Name: Shrimp Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons vegetable oil; 1 pound raw shrimp (peeled and deveined); 2 large eggs (beaten); 1 small onion (diced); 2 cloves garlic (minced); 1 cup frozen peas and carrots (thawed); 2 green onions (sliced, for garnish); 4 cups cold cooked rice (preferably day-old); 3 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce (optional); 1 teaspoon sesame oil; Salt and black pepper to taste

Description

This delicious Shrimp Fried Rice recipe offers a quick and easy Asian-inspired main course, perfect for a satisfying weeknight dinner. Made with succulent shrimp, fluffy day-old rice, vibrant peas and carrots, and a savory blend of soy and oyster sauces, it delivers authentic takeout flavors right in your kitchen. Stir-fried to perfection with scrambled eggs and garnished with fresh green onions, this dish is both flavorful and nutritious.

Ingredients

Scale

Shrimp and Egg Mixture

2 tablespoons vegetable oil
1 pound raw shrimp (peeled and deveined)
2 large eggs (beaten)

Vegetables

1 small onion (diced)
2 cloves garlic (minced)
1 cup frozen peas and carrots (thawed)
2 green onions (sliced, for garnish)

Rice and Sauces

4 cups cold cooked rice (preferably day-old)
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and black pepper to taste

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Instructions

Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
Scramble the Eggs: In the same pan, add a little more oil if needed. Pour in the beaten eggs and scramble them quickly, cooking just until set. Remove the eggs and set aside with the shrimp.
Sauté Aromatics and Vegetables: Add the remaining tablespoon of oil to the pan. Sauté the diced onion and minced garlic for 2–3 minutes until softened and fragrant. Stir in the thawed peas and carrots, cooking for an additional 2 minutes.
Add Rice and Combine Ingredients: Add the cold cooked rice to the pan, breaking up any clumps with a spatula. Return the cooked shrimp and scrambled eggs to the pan.
Season and Stir-Fry: Pour in the low-sodium soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything together for 3–4 minutes, ensuring the rice is heated through and evenly coated with sauce.
Finish and Serve: Season with salt and black pepper to taste. Garnish with sliced green onions and serve hot for a flavorful, easy meal.

Notes

Use cold, day-old rice for best texture and to prevent stickiness.
Substitute shrimp with chicken, tofu, or extra vegetables for variation.
Adjust soy and oyster sauce quantities to your taste preference or dietary needs.
Ensure shrimp is fully cooked to avoid any seafood-related food safety issues.