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Shrimp Fried Rice is best made with leftovers and that makes this twice better than takeout! #shrimprecipes #shrimpfriedrice #friedrice #sweetandsavorymeals #chineserecipes

Shrimp Fried Rice

Shrimp Fried Rice is best made with leftovers and that makes this twice better than takeout! It is economical and versatile without skimping on the flavor!
Course Main Course
Cuisine Asian, Chinese
Keyword Shrimp Fried Rice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 431kcal
Author Catalina Castravet


  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 2 pounds shrimp peeled and deveined
  • 1 1/2 cups frozen peas and diced carrots blend no need to thaw
  • 1 cup canned sweet corn drained
  • 1/2 cup green onions chopped
  • 4 garlic cloves minced
  • 3 large eggs lightly beaten
  • 4 cups cooked rice white or brown
  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine
  • Salt and pepper optional and to taste


  • Place a large non-stick skillet or wok over medium-high heat, add the canola oil and once hot add shrimp, cook for about 5 minutes or until golden-brown.
  • Using a slotted spoon, remove the shrimp and place on a plate; set aside.
  • To the same skillet or wok, add the sesame oil and minced garlic, cook stirring for 30 seconds.
  • Add the peas, carrots, corn, green onions, and cook stirring for about 2 minutes, or until vegetables begin to soften.
  • Push vegetables to one side of the skillet, add the lightly beaten eggs to the other side, and cook to scramble, stirring as necessary.
  • Add the shrimp back to the skillet, add the rice, evenly drizzle with soy sauce and rice vinegar, and stir to combine. Cook for about 2 minutes, or until shrimp is heated through.
  • Serve warm.



Calories: 431kcal | Carbohydrates: 43g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 363mg | Sodium: 1266mg | Potassium: 383mg | Fiber: 3g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 24mg | Calcium: 263mg | Iron: 5mg