Shrimp Fried Rice
This shrimp fried rice is packed with juicy shrimp, fluffy scrambled eggs, and crisp vegetables, all stir-fried with cold cooked rice in a savory sesame-soy sauce. It’s a quick, satisfying dinner you can make in one skillet—better than takeout!
Ingredients
- 1 tsp cornstarch
- ¼ tsp sea salt
- ¼ tsp black pepper
- 3 Tbsp light olive oil or canola oil
- 4 large eggs beaten
- ¼ cup green onions chopped
- 5 cups cold cooked white rice rinsed before cooking
- 12 oz frozen peas and carrots thawed
- 2 Tbsp soy sauce or coconut aminos to taste
- 1½ tsp sesame oil
Instructions
- Mix shrimp with cornstarch, salt, and pepper. Marinate 10 min.
- Heat 2 Tbsp oil in skillet. Sear shrimp 1 min per side. Remove to bowl.
- Scramble eggs in skillet. Remove and add to shrimp.
- Wipe skillet, add 1 Tbsp oil, cook green onions 30 sec.
- Add rice, spread out, and cook 1–2 min per side.
- See full steps with tips & photos → https://wimpysdiner.net/shrimp-fried-rice/
Notes
- For best texture, use cold, day-old rice. Freshly cooked rice will be too soft and sticky.
- Add minced garlic or ginger for extra flavor in step 4.
- Swap shrimp for chicken, tofu, or a mix of proteins.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.