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Easy 30-Minute Better-Than-Takeout Shrimp Fried Rice

A mound of savory shrimp fried rice topped with three large cooked shrimp and mixed with bright green peas and scrambled egg.
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Make restaurant-style shrimp fried rice quickly at home using day-old rice for the best texture. This recipe is fast and flavorful for any weeknight.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 pound raw shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots mix
  • 3 cups cold, day-old cooked white rice
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes until pink. Remove the shrimp from the skillet and set aside.
  2. Add the remaining 2 teaspoons of vegetable oil to the skillet. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the frozen peas and carrots to the skillet. Stir fry for 2 minutes until heated through. Push the vegetables to one side of the skillet.
  4. Pour the beaten eggs into the empty side of the skillet. Scramble the eggs until just set, then break them into small pieces and mix with the vegetables.
  5. Add the cold rice to the skillet. Break up any clumps with your spatula. Stir fry for 3 to 4 minutes until the rice is heated through and slightly toasted.
  6. Return the cooked shrimp to the skillet.
  7. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white pepper. Pour the sauce mixture over the rice and shrimp.
  8. Toss everything together quickly for 1 to 2 minutes until the rice is evenly coated and hot.
  9. Remove from heat. Stir in half of the sliced green onions. Serve immediately, garnished with the remaining green onions.

Notes

  • Using cold, day-old rice is key for preventing mushy fried rice. Freshly cooked rice holds too much moisture.
  • If you do not have oyster sauce, you can substitute it with an equal amount of soy sauce, though the flavor will be slightly different.
  • Cook the shrimp separately first to prevent overcooking them while you stir fry the rice.

Nutrition

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