Are you craving a tasty shrimp fried rice but tired of the same old takeout? You’re in for a treat! This recipe is quick, easy, and packed with flavor. I’ll guide you through each step to create a dish that rivals your favorite restaurant. With fresh shrimp, vibrant veggies, and perfect seasonings, you’ll impress everyone at the dinner table. Let’s dive into making shrimp fried rice better than takeout!

$- 2 cups cooked jasmine rice - 1 pound shrimp, peeled and deveined - 3 tablespoons vegetable oil - 2 cloves garlic, minced - 1 small onion, diced - 1 bell pepper, diced - 1 cup frozen peas and carrots mix - 3 large eggs, beaten - 3 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper to taste - Optional: Sriracha for heat In this dish, using day-old jasmine rice makes a big difference. The rice dries out, which prevents it from getting mushy. Fresh rice can work, too, if you cool it first. Just spread it out on a baking sheet for about 30 minutes. You will need shrimp that is peeled and deveined. This saves time and helps the shrimp cook evenly. When you buy shrimp, look for ones that are firm and smell fresh. The vegetables add color and nutrition. Garlic gives a strong aroma, while onion adds sweetness. Bell pepper can be red or green, depending on your taste. The frozen peas and carrots mix is easy and adds a nice crunch. Eggs are key for richness. They bind the dish together and add protein. Soy sauce and sesame oil boost the flavor, making it savory and slightly nutty. Adjust the Sriracha if you like heat. Gather all these ingredients to create a meal that is better than takeout! - Prep the Rice: If you don’t have day-old rice, spread freshly cooked rice on a baking sheet. Let it cool for about 30 minutes. This helps it dry out. - Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp, seasoning with salt and pepper. Cook until they turn pink and opaque, about 2-3 minutes. Remove the shrimp and set them aside. - Sauté Garlic and Onion: In the same pan, add another tablespoon of oil. Toss in minced garlic and diced onion. Cook until the onion is translucent, about 2 minutes. - Adding Bell Pepper: Add the diced bell pepper. Cook for an additional 2-3 minutes until it softens and adds flavor. - Add Peas and Carrots: Stir in the frozen peas and carrots. Cook for about 2 minutes, just until they heat through. - Scramble Eggs: Push the vegetables to one side of the pan. On the empty side, add the last tablespoon of oil and pour in the beaten eggs. Scramble until fully cooked, then mix them with the vegetables. - Combine and Flavor: Add the cooked shrimp back to the pan along with the jasmine rice. Use a spatula to break up any clumps. Mix everything well. Drizzle soy sauce and sesame oil over the rice mixture. Stir and cook for another 3-4 minutes to meld the flavors. - Finish Up: Stir in chopped green onions. Taste and adjust seasoning with more salt, pepper, or Sriracha for heat if desired. To get that perfect fried rice texture, use day-old rice. Fresh rice is too moist and can clump together. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet to cool. Leave it out for about 30 minutes. This helps dry it out. Cooking shrimp perfectly is key. Heat your skillet to medium-high. Add just enough oil to coat the pan. Season the shrimp with salt and pepper. Cook them for 2-3 minutes until they turn pink and opaque. Don’t overcook them; they should be tender and juicy. For flavor, use low-sodium soy sauce. It adds umami without too much salt. This keeps your dish balanced. You can also adjust the heat with Sriracha. Just drizzle some in when you mix in the soy sauce. Start with a little and taste as you go. For a beautiful presentation, serve your shrimp fried rice in large bowls. This makes it feel special. Top it with extra chopped green onions for color and crunch. You can also sprinkle sesame seeds on top. For a fresh touch, add lime wedges on the side. Squeeze them over the rice for a zesty kick. {{image_2}} You can easily change the shrimp to chicken or tofu. Each option gives a new taste. Adding vegetables makes it even better. Try broccoli or snap peas for crunch and color. These swaps keep the dish fresh and fun. Want to boost the flavor? Swap out soy sauce for oyster sauce. It adds a rich taste that many love. You can also try different oils, like peanut oil or even coconut oil. Each oil brings a unique twist to the dish. If you're gluten-free, use tamari instead of soy sauce. It tastes just as good. For a vegan version, skip the shrimp and eggs. Use tofu and add a bit more veggies. This way, everyone can enjoy shrimp fried rice! To keep shrimp fried rice fresh, store it in an airtight container. Place it in the fridge as soon as it cools down. This helps keep out moisture and air. It stays fresh for about 3 to 4 days. When reheating, use a skillet for the best texture. Heat a little oil in the pan and add the rice. Stir it often, so it warms evenly. You can also use the microwave. Add a splash of water to keep it moist. Cover the dish to trap steam. If you have extra fried rice, consider making a fried rice omelet. Just scramble some eggs, add the rice, and cook until golden. This gives you a tasty new dish! Yes, you can use frozen shrimp. Just thaw them first. Place shrimp in cold water for about 15 minutes. Pat them dry with a paper towel. This helps avoid excess water in your dish. Using frozen shrimp can save time. They are also easy to store and last longer. Just make sure they are peeled and deveined. You can enjoy the same great taste as fresh shrimp. To keep your fried rice from being mushy, use day-old rice. Freshly cooked rice holds moisture. This can lead to a soggy dish. If you must use fresh rice, cool it first. Spread it on a baking sheet for 30 minutes. Another tip is to avoid overcooking the rice. Use high heat when frying. Stir-fry quickly to keep the rice fluffy. Finally, don’t forget to break up clumps while cooking. Jasmine rice is the best choice for fried rice. It has a nice aroma and fluffy texture. This rice stays separate when cooked, which is perfect for stir-frying. If you don’t have jasmine rice, other options work too. Long-grain rice or basmati rice can be used. Both types will give you a good result. Just remember to cook the rice and let it cool before using it. This guide covers everything you need to know about shrimp fried rice. You learned about key ingredients, cooking steps, and helpful tips for the best texture. Customizations let you adapt the recipe to your taste. Plus, proper storage keeps leftovers fresh. Shrimp fried rice is simple, tasty, and can fit your diet. Enjoy making this easy dish at home! It will impress your friends and family while satisfying your cravings.$

