Shrimp Fried Rice Delight

This easy shrimp fried rice recipe makes a delicious and satisfying homemade meal that rivals takeout every time. It is loaded with tender shrimp, fresh vegetables, fragrant garlic and ginger, fluffy rice, scrambled eggs, and a savory sauce that brings everything together. Perfect for quick dinners or using up leftover rice, this dish delivers fresh flavors, incredible texture, and a whole lot of comfort in every bite.

I first made this recipe when craving takeout and was amazed how much more flavorful and fresh it tasted compared to delivery. Now it’s a household favorite my family asks for regularly.

Ingredients

• Cleaned and deveined shrimp: for the best texture and easy cooking buying precleaned saves time
• Low sodium soy sauce: to control saltiness and bring umami use gluten free soy or tamari for dietary needs
• Chicken broth: adds moisture and subtle depth to the shrimp marinade
• Garlic and fresh ginger: deliver zesty aromatic notes that brighten the dish
• Peanut oil: has a high smoke point and neutral flavor perfect for stir frying
• Yellow onion and carrots: provide sweetness and crunch
• Frozen peas: are convenient and add pops of color and mild sweetness
• Eggs: contribute protein and a soft texture contrast
• Rice vinegar: gives brightness and balances the savory notes in the sauce
• Sesame oil: adds a toasty nutty aroma
• Oyster sauce: brings a rich slightly sweet savoriness key for authentic flavor
• Long grain white rice: works best for perfect fried rice texture dayold rice is ideal so grains stay separate
• Chopped scallions: as garnish add freshness and mild onion flavor

Instructions

Sear the Shrimp:

Heat peanut oil in a large wok or skillet over mediumhigh heat. Mix the shrimp with soy sauce, garlic, and chicken broth. Cook shrimp for about 2 minutes on each side until opaque and just cooked through. Remove shrimp from pan and set aside to prevent overcooking.

Cook the Vegetables:

Add more peanut oil if needed and reduce heat to medium. Add diced onions and carrots to the pan. Stir frequently and cook until slightly softened about 3 to 5 minutes. Stir in peas and soy sauce and cook until vegetables are tender but still vibrant.

Sauté Garlic and Ginger:

Push vegetables to the side of the pan creating a space in the center. Add pressed garlic and grated ginger to the empty spot. Let them cook until fragrant about a minute then mix with the vegetables. This step infuses the oil and ingredients with essential aromatics.

Scramble the Eggs:

Move vegetables to the sides again and pour in egg mixture whisked eggs with soy sauce. Cover the pan briefly and let eggs begin to set then gently scramble and fold the eggs into the vegetables. This helps create soft curds that blend into the fried rice.

Incorporate the Rice:

Fluff leftover cooked rice with a fork to separate grains. Add rice to the pan with the egg vegetable mixture. Stir gently to combine without breaking the rice apart. This step ensures everything is evenly mixed and heated through.

Combine Shrimp and Sauce:

Return cooked shrimp to the pan along with chopped scallions. Pour the prepared sauce mixture evenly over the ingredients. Gently stir to coat all the rice, shrimp, and vegetables with sauce. Let it cook for 2 to 3 more minutes to meld flavors.

Serve Hot:

Once heated through and everything is combined turn off heat and serve immediately for best texture and flavor.

I love the punch that ginger and garlic bring to this dish. It brightens the umami of the sauces and really wakes up the whole flavor profile. One of my favorite memories is making this recipe with my kids who love mixing in the eggs and sneaking bites of the tender shrimp as we cooked together.

Storage Tips

Store leftover shrimp fried rice in an airtight container refrigerated for up to 3 days. When reheating, add a splash of broth or water to keep it moist and warm slowly on the stove. Avoid microwaving seafood heavy fried rice as it can become rubbery and lose flavor.

Ingredient Substitutions

The shrimp can be swapped with diced chicken breast or tofu for a vegetarian option. Use tamari or gluten free soy and oyster sauces to make this dish gluten free. Vegetable variations like chopped bell peppers or broccoli can be added or substituted to your liking without changing the base method.

Serving Suggestions

Serve shrimp fried rice alongside stir fried greens or a crisp cucumber salad for a refreshing contrast. Add sliced fresh chilies or drizzle extra sesame oil for heat and depth. Garnish with toasted sesame seeds or a squeeze of lime for added flavor layers.

This shrimp fried rice is quick flavorful and perfect for weeknight dinners. With simple ingredients and a fast cook time it is an easy weeknight winner.

Common Recipe Questions

→ What type of rice works best for this dish?

Long grain white rice is ideal, preferably leftover and chilled, as it prevents clumping and ensures a fluffy texture when cooked.

→ Can I use frozen shrimp for this dish?

Yes, but thaw and drain frozen shrimp thoroughly to avoid excess moisture that could dilute the flavors.

→ How should I reheat leftovers for best results?

Reheat in a pan or wok over medium-low heat with a splash of broth or soy sauce to maintain moisture and flavor. Avoid microwaving seafood dishes.

→ What are some good vegetable substitutions?

Asparagus, broccoli, green beans, corn, cauliflower, or baby corn can be used to vary texture and flavor.

→ Is there a way to make this gluten-free?

Yes, substitute traditional soy and oyster sauces with gluten-free alternatives like tamari and gluten-free oyster sauce.

→ How do garlic and ginger affect the flavor?

They add fresh, aromatic depth to the dish, balancing the savoriness of the sauces and complementing the shrimp.