One-Pan Shrimp Fried Rice – 30 Minutes

Anytime I have leftover rice, and usually I do, because I always double the recipe intentionally, to make the next day this mouthwatering shrimp fried rice recipe. Ready in just 30 minutes, this one-pan meal will redefine your weeknight dinners. Loaded with juicy, tender shrimp, crisp vegetables, perfectly seasoned rice, and ribbons of egg, this takeout-style dinner is memorable.

With a little bit of planning, I turn my weeknight meals into a delicious feast while still effortlessly cooking for my family. To give you an example, when I plan to cook slow-cooker sesame chicken or Mongolian beef, I also make white rice and double the recipe, so I have leftovers for the next day to make fried rice. This way, I cook once, but eat twice!

I love Chinese takeout with all its complex flavors, but lately I am not a fan of the high cost, so I have been making my favorites at home more often. Shrimp Fried Rice is proof that rice can be festive, colorful, and flavorful, and you don’t have to toss the pale-looking cold rice you have in the fridge. On top of that, this recipe is versatile, and I can use any leftover veggies I have on hand. I recommend cooking a double batch and freezing some for later in individual portions using Ziploc bags.

Why you will love this recipe 

• Save a trip: Why take that extra trip to the restaurant when you can make this delicious dish at home? It’s not only cost-effective, but it also tastes so much better.
• Healthier choice: Making fried rice at home means I know everything that goes into it, and I don’t have to worry about MSG, extra preservatives, or too much salt. 
• Simple meal in minutes: It only takes me a few minutes to whip up this tasty dish to serve the whole family. And I still have leftovers for later. 
• Save money: Making fried rice at home is way more cost-efficient and budget-friendly. Anytime I see shrimp on sale, I grab a few bags so I can use them in different recipes.

What you will need

• Shrimp: I use 2 pounds of medium-sized shrimp, thawed, peeled, deveined, and cleaned.
• Wet ingredients: I use canola oil to fry shrimp because it is mild-flavored. I use sesame oil to saute the garlic and vegetables because of its high smoke point and nutty flavor. Low-sodium soy sauce is used because it adds a rich umami taste without extra saltiness. Rice wine gives it a complex, savory depth with a smoky flavor. Eggs add a fluffy texture, coat the rice to prevent clumping, and provide protein and enhance flavor.
• Dry ingredients: I use long-grain day-old refrigerated rice to give it a fluffy texture that is never mushy. I want the grains to stay separate, so I do not want fresh rice. It is better for rice that has been in the fridge overnight, as it allows it to dry out without turning gummy. 
• Seasonings: I also add salt and pepper to taste as needed. 
• Produce: I like to use a blend of frozen peas and diced carrots for convenience. They add vibrant color, natural sweetness, and tender, firm texture. I also use canned corn for more natural sweetness, crunchy texture, and a pop of color. Green onions provide a mild oniony flavor and aroma that balances the savory and sweet flavors. Minced garlic enhances the dish’s savory flavor, making it more restaurant-style.

How to prepare

Cook the shrimp: First, heat canola oil in a skillet over medium-high heat, then add the shrimp. I cook it for 5 minutes, or until it is golden brown, then remove it with a slotted spoon and set it aside. 

Add the vegetables. Then add the sesame oil and garlic to the same pan, cook for 30 seconds, and stir well. I stir in the green onions, corn, carrots, and peas next, cooking for 2 minutes or until they begin to soften. 

Cook the eggs: I push the vegetables to one side and add the eggs to the other side, cooking them until scrambled.

Combine it all: I push those to the side and add the shrimp back to the skillet with the rice, drizzle with soy sauce and rice vinegar, stir well, and cook for another 2 minutes. 

Heat and serve: Finally, I serve it when it is heated through. 

Expert tip

Choosing the best shrimp

When choosing fresh shrimp, the best things to consider are smell and texture. First of all, they should not have a strong, fishy smell or smell bad in any way. The only smell you should get from them is a clean, fresh sea scent. Like the ocean, only better. The texture should be firm and flexible but not soft or squishy. The shells should be intact and glossy with no black spots, which can be a sign of age. Do not buy shrimp that are sticky or slimy. 

More tips to consider:

• Use leftover, refrigerated rice for the best results. The chilled, dry air helps keep the individual grains from sticking.
• If I don’t have leftover rice, I spread it out on a baking tray and let it sit in the fridge for about an hour to dry out. 
• Don’t stir the rice right away. Let it sit in the pan for a minute to get slightly crispy first. 
• Frozen shrimp is often better if you live far from the ocean, because even if it says “fresh,” it has likely been frozen and thawed. Buy IQF, which means individually quick-frozen shrimp that you can thaw yourself. 
• If you’re buying fresh shrimp, get them with the heads on because they are the best way to tell if they are healthy. If the head is fresh, the rest of the shrimp should be too. 

Recipe variations and add-ins:

• Different meats: Chicken, pork, ham, Korean ground beef, or turkey are also great choices. 
• Even more filling: Add some tofu, bamboo shoots, or bean sprouts for extra filling.
• More vegetables: Add more vegetables like chopped bell peppers, broccoli florets, cauliflower florets, carrot chunks, celery, and asparagus spears. 
• Spicy shrimp fried rice: To give this rice some heat, add some red pepper flakes or chopped jalapenos.
• Herbs and spices: Herbs and spices are always welcome, such as ginger, dill, rosemary, paprika, turmeric, and cumin. 

Serving suggestions:

Shrimp fried rice is a delicious side dish or main entrée. I often serve it alongside egg rolls with some of my homemade yum yum sauce for dipping. Any kind will do, but my kids love my cheeseburger egg rolls because they are so full of gooey cheese. For something a little lighter, I make lettuce wraps with baby butter lettuce and serve them with dipping sauces like sweet-and-sour or teriyaki sauce. 

When I want an easy outdoor dinner, I keep it simple by serving this rice dish along with pineapple shrimp, which is always a hit because it is so juicy and delicious. Paired with a healthy salad and fresh fruit, shrimp fried rice is the perfect summer picnic take-along! Toss in some of my tangy and sweet pineapple crumb bars for dessert, and the day will be perfect. 

How to store leftovers:

• Refrigerate: I store leftover rice in an airtight container in the fridge for 3 days.   
• Freezing: To freeze, I put it in single-serve freezer bags so I can take out just what I need. They will stay fresh for several months.   
• Defrost: I thaw them overnight in the fridge for the best flavor and texture. 
• Reheating: I reheat my rice in a skillet over medium heat with a bit of sesame oil until hot.   

Frequently asked questions

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