I reveal my Shrimp Rice Stir Fry that combines fresh shrimp, rice, green onions, peas, carrots and sesame oil into a clever one pan approach ready in about 20 minutes.
I never meant for this to become my weeknight cheat code, but here we are. Quick, a little messy, and loud with flavor, it relies on fresh shrimp and bright green onions to stand out.
Sometimes I call it a Shrimp Rice Stir Fry when I’m being dramatic, other times I tell friends it’s one of those Chinese Dinner Recipes Easy that doesn’t pretend to be fancy. You’ll get little pops of sweet and umami that make you go back for more, and yeah I always underestimate how fast it disappears.
Try it and see what I mean.
Ingredients
- Long grain rice brings carbs and a slightly chewy texture, great for soaking flavors.
- Shrimp adds lean protein, a briny pop of flavor and cooks super fast.
- Eggs give silky richness plus extra protein, helps bind and adds color.
- Peas and carrots add sweetness, fiber and bright color for crunch.
- Green onions are sharp and fresh, lift the whole dish with aroma.
- Soy sauce gives savory umami saltiness, ties everything together.
- Toasted sesame oil is nutty, a little goes a long way.
Ingredient Quantities
- 2 cups cooked long grain white rice, chilled (day old rice works best)
- 12 ounces (340 g) shrimp, peeled and deveined
- 2 large eggs, beaten
- 1 cup frozen peas and diced carrots, thawed
- 3 green onions white and green parts thinly sliced
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, optional
- Salt and black pepper to taste
How to Make this
1. Prep everything first: make sure the rice is cold and clumpy if possible (day old rice is best), shrimp are thawed, peeled and deveined and patted very dry, peas and carrots thawed, garlic minced, eggs beaten and green onions thinly sliced separating whites from greens.
2. Heat a large wok or heavy skillet over high heat until very hot, add 1 tablespoon vegetable oil and swirl.
3. Pour in the beaten eggs, scramble quickly until just set, break into large curds, scoop out and set aside.
4. Add the remaining 1 tablespoon vegetable oil to the hot pan, add the white parts of the green onions and the garlic, stir 10 to 15 seconds until fragrant but not browned.
5. Add the shrimp, season lightly with salt and black pepper, stir-fry on high until pink and just cooked through about 1 to 2 minutes depending on size, then remove and set with the eggs.
6. Add the cold rice to the pan, break up any clumps with your spatula, spread it out so it gets direct contact with the pan and stir-fry on high for 2 to 3 minutes until heated through and starting to get little browned bits. If the rice seems dry add a tiny splash of water or another drizzle of oil.
7. Push the rice to the sides, drop the peas and carrots into the center, stir a minute to warm, then mix everything together and return the shrimp and eggs to the pan.
8. Drizzle in the soy sauce and optional oyster sauce, toss quickly to coat evenly and taste for seasoning, add salt and black pepper if needed.
9. Turn off the heat, stir in the toasted sesame oil and the green parts of the scallions, give one last toss and serve immediately.
Equipment Needed
1. Large wok or heavy skillet, hot pan is key so use a good one
2. Flat metal or wooden spatula to break up rice and scramble eggs
3. Mixing bowl and fork or whisk for the eggs
4. Cutting board and chef knife for scallions and minced garlic
5. Plate or shallow bowl to hold the cooked eggs and shrimp
6. Measuring spoons for soy, sesame oil and oyster sauce etc
7. Paper towels to pat shrimp very dry and to blot moisture from rice if needed
8. Heatproof tongs or a slotted spoon for handling shrimp and stirring bits in the pan
FAQ
Shrimp Fried Rice Recipe Substitutions and Variations
- Shrimp: diced chicken breast, firm tofu, scallops, or tempeh. Chicken needs a bit more cook time, press tofu first so it fries up firmer.
- Long grain white rice: jasmine rice, brown rice, quinoa, or cauliflower rice for a low carb version. Texture and cook times will change so make sure grains are dry before frying.
- Soy sauce: tamari for gluten free, coconut aminos for a slightly sweeter and lower sodium option, or liquid aminos. Taste and adjust salt as needed.
