Easy Shrimp Fried Rice in 30 Minutes for Busy Nights

Delicious and quick Shrimp Fried Rice perfect for busy nights, loaded with shrimp, veggies, and flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Dish

2 tablespoons Sesame Oil Adds a rich, nutty flavor; feel free to swap with olive or canola oil if needed.
2 tablespoons Vegetable/Canola Oil Used for frying; can replace with olive oil for a different taste.
1 pound Shrimp Peeled and deveined; chicken or tofu work well as substitutes.
1.5 cups Frozen Veggie Blend e.g., peas and carrots; any frozen veggies can be used.
1 cup Frozen Sweet Corn Optional for those who prefer to skip it.
0.5 cups Green Onions Chopped; regular onions can be a good replacement.
4 cloves Garlic Minced; garlic powder can be used if you lack fresh garlic.
1 teaspoon Fresh Ginger Minced; ground ginger is a suitable alternative in a pinch.
3 large Eggs Lightly beaten; can be omitted for a vegan option.
4 cups Cooked Rice White or brown; use chilled leftover rice for the best texture.
4 tablespoons Low-Sodium Soy Sauce Introduces umami flavor; coconut aminos can be a great gluten-free substitute.
1 tablespoon Mirin Adds depth of flavor; can be omitted if you don’t have it.
Salt and Pepper Essential seasonings; adjust according to your taste preference.

Equipment

Skillet or Wok

Method

Step-by-Step Instructions for Shrimp Fried Rice

Heat the oils by adding 2 tablespoons of sesame oil and 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Allow the oils to shimmer for about 1-2 minutes.
Add 4 minced garlic cloves and 1 teaspoon of minced ginger to the hot oil. Sauté for about 30 seconds until fragrant.
Toss in 1 pound of shrimp and cook for about 3-5 minutes until the shrimp turn pink and opaque.
Add 1.5 cups of frozen veggie blend and optionally 1 cup of frozen sweet corn. Sauté for about 2-3 minutes until heated through.
Push shrimp and veggies to the side and add 3 lightly beaten eggs in the cleared space, cooking for 1-2 minutes until fully scrambled.
Incorporate 4 cups of cooked rice into the skillet. Pour in 4 tablespoons of soy sauce and 1 tablespoon of mirin. Stir everything for 3-5 minutes until heated through.
Season with salt and pepper to taste and cook for an additional 2-3 minutes for a crispier finish, if desired.
Garnish with ½ cup of chopped green onions before serving hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

Use chilled rice for the best texture and keep an eye on the shrimp to prevent rubberiness. Feel free to swap proteins and vegetables for a unique twist.

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