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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
When you need a quick, satisfying dinner that comes together in one pan, this shrimp fried rice recipe is just the thing. It’s hearty, colorful, and packed with flavor. Tender shrimp, fluffy rice, and crisp vegetables are tossed together with soy sauce, sesame oil, and a hint of fresh ginger for a perfectly balanced bite every time.
The beauty of this recipe is how simple it is to pull together. You start by quickly searing the shrimp until they turn pink and juicy, then build flavor by sautéing carrots, celery, garlic, and green onions. Add the rice (leftover or thawed frozen rice works great for this dish!) and let it sizzle just long enough to get those delicious crispy bits at the bottom. A few scrambled eggs stirred in at the end make it extra hearty, while sliced snow peas add the perfect crunch.
This is truly a one-pan meal, but if you want to serve it with some sides, you can cook up some garlic green beans, air fryer egg rolls, or crispy scallion pancakes. Finish it all off with a drizzle of sesame oil and a sprinkle of green onions, and you’ve got a dinner that’s comforting, flavorful, and ready in just about 30 minutes.
What kind of shrimp do you use for fried rice?
I like to use medium or large raw shrimp that are peeled and deveined. You can use frozen shrimp too—just thaw it completely and pat it dry before cooking so it sears nicely instead of steaming.
How do you keep fried rice from sticking to the pan?
Make sure your skillet is hot before adding the rice, and don’t overcrowd the pan. A nonstick pan or a well-seasoned cast-iron skillet works best for achieving that golden, crispy texture.
What vegetables work best in shrimp fried rice?
This recipe calls for carrots, celery, green onions, and snow peas, but you can toss in whatever you have on hand—peas, corn, bell peppers, or even broccoli work great.
Can I substitute chicken for shrimp?
Definitely! This is a super-flexible recipe. Just make sure your protein is fully cooked before tossing it back in with the rice at the end.
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Ingredients
- 1 lb. medium shrimp, peeled and deveined
- 1 tsp. kosher salt
- 3/4 tsp. black pepper
- 1/4 cup vegetable oil
- 2 celery stalks, thinly sliced
- 1 carrot, finely diced
- 1 Tbsp. chopped fresh ginger
- 3 garlic cloves, finely chopped
- 4 green onions, thinly sliced, white and green parts separated
- 4 cups frozen or leftover cooked rice, thawed if frozen
- 1/3 cup low-sodium soy sauce
- 4 large eggs, beaten
- 1 cup snow peas, trimmed and sliced on the diagonal
- 1 Tbsp. sesame oil
- Hot sauce, for serving
Directions
- Step 1Pat the shrimp dry and season with ¾ teaspoon salt and ½ teaspoon pepper. Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook until opaque and beginning to curl, about 2 minutes per side.
- Step 2Remove the shrimp to a plate. Reduce the heat to medium, add the celery and carrot to the pan and cook, stirring frequently, until beginning to become tender, 2 to 3 minutes. Add the ginger, garlic and the white parts of the green onions and cook until beginning to soften, about 1 minute.
- Step 3Add the rice to the skillet. Drizzle with the soy sauce and toss. Spread in an even layer and cook, stirring occasionally, until hot throughout and the rice starts to brown and crisp on the bottom, 5 to 7 minutes.
- Step 4Reduce the heat to medium-low and push the fried rice to the edges of the pan to make an open well in the center. Add the remaining 1 tablespoon vegetable oil to the well, then pour in the eggs and sprinkle with the remaining ¼ teaspoon each salt and pepper. Let cook until the eggs just start to set around the edges, then stir the eggs in the center of the pan until cooked through, 1 to 2 minutes.
- Step 5Stir the scrambled eggs into the fried rice, breaking up the eggs into bite-size pieces with a wooden spoon. Add the snow peas and return the shrimp to the pan. Drizzle with the sesame oil and cook, tossing occasionally, until all the ingredients are warmed through, 2 to 3 minutes. Top with the remaining green onions and serve with hot sauce.
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