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.
Did you make this recipe?
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I have found many of your recipes Pinterest. LOL, I don’t like shrimp, but hubby does. I will make this for him, but your recipes always look soooo good. Thank you for all your shares!
If I wanted to make this for 5 or 6 people, and I cut the shrimp in half, should I add like 2 more cups of rice and double the veggies?
Dan, this recipe yields 4 servings so I recommend making the adjustments accordingly at your discretion. Please note that this recipe is also very forgiving to add/omit ingredients.
Made this with quinoa instead of rice, and just olive oil (didn’t have sesame). It was really delicious! Loved this recipe, and all your recipes!
I was craving shrimp fried rice. This definitely satisfied my craving!!
Made tonight and fed to family. Success! Really good so thank you, you did a terrific job! Compliments from reviewers are awesome but my favorite reviews are written by people who’ve actually tried the recipe. Otherwise it’s just a lot of scrolling.
Awesome recipe I cant wait to try it. Delish
Just made it and omg, soooo yummy! Thanks so much for the recipe!
Can I use fresh ginger instead of powder?
Thank you
Yes, absolutely! The ratio for fresh:dry herbs is typically 3:1.
Thank you!
I cooked this recipe today and it is….damn delicious!!!
Made this recipe for my family last night forgot the sesame oil and ginger powder. Added it to my leftovers tonight, this recipe is the hit!!! Thanks for posting.
I’m eating this meal as I type this and it’s so good! I unfortunately did not have the ginger powder or white pepper when making the meal, but it still came out delicious!
This recipe was probably the best I’ve tried! It didn’t taste exactly like chinese take out but it was a good alternative, especially if you are trying to cut calories! I added brown sugar, used low sodium soy sauce and just used black pepper in place of the white pepper. Came out tasty!! Thanks for the recipe. Trying your cauliflower mac n cheese tonite!
I made my own version of this last night.
Started by cooking onion, then added in an entire bag of frozen mixed veggies. Seasoned with salt and pepper. Then added in the cooked rice which was cold so it took awhile to warm up. Pushed it all to the side of the wok and scrambled in 5 eggs. When those were setup and scrambled well, I stirred it all together then pushed it all to the side again and added in a little more than a pound of raw shrimp. Seasoned with pepper (enough salt in the upcoming soy sauce) and cooked to opaque. When those were done, stirred it all together and added oyster sauce and soy sauce to taste. Mixed well and served.
My husband said it was the best he’s had, even better than take-out (although it was leftover take-out rice). And it made a ton so we have leftovers for a couple meals yet.
Does it matter if you use white rice or brown rice? It looks like you used white rice based on your photo, but I wanted to be certain in case it made a difference. Thank you!
Heather, feel free to use either rice. The brown is a lot healthier so I prefer to use that in my fried rice from time to time.
Just came across this while craving for shrimp fried rice. In my country, we make fried rice with curry for coloring. So can I replace the soy sauce with curry and still have a similar result? And is corn starch necessary for the shrimp? I never cooked shrimp before. Nice work though..am salivating already
Sandra, unfortunately, I cannot speak for certain if you will have a “similar result” by using curry instead of soy sauce as I have never tried this myself. And no, cornstarch is not necessary.
Sandra, if you are just looking for color, perhaps a little Tumeric might work? I would think that adding any amount of curry (as much as I LOVE curry) would change the flavor of the dish.
Delicious!! I pushed the veggies to the side and the egg cooked up quickly. Great recipe – will make often with left over rice!
Your recipe calls for grated carrots, but your pictures show frozen. Would frozen work?
Fresh or frozen will work great!
Thought the dish was great and family really enjoyed! Found it to be a little salty so I think I’ll try low-sodium soy sauce the next time. Have always wanted to make a chinese dish at home and this was both easy and tasty! Thanks for sharing 🙂
Annette, if the dish was too salty to taste, you can always reduce the amount of soy sauce. You can even start with 1 tablespoon and add more to taste.
I just found your web site Chung-Ah and I will be returning again and again! Thank you for this delish fried rice recipe!
I do something similar with pork, but have been planning on buying shrimp to try. I cook my rice, rinse to cool, add frozen vegetables and put into freezer bags, flatten and freeze to further shorten cook time. On the day I am to cook for dinner I just take it out of the freezer to defrost (or more often than not put in the microwave for a minute or two because I forgot to take out.) Just add the fresh vegetables, spices and meat at cooking time. I also use a couple of eggs, I just push the rice to one side of the pan and cook the egg so I don’t have to dirty another pan. Looks good!
Dottie, loved your response and idea about freezing the cooked rice w/ the vegs for later use. Another way to speed up dinner on a busy week night! Shoot, dinners halfway done, throw in some seasonings and left over meat and youre done.
Quick question: must I cook the rice before hand, or add in dry rice with the soy sauce mixture and green onions? Recipe and directions are easy to follow and look delicious otherwise!
Yes, the rice must be fully cooked beforehand. Adding uncooked rice to the mixture will not completely cook the rice, leading you to a “dry” fried rice dish.
Thanks so much for the yummy recipe!! I did get a bit frustrated when I got to the bottom of the ingredient list (after chopping for quite awhile) to find “cooked rice” as an ingredient. I guess I should have read ahead but if you updated the prep time, to at least a half an hour, I think that would be a lot more accurate. Again, thanks!
Kate, it is always important to read the recipe at least once or twice prior to cooking to ensure that something like this doesn’t happen. I also included “cooked rice” as an ingredient because it is best to use day-old/stale rice for this dish.