This homemade Shrimp Fried Rice recipe is better than any takeout you can buy. Serve it as a side dish or as an entrée with your other Asian inspired favorites.
Easy Shrimp Fried Rice Recipe
We all indulge in a little takeout now and then don’t we? It’s a testament to the busy lives we lead. To make this better than takeout shrimp fried rice recipe, you’ll need a large pot or rice cooker to precook the rice and a large 12 inch skillet, either cast iron or stainless steel. Measuring cups and spoons, a sharp knife and cutting board and large spoon either wooden, stainless or heat safe silicone to stir fry the ingredients. Plus, a large spoon and bowls for serving.
How to Make the Best Shrimp Fried Rice Recipe
Cooking is all about the planning and preparation so you have everything you need to pull together a meal on a busy day. Follow these tips for fried rice making success at home.
- Ingredients you’ll need to make this recipe for Shrimp Fried Rice: You’ll need cooked white rice and large peeled and deveined shrimp. Olive oil and sesame oil, salt and black pepper, fresh garlic, minced fresh ginger root, frozen peas and carrots, corn, large eggs, unsalted or salted butter, red pepper flakes, soy sauce as well as hoison or oyster sauce.
- Fried rice does best when making it with precooked cold rice. This makes this sort of recipe easy to put together for a busy day meal when you can prep one of the main ingredients in advance.
- I’m watching my carbs, can I make fried rice with cauliflower rice? Yes, you can! The cooking time may need a slight adjustment but this recipe can absolutely be adapted using riced cauliflower.
- I recommend using shrimp with tails removed for ease of serving and eating. That being said, if you have tail-on shrimp in your pantry that you prefer you can use it without any other adjustments to the recipe. You could also adapt this recipe using cubed pork or chicken.
- I use frozen vegetables to expedite assembling for this fried rice. Should you prefer, you can certainly adapt using fresh vegetables. You’ll need about 1/2 cup of cubed carrots and 1/2 cup of frozen peas.
- The point of making this shrimp fried rice recipe at home is that it features all of the familiar and authentic flavors we’d get at a Chinese restaurant. The sesame oil adds to the flavor profile overall, I wouldn’t omit it.
- Lower sodium soy sauce still packs a punch of flavor and it gives you more control over the sodium level in the dish.
- Should you choose to use teriyaki sauce or classic soy sauce, you may want to adjust the amount of salt in the recipe, including taking into consideration if you salted the rice when cooking it.
- You can store leftover shrimp fried rice in the refrigerator for up to two days. Reheat gently in the microwave to prevent overcooking the shrimp.
Other Southern Style Rice Recipes to Add to the Menu
Rice is one of those ingredients that can be used to stretch simple ingredients into a main dish or form the base for Thai and Indian curries, hearty stews, chili and many of our Southern recipes. It’s also an inexpensive side dish that is certain to be complementary to many main dishes. Other ways to enjoy rice:
- Cranberry Apple Rice Pilaf is made with brown rice, cranberries and toasted pecans.
- Cajun Dirty Rice is my take on a New Orleans classic.
- Teriyaki Rice Pilaf with Mushrooms and Peas is ideal with grilled chicken or pork kabobs and Asian inspired entrées.
- Italian Sausage Rice Pilaf is an Italian twist on dirty rice with Italian sausage and toasted pine nuts for crunch.
- Cilantro Lime Cauliflower Rice for those who are looking for a lower carb option.
- Baked Rice Pilaf from Taste of Home
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Shrimp Fried Rice
- 1 lb large shrimp peeled and deveined
- 3 Tbsp vegetable oil divided
- 1 1/2 Tbsp sesame oil divided
- 1/2 tsp salt
- 1/2 tsp white or black pepper
- 1 medium onion finely diced
- 1 Tbsp minced fresh garlic
- 1 tsp minced fresh ginger root
- 1/2 tsp red pepper flakes optional
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1 Tbsp butter
- 3 large eggs beaten
- 4 cups cooked white long grain rice cooled
- 1/4 cup low sodium soy sauce adjust amount to taste
- 1 Tbsp hoison sauce OR oyster sauce optional
- 4 medium green onions thinly sliced
- In a large 12 inch skillet or wok, heat 2 Tbsp vegetable oil and 1 Tbsp sesame oil over medium high heat. Add shrimp to pan, season with salt and pepper. Cook for 2-3 minutes just until lightly pink. Remove to a platter.
- To the skillet, add remaining vegetable oil and sesame oil. Add onion, garlic, ginger, and red pepper flakes to pan. Cook for 2 minutes until beginning to soften and brown, then add peas and carrots and corn. Cook over medium-high heat for 2-3 minutes.
- Push vegetables to side of pan. Add butter to skillet. Once melted add beaten egg. Season egg to your taste lightly with salt. Cook until soft scrambled, breaking up into bite size pieces.
- To the pan add shrimp, rice and soy sauce plus hoisin or oyster sauce, if using. Mix until all ingredients are evenly combined. Cook over medium high heat stirring, for 5 minutes.
- Serve immediately garnished with green onions.