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Easy Shrimp Fried Rice plated on white napkin with glass of water warm natural light
Joe Rooney

Easy Shrimp Fried Rice Recipe You Will Love!

Simple and easy to make shrimp fried rice with tender shrimp and loads of veggies, ready in just 30 minutes. A delicious and satisfying meal perfect for any day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 386
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb medium raw shrimp, peeled and deveined
  • 1 cup frozen peas and carrots
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 4 eggs, beaten
  • 3 cups cooked rice, cooked and cooled
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons green onion, chopped

Method
 

  1. To a large skillet over medium heat, add oil. Once heated, add shrimp and cook for 4-5 minutes until cooked through, flipping frequently. Transfer shrimp to a plate and set aside.
  2. To the same skillet add peas, carrots, ginger, and garlic. Cook for 2 minutes until veggies soften.
  3. Push veggies to one side, add beaten eggs to the other side, and scramble until cooked.
  4. Return shrimp to the skillet along with cooked rice. Stir in soy sauce, salt, and pepper. Mix everything together and cook on low, stirring often, for 3-5 minutes.
  5. Add chopped green onions, turn off heat, transfer to a bowl, and serve.

Notes

  • Frozen peas and carrots can be substituted with fresh vegetables or other veggies like zucchini, yellow squash, bamboo shoots, snap peas, broccoli, cauliflower, or baby corn. Use cooked and cooled long-grain rice for best results to avoid mushiness. Scramble eggs separately from vegetables for better texture. Pre-minced garlic and ginger save time. Great for using leftover veggies and rice. Store leftovers in the fridge for up to 3 days. Perfect for meal prep.