Chopped Shrimp Fried Rice
Easy Homemade Chopped Shrimp Fried Rice — A Healthy, Traditional Weeknight Favorite
There’s something about the sizzle of shrimp hitting a hot pan that instantly brings back cozy kitchen nights. My mom used to make a quick Chopped Shrimp Fried Rice when we needed something comforting and fast after a long day — fragrant garlic, little pops of sweet peas, and shrimp so tender they practically melted into the rice. This Chopped Shrimp Fried Rice is perfect for weeknight dinners, Sunday family meals, or as a special dish for holidays when you want something familiar and homemade.
Whether you’re feeding a family or meal-prepping for the week, this easy shrimp fried rice delivers big flavor with simple ingredients.
🧂 Ingredients (serves 3–4)
- 3 cups cooked long-grain white rice (preferably day-old, chilled) or 2¾ cups cooked brown rice for a healthier swap
- 12 oz raw shrimp, peeled, deveined, and roughly chopped (or use cooked shrimp, chopped)
- 2 large eggs, lightly beaten
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix (thawed) or ½ cup each fresh peas and diced carrot
- 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce or 1 tsp fish sauce (optional, for depth)
- 1 tsp sesame oil
- 2–3 tbsp neutral oil (vegetable, canola, or grapeseed) for frying
- 1 tsp freshly ground black pepper
- 2 scallions (green onions), thinly sliced, for garnish
- 1 tsp toasted sesame seeds (optional)
- Lime wedges for serving (optional)
Optional flavor boosters: 1 tbsp teriyaki or Mandarin sauce, ½ tsp Chinese five-spice, ½ tbsp chicken-flavored bouillon dissolved in 2 tbsp water (see notes below)
👩🍳 Directions
- Prep rice: If you have time, spread freshly cooked rice on a tray and chill 30–60 minutes or use day-old rice from the fridge. Cold rice keeps the grains separate.
- Heat the pan: Warm a large wok or heavy skillet over medium-high heat. Add 1 tbsp oil and swirl to coat.
- Cook eggs: Pour beaten eggs into the pan, scramble quickly until just set (about 30–45 seconds). Transfer eggs to a bowl and set aside.
- Sauté aromatics: Add remaining 1–2 tbsp oil to the wok. When shimmering, add chopped onion and cook 1–2 minutes until translucent. Add garlic and cook 20–30 seconds until fragrant.
- Cook shrimp: Add chopped raw shrimp and toss for 1–2 minutes until they turn pink and opaque. (If using pre-cooked shrimp, toss only 30–45 seconds to warm.)
- Veggies next: Stir in peas and carrots; cook another 1–2 minutes until warmed through.
- Add rice: Increase heat to medium-high. Break up any clumps of rice and add the rice to the pan. Toss vigorously to combine with shrimp and veggies (about 2 minutes).
- Season: Drizzle soy sauce and oyster sauce (if using) evenly around the pan, then stir. Add sesame oil, pepper, and any optional sauces (teriyaki, five-spice) — toss for 1–2 minutes until everything is evenly coated and hot. Taste and adjust seasoning.
- Finish: Fold the scrambled eggs back into the rice, toss for 30 seconds to combine. Turn off heat and sprinkle sliced scallions and sesame seeds on top.
- Serve: Plate immediately with lime wedges on the side for a bright finish.
Total active cooking time: ~15–20 minutes. Hands-off simmering/steaming time: none.
💡 Tips & Variations
- For best texture: use day-old rice or chill freshly cooked rice; it prevents mushiness.
- Low-carb version: swap rice for riced cauliflower (cook a few minutes longer to remove extra moisture).
- Vegan option: replace shrimp with diced firm tofu, tempeh, or chopped king oyster mushrooms for a satisfying umami bite; substitute tamari and omit eggs (or use scrambled tofu).
- Gluten-free: use tamari or coconut aminos instead of soy sauce.
- Healthier grain choice: use brown rice or a mix of brown and white rice for more fiber.
- Add-ins: bell pepper, zucchini, baby corn, or snap peas work great. For heat, add a splash of sriracha or a pinch of chili flakes.
- Meal prep & storing: cool completely and store in airtight containers in the fridge for up to 3–4 days. Reheat in a skillet with a splash of water or oil to revive texture; microwaving works too (cover and add a teaspoon of water). You can freeze for up to 1 month, but texture may change — thaw overnight in the fridge before reheating.
- Leftover protein swap: use leftover rotisserie chicken or cooked turkey in place of shrimp to stretch the recipe.
🩺 Health & Lifestyle Tie-in
Shrimp is a lean source of protein and provides heart-healthy omega-3s and key nutrients like selenium and vitamin B12. Swapping in brown rice or cauliflower rice increases fiber or reduces carbs, respectively. Small changes in what you cook at home — like adding more veggies or choosing whole grains — can support long-term health and, yes, potentially reduce healthcare costs over time by lowering risks for chronic disease. Cooking more at home is also kind to your wallet and often tastier than takeout.
❤️ Conclusion
This Chopped Shrimp Fried Rice is one of those recipes that feels like a warm hug: quick, flexible, and endlessly forgiving. Give it a try on your next busy night — and tweak it to make it your own. If you make this dish, let me know in the comments or tag me — I’d love to see your version!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Chopped Shrimp Fried Rice
Ingredients
Method
- If you have time, spread freshly cooked rice on a tray and chill for 30–60 minutes or use day-old rice from the fridge. Cold rice keeps the grains separate.
- Warm a large wok or heavy skillet over medium-high heat. Add 1 tbsp oil and swirl to coat.
- Pour beaten eggs into the pan, scramble quickly until just set (about 30–45 seconds). Transfer eggs to a bowl and set aside.
- Add remaining 1–2 tbsp of oil to the wok. When shimmering, add chopped onion and cook for 1–2 minutes until translucent. Add garlic and cook for 20–30 seconds until fragrant.
- Add chopped raw shrimp and toss for 1–2 minutes until they turn pink and opaque. (If using pre-cooked shrimp, toss only 30–45 seconds to warm.)
- Stir in peas and carrots; cook for another 1–2 minutes until warmed through.
- Increase heat to medium-high. Break up any clumps of rice and add it to the pan. Toss vigorously to combine with shrimp and veggies (about 2 minutes).
- Drizzle soy sauce and oyster sauce (if using) evenly around the pan, then stir. Add sesame oil, pepper, and any optional sauces (teriyaki or five-spice) — toss for 1–2 minutes until everything is evenly coated and hot. Taste and adjust seasoning.
- Fold the scrambled eggs back into the rice, then toss for 30 seconds to combine. Turn off heat and sprinkle sliced scallions and sesame seeds on top.
- Plate immediately with lime wedges on the side for a bright finish.
