This Shrimp Fried Rice is the fastest and easiest takeout dinner you can make at home! You only need shrimp, leftover rice, frozen veggies, soy sauce and 15 minutes to turn it into delicious dinner.
I wish I knew how easy it is to make takeout dinner at home when I was in college. My diet would have been so much better! This Shrimp Fried Rice is one of the fastest and easiest dishes you can make, that tastes like it’s straight from the restaurant! This dish is a perfect use for leftover rice. I always cook more rice than I need and freeze any leftovers. Fried rice is the best made with cold rice!
- small or medium shrimp
- green onions
- sesame oil and canola oil
- cooked rice
- soy sauce (I use low-sodium)
- peas and carrots (frozen is fine)
- corn (frozen is fine)
- Start by heating up both oils in a large skillet. Cook shrimp until pink, then remove onto a plate and set aside.
- Saute green onions in the same skillet. Add rice, soy sauce, garlic, ginger and if using, turmeric. Stir until heated through.
- Make space in the middle of the skillet, by pushing the rice to the sides. Pour beaten eggs into pan and cook, stirring, until set. Stir everything together.
- Add peas and carrots and corn (frozen is just fine). Stir to heat through.
- Add shrimp and stir.
- use cold cooked rice, day old is the best. If you cook rice and use it right away to make fried rice, the mixture will be sticky and gloppy. It’s best to cook rice the day before and store it in the fridge.
- use small shrimp; you can use cooked frozen shrimp, just thaw them according to directions on the packaging and heat up.
- add ground turmeric to give the rice the classic yellow look, just like the restaurant style fried rice
- add sriracha or chili paste to make spicy fried rice
Can I make it with frozen cooked shrimp?
Yes, you can use frozen cooked shrimp. Follow the instructions on the packaging to thaw shrimp, heat up to use in fried rice.
More easy Asian takeout recipes:
- Quick Teriyaki Chicken Rice Bowls
- Easy Chicken Yakisoba
- Easy Chicken Stir Fry
- 10-Minute Teriyaki Shrimp
- Garlic Noodles
- Garlic Butter Shrimp
For more easy takeout recipes, feel free to browse our Asian category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
- 1 lb small shrimp deveined and cleaned
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons cornstarch
- 2 large eggs
- 2 teaspoons canola oil
- 1 teaspoon sesame oil
- 3 green onions chopped
- 4 cups cooked rice see note
- 2 teaspoons minced garlic
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 3 tablespoons low-sodium soy sauce
- 1 cup peas and carrots frozen is fine
- 1/2 cup whole kernel corn frozen is fine
Clean and devein shrimp. Sprinkle salt and pepper. Toss with cornstarch.
Beat eggs in small bowl, set aside.
Start by heating up both oils in a large skillet. Cook shrimp until pink, then remove onto a plate and set aside.
Add more oil to skillet, if needed. Add green onions and Saute for 2 minutes. Add rice, soy sauce, garlic, ginger and if using, turmeric. Stir until heated through.
Make space in the middle of the skillet, by pushing the rice to the sides. Pour beaten eggs into pan and cook, stirring, until set. Stir everything together.
Add peas and carrots and corn (frozen is just fine). Stir to heat through.
Add shrimp and stir, cook 2 to 3 minutes until everything is heated through. Serve.
It is best to use rice that was cooked and refrigerated overnight. Fresh cooked rice will change the texture and will make the whole dish sticky.