![shrimp fried rice with corn, carrots, and peas](https://cdn.statically.io/img/www.allrecipes.com/thmb/nGSfu3uaEgBPdOxkxmD41NPw0Po=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/272834easy-homemade-shrimp-fried-ricefabeveryday4x3-64be29e3cfac42a9a20df5059c55e13d.jpg)
Make restaurant-worthy shrimp fried rice with this top-rated recipe.
Shrimp Fried Rice Ingredients
These are the ingredients you’ll need to make this shrimp fried rice recipe:
- Oils: This shrimp fried rice recipe starts with a mix of olive oil and sesame oil.
- Shrimp: A pound of peeled and deveined shrimp should be enough to make four servings.
- Frozen vegetables: Frozen peas, frozen carrots, and frozen corn add color and nutrients.
- Garlic: Take the flavor up a notch with two cloves of garlic (or more, to taste).
- Eggs: You’ll need three lightly beaten eggs for this shrimp fried rice recipe.
- Rice: This quick dinner is a great use for leftover rice.
- Green onions: Thinly sliced green onions lend a pop of bold color and flavor.
- Soy sauce: Low-sodium soy sauce is essential for flavorful fried rice.
- Seasonings: Season this shrimp fried rice recipe with salt and pepper before serving.
How to Make Shrimp Fried Rice
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade shrimp fried rice:
- Cook the shrimp in oil, then remove from the pan and set aside.
- Add the frozen vegetables to the skillet and cook until they begin to soften.
- Add the garlic and cook until fragrant, then push the veggies to one side of the skillet.
- Scramble the eggs on the other side.
- Stir the shrimp, rice, and green onions into the skillet.
- Stir in the soy sauce and seasonings, then cook until the shrimp is reheated.
Recipe Tips
- Cooking time will vary based on size of shrimp.
- Have all the ingredients prepped before you start cooking, as this recipe moves quickly!
Allrecipes Community Tips and Praise
“Awesome recipe,” says Southern Cooking Queen. “Quick and simple. First time cooking the scrambled eggs with sesame oil!! Gave the recipe a great flavor.”
“This was awesome,” according to vallygirl. “I followed the recipe exactly except I didn't have corn, so added more peas and carrots. Very easy as long as you have all the ingredients prepped before you start cooking. This one is a keeper.”
Editorial contributions by Corey Williams
Ingredients
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2 tablespoons sesame oil
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2 tablespoons olive oil
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1 pound uncooked medium shrimp, peeled and deveined
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1 cup frozen peas and carrots
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½ cup frozen corn
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2 cloves garlic, finely minced, or more to taste
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3 large eggs, lightly beaten
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4 cups cooked rice
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3 tablespoons thinly sliced green onions
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3 tablespoons low-sodium soy sauce, or more to taste
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½ teaspoon salt, or to taste
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½ teaspoon freshly ground black pepper, or to taste
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
552 | Calories |
19g | Fat |
64g | Carbs |
30g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 552 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 4g | 18% |
Cholesterol 312mg | 104% |
Sodium 971mg | 42% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 3g | 9% |
Total Sugars 2g | |
Protein 30g | 61% |
Vitamin C 9mg | 10% |
Calcium 80mg | 6% |
Iron 7mg | 39% |
Potassium 425mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.