Shrimp Fried Rice
Why order take-out? This homemade version is so much healthier, cheaper and tastes a million times better!
I absolutely love ordering take-out, especially when I’m exhausted out of my mind and I have absolutely no energy to even walk to the kitchen. But when I spend $10 on a measly shrimp fried rice with just 4 shrimps in the entire dish, I knew I just had to make a homemade version. After all, nothing beats homemade, right?
Now the best part about this fried rice is that it is completely customizable to your taste. You can swap out the shrimp for your favorite protein – chicken, pork , or even tofu to keep it completely vegetarian. As for the veggies, I like using a mix of onions, corn, peas and carrot but if you have more veggies just lingering in your fridge – feel free to add those in as well. The more, the merrier, right? And this can be made in less than 30 minutes – easy peasy.
Now who still wants take-out?
Shrimp Fried Rice
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoons sesame oil
- ½ teaspoon ginger powder
- ½ teaspoon white pepper
- 2 tablespoons olive oil
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, diced
- 1 carrot, peeled and diced
- ½ cup frozen corn
- ½ cup frozen peas
- 3 cups cooked rice
- 2 green onions, thinly sliced
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
- Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
- Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Stir in carrot, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
- Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
- Serve immediately.
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Delicious!
So so good and very easy to fix!
This is just delicious! Easy to make and much less salty and greasy than takeout. I’m going to try it with chicken and pork as well. Yum!
The BEST fried rice recipe! Damn Delicious has become my go-to for so many recipes for me and my kids! I made the recipe as written but used fresh ground ginger and is perfection. I see many people saying they need more of the soy sauce mixture for flavor but I think it’s great as-is. I highly recommend this recipe. Easy, fast, and so so good. It’s one of many recipes from this website that I have on repeat for our dinner meal rotation.
I really liked this. I like shrimp and all the veggies. I particularly like the fact that you can buy pre-chopped frozen corn, peas, carrots, and even onion if you want to. That makes the dish a lot quicker to prepare. I made basmati rice in the morning, refrigerated it all day, and then did the other steps at dinner time. I added 2 scrambled eggs, because I have to have that in my fried rice…just a personal preference. It doesn’t create any additional dishes and adds protein. I chose this recipe since my son and husband aren’t crazy about vegetables…so I’m always trying to find ways to sneak in the veggies in some way. Unfortunately, they told me that while they liked the recipe, I should leave out the onion, peas and carrots the next time, but leave the shrimp and egg. Sigh!! When I make this again I will probably double the soy sauce mixture so I can add a little extra if I want to. I felt like I didn’t have enough. And I will just add the veggies to my portion. I’m also going to try making this with steak and chicken. Thank you for another wonderful recipe!
Solid recipe. Taste is amazing. Worth the small amount of prep to give your family a wonderful meal.
Great basic recipe! I add eggs & also some pineapple, so it’s “Hawaiian”. I usually refrigerate the rice after cooking, seems to make better fried rice.
This is so darn delicious and so easy. I’m so glad I made too much for my one little self to eat. I get to freeze the rest to have more meals to enjoy. Next time I may use chicken or more likely tofu.
I made this recipe tonight and it was GREAT!! I did double the sauce recipe as others had suggested and was glad I did. Next time, and there will be a next time, I am going to add snow peas and broccoli. We had leftovers so I am going to cut up some steak in thin slices and add that to change it up.
Great recipe! Me and my 6yrd made this together, we had a blast and she absolutely loved the rice w vegetables Thank you
You are my go to guru, for what’s tasty. I am saving this recipe, and save my $$. Bty your Bang Bang Chicken recipe is the shiznit! It went under Best Loved Recipes.
Once again, another damn delicious recipe! I didn’t use corn or peas. I also cut the shrimp to be smaller bite-size pieces. So quick and much tastier than takeout. I’m 3 for 3 with the family so far with the recipes I have tried from your site. Thank you!
Wow! I should really try out your recipe It looks great!
Awesome dish. My family loved it. I really enjoyed this dish
I prepared this today and it was a hit! I didn’t have white pepper so I used regular finely ground black pepper. I didn’t have green onion but it didn’t matter. Next time I will add scrambled eggs. It was delicious…!
it is a awesome recipe. it said three cups COOKED rice, not three cups uncooked grains of rice. Cook one cup rice then measure and it should be about three cups.
Loved it.. I added scrambled eggs, baby corn on the cob, water chestnuts.. will definitely make again
I agree with the reviewer below that some of the quantities are off. Three cups of cooked rice is just too much, especially for the amount of veggies and the sauce. I only used one cup of cooked rice and increased the soy sauce to about 5 tablespoons. Instead of the frozen veggies, I added chopped zucchini, squash, bell pepper, and carrots. I would say I had about 1.5-2 cups of veggies total. I sprinkled some sesame seeds after serving. Aside from the weird quantities, this recipe is a keeper!
I had more than three cups rice. btw, it said three cups COOKED rice, not three cups uncooked grains of rice. Cook one cup rice then measure and it should be about three cups
love this recipes
I have to say this shrimp fried rice meal was delicious made exactly as recipe states!