Chinese shrimp fried rice recipe with bean sprouts

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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!!

Best Ever Shrimp Fried Rice Recipe 

One of the most popular posts on my site for the past few years has been my Easy Better-Than-Takeout Chicken Fried Rice recipe.

There’s even a video in that post to show you exactly how to make it and you’re basically recreating that recipe but with shrimp.

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.

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 rice
• Green onions 
• Low-sodium soy sauce
• Salt and pepper 

How to Make Shrimp Fried Rice

Making fried rice with shrimp is quick and easy. Here are the basic 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 peas, carrots, corn, 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 stir to combine.
7. Cook just until the shrimp are reheated.

Tips for the Best Shrimp Fried Rice

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.

Easy Better-Than-Takeout Shrimp Fried Rice

Yield: about 5 cups, serves 4

Total Time: about 20 minutes

Prep Time: 5 minutes

Cook Time: about 15 minutes

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!!

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)
• 1/2 cup corn (I use frozen straight from the freezer)
• 2 to 3 garlic cloves, finely minced or pressed
• 1/2 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
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

Directions:

1. 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.
2. Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
3. Add the garlic, ginger, and cook for 1 minute, stir intermittently.
4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
5. 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.

Adapted from Easy Better-Than-Takeout Chicken Fried Rice

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More Easy Fried Rice Recipes: 

Easy Better-Than-Takeout Chicken Fried Rice — One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!

15-Minute Sheet Pan Fried Rice (with Chicken) — Easy HEALTHIER “fried rice” that’s actually baked and not fried!! Full of authentic flavor and ready faster than you can call for takeout!! Perfect for busy weeknights and a family FAVORITE!!

Skinny Chicken Fried Cauliflower Rice – Even people who don’t like cauliflower will be amazed at how authentic and DELICIOUS this SKINNY version of chicken fried rice tastes!! Easy, ready in 15 minutes, and so much HEALTHIER than calling for takeout!!

Hawaiian Pineapple Shrimp Fried Rice — A Hawaiian-inspired shrimp fried rice recipe that’s EASY, ready in minutes, and has so much authentic flavor!! A family favorite that’s better than takeout!!

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