This super easy Shrimp Fried Rice is filled with plump shrimp, veggies and tossed in a perfectly balanced sauce.
One of my favorite things to make is my Quick and Easy Brown Fried Rice. I can’t even begin to count the amount of times I’ve made it for my family.
When I want to make the simple side dish into a complete meal I will fill it with plump shrimp or shredded chicken. This shrimp fried rice usually takes the win because I always keep frozen shrimp in my freezer.
While I show this meal made with the shrimp tails still attached, you’ll most likely want to remove them when you make the dish. It’s a pretty presentation with the tails on, but eating it this way just isn’t realistic.
Super Easy Shrimp Fried Rice
- Start by sautéing your shrimp in a little bit of sesame oil until the shrimp are pink and curl in on themselves.
- I usually make this dish when I have a bunch of leftover rice to use up, but you can cook rice specifically for this dish if desired.
- My favorite rice to use is a Jasmine rice, which is a long grain white rice, but you can also use a brown rice.
My favorite way to make this Shrimp Fried Rice is in a large wok.
The sides of the wok are thin, allowing a lot of heat to hit the pan and give the rice a good fry in the sesame oil. It’s also plenty deep to hold lots of rice and veggies, plus it easily wipes clean when finished.
If you don’t have a wok, you can also use a large skillet with deep sides.
I’m confident you’ll love this super quick fried rice recipe better than takeout and you’ll be making it over and over again!
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