Description

This Easy Better-Than-Takeout Shrimp Fried Rice recipe is a quick and flavorful one-skillet meal that rivals your favorite takeout. Loaded with tender shrimp, vibrant vegetables, scrambled eggs, and perfectly seasoned with soy sauce and spices, it’s a delicious and healthier homemade alternative that’s ready in just 20 minutes. Perfect for a weeknight dinner or meal prep, it’s flavorful, not greasy, and packed with protein and veggies.

Ingredients

Scale

Oils and Seasonings

2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1/2 teaspoon ground ginger
3 to 4 tablespoons low-sodium soy sauce
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)

Main Ingredients

1 pound medium-large fresh shrimp (cleaned, approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend (use straight from the freezer)
1/2 cup frozen corn (use straight from the freezer)
2 to 3 garlic cloves (finely minced or pressed)
3 large eggs (lightly beaten)
4 cups cooked rice
2 to 3 green onions (trimmed and sliced into thin rounds)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Shrimp: Heat the sesame oil and canola or vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the cleaned shrimp and cook for about 3 minutes, flipping halfway through to ensure even cooking. Avoid overcooking to keep shrimp tender. Once cooked, remove shrimp with a slotted spoon and place on a plate, leaving the oils and cooking juices in the skillet.
Sauté the Vegetables: Add the frozen peas and diced carrots blend along with the frozen corn directly into the skillet. Cook for about 2 minutes or until the vegetables begin to soften, stirring intermittently to prevent sticking and promote even cooking.
Add Aromatics: Stir in the finely minced or pressed garlic and ground ginger. Cook for an additional 1 minute, stirring intermittently to release their flavors without burning.
Scramble the Eggs: Push the cooked vegetables to one side of the skillet. Pour the beaten eggs into the cleared side and cook, stirring occasionally until fully scrambled and cooked through.
Combine and Season: Add the cooked shrimp back to the skillet along with the cooked rice and sliced green onions. Drizzle evenly with low-sodium soy sauce and season with salt and freshly ground black pepper. Stir everything together thoroughly to combine and cook for about 2 minutes more to heat through and blend flavors evenly.
Serve: Serve the shrimp fried rice warm and fresh for the best flavor. Leftovers keep well in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently before serving.

Notes

Use a large non-stick skillet or wok for best results and even cooking.
Do not overcook shrimp to keep them tender and juicy.
Frozen vegetables can be used directly from the freezer to save time.
Adjust soy sauce and salt to taste depending on your preference and dietary needs.
This recipe yields about 4 servings and is perfect for meal prep.
Store leftovers in an airtight container and reheat gently to maintain texture and flavor.
For an extra flavor boost, garnish with additional green onions or a drizzle of sesame oil before serving.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 882 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 142 mg