Ingredients

Main Ingredients for Shrimp Fried Rice

– 2 cups cooked jasmine rice

– 1 pound shrimp, peeled and deveined

– 3 tablespoons vegetable oil

Vegetables and Seasonings

– 2 cloves garlic, minced

– 1 small onion, diced

– 1 bell pepper, diced

– 1 cup frozen peas and carrots mix

Eggs and Flavor Enhancers

– 3 large eggs, beaten

– 3 tablespoons soy sauce

– 1 tablespoon sesame oil

– Salt and pepper to taste

– Optional: Sriracha for heat

In this dish, using day-old jasmine rice makes a big difference. The rice dries out, which prevents it from getting mushy. Fresh rice can work, too, if you cool it first. Just spread it out on a baking sheet for about 30 minutes.

You will need shrimp that is peeled and deveined. This saves time and helps the shrimp cook evenly. When you buy shrimp, look for ones that are firm and smell fresh.

The vegetables add color and nutrition. Garlic gives a strong aroma, while onion adds sweetness. Bell pepper can be red or green, depending on your taste. The frozen peas and carrots mix is easy and adds a nice crunch.

Eggs are key for richness. They bind the dish together and add protein. Soy sauce and sesame oil boost the flavor, making it savory and slightly nutty. Adjust the Sriracha if you like heat.

Gather all these ingredients to create a meal that is better than takeout!

Step-by-Step Instructions

Preparation Tasks

– Prep the Rice: If you don’t have day-old rice, spread freshly cooked rice on a baking sheet. Let it cool for about 30 minutes. This helps it dry out.

– Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp, seasoning with salt and pepper. Cook until they turn pink and opaque, about 2-3 minutes. Remove the shrimp and set them aside.

Cooking the Vegetables

– Sauté Garlic and Onion: In the same pan, add another tablespoon of oil. Toss in minced garlic and diced onion. Cook until the onion is translucent, about 2 minutes.

– Adding Bell Pepper: Add the diced bell pepper. Cook for an additional 2-3 minutes until it softens and adds flavor.

Mixing Ingredients

– Add Peas and Carrots: Stir in the frozen peas and carrots. Cook for about 2 minutes, just until they heat through.

– Scramble Eggs: Push the vegetables to one side of the pan. On the empty side, add the last tablespoon of oil and pour in the beaten eggs. Scramble until fully cooked, then mix them with the vegetables.

– Combine and Flavor: Add the cooked shrimp back to the pan along with the jasmine rice. Use a spatula to break up any clumps. Mix everything well. Drizzle soy sauce and sesame oil over the rice mixture. Stir and cook for another 3-4 minutes to meld the flavors.

– Finish Up: Stir in chopped green onions. Taste and adjust seasoning with more salt, pepper, or Sriracha for heat if desired.

Tips & Tricks

Achieving Restaurant-Quality Texture

To get that perfect fried rice texture, use day-old rice. Fresh rice is too moist and can clump together. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet to cool. Leave it out for about 30 minutes. This helps dry it out.

Cooking shrimp perfectly is key. Heat your skillet to medium-high. Add just enough oil to coat the pan. Season the shrimp with salt and pepper. Cook them for 2-3 minutes until they turn pink and opaque. Don’t overcook them; they should be tender and juicy.

Flavor Enhancements

For flavor, use low-sodium soy sauce. It adds umami without too much salt. This keeps your dish balanced. You can also adjust the heat with Sriracha. Just drizzle some in when you mix in the soy sauce. Start with a little and taste as you go.

Presentation Suggestions

For a beautiful presentation, serve your shrimp fried rice in large bowls. This makes it feel special. Top it with extra chopped green onions for color and crunch. You can also sprinkle sesame seeds on top. For a fresh touch, add lime wedges on the side. Squeeze them over the rice for a zesty kick.

