This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
5 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.

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  • Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.

  • Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.

  • Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

Cook's Note:

Cooking time will vary based on size of shrimp. Don't overcook.

Nutrition Facts

552 calories; protein 30.4g 61% DV; carbohydrates 63.9g 21% DV; fat 19g 29% DV; cholesterol 312.1mg 104% DV; sodium 971.3mg 39% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/15/2020
I didn't have any corn so I just used frozen peas and carrots, and I didn't have sesame oil so I just replaced it with more olive oil. I also made a larger portion. It still turned out well! I am a beginner cook and this was both easy and delicious! Read More
(1)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/15/2020
I didn't have any corn so I just used frozen peas and carrots, and I didn't have sesame oil so I just replaced it with more olive oil. I also made a larger portion. It still turned out well! I am a beginner cook and this was both easy and delicious! Read More
(1)
Rating: 4 stars
01/28/2020
Simple and delicious. I used a bag of cut up peas and carrots I had in the freezer--they worked just fine. I probably used more canola oil than I was supposed to but it wasn't greasy so that worked. I've made fried rice a bunch of times and couldn't find any of the recipes I already tried but I don't care. I'm going to use this one from now on! Read More
Rating: 5 stars
03/31/2020
Yummy!!! I followed the recipe except for adding a little more low sodium soy sauce. I over cooked the rice, so be attentive not to allow this to happen. I prepared the dish in a wok pan and I believe this added ease in the preparation. I recommend this recipe and I will make this dish again. Read More
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Rating: 5 stars
05/19/2020
Made this for the family last night and it was a hit! I'm pretty picky with how I like my shrimp, so I wasn't sure if I would like it in a stir fry (fried or scampi is usually my go to). But even I couldn't help but go back for seconds. Delicious and simple. I did swap out regular onion for the green and accidentally put in 3 garlic gloves instead of two.....ooops, but I'm pretty sure that even my changes didn't make much of a "flavor" difference. It is great! Read More
Rating: 5 stars
04/23/2020
I fried my own carrots but this was very yummy Read More
Rating: 5 stars
01/04/2020
Used a bag of frozen oriental veggies instead of the peas/carrots/corn. Pre-peeled shrimp makes it even faster. Also used brown rice. It was easy and delicious. Read More
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Rating: 5 stars
05/28/2020
I tried this for the very first time and loved it. Read More
Rating: 4 stars
09/07/2020
Prepared the recipe mostly as is. I reduced the recipe to 2 servings and still had leftovers! So beware this recipe yields a lot if you are a person who eats small portions! Instead of using corn, I replaced that for the same amount of peas and carrots and chopped a small onion I had lying around. This was very good and as long as you "mise en place" (prep all before starting) you should have a meal in a matter of minutes! Don't fret if you do not have a fancy wok as long as you have your reliable non-stick pan that you know, you should be fine. Don't overcook your shrimp would be my most important advice for this recipe. I will make this again! Read More
Rating: 5 stars
04/15/2020
Delicious. Big hit with my children. The whole family loved it. Read More