Easy Better-Than-Takeout Shrimp Fried Rice

One of the most popular posts on my site the past year 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.

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

It’s 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.

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

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.

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

The shrimp is tender and juicy. 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.

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.

Easy Better-Than-Takeout Shrimp Fried Rice

This is an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout; it’s healthier and not greasy. 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. The shrimp is tender and juicy. I use fresh shrimp but you can use frozen shrimp that’s already been cooked. 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.

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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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97 comments on “Easy Better-Than-Takeout Shrimp Fried Rice”

  1. this was the best take out fried rice ever. …my husband loved it i added scallops along with shrimp and it was a rave never again will i order fried rice unless its day after christmas thanks again for the recipe!!!

    Rating: 5
  2. Delicious! This was mine and my husband’s first attempt at fried rice. We’re so glad we found this recipe! Juicy, filling and full of flavor. We just finished eating and I’m already looking forward to leftovers tomorrow.

    Rating: 5
  3. This was so good! First time making fried rice and it got rave reviews. I had leftover corn on cob so just cut it off the cob and used that with the frozen peas and carrots. It’s a new favorite for our family. I’ll try the chicken version next. Thanks for the clear directions and great recipe.

    Rating: 5
  4. This was a good recipe, Easy and adaptable. It uses ingredients I already have in my pantry , and you can use any type of meat you have available.

  5. Great, easy recipe! I didn’t have any frozen corn or carrots on hand so I just used the peas and diced up some zucchini and mushrooms I had in the fridge. I willdefinitely be making this again and am sending recipe to both of my daughters!Any suggestions on changes if I use chicken instead or will it work fine?

    Rating: 5
  6. I have made the Shrimp Fried rice nearly to the exact recipe several times. It is exquisite. I use ginger paste instead of fresh ginger. Last time I ran out of white Jasmati rice and used 1/2 cup of that and 1/2 cup Royal blend whole grain (split the cooking time between the two- turned out great). Tonight I’m using leftover pork chops, diced, and the whole grain rice but will still follow the base recipe. My household Loves this dish and it’s so easy. Also, I made this for a Paleo family and used refined coconut oil instead of veg. Please note- coconut oil cooks hotter and seemed to absorb more so I had to add extra at the end. This recipe Rocks and I never have leftovers in this house!

    Rating: 5
  7. Seriously amazing and so easy!!

    Rating: 5
  8. Can u use instant white rice or does it have to be regular white rice. And I have made this before! It was gooood. We like food like this. I just couldn’t remember which rice would b better.

    Rating: 5
  9. What is the calories and sodium and protein on this dish

  10. Very delicious! First time I have made Chinese food and it came out perfectly. Thanks for posting.

    Rating: 5
  11. Easy peasy & delish!!

    Rating: 5
  12. This was so easy and delicious. I just used peas and corn as that is what I had. The only thing I did differently is that I used fresh ginger. Fresh ginger is a little more intense but I like the taste of ginger in my Chinese food

    Rating: 5
  13. This recipe is, in a few words, SIMPLE and DELICIOUS! I didn’t have the time to cook the rice a day in advance, so I cooked it on the day I made the recipe, froze it for about twenty minutes, then proceeded with the rest of the recipe. It was an instant hit for us! To make things even better, it uses staple ingredients that we have on hand. Averie, thank you for sharing such an easy, delectable, recipe with us!!!

    Rating: 5
  14. Loved it! Turned out great!

    Rating: 5
  15. I made a variety of substitutions and accidentally put a substantial squeeze of ginger paste, but found the recipe versatile enough to stand up to the changes. Thank you for the inspiration to go beyond bottled stir-fry sauce!

    Rating: 5
  16. Modified slightly to use leftover cooked shrimp and leftover rice pilaf. The result was delicious!

    Rating: 5
  17. My husband wanted Shrimp Fried Rice on New Year’s Eve.. I made this recipe and it was DELICIOUS. Easy to make, full of flavor and my husband loved it..

    Rating: 5
  18. This was excellent. What a great way to use up your left over shrimp. I am not a ginger person and next time will probably omit the ginger (I used very little). I cannot wait to make a double dish for an upcoming party. Thank you!

    Rating: 5
  19. I was out at the grocery store and needed to check a fried rice recipe to use up leftover rice from last nights dinner and found yours.I have always considered fried rice a way to use up leftover rice and other things.Large shrimp should be reserved for main dishes where they will get the most bang for your buck. I make fried rice with 60 to 71 shrimp count easy peel for less than $4 a #.Bite sized and cook much quicker than big ones.I use most of your ingredients but I put in some Ground bean sauce(Koon Chun),cloud ears,bambo,water chestnut,too As I’ve already stated its a leftover dish at home and one I would never order at a restaurant because the price cost as much or more than dishes with no rice which you get for free .I cook everything in batches because home woks and stoves are too small. To get everything in and then add raw eggs as you instructed would turn the dish into a glob ready for the garbage can.My wife is Taiwanese and after 45 years of marriage she has trained me to be a pretty good cook.lol Tomorrow is Cantonese roast pork belly.xie xie

    Rating: 4
  20. Averie I made this exactly as printed and it was excellent. This is a simpler recipe than the one I’ve been using. I had day old cold rice to use but I’m happy to learn packaged rice works well also. Same goes for using the veggies right out of the freezer. Medium large shrimp are the perfect size for this dish, although I can see medium but it’s a stretch. Btw, another way to do the eggs is to add them just after you add the rice but before the soy sauce. They cook up while the rice is warming and are well-distributed. This is an excellent recipe. I’m going to try your chicken fried rice this week using packagaed rice just because!!

    Rating: 5
  21. This was a very good and simple recipe that was quick to make and is quite delicious!

    Rating: 5
  22. I just made this recipe tonight for my boyfriend and he loved it! I wasnt taught how to cook, growing up, byt I followed your instructions and kt came out PERFECT! I got two thumbs up and a high five. He even requested that I make it again.

    Rating: 5
  23. I just made this recipe tonight for my boyfriend and he loved it! I wasnt taught how to cook, growing up, but I followed your instructions and it came out PERFECT! I got two thumbs up and a high five. He even requested that I make it again.

    Rating: 5
  24. I loved it. It was simple to make, healthy and very tasty. Definitely making it again. Thank you for the recipe.

    Rating: 5
  25. Super Easy Shrimp Fried Rice! My first recipe with you! Absolutely delicious and everyone loved it!

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