Easy Shrimp Fried Rice: A Quick & Flavor-Packed Seafood Dinner You Can Make in Minutes!

Easy Shrimp Fried Rice: A Quick & Flavor-Packed Seafood Dinner You Can Make in Minutes!

Craving something delicious, comforting, and quick to make after a long day? This shrimp fried rice is the perfect easy seafood dinner that delivers big flavor with minimal effort. It’s made with simple pantry staples, frozen veggies, and juicy shrimp—ready in under 30 minutes. Whether you’re feeding the family or meal-prepping for the week, this dish checks all the boxes for taste, convenience, and nutrition.

If you have leftover rice in the fridge, you’re already halfway there. Let’s jump into this satisfying, savory recipe that brings restaurant-quality results right to your kitchen.

🍤 Ingredients You’ll Need:

• 1 lb (26-30 count) uncooked shrimp, shelled and deveined

• 1 tsp cornstarch

• 1/4 tsp salt

• 1/4 tsp freshly ground black pepper

• 3 Tbsp canola oil (or any cooking oil)

• 4 eggs, beaten

• 1/4 cup green onion, finely chopped

• 5 cups cooked cold rice (preferably day-old for best texture)

• 1 1/2 cups (12 oz) frozen peas and carrots

• 2 1/2 to 3 Tbsp soy sauce

• 1 1/2 tsp sesame oil

🍳 Step-by-Step Instructions:

1. Prepare the shrimp:
   In a bowl, toss the shrimp with cornstarch, salt, and pepper. This simple step helps give the shrimp a light crisp texture and keeps them juicy when cooked.

2. Cook the shrimp:
   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove the shrimp and set aside.

3. Scramble the eggs:
   In the same pan, add another tablespoon of oil. Pour in the beaten eggs and scramble until just set. Transfer the cooked eggs to a separate bowl.

4. Sauté the vegetables:
   Add the final tablespoon of oil to the pan. Toss in the frozen carrots and peas, and cook for 3–4 minutes until softened. Add the green onions and sauté for an additional minute.

5. Add the rice:
   Now add the cold, cooked rice to the pan. Break up any clumps with a spatula or wooden spoon. Cook for a few minutes, stirring constantly so the rice heats evenly and begins to crisp slightly.

6. Bring it all together:
   Return the cooked shrimp and scrambled eggs to the pan. Drizzle in the soy sauce and sesame oil. Mix everything thoroughly so the sauce coats all the ingredients evenly. Cook for another 1–2 minutes until everything is well combined and heated through.

7. Serve hot and enjoy!

✅ Why You’ll Love This Recipe:

• Quick and easy: From fridge to table in 30 minutes or less.

• Uses simple ingredients: Most are probably already in your pantry or freezer.

• Great for leftovers: Perfect way to use day-old rice and leftover veggies.

• Customizable: Add mushrooms, bell peppers, or swap shrimp for chicken or tofu.

• Balanced meal: Packed with protein, carbs, and veggies—all in one pan.

🧑‍🍳 Pro Tips for Best Results:

• Use cold, leftover rice. Fresh rice can be too sticky and won’t fry well.

• Don’t overcrowd the pan. Work in batches if needed to get that authentic fried texture.

• Taste and adjust. Add more soy sauce or sesame oil at the end if needed for extra flavor.

This shrimp fried rice is proof that you don’t need a lot of time or fancy ingredients to make a delicious, satisfying dinner. Whether it’s a weeknight rush or a relaxing weekend, this dish fits the moment. Serve it as a complete meal or alongside some stir-fried veggies or a fresh cucumber salad for an even more refreshing twist.