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Servings: 4
Calories: 412kcal
Equipment
Ingredients
- 1 pound cooked rice (preferably day-old, cold rice)
- 4 tablespoons vegetable oil
- 1 pound large shrimp (around 16 pieces) peeled and deveined
- ½ cup onion finely chopped
- 1 cup mixed vegetables (frozen or fresh)
- 1 large egg
- ¼ cup soy sauce (adjust to taste)
- 2-3 tablespoons water
- ¼ cup spring onions chopped
Instructions
- Heat 2 tablespoons of vegetable oil in a wok or large non-stick skillet over medium heat. Add the shrimp and cook for 2–3 minutes, or until pink and opaque. Remove from the pan and set aside.4 tablespoons vegetable oil, 1 pound large shrimp
- Increase the heat to high. Add the remaining oil to the pan. Sauté the chopped onions for 1–2 minutes, until lightly golden.½ cup onion
- Push the onions to one side of the pan. Crack the egg into the empty side of the pan. Scramble and cook until just set, breaking it into small pieces with a spatula.1 large egg
- Add the cooked rice, mixed vegetables, and soy sauce. Stir everything together, breaking up any clumps of rice. Continue cooking for 5–10 minutes, stirring every few seconds to allow a light crust to form on the bottom. If the rice seems too dry, add 1–2 tablespoons of water and mix to loosen it up.1 pound cooked rice, 1 cup mixed vegetables, ¼ cup soy sauce, 2-3 tablespoons water
- Return the cooked shrimp to the pan and toss to combine. Stir in the chopped spring onions. Turn off the heat.¼ cup spring onions
- Serve hot, with extra soy sauce or chili flakes on the side if desired.
Video
[adthrive-in-post-video-player video-id="Ge1nAZ8J" upload-date="2025-09-11T10:03:01+00:00" name="Quick Shrimp Fried Rice in 25 Minutes" description="One pan shrimp fried rice perfect for a quick weeknight dinner." player-type="default" override-embed="default"]
Notes
- Use day-old rice: Cold, leftover rice gives you the best texture. Freshly cooked rice is too soft and can get mushy.
- Rice type: Long-grain white rice or jasmine rice works great. Avoid short-grain or sticky rice—it clumps up too much.
- Don’t skip the high heat: Cooking over medium-high to high heat helps everything fry instead of steam.
- Shrimp: I use large shrimp (about 16 per pound). They cook quickly and stay juicy. You can use frozen shrimp, just make sure it’s thawed and drained.
- Use any veggies: Frozen peas, diced carrots, corn, broccoli, even green beans all work well.
- Soy sauce control: Adjust to taste, and try a mix of light soy sauce and dark soy sauce for more depth. If you're looking for less salt, try low sodium soy sauce.
- Add protein: You can swap or add proteins like chicken, pork, beef, or tofu if you’d like.
- Flavor boosters: A splash of sesame oil or a pinch of white pepper adds extra takeout-style flavor.
- No wok: A large skillet or non-stick pan works just fine.
- Make it spicy: Add chili flakes or a drizzle of sriracha if you want some heat.
Storage and Reheating Instructions
- Fridge: Leftover shrimp fried rice keeps well in the fridge for up to 3 days. Just let it cool completely, then store it in an airtight container.
- Reheat: When you're ready to reheat, a quick stir-fry in a hot pan brings it back to life. You can also microwave it, but adding a splash of water helps keep the rice from drying out.
Nutrition
Calories: 412kcal | Carbohydrates: 42g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 1492mg | Potassium: 357mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2637IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 2mg
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