Description
This 30-Minute Shrimp Fried Rice is a quick and flavorful one-pan meal made with juicy shrimp, fluffy rice, scrambled eggs, and crisp veggies tossed in savory soy and sesame oil. Perfect for busy weeknights, this better-than-takeout dish is an easy family dinner that uses leftover rice and cooks in under 30 minutes.
Ingredients
2 cups cold cooked rice
1 pound medium shrimp, peeled and deveined
2 tablespoons vegetable oil
2 large eggs
2 cloves garlic, minced
1 cup frozen mixed vegetables
3 tablespoons soy sauce
1 teaspoon sesame oil
2 green onions, sliced
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook 2-3 minutes per side until pink. Remove and set aside.
2. Add a bit more oil if needed. Crack eggs into the skillet and scramble until just set. Transfer to a bowl.
3. Add garlic and frozen vegetables to the skillet. Cook until the vegetables are heated through and the garlic is fragrant.
4. Add cold rice, breaking up any clumps. Stir-fry 4–5 minutes until rice is hot and beginning to crisp.
5. Return shrimp and eggs to the skillet. Add soy sauce and stir to combine.
6. Drizzle with sesame oil and top with sliced green onions. Toss once more and serve hot.
Notes
Use day-old rice for best texture.
You can swap shrimp with chicken or tofu for variation.
Add chili flakes or sriracha for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 395
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 185mg