Shrimp Fried Rice Recipe

4.99 from 121 votes

This shrimp fried rice recipe takes 20 minutes to make with day old rice, seared shrimp and classic flavors of fresh ginger, garlic and soy sauce.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Chinese

Servings: servings

Author: Yumna Jawad

Equipment

Ceramic Nonstick Cookware Set

Ingredients

2 tablespoons olive oil divided
1 pound raw shrimp peeled and deveined, tails removed
1 bunch scallions thinly sliced
3 large garlic cloves thinly sliced
1 1-inch knob ginger peeled and finely chopped
4 cups cooked brown rice day old rice is ideal
4 large eggs whisked
1 cup carrots shredded
1 cup frozen peas thawed
Salt and pepper to taste
¼ cup soy sauce or more to taste
1 ½ teaspoons toasted sesame oil
Crushed red pepper for serving

Instructions

Pat shrimp dry with paper towels and generously salt all over.
Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add shrimp and cook until opaque and slightly pink, 2 minutes per side. Remove with tongs and set aside on a plate.
In same pan, add remaining tablespoon olive oil. Add scallions, reserving some greens for garnish, garlic, and ginger and cook until softened and fragrant, 3 minutes. Add rice and eggs and cook until egg is cooked through, 3 minutes. Add carrots, peas, soy sauce, and sesame oil and mix to combine.
Add shrimp back and season rice to taste with more soy sauce and black pepper, as needed. Serve with reserved scallion greens and crushed red pepper.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Let it cool and store in an airtight container to keep it fresh. Reheat it in a skillet or wok on a medium heat stirring occasionally, until the shrimp is heated through. If the shrimps aren't added to the fried rice, it will keep well for up to 7 days.

Nutrition

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