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Chef Ava

Easy Shrimp Fried Rice

Tender shrimp, fluffy scrambled eggs, colorful vegetables, and perfectly seasoned rice come together in this quick and satisfying shrimp fried rice. Better than takeout and ready in just 30 minutes, this one-pan dinner is packed with flavor and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 4 cups cooked and chilled rice
  • 1 cup mixed vegetables (carrots, peas, and broccoli)
  • 2 large eggs, lightly beaten
  • 3 green onions, sliced
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil, divided
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp black pepper
  • salt, to taste

Equipment

  • large skillet or wok
  • spatula
  • mixing bowls
  • knife
  • cutting board

Method
 

  1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Add the shrimp and cook for 2–3 minutes per side until pink, opaque, and lightly browned. Remove and set aside.
  3. Add the remaining tablespoon of vegetable oil to the skillet.
  4. Pour in the beaten eggs and scramble until just set but still slightly soft. Remove and set aside with the shrimp.
  5. Add the garlic and mixed vegetables to the skillet. Stir-fry for 2–3 minutes until tender and fragrant.
  6. Add the chilled rice and cook for 3–4 minutes, breaking up clumps and stirring frequently until heated through.
  7. Stir in soy sauce, oyster sauce, sesame oil, and black pepper. Toss until the rice is evenly coated.
  8. Return the cooked shrimp and scrambled eggs to the skillet and toss to combine.
  9. Cook for 1–2 minutes until everything is heated through.
  10. Stir in the green onions, adjust salt if needed, and serve immediately.

Notes

Use day-old or thoroughly chilled rice for the best texture. Fresh rice contains too much moisture and tends to steam rather than fry. Cook each component separately to maintain proper texture throughout the dish. Add sesame oil at the end to preserve its flavor.