Easy Shrimp Fried Rice with leftover rice, shrimp, peas, carrots, soy sauce, sesame oil, and eggs—quick, flavorful, and family-approved.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Here’s the thing about fried rice—I never actually plan to make it. It’s one of those “what’s in the fridge” meals that just sort of happens. Last week, for example, I opened the fridge and found a lonely container of rice from the night before, a bag of frozen peas that’s been in there since, oh, forever, and shrimp hiding under the ice cream. Not exactly inspiring, right? But somehow, it turned into dinner.
I still remember the first time I made Easy Shrimp Fried Rice. It was late, I was tired, and I honestly thought, “Okay, this is going to taste like a sad attempt at takeout.” But it didn’t. My husband actually thought I’d ordered in (which, let’s be honest, was probably more about him not paying attention than my cooking skills, but I’ll take the win). The kids? They ate it without bargaining for dessert first. That’s the moment I knew this recipe was staying on my permanent list.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Shrimp Fried Rice Recipe?
First of all—it’s fast. Like, 20-minutes-and-you’re-eating fast. Shrimp cooks quicker than you can say “dinner’s ready,” and since you’re starting with leftover rice, half the work is already done. And let’s be real, leftover rice is the hero of fried rice—it’s drier, fluffier, and doesn’t clump up like fresh rice does.
The other reason I love this Easy Shrimp Fried Rice is because it’s forgiving. If you’ve got broccoli instead of peas, toss it in. No shrimp? Use chicken, or just keep it veggie. You can play around and it still comes out delicious. And honestly, there’s something satisfying about turning a fridge full of odds and ends into a dinner that looks intentional.
Ingredient Notes:
Here’s a closer look at what’s going in the pan and why it matters:
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Vegetable oil – Simple, neutral, and just what you need to get things sizzling.
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Garlic – That first hit of garlic in hot oil? Best smell in the world.
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Peas and carrots – Classic combo. But don’t stress—if you’ve got corn, broccoli, or even bell peppers, use those instead.
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Rice – Leftover, always. I use brown rice sometimes and honestly? It makes me feel slightly healthier while still tasting amazing.
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Sesame oil – The flavor secret. Nutty, toasty, and makes it taste like you ordered it from your favorite takeout spot.
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Shrimp – Fresh or frozen, just peeled and deveined. Shrimp makes the dish feel a little more “special” than your average fried rice.
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Soy sauce – The salty, savory backbone. I usually go low-sodium so it doesn’t overwhelm.
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Eggs – Scrambled right in the pan, because fried rice without eggs feels incomplete.
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Green onions (optional) – A sprinkle on top makes you look like you’ve got it all together.
How To Make Easy Shrimp Fried Rice?
Step 1 – Heat it up:
Warm oil in a skillet or wok. Toss in garlic. Stir around until it smells good (and try not to burn it—been there, done that).
Step 2 – Veggies + shrimp:
Add peas and carrots, sauté a couple of minutes. Then in goes the shrimp—just cook until they turn pink and tender. About 4 minutes.
Step 3 – Rice + sauce:
Add in the rice, sesame oil, and soy sauce. Stir it all together so the rice soaks up that flavor. Push it to one side of the pan to make room for the eggs.
Step 4 – Scramble time:
Pour whisked eggs into the empty space. Scramble until set, then mix them into the rice.
Step 5 – Finish strong:
Fold everything together. Sprinkle on green onions if you’ve got them. Serve hot and don’t be surprised if people go back for seconds.
Want To Save This Recipe?
Storage Options:
If you somehow end up with leftovers (rare, but possible), keep them in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of soy sauce or even a little water to loosen it back up. Freezing? Eh. The rice does fine, but the shrimp gets rubbery, and nobody wants that. If you really want to prep ahead, freeze the rice and veggies, then cook the shrimp fresh when you’re ready.
Variations and Substitutions:
Here’s where Easy Shrimp Fried Rice really shines—it’s adaptable:
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Swap the protein: Chicken, beef, pork, tofu—whatever you’ve got.
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Change the veggies: Broccoli, green beans, even leftover roasted veggies work.
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Try another grain: Quinoa or even cauliflower rice if you’re cutting carbs.
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Add more flavor: Fresh ginger, chili flakes, or oyster sauce if you want to level it up.
What to Serve with Easy Shrimp Fried Rice?
This dish is hearty on its own, but if you’re making a bigger spread:
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Spring rolls – Always a crowd-pleaser.
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Egg drop soup – Comforting and quick.
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Steamed greens – Bok choy or broccoli go perfectly.
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Crisp salad – Something light with sesame dressing balances the meal.
Frequently Asked Questions:
Can I use fresh rice?
You can, but it tends to clump. Let it cool first, or spread it out on a tray for a bit.
Do I have to use shrimp?
Nope. This works with almost any protein—or none at all.
How do I avoid overcooking the shrimp?
Keep an eye on them. Two to three minutes per side is plenty. The second they turn pink and opaque, they’re done.
And that’s my take on Easy Shrimp Fried Rice—a 20-minute miracle that makes leftovers feel like a win instead of a chore. I still smile every time I make it because it reminds me that sometimes the best dinners come out of a fridge full of “nothing.” So tell me—are you a keep-it-classic peas-and-carrots person, or do you throw in whatever’s about to expire and call it good?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Shrimp Fried Rice
Ingredients
- 1 tablespoon vegetable oil
- 2 garlic cloves finely minced
- 1 cup frozen peas and carrots or vegetables of choice
- 1 pound shrimp peeled and deveined, fresh or frozen
- 3 cups cooked white rice brown rice may be substituted, preferably leftover
- 2 ½ teaspoons sesame oil
- 2 tablespoons soy sauce
- 2 small eggs whisked well
- Green onions chopped (optional, for garnish)
Instructions
Heat the Oil and Garlic:
- Warm the vegetable oil in a medium-sized skillet over medium heat. Add the minced garlic and cook, stirring frequently, for 1 minute until fragrant.
Cook the Vegetables and Shrimp:
- Add the peas and carrots to the skillet. Sauté for 3 minutes, then add the shrimp. Continue cooking for approximately 4 minutes, or until the shrimp are pink and opaque.
Incorporate the Rice and Seasonings:
- Stir in the cooked rice. Add the sesame oil and soy sauce, tossing well to combine. Sauté for 2 minutes, ensuring the rice is evenly coated with the seasonings. Push the rice mixture to one side of the skillet.
Prepare the Eggs:
- Pour the whisked eggs into the empty side of the skillet. Cook while stirring continuously until the eggs are scrambled and fully set.
Combine and Serve:
- Fold the scrambled eggs into the rice and shrimp mixture. Garnish with chopped green onions if desired. Serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
