Shrimp Fried Rice Delight

This shrimp fried rice transforms leftover rice into a restaurant-quality meal that's perfect for busy weeknights or impressing weekend guests. The combination of tender shrimp, fluffy rice, and colorful vegetables creates a complete meal in one pan.

I started making this recipe when I was a college student looking for quick affordable meals. Years later it remains my go to dinner option when I need something satisfying that doesn't require a trip to the grocery store.

Ingredients

• Day old rice: creates the perfect texture avoiding mushy fried rice
• Large shrimp: provide a protein boost and sweet flavor
• Frozen peas and carrots: add color, nutrients, and convenience
• Eggs: create richness and add protein throughout the dish
• Soy sauce: brings that signature umami flavor
• Sesame oil: adds a nutty, aromatic finish that makes this dish truly special
• Green onions: provide a fresh flavor contrast and beautiful garnish

Step-by-Step Instructions

Cook the Shrimp:

Heat vegetable oil in a large wok or skillet until it shimmers. Add the shrimp in a single layer without overcrowding and cook until they turn pink and slightly curled about 2 minutes per side. The shrimp should be just cooked through but not rubbery. Remove them immediately to prevent overcooking.

Prepare the Eggs:

In the same pan add a touch more oil if needed. Pour in beaten eggs and let them set slightly before gently scrambling. Cook until just set but still soft about 30 seconds. Remove them promptly to keep them tender.

Sauté the Vegetables:

Add onions, carrots, and peas to the hot pan. Cook until the onions become translucent and the carrots soften slightly about 3 minutes. Add minced garlic in the final 30 seconds cooking just until fragrant careful not to let it burn.

Fry the Rice:

Add the cold rice to the vegetable mixture breaking up any clumps with your spatula. Spread it across the pan and let it cook undisturbed for about 30 seconds before stirring. This creates those delicious crispy bits of rice that make fried rice special.

Combine and Season:

Return the shrimp and eggs to the pan. Drizzle soy sauce and sesame oil evenly over everything. Stir thoroughly but gently to incorporate all ingredients without breaking the rice grains. Taste and adjust seasoning adding black pepper for a subtle kick.

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My favorite part of this dish is watching the transformation of simple ingredients into something so flavorful. I especially love the sweet pop of shrimp against the savory background of soy and sesame. This has become my signature dish whenever friends come over for a casual dinner.

Perfect Rice for Fried Rice

The secret to excellent fried rice lies in using the right rice. Long grain rice like jasmine works best for fried rice because the grains remain separate when cooked. Always use cold leftover rice that has been refrigerated for at least 4 hours or overnight. If you need fried rice today but don't have leftover rice cook fresh rice with slightly less water than usual spread it on a baking sheet and refrigerate for 1 hour before using.

Make It Your Own

This recipe serves as a perfect foundation for endless variations. Add a tablespoon of oyster sauce for more depth or sriracha for heat. Swap shrimp for chicken, pork, or tofu. For a vegetable forward version, increase the peas and carrots and add bell peppers, mushrooms, or snow peas. During summer months I love adding fresh corn kernels and diced zucchini from my garden. The key is maintaining the ratio of rice to additions so the dish stays balanced.

Storage and Reheating

Properly stored in an airtight container, shrimp fried rice will keep in the refrigerator for up to 3 days. When reheating add a small splash of water before microwaving to restore moisture or better yet reheat in a skillet with a small amount of oil to maintain the texture. For food safety reasons I don't recommend freezing this dish as the texture of both the rice and shrimp can deteriorate during thawing.

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Frequently Asked Questions

→ Can I use fresh rice instead of day-old rice?

Yes, but day-old rice is recommended as it's less sticky and holds up better in stir-frying. Fresh rice can still work if cooled before use.

→ What can I use as a substitute for shrimp?

You can use diced chicken, tofu, or additional vegetables like mushrooms as a substitute for shrimp.

→ Can I make this dish vegetarian?

Absolutely! Replace shrimp with tofu or more vegetables and use a plant-based scramble instead of eggs.

→ Can I add other vegetables?

Yes, feel free to add vegetables like bell peppers, broccoli, or zucchini to customize the dish to your taste.

→ What’s the best way to reheat leftovers?

Reheat in a skillet with a little oil over medium heat to restore the texture and flavor, or use a microwave for convenience.