This super easy Shrimp Fried Rice is filled with tender rice, plump shrimp and veggies then 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 a few bags of shrimp in my freezer.
How To Make Shrimp Fried Rice From Scratch
- You’re going to start by cooking up your shrimp in a large skillet or wok along with some sesame oil. Cook the shrimp just until opaque and the tails start to curl in on themselves.
- In the same skillet you’ll scramble two eggs, then set those aside.
- Again to the skillet you’ll cook up some diced onion until tender and then set those aside.
- Finally, you’ll add sesame oil, ginger and garlic to the skillet and then toss in your frozen veggies (I like to use carrots and peas).
- Toss in your cooked (and cool) white or brown rice and stir fry in the skillet until lightly browned. Add in the shrimp, onion and egg, then pour in the sauce and toss to combine and heat through.
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.
Fried Rice Sauce
To get the perfect flavor of fried rice, it comes down to the sauce. It’s not just soy sauce that you’re looking for, but a combination of soy sauce and oyster sauce.
WHAT IS OYSTER SAUCE?
- Oyster sauce is a dark, thickened sauce that’s a little sweet and nutty. It’s made with oyster extracts, sugar, salt and thickened with cornstarch.
- You can find oyster sauce in the Asian aisle of your local grocery store or on Amazon.
- When in a pinch, you can use hoisin sauce in place of oyster sauce, or extra soy sauce and a touch of sugar.
Best Pan For Fried 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.
What To Serve with Fried Rice
You really can’t go wrong with any of my Asian recipes, but here are some of my go-to recipes that I love to pair with fried rice.
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!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Easy Shrimp Fried Rice
- 2 tsp sesame oil, divided
- 1 lb. medium to large raw shrimp, tails and shells removed
- 2 eggs
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 1 cup frozen peas and carrots
- 3 cups cooked, white or brown rice
- 3 tbsp soy sauce
- 3 tbsp oyster sauce
- 3 tbsp chopped green onions
- Heat 1 tsp sesame oil in a large wok or deep sided skillet over medium heat. Cook shrimp in skillet until pink and no longer translucent. Remove from skillet and set aside in a warm place.
- Coat the wok with non-stick spray, scramble the two eggs over medium heat then remove from pan to a plate to keep warm.
- Add the onion to the wok and stir, cooking until the onions have softened, about 3-5 minutes. Remove from wok and set aside.
- Add 1 tsp of sesame oil to the wok and stir fry the garlic and ginger for 30 seconds. Add the frozen peas and carrots and stir fry for an additional 2 minutes. Add the rice and stir to combine. Add the oyster sauce and soy sauce. Stir to heat through.
- Add the onions, eggs and shrimp back in the wok and stir in the green onions. Heat through, serve immediately. Enjoy!
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