Easy Better-Than-Takeout Shrimp Fried Rice — One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!
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Best Ever Shrimp Fried Rice Recipe
One of the most popular posts on my site for the past few years has been my Better-Than-Takeout Chicken Fried Rice recipe. There’s even a video in that post to show you exactly how to make it and you’re basically recreating that recipe but with shrimp.
This is an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout. It’s healthier, not greasy, and you’re going to love it.
There’s garlic, ginger, green onions, sesame oil, and soy sauce for layers of flavor while peas, carrots, corn, and bits of egg add texture. It’s a perfect weeknight meal when you’re in a rush want a break from the usual chicken dinner.
Shrimp Fried Rice Ingredients
For this easy homemade shrimp fried rice recipe, you’ll need:
- Sesame oil
- Vegetable oil
- Fresh shrimp
- Frozen peas and carrots
- Frozen corn
- Garlic
- Ground ginger
- Eggs
- Cooked rice
- Green onions
- Low-sodium soy sauce
- Salt and pepper
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Shrimp Fried Rice
Making better-than-takeout fried rice with shrimp is quick and easy! Here are the basic recipe steps:
- To a large non-stick skillet, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through.
- Remove the shrimp with a slotted spoon and place on a plate; set aside.
- Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic, ginger, and cook until fragrant.
- Push the vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble.
- Add the shrimp, rice, and green onions to the pan. Evenly drizzle with soy sauce and stir to combine.
- Cook just until the shrimp are reheated.
Recipe Tips
To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm! I don’t even bother thawing the frozen peas, carrots, and corn that’s mixed into the rice.
Feel free to add edamame, bean sprouts, mushrooms or whatever floats your fried rice boat.
I use fresh shrimp from the butcher because I think it has the best flavor, but if you’re in an ultimate hurry you can use frozen shrimp that’s already been cooked and all you have to do is thaw it and add it to the pan at the very end of the cook time.
Storage Instructions
Since this homemade fried rice is made with shrimp, I recommend eating it immediately. Shrimp doesn’t reheat well in my opinion (it often becomes rubbery and dries out).
However, if you wind up with leftovers you can refrigerate them in an airtight container for up to 5 days. Enjoy the fried rice cold, or reheat it in a lightly oiled skillet. Avoid the microwave if possible because that will turn the shrimp rubbery.
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Easy Better-Than-Takeout Shrimp Fried Rice
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- 1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
- 1 cup frozen peas and diced carrots blend, I don’t thaw and use straight from the freezer
- ½ cup corn, I use frozen straight from the freezer
- 2 to 3 garlic cloves, finely minced or pressed
- ½ teaspoon ground ginger
- 3 large eggs, lightly beaten
- 4 cups cooked rice, I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and 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
Instructions
- To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
- Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic, ginger, and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
- Adapted from Easy Better-Than-Takeout Chicken Fried Rice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy Better-Than-Takeout Chicken Fried Rice — One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!
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I just made this recipe tonight for my boyfriend and he loved it! I wasnt taught how to cook, growing up, but I followed your instructions and it came out PERFECT! I got two thumbs up and a high five. He even requested that I make it again.
Thanks for the five star review and I’m glad your boyfriend requested that you make this again!
I just made this recipe tonight for my boyfriend and he loved it! I wasnt taught how to cook, growing up, byt I followed your instructions and kt came out PERFECT! I got two thumbs up and a high five. He even requested that I make it again.
This was a very good and simple recipe that was quick to make and is quite delicious!
Thanks for the 5 star review and glad it was simply, quick, and delicious for you!
Averie I made this exactly as printed and it was excellent. This is a simpler recipe than the one I’ve been using. I had day old cold rice to use but I’m happy to learn packaged rice works well also. Same goes for using the veggies right out of the freezer. Medium large shrimp are the perfect size for this dish, although I can see medium but it’s a stretch. Btw, another way to do the eggs is to add them just after you add the rice but before the soy sauce. They cook up while the rice is warming and are well-distributed. This is an excellent recipe. I’m going to try your chicken fried rice this week using packagaed rice just because!!
Thanks for the 5 star review and glad you will try the chicken version this week as well!
I was out at the grocery store and needed to check a fried rice recipe to use up leftover rice from last nights dinner and found yours.I have always considered fried rice a way to use up leftover rice and other things.Large shrimp should be reserved for main dishes where they will get the most bang for your buck. I make fried rice with 60 to 71 shrimp count easy peel for less than $4 a #.Bite sized and cook much quicker than big ones.I use most of your ingredients but I put in some Ground bean sauce(Koon Chun),cloud ears,bambo,water chestnut,too As I’ve already stated its a leftover dish at home and one I would never order at a restaurant because the price cost as much or more than dishes with no rice which you get for free .I cook everything in batches because home woks and stoves are too small. To get everything in and then add raw eggs as you instructed would turn the dish into a glob ready for the garbage can.My wife is Taiwanese and after 45 years of marriage she has trained me to be a pretty good cook.lol Tomorrow is Cantonese roast pork belly.xie xie
This was excellent. What a great way to use up your left over shrimp. I am not a ginger person and next time will probably omit the ginger (I used very little). I cannot wait to make a double dish for an upcoming party.
Thank you!
Thanks for the five star review and I’m glad that you will double it and make it again for an upcoming party!
My husband wanted Shrimp Fried Rice on New Year’s Eve.. I made this recipe and it was DELICIOUS.
Easy to make, full of flavor and my husband loved it..
Thanks for the five star review and I’m glad this was delish for you and your hubby loved it!
Modified slightly to use leftover cooked shrimp and leftover rice pilaf. The result was delicious!
Thanks for the five star review and I’m glad this worked well for you using your extra rice pilaf!
I made a variety of substitutions and accidentally put a substantial squeeze of ginger paste, but found the recipe versatile enough to stand up to the changes. Thank you for the inspiration to go beyond bottled stir-fry sauce!
You’re welcome and thanks for the 5 star review!
Loved it! Turned out great!
Thanks for the five star review and I’m glad it came out great for you!
This recipe is, in a few words, SIMPLE and DELICIOUS! I didn’t have the time to cook the rice a day in advance, so I cooked it on the day I made the recipe, froze it for about twenty minutes, then proceeded with the rest of the recipe. It was an instant hit for us! To make things even better, it uses staple ingredients that we have on hand. Averie, thank you for sharing such an easy, delectable, recipe with us!!!
Thanks for the five star review and I’m glad you loved this and that it uses staple ingredients you have on hand!
This was so easy and delicious. I just used peas and corn as that is what I had. The only thing I did differently is that I used fresh ginger. Fresh ginger is a little more intense but I like the taste of ginger in my Chinese food
Thanks for the five star review in fresh ginger is always lovely!
Easy peasy & delish!!
Thanks for the 5 star review and glad this was easy and delish!
Very delicious! First time I have made Chinese food and it came out perfectly. Thanks for posting.
Thanks for the five star review and glad this came out perfectly for you!
What is the calories and sodium and protein on this dish
Check the stats that are provided by clicking the orange box within the recipe.
Can u use instant white rice or does it have to be regular white rice. And I have made this before! It was gooood. We like food like this. I just couldn’t remember which rice would b better.
I use precooked rice in pouches to save time. The rice of your liking must be cooked before proceeding with the recipe.