Easy Fast Shrimp Fried Rice That’s Bursting with Bold Flavor

Ingredients

• 454 g (1 pound)raw shrimp, peeled and deveined
• About 600 g (4 cups)cooked jasmine rice, preferably day-old
• 3 largeeggs, lightly beaten
• 3 clovesgarlic, minced
• 4 stalksspring onions, thinly sliced
• 150 g (1 cup)frozen peas and carrots
• 60 ml (4 tablespoons)soy sauce
• 15 ml (1 tablespoon)sesame oil, for drizzling
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Season the shrimp

   Rinse the shrimp and pat dry. Toss with a pinch of salt and pepper, then set aside on a plate so they can cook evenly.

2. 2

   Heat the pan

   Warm 15 ml (1 tablespoon) oil in a large frying pan or wok over medium-high heat until shimmering, about 1 minute.

3. 3

   Cook the shrimp

   Arrange the shrimp in a single layer and sear for about 2 minutes per side, until pink and opaque. Remove from the pan and set aside.

4. 4

   Scramble the eggs

   Drizzle 7.5 ml (½ tablespoon) oil into the pan, add the beaten eggs and gently scramble for about 1 minute, just until set.

5. 5

   Fry the aromatics

   Push the eggs to one side. Add the garlic and spring onions, then stir for about 30 seconds, until fragrant and golden.

6. 6

   Add rice and vegetables

   Add the cold rice and frozen peas and carrots. Stir-fry for 2 minutes, until the grains separate and the vegetables are tender-crisp.

7. 7

   Toss and season

   Drizzle the soy sauce and sesame oil over the rice, return the shrimp to the pan and toss until everything is evenly coated.

8. 8

   Taste and serve

   Taste and adjust the salt and pepper. Garnish with extra spring onions and serve hot.

What is shrimp fried rice?

Fried rice is a broad family of dishes found across many Asian cuisines, often made to use up cooked rice with whatever vegetables and protein are on hand. This version pairs shrimp with egg, peas and carrots for a quick, complete pan meal.

Cold, day-old rice helps the grains stay distinct as they fry, while soy sauce and sesame oil give the dish its savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 23g protein, 45g carbs, 10g fat.

The rice and peas and carrots provide most of the carbohydrates, while shrimp and eggs contribute much of the protein. Cooking oil, sesame oil and egg account for much of the fat; serve with extra vegetables if you would like a more vegetable-heavy plate.

Choose the right rice

Day-old rice: Chilled rice is less moist and easier to separate, so it is less likely to clump in the pan. Break up any compacted patches before adding it.

Fresh rice: If using freshly cooked rice, let it cool and release steam before frying; very warm, wet rice can turn sticky.

Cook the shrimp in a single layer

Dry shrimp: Patting them dry helps them sear rather than release excess water into the pan. Season lightly before cooking.

Doneness: The shrimp are ready when they have turned pink and opaque, as directed in the method. Remove them promptly so they do not keep cooking while the rice is fried.

Keep the pan hot

Hot surface: A large pan or wok gives the rice room to fry and helps the grains separate. Add ingredients in the order given so the egg sets before the rice goes in.

Short cooking: The vegetables need only 2 minutes in the pan to become tender-crisp. Stir regularly so the rice warms through without sticking.

Build flavour in stages

Garlic and spring onions: Stir them briefly until fragrant and golden; they add savoury aroma without needing a long cooking time.

Soy and sesame: Add both after frying the rice, then toss well to coat. Taste before adding more salt, since soy sauce is already salty.

Serve it hot

This rice works well as a meal on its own, or alongside a simple cucumber salad or steamed greens. Serve soon after cooking for the best contrast between separate rice grains and tender shrimp.

A little extra sliced spring onion on top adds freshness and a crisp finish.

Recipe notes & tips

• Have all the ingredients measured and ready before heating the pan; the cooking moves quickly.
• Use cold rice and loosen any clumps before adding it to the pan.
• Avoid crowding the shrimp so they can sear instead of steaming.
• Keep the heat at medium-high while frying the rice, and stir often.
• Taste before adding extra salt, as the soy sauce already brings saltiness.

Variations

• Add chilli: Stir in sliced fresh chilli or a little chilli sauce for heat.
• Use other vegetables: Swap the peas and carrots for another quick-cooking vegetable mix.
• Try brown rice: Use cooked brown rice for a chewier texture.
• Add ginger: Fry a little minced ginger with the garlic for a warmer aromatic flavour.
• Finish with lime: Serve with a squeeze of lime for a bright, tangy contrast.

Common mistakes to avoid

• Wet shrimp: Pat them dry before seasoning so they sear rather than steam.
• Warm, sticky rice: Use cold rice and break up clumps before frying.
• Crowded shrimp: Cook them in a single layer to help them brown evenly.
• Overcooked shrimp: Remove them as soon as they are pink and opaque, then return them at the end.
• Too much salt: Taste after adding soy sauce before seasoning further.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions