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Easy Better-Than-Takeout Shrimp Fried Rice

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Easy Better-Than-Takeout Shrimp Fried Rice — 🥡🍤🍚 One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER! Tons more flavor, not greasy, and loaded with tender shrimp!

Easy Better-Than-Takeout Shrimp Fried Rice in a large skillet. - 3
  • Best Ever Shrimp Fried Rice Recipe
  • Shrimp Fried Rice Ingredients
  • How to Make Shrimp Fried Rice
  • Recipe Tips
  • Storage Instructions
  • Easy Better-Than-Takeout Shrimp Fried Rice Recipe
  • More Easy Fried Rice Recipes:

Best Ever Shrimp Fried Rice Recipe

This is an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout. It’s healthier, not greasy, and you’re going to love it.

There’s garlic, ginger, green onions, sesame oil, and soy sauce for layers of flavor while peas, carrots, corn, and bits of egg add texture. It’s a perfect weeknight meal when you’re in a rush want a break from the usual chicken dinner.

A bowl of better-than-takeout shrimp shrimp rice with chopsticks holding a shrimp on top. - 4

Shrimp Fried Rice Ingredients

For this easy homemade shrimp fried rice recipe, you’ll need:

  • Sesame oil
  • Vegetable oil
  • Fresh shrimp
  • Frozen peas and carrots
  • Frozen corn
  • Garlic
  • Ground ginger
  • Eggs
  • Cooked white rice – I love Basmati rice or Jasmine rice, but any rice will work. For the best results, use day old rice
  • Green onions
  • Low-sodium soy sauce
  • Salt and pepper

Note : Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Easy Better-Than-Takeout Shrimp Fried Rice in a large skillet. - 5

How to Make Shrimp Fried Rice

Making better-than-takeout fried rice with shrimp is quick and easy! Here are the basic recipe steps:

  1. To a large non-stick skillet, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through.
  2. Remove the shrimp with a slotted spoon and place on a plate; set aside.
  3. Add the veggies, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  4. Add the garlic, ginger, and cook until fragrant.
  5. Push the vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble.
  6. Add the shrimp, rice, and green onions to the pan. Evenly drizzle with soy sauce and toss to combine.
  7. Cook just until the shrimp are reheated. Transfer to a bowl, and enjoy!
Easy Better-Than-Takeout Shrimp Fried Rice Pinterest image. - 6

Recipe Tips

To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm! I don’t even bother thawing the frozen peas, carrots, and corn that’s mixed into the rice.

Feel free to add edamame, bean sprouts, mushrooms or whatever floats your fried rice boat.

I use fresh shrimp from the butcher because I think it has the best flavor, but if you’re in an ultimate hurry you can use frozen shrimp that’s already been cooked and all you have to do is thaw it and add it to the pan at the very end of the cook time.

Better-Than-Takeout Shrimp Fried Rice Pinterest image. - 7

Storage Instructions

Since this homemade fried rice is made with shrimp, I recommend eating it immediately. Shrimp doesn’t reheat well in my opinion (it often becomes rubbery and dries out).

However, if you wind up with leftovers you can refrigerate them in an airtight container for up to 5 days. Enjoy the fried rice cold, or reheat it in a lightly oiled skillet. Avoid the microwave if possible because that will turn the shrimp rubbery.

Equipment

  • 1 Large, Non-Stick Skillet

Ingredients

  • ▢ 2 tablespoons sesame oil
  • ▢ 2 tablespoons canola or vegetable oil
  • ▢ 1 pound medium-large fresh shrimp , cleaned (approximately 15-20 count shrimp)
  • ▢ 1 cup frozen peas and diced carrots blend , I don’t thaw and use straight from the freezer
  • ▢ ½ cup corn , I use frozen straight from the freezer
  • ▢ 2 to 3 garlic cloves , finely minced or pressed
  • ▢ ½ teaspoon ground ginger
  • ▢ 3 large eggs , lightly beaten
  • ▢ 4 cups cooked rice , I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
  • ▢ 2 to 3 green onions , trimmed and sliced into thin rounds
  • ▢ 3 to 4 tablespoons low-sodium soy sauce
  • ▢ ½ teaspoon salt , or to taste
  • ▢ ½ teaspoon freshly ground black pepper , or to taste

Instructions

  • To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
  • Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  • Add the garlic, ginger, and cook for 1 minute, stir intermittently.
  • Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  • Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Easy Better-Than-Takeout Shrimp Fried Rice

Equipment

  • 1 Large, Non-Stick Skillet

Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • 1 pound medium-large fresh shrimp cleaned (approximately 15-20 count shrimp)
  • 1 cup frozen peas and diced carrots blend I don’t thaw and use straight from the freezer
  • ½ cup corn I use frozen straight from the freezer
  • 2 to 3 garlic cloves finely minced or pressed
  • ½ teaspoon ground ginger
  • 3 large eggs lightly beaten
  • 4 cups cooked rice I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
  • 2 to 3 green onions trimmed and sliced into thin rounds
  • 3 to 4 tablespoons low-sodium soy sauce
  • ½ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste

Instructions

  • To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
  • Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  • Add the garlic, ginger, and cook for 1 minute, stir intermittently.
  • Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  • Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Notes

Nutrition

Easy Better-Than-Takeout Shrimp Fried Rice - AverieCooks.com