- Oyster sauce: hoisin sauce, vegetarian mushroom oyster sauce, or a quick umami mix of soy sauce plus a little sugar and a splash of fish sauce or miso.
Pro Tips
– Pat the shrimp bone dry with paper towels before you cook them, wet shrimp wont get that quick sear. Cook them super fast on high heat and pull them off when theyre barely opaque, they keep cooking from the pan heat even after you remove them.
– Heat the pan until it’s really hot and work fast, dont crowd the pan or the rice and shrimp will steam instead of fry. Spread the rice out so it hits the metal, thats how you get little browned bits that add a lot of flavor.
– Scramble the eggs separately and take them out early, then fold them back in at the end so they stay tender and not rubbery. Same with scallion whites, cook them early for flavor and save the green parts to toss in at the very end.
– Finish off off the heat with the toasted sesame oil and a tiny splash of something acidic like rice vinegar or a squeeze of lime to brighten it up, it changes the whole dish. Taste before you add salt, soy and oyster sauce can already be plenty salty, add a pinch of sugar if it tastes too sharp.
Shrimp Fried Rice Recipe
I reveal my Shrimp Rice Stir Fry that combines fresh shrimp, rice, green onions, peas, carrots and sesame oil into a clever one pan approach ready in about 20 minutes.
3
servings
442
kcal
Equipment: 1. Large wok or heavy skillet, hot pan is key so use a good one
2. Flat metal or wooden spatula to break up rice and scramble eggs
3. Mixing bowl and fork or whisk for the eggs
4. Cutting board and chef knife for scallions and minced garlic
5. Plate or shallow bowl to hold the cooked eggs and shrimp
6. Measuring spoons for soy, sesame oil and oyster sauce etc
7. Paper towels to pat shrimp very dry and to blot moisture from rice if needed
8. Heatproof tongs or a slotted spoon for handling shrimp and stirring bits in the pan
Ingredients
2 cups cooked long grain white rice, chilled (day old rice works best)
12 ounces (340 g) shrimp, peeled and deveined
2 large eggs, beaten
1 cup frozen peas and diced carrots, thawed
3 green onions white and green parts thinly sliced
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce, optional
Salt and black pepper to taste
Directions
- Prep everything first: make sure the rice is cold and clumpy if possible (day old rice is best), shrimp are thawed, peeled and deveined and patted very dry, peas and carrots thawed, garlic minced, eggs beaten and green onions thinly sliced separating whites from greens.
- Heat a large wok or heavy skillet over high heat until very hot, add 1 tablespoon vegetable oil and swirl.
- Pour in the beaten eggs, scramble quickly until just set, break into large curds, scoop out and set aside.
- Add the remaining 1 tablespoon vegetable oil to the hot pan, add the white parts of the green onions and the garlic, stir 10 to 15 seconds until fragrant but not browned.
- Add the shrimp, season lightly with salt and black pepper, stir-fry on high until pink and just cooked through about 1 to 2 minutes depending on size, then remove and set with the eggs.
- Add the cold rice to the pan, break up any clumps with your spatula, spread it out so it gets direct contact with the pan and stir-fry on high for 2 to 3 minutes until heated through and starting to get little browned bits. If the rice seems dry add a tiny splash of water or another drizzle of oil.
- Push the rice to the sides, drop the peas and carrots into the center, stir a minute to warm, then mix everything together and return the shrimp and eggs to the pan.
- Drizzle in the soy sauce and optional oyster sauce, toss quickly to coat evenly and taste for seasoning, add salt and black pepper if needed.
- Turn off the heat, stir in the toasted sesame oil and the green parts of the scallions, give one last toss and serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 349g
- Total number of serves: 3
- Calories: 442kcal
- Fat: 16.7g
- Saturated Fat: 2.6g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 4g
- Cholesterol: 296mg
- Sodium: 1000mg
- Potassium: 291mg
- Carbohydrates: 36.7g
- Fiber: 2g
- Sugar: 2g
- Protein: 35.3g
- Vitamin A: 867IU
- Vitamin C: 6mg
- Calcium: 115mg
- Iron: 2.4mg
