Shrimp Fried Rice — Damn Delicious

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Shrimp Fried Rice

Why order take-out? This homemade version is so much healthier, cheaper and tastes a million times better!

I absolutely love ordering take-out, especially when I’m exhausted out of my mind and I have absolutely no energy to even walk to the kitchen. But when I spend $10 on a measly shrimp fried rice with just 4 shrimps in the entire dish, I knew I just had to make a homemade version. After all, nothing beats homemade, right?

Now the best part about this fried rice is that it is completely customizable to your taste. You can swap out the shrimp for your favorite protein – chicken, pork , or even tofu to keep it completely vegetarian. As for the veggies, I like using a mix of onions, corn, peas and carrot but if you have more veggies just lingering in your fridge – feel free to add those in as well. The more, the merrier, right? And this can be made in less than 30 minutes – easy peasy.

Now who still wants take-out?

Shrimp Fried Rice

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Why order take-out? This homemade version is so much healthier, cheaper and tastes a million times better!

Ingredients:

  • 3 tablespoons soy sauce
  • 1 tablespoons sesame oil
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon white pepper
  • 2 tablespoons olive oil
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and grated
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 3 cups cooked rice
  • 2 green onions, sliced

Directions:

  1. In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
  2. Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside.
  3. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  4. Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
  5. Serve immediately.

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137 comments

DIY stuff on things like RICE is truly the only way to go. I mean what some places charge for the simple things, like rice, it’s nuts! I mean they must really think we’re all suckers 🙂 Just beautiful and love that you used frozen veggies. Amen, me too, whenever I can!

Iam so glad that I found your site. Love your photos, makes you want to eat it and all the reicipes I receive have been very pleased. Keep posting . Karen

I just found your site and absolutely love it! I’m 70 years old, and love trying new recipes. Thank you.

Take out wouldn’t even be close to as good as this is! YUM! Can’t wait to try it out Chung-Ah! Pinned 🙂

Nice recipe. Thank you and have a Wonderful Week.

I love Stay-Home-Take-Out dishes! This looks so delish! A must try!

Now craving this for lunch 🙂 Looks delicious and a great use for left-over rice.

Now I’m craving fried rice for lunch, this looks incredible!

So I totally made the same thing this weekend for my own blog. We must be on the same wave length.

Craving this fabulous dish for dinner tonight, Chung-Ah! How do you always know what we crave? 😉 Thanks for sharing. Pinned!

Made this tonight with a leftover pork chop and grilled chicken breast. It was a great way to use leftovers, very easy to make, and a hit with the whole family! My husband said he appreciated the light meal. Perfect with a salad. Love your blog!!

I was wondering if you ever have added egg to your fried rice recipe? In most restaurants, I notice they add egg and was wondering at one point you would do this? Thanks!

Yes, I’ve had fried rice both with and without beaten eggs. I prefer not to add it in because it’s another step and another dirty dish for such a small difference in taste.

No need for dirtying another dish doll! Crack the egg in a cleared space in the pan….scramble right there

I am sorry you got cheated, but on the other hand I am glad you did. Look at what
a fun, easy and SUPER delicious recipe you shared with us. Yay!

I brought a large bottle of oyster sauce.Can i use some of it for this recipe?

I do not recommend adding oyster sauce to fried rice.

Why don’t you want oyster sauce in this rice, Chung-Ah?
many do use it and I was just getting it out for my Shrimp Fried Rice. I know some erroneous ingredients get repeated over and over again. An example is Ethiopian Cooking, which correctly states that cumin and turmeric should not be used in the same dish, yet I see many recipes which recommend using both. So please let me know why oyster sauce is ‘a no no’ in Shrimp Fried Rice.
Thanks,
Sharon Lee

Sharon, oyster sauce is just not a traditional ingredient used in this particular fried rice recipe, and is really not needed with the ingredients here. However, you can certainly add oyster sauce, to taste, to suit your preferences.

Oyster sauce would be very heavy in this dish. If you really want that flavour (which I certainly love in other dishes), you could probably get away with stirring in a teaspoon of oyster sauce to coat the vegetables *before* adding the rice.

Why get takeout indeed! My husband and I both love fried rice and this recipe didn’t disappoint. Next time he requested no corn. This go around I threw in 2 scrambled eggs, but I’ll add an extra next time I make it. We save time and money since the nearest Chinese restaurant that has decent food is twenty minutes away!

I just finished cooking and EATING this for dinner (minus the corn–didn’t have any)… it was freakin’ awesome & so simple to make! Thank you! 🙂

This was incredible!! The whole family loved it and my oldestest son said “Mom, we should make this once a week”… I agree, thank you!

Thanks so much for the yummy recipe!! I did get a bit frustrated when I got to the bottom of the ingredient list (after chopping for quite awhile) to find “cooked rice” as an ingredient. I guess I should have read ahead but if you updated the prep time, to at least a half an hour, I think that would be a lot more accurate. Again, thanks!

