Quick Shrimp Fried Rice – Simple Recipes for Dinner

Alright, I have to confess—this shrimp fried rice recipe is basically my go-to weeknight hero. There’s something about the sizzle of shrimp hitting a hot pan, the smell of garlic and soy mingling, and that satisfying pop of colorful veggies and fluffy rice coming together that just makes dinner feel like a little celebration. Plus, it’s quick, easy, and just downright comforting after a long day. Trust me, once you master this, you’ll want to keep it in heavy rotation because it’s fast, flavorful, and perfect when you need a meal on the table without fuss.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 1 lb medium shrimp, peeled and deveined
• 3 cups cooked jasmine rice (preferably day-old and chilled)
• 2 tablespoons vegetable oil
• 1 cup frozen peas and carrots, thawed
• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 1 small onion, finely chopped
• 3 green onions, sliced (white and green parts separated)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, but so good!)
• 1/2 teaspoon freshly ground black pepper

For the Sauce / Garnish (if applicable):

• Extra green onions for garnish
• Sesame oil drizzle (about 1 teaspoon)

How I Make It

Step 1:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the shrimp with a pinch of salt and pepper. Cook for about 2 minutes per side until pink and opaque, then remove from the pan and set aside. Don’t overcook them here — they’ll keep cooking later and should stay tender!

Step 2:

In the same pan, add the remaining 1 tablespoon of oil. Toss in the chopped onion, minced garlic, and the white parts of the green onions. Stir-fry for 1-2 minutes until fragrant and translucent.

Step 3:

Push the veggies to one side of the pan. Pour the beaten eggs on the empty side and scramble gently until just set. This adds that lovely texture and rich flavor to your fried rice.

Step 4:

Now it’s time to add the rice! Break up any clumps with your spatula and stir everything together so the rice is well coated with the eggs, garlic, and onions. This is where your rice gets that classic fried rice texture—loose and separate, not mushy.

Step 5:

Mix in the peas and carrots, cooked shrimp, soy sauce, oyster sauce (if using), and freshly ground black pepper. Stir-fry everything for another 2-3 minutes, allowing the rice to absorb the sauce and heat through evenly.

Step 6:

Finally, turn off the heat and sprinkle the green parts of the scallions on top. Drizzle about 1 teaspoon of sesame oil for that toasty, nutty aroma. Give it one last quick toss, and your shrimp fried rice is ready to serve!

Variations & Tips

• Use leftover rotisserie chicken or tofu instead of shrimp for a quick swap.
• If you don’t have day-old rice, spread freshly cooked rice on a baking sheet to cool and dry slightly before cooking.
• Add finely chopped bell peppers or bean sprouts for extra crunch and color.
• For a spicy kick, toss in a teaspoon of chili garlic sauce or red pepper flakes.
• If you don’t have oyster sauce, a bit more soy sauce plus a dash of fish sauce works well.

How I Like to Serve It

This shrimp fried rice shines as a stand-alone quick dinner or paired with crisp cucumber slices and a tangy Asian-inspired salad for summertime freshness. It’s also a fantastic weeknight crowd-pleaser at casual gatherings, especially when served alongside simple stir-fried greens or crunchy spring rolls. No matter the season, it’s a comforting, colorful plate that feels special yet effortless.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth to keep it moist.
• If using frozen shrimp, thaw fully and pat dry to avoid sogginess.

Closing: This quick shrimp fried rice always comes through with fresh flavors and cozy satisfaction—like a little kitchen hug at the end of a busy day.