Variations

Customizing Ingredients

You can easily change the shrimp to chicken or tofu. Each option gives a new taste. Adding vegetables makes it even better. Try broccoli or snap peas for crunch and color. These swaps keep the dish fresh and fun.

Flavor Tweaks

Want to boost the flavor? Swap out soy sauce for oyster sauce. It adds a rich taste that many love. You can also try different oils, like peanut oil or even coconut oil. Each oil brings a unique twist to the dish.

Dietary Considerations

If you’re gluten-free, use tamari instead of soy sauce. It tastes just as good. For a vegan version, skip the shrimp and eggs. Use tofu and add a bit more veggies. This way, everyone can enjoy shrimp fried rice!

Storage Info

Storing Leftovers

To keep shrimp fried rice fresh, store it in an airtight container. Place it in the fridge as soon as it cools down. This helps keep out moisture and air. It stays fresh for about 3 to 4 days.

Reheating Tips

When reheating, use a skillet for the best texture. Heat a little oil in the pan and add the rice. Stir it often, so it warms evenly. You can also use the microwave. Add a splash of water to keep it moist. Cover the dish to trap steam.

If you have extra fried rice, consider making a fried rice omelet. Just scramble some eggs, add the rice, and cook until golden. This gives you a tasty new dish!

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just thaw them first. Place shrimp in cold water for about 15 minutes. Pat them dry with a paper towel. This helps avoid excess water in your dish.

Using frozen shrimp can save time. They are also easy to store and last longer. Just make sure they are peeled and deveined. You can enjoy the same great taste as fresh shrimp.

How do I prevent my fried rice from becoming mushy?

To keep your fried rice from being mushy, use day-old rice. Freshly cooked rice holds moisture. This can lead to a soggy dish. If you must use fresh rice, cool it first. Spread it on a baking sheet for 30 minutes.

Another tip is to avoid overcooking the rice. Use high heat when frying. Stir-fry quickly to keep the rice fluffy. Finally, don’t forget to break up clumps while cooking.

What type of rice is best for fried rice?

Jasmine rice is the best choice for fried rice. It has a nice aroma and fluffy texture. This rice stays separate when cooked, which is perfect for stir-frying.

If you don’t have jasmine rice, other options work too. Long-grain rice or basmati rice can be used. Both types will give you a good result. Just remember to cook the rice and let it cool before using it.

This guide covers everything you need to know about shrimp fried rice. You learned about key ingredients, cooking steps, and helpful tips for the best texture. Customizations let you adapt the recipe to your taste. Plus, proper storage keeps leftovers fresh. Shrimp fried rice is simple, tasty, and can fit your diet. Enjoy making this easy dish at home! It will impress your friends and family while satisfying your cravings.

Shrimp Fried Rice Better Than Takeout

Discover the ultimate Shrimp Fried Rice recipe that’s both delicious and easy to make! Combining succulent shrimp with vibrant veggies and fluffy jasmine rice, this dish is ready in just 30 minutes. Perfect for a quick weeknight dinner or meal prep! Let the flavors blend with soy sauce and sesame oil for an unforgettable taste. Click through to explore the full recipe and elevate your cooking tonight!

Print Recipe Pin Recipe

Ingredients

2 cups cooked jasmine rice (preferably day-old)

1 pound shrimp, peeled and deveined

3 tablespoons vegetable oil

2 cloves garlic, minced

1 small onion, diced

1 bell pepper, diced (red or green)

1 cup frozen peas and carrots mix

3 large eggs, beaten

3 tablespoons soy sauce (low-sodium)

1 tablespoon sesame oil

2 green onions, chopped

Salt and pepper to taste

Optional: Sriracha for heat

Instructions

Prep the Rice: If not using day-old rice, spread freshly cooked rice on a baking sheet to cool and dry out for about 30 minutes.

Cook the Shrimp: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook until pink and opaque, about 2-3 minutes. Remove shrimp from the pan and set aside.

Sauté Vegetables: In the same pan, add another tablespoon of oil. Add minced garlic and diced onion, sautéing until onion is translucent. Then, add bell pepper and cook for an additional 2-3 minutes.

Add Peas and Carrots: Stir in the frozen peas and carrots and cook until heated through, approximately 2 minutes.

Scramble Eggs: Push the vegetable mixture to one side of the pan. In the empty side, add the remaining tablespoon of oil and pour in the beaten eggs. Scramble until fully cooked, then mix with the vegetables.

Combine Ingredients: Add cooked shrimp back to the pan along with the jasmine rice. Use a spatula to break up any clumps of rice and to combine everything thoroughly.

Add Flavor: Drizzle soy sauce and sesame oil over the rice mixture. Mix everything well and cook for another 3-4 minutes until heated through, ensuring flavors meld together.

Finish Up: Stir in chopped green onions and adjust seasoning with salt, pepper, or Sriracha according to taste.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the shrimp fried rice in large bowls garnished with extra chopped green onions on top. For added flair, sprinkle some sesame seeds and serve with lime wedges on the side for squeezing over the rice.