Shrimp Fried Rice

5 from 6 votes

This 20-minute shrimp fried rice is made with fragrant basmati rice, colorful vegetables, and crispy, juicy shrimp.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Keyword: shrimp fried rice

Servings: servings

12 ounces medium or large shrimp shelled and deveined
salt and freshly ground black pepper to taste
1 teaspoon cornstarch
3 tablespoons canola oil
3 to 4 cups cooked rice preferably a few hours old or up to a day.
3 green onions sliced into small rounds, white parts only, reserve the greens for garnish
1 cup frozen peas and carrots thawed
3 eggs lightly beaten to break up the egg yolks
1 to 2 tablespoons soy sauce or to taste

Season the shrimp. Place the shrimp in a mixing bowl and season them with salt and pepper; toss with the cornstarch and set aside for 10 minutes.
Cook the shrimp. Heat the oil in a large skillet or a wok set over medium-high heat. Add the shrimp to the hot oil and cook for a minute; turn over and continue to cook for 30 seconds or until pink. Remove the shrimp from the pan and set aside.
Cook the eggs. Return the pan and over medium heat cook the eggs and stir to scramble them while they cook. Once scrambled and no longer runny, remove the eggs from the pan and place them on the plate with the shrimp. Set aside.
Cook the rice. Return the pan to the heat, increase the heat to medium-high, and add in the green onions; cook for a few seconds or until fragrant. Add the cooked rice to the pan and spread it out in a single layer over the pan; continue to cook for 2 minutes, stir, and continue to cook it, undisturbed, for 2 more minutes or until the rice begins to sizzle. Cook for 1 minute longer to get a crunchier texture.
Stir in the remaining ingredients. Add the carrots, peas, shrimp, eggs, and soy sauce; stir to combine. Cook for 2 minutes or until heated through.
Finish and serve. Remove from heat, garnish your shrimp fried rice with the sliced green onions, and serve.

For the perfect fried rice, use precooked rice that was chilled for a few hours, as warm rice can lead to a sticky, clumpy texture when fried.
Shrimp fried rice is a speedy dish, so get everything chopped and ready before you start.
The secret to perfect, crispy rice is high heat. And remember, let the rice sizzle without too much stirring.
Cook those shrimp, eggs, and rice individually to keep that pan hot and the textures perfect.
Fresh shrimp are best, but frozen (thawed) shrimp will also work.
Use a spacious pan to ensure your rice gets that golden, fried perfection without turning into a steamed version.
Swap out the shrimp for chicken, or go vegetarian and use a mix of pineapple, tofu, or an extra dose of assorted veggies.
Consider tossing in more veggies like bean sprouts, mushrooms, broccoli, shredded cabbage, etc.
For a different flavor, add a little rice vinegar or a hint of sesame oil. Turn up the spicy kick and drizzle some sriracha sauce or a sprinkle of red pepper flakes.