quick lunches, or whenever you want a delicious Asian-inspired meal without the wait.

Why You'll Love This Shrimp Fried Rice

• Ready in 25 minutes: A quick meal for busy weeknights when you need something satisfying.

• Better use of leftover rice: Day-old rice gives fried rice a firmer texture and helps prevent mushiness.

• A complete, flavorful meal: Shrimp, eggs, rice, and vegetables combine for a hearty dish.

• Easy to customize: Add mushrooms, bell peppers, or your favorite vegetables to make it your own.

• Simple ingredients: Soy sauce, garlic, sesame oil, and green onions deliver classic fried rice flavor.

Shrimp Fried Rice Recipe

Guiseppe

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

552

Cuisine

Asian

Category

Main Dish

Make this easy shrimp fried rice at home in just 25 minutes! Loaded with juicy shrimp, veggies, and soy flavor, it’s better than takeout and family-approved.

Ingredients

• 2 tbsp sesame oil
• 2 tbsp olive oil
• 1 lb medium shrimp, peeled and deveined
• 1 cup frozen peas and carrots
• ½ cup frozen corn
• 2 cloves garlic, minced
• 3 large eggs, lightly beaten
• 4 cups cooked rice (preferably day-old)
• 3 tbsp green onions, thinly sliced
• 3 tbsp low-sodium soy sauce (adjust to taste)
• ½ tsp salt (or to taste)
• ½ tsp freshly ground black pepper

Directions

1. Heat sesame and olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for about 3 minutes, turning once, until pink and opaque. Remove shrimp from the pan and set aside.
2. Add peas, carrots, and corn to the same pan. Stir-fry for 2 minutes until slightly tender. Add garlic and cook for 1 more minute until fragrant.
3. Push the vegetables to one side of the skillet. Pour in the beaten eggs and scramble gently until cooked through, about 3–4 minutes.
4. Add the cooked shrimp back to the pan, followed by rice and green onions. Drizzle with soy sauce and season with salt and pepper. Stir well and cook for 2–3 minutes until everything is heated through.
5. Serve hot, garnished with extra green onions or sesame seeds if desired.