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Fried rice with shrimp in a stainless steel skillet.
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4.94 from 15 votes

Easy Shrimp Fried Rice

This Shrimp Fried Rice Recipe 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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Asian
Keyword: shrimp fried rice, takeout fried rice
Servings: 4 servings
Calories: 394kcal
Author: Anna


  • 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.


Calories: 394kcal | Carbohydrates: 54g | Protein: 29g | Fat: 5g | Cholesterol: 285mg | Sodium: 1633mg | Potassium: 282mg | Fiber: 2g | Vitamin A: 3415IU | Vitamin C: 11.1mg | Calcium: 199mg | Iron: 3.5mg