Some nights call for something warm, familiar, and deeply satisfying— without a long list of ingredients or time spent hovering over the stove.
This shrimp fried rice is one of those meals. It comes together quickly, using leftover rice and a handful of freezer and pantry staples.
As it cooks, the kitchen fills with that unmistakable savory aroma that makes dinner feel settled and complete.
It’s simple, comforting, and exactly what you want at the end of a busy day.
For Shrimp Fried Rice
- Shrimp – Small shrimp cook quickly and stay tender, making them perfect for fried rice. Be sure they’re cleaned and deveined before cooking.
- Salt and Black Pepper – Simple seasoning that enhances the natural flavor of the shrimp without overpowering the dish.
- Cornstarch – Lightly coating the shrimp helps lock in moisture and gives them a delicate, velvety texture when cooked.
- Eggs – Scrambled directly in the pan, they add richness and classic fried rice texture.
- Canola Oil – A neutral oil that works well for high-heat cooking and frying.
- Sesame Oil – Just a small amount adds a warm, nutty aroma that gives the dish its signature fried rice flavor.
- Green Onions – These bring a mild onion flavor and a pop of freshness to balance the savory ingredients.
- Cooked Rice – Day-old, chilled rice works best, as it stays fluffy and separate instead of turning mushy.
- Garlic – Adds depth and savory aroma that builds the base flavor of the dish.
- Ground Ginger – A subtle warmth that pairs beautifully with the garlic and soy sauce.
- Ground Turmeric – Optional, but adds gentle earthiness and a hint of golden color.
- Soy Sauce – Low-sodium soy sauce seasons the rice evenly while keeping the dish from becoming too salty.
- Peas and Carrots – Frozen vegetables make this recipe quick and convenient while adding color and texture.
- Corn – Adds a touch of sweetness that balances the savory shrimp and soy sauce.
Easy Quick Shrimp Fried Rice Recipe
Ingredients
- 1 lb small shrimp, cleaned and deveined
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons cornstarch
- 2 large eggs
- 2 teaspoons canola oil
- 1 teaspoon sesame oil
- 3 green onions, chopped
- 4 cups cooked rice (see note)
- 2 teaspoons minced garlic
- ¼ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- 3 tablespoons low-sodium soy sauce
- 1 cup peas and carrots (frozen is fine)
- ½ cup whole kernel corn (frozen is fine)
Instructions
- Prepare the shrimp by cleaning and deveining them. Season with salt and pepper, then coat evenly with cornstarch.
- Crack the eggs into a small bowl, whisk until blended, and set aside.
- Heat the canola oil and sesame oil together in a large skillet over medium-high heat. Add the shrimp and cook until they turn pink. Transfer shrimp to a plate and set aside.
- If the skillet looks dry, add a little more oil. Stir in the green onions and cook for about 2 minutes. Add the cooked rice, soy sauce, garlic, ginger, and turmeric (if using). Stir and cook until everything is warmed through.
- Push the rice mixture to the edges of the skillet, creating an open space in the center. Pour in the beaten eggs and cook, stirring, until fully set. Mix the eggs into the rice.
- Add the peas, carrots, and corn straight from the freezer. Stir until heated through.
- Return the shrimp to the skillet and cook for another 2–3 minutes, stirring, until everything is hot. Serve immediately.
Calories: 394 kcal | Carbohydrates: 54 g | Protein: 29 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 285 mg | Sodium: 1633 mg | Potassium: 282 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 3415 IU | Vitamin C: 11.1 mg | Calcium: 199 mg | Iron: 3.5 mg
1. Can I use freshly cooked rice instead of leftover rice?
You can, but if you’ve got day-old rice in the fridge, that’s the better option. Cold rice is drier and holds its shape, which means your fried rice stays fluffy instead of turning sticky. Fresh rice has more moisture, so things can get a bit clumpy.
2. What type of shrimp works best for this recipe?
Small shrimp are ideal here because they cook fast and mix evenly through the rice. If you only have larger shrimp, no problem—just give them a quick chop once they’re cooked so every bite gets a bit of shrimp.
3. Do I need to thaw the frozen vegetables first?
Nope! Straight from the freezer is perfect. Frozen peas, carrots, and corn heat through quickly in the pan and save you an extra step (and an extra bowl to wash).
4. What if I don’t have sesame oil?
Don’t stress. Sesame oil adds a lovely nutty aroma, but the dish will still be delicious without it. Just use canola oil on its own and carry on—this recipe is very forgiving.
5. How do I keep the eggs soft and not overcooked?
The trick is to push the rice to the sides of the pan and cook the eggs in the middle first. Let them gently set, then mix them through the rice. This way, they stay tender instead of disappearing into the pan.
