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+ servings
A bowl of rice and vegetables

Shrimp Fried Rice

A quick and easy shrimp fried rice recipe that combines simple ingredients into a delicious homemade stir fry.
Course Main Course
Cuisine Chinese
Keyword Shrimp Fried Rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 291kcal


  • 1 lb medium shrimp peeled and deveined
  • 3 cups cooked jasmine rice
  • 3 teaspoons vegetable oil
  • ¼ large Vidalia onion chopped
  • 2 cloves of minced garlic
  • 1 cup frozen peas and carrots
  • 2 large eggs
  • ½ teaspoon sesame oil
  • 3 tablespoons soy sauce
  • green onions
  • cilantro optional


  • In a large skillet or wok, add 1 tsp vegetable oil to pan, then add shrimp and cook for 2-3 mins, seasoning with a little salt/pepper and flipping halfway through. Don't overcook. Set shrimp aside but leave oil/remnants in the pan.
  • Add other 2 teaspoons of vegetable oil, plus onion and garlic. Cook until onions are soft, about 2-3 minutes. Stir occasionally to keep the garlic from burning.
  • Add peas and carrots and cook until partially thawed, 1-2 minutes.
  • Turn the heat up to medium high and add cooked rice. Cook for another 2-3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
  • Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
  • Add cooked shrimp back to the pan.
  • Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
  • Top with chopped green onions and/or cilantro (optional).


Tip: To reheat leftovers, microwave covered with broth or water to rehydrate rice. 


Calories: 291kcal | Carbohydrates: 32g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 294mg | Sodium: 1358mg | Potassium: 227mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2754IU | Vitamin C: 8mg | Calcium: 164mg | Iron: 3mg