Kate, it is always important to read the recipe at least once or twice prior to cooking to ensure that something like this doesn’t happen. I also included “cooked rice” as an ingredient because it is best to use day-old/stale rice for this dish.

Quick question: must I cook the rice before hand, or add in dry rice with the soy sauce mixture and green onions? Recipe and directions are easy to follow and look delicious otherwise!

Yes, the rice must be fully cooked beforehand. Adding uncooked rice to the mixture will not completely cook the rice, leading you to a “dry” fried rice dish.

I do something similar with pork, but have been planning on buying shrimp to try. I cook my rice, rinse to cool, add frozen vegetables and put into freezer bags, flatten and freeze to further shorten cook time. On the day I am to cook for dinner I just take it out of the freezer to defrost (or more often than not put in the microwave for a minute or two because I forgot to take out.) Just add the fresh vegetables, spices and meat at cooking time. I also use a couple of eggs, I just push the rice to one side of the pan and cook the egg so I don’t have to dirty another pan. Looks good!

Dottie, loved your response and idea about freezing the cooked rice w/ the vegs for later use. Another way to speed up dinner on a busy week night! Shoot, dinners halfway done, throw in some seasonings and left over meat and youre done.

I just found your web site Chung-Ah and I will be returning again and again! Thank you for this delish fried rice recipe!

Thought the dish was great and family really enjoyed! Found it to be a little salty so I think I’ll try low-sodium soy sauce the next time. Have always wanted to make a chinese dish at home and this was both easy and tasty! Thanks for sharing 🙂

Annette, if the dish was too salty to taste, you can always reduce the amount of soy sauce. You can even start with 1 tablespoon and add more to taste.

Your recipe calls for grated carrots, but your pictures show frozen. Would frozen work?

Fresh or frozen will work great!

Delicious!! I pushed the veggies to the side and the egg cooked up quickly. Great recipe – will make often with left over rice!

Just came across this while craving for shrimp fried rice. In my country, we make fried rice with curry for coloring. So can I replace the soy sauce with curry and still have a similar result? And is corn starch necessary for the shrimp? I never cooked shrimp before. Nice work though..am salivating already

Sandra, unfortunately, I cannot speak for certain if you will have a “similar result” by using curry instead of soy sauce as I have never tried this myself. And no, cornstarch is not necessary.

Does it matter if you use white rice or brown rice? It looks like you used white rice based on your photo, but I wanted to be certain in case it made a difference. Thank you!

Heather, feel free to use either rice. The brown is a lot healthier so I prefer to use that in my fried rice from time to time.

I made my own version of this last night.

Started by cooking onion, then added in an entire bag of frozen mixed veggies. Seasoned with salt and pepper. Then added in the cooked rice which was cold so it took awhile to warm up. Pushed it all to the side of the wok and scrambled in 5 eggs. When those were setup and scrambled well, I stirred it all together then pushed it all to the side again and added in a little more than a pound of raw shrimp. Seasoned with pepper (enough salt in the upcoming soy sauce) and cooked to opaque. When those were done, stirred it all together and added oyster sauce and soy sauce to taste. Mixed well and served.

My husband said it was the best he’s had, even better than take-out (although it was leftover take-out rice). And it made a ton so we have leftovers for a couple meals yet.

This recipe was probably the best I’ve tried! It didn’t taste exactly like chinese take out but it was a good alternative, especially if you are trying to cut calories! I added brown sugar, used low sodium soy sauce and just used black pepper in place of the white pepper. Came out tasty!! Thanks for the recipe. Trying your cauliflower mac n cheese tonite!

I’m eating this meal as I type this and it’s so good! I unfortunately did not have the ginger powder or white pepper when making the meal, but it still came out delicious!

Can I use fresh ginger instead of powder?
Thank you

Yes, absolutely! The ratio for fresh:dry herbs is typically 3:1.

Thank you!
I cooked this recipe today and it is….damn delicious.

Made this recipe for my family last night forgot the sesame oil and ginger powder. Added it to my leftovers tonight, this recipe is the hit. Thanks for posting.

Just made it and omg, soooo yummy! Thanks so much for the recipe!

Awesome recipe I cant wait to try it. Delish

Made tonight and fed to family. Success! Really good so thank you, you did a terrific job! Compliments from reviewers are awesome but my favorite reviews are written by people who’ve actually tried the recipe. Otherwise it’s just a lot of scrolling.

I was craving shrimp fried rice. This definitely satisfied my craving!!

Made this with quinoa instead of rice, and just olive oil (didn’t have sesame). It was really delicious! Loved this recipe, and all your recipes!

If I wanted to make this for 5 or 6 people, and I cut the shrimp in half, should I add like 2 more cups of rice and double the veggies?

Dan, this recipe yields 4 servings so I recommend making the adjustments accordingly at your discretion. Please note that this recipe is also very forgiving to add/omit ingredients.

I have found many of your recipes Pinterest. LOL, I don’t like shrimp, but hubby does. I will make this for him, but your recipes always look soooo good. Thank you for all your shares!

Can I use Jasmine long grain rice for this recipe? Thanks!

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