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Chopped Shrimp Fried Rice

A quick and comforting shrimp fried rice recipe ideal for weeknight dinners, featuring tender shrimp, peas, and flavorful seasonings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups cooked long-grain white rice (preferably day-old, chilled) Alternatively, can use 2¾ cups cooked brown rice.
  • 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 carrots.
  • 3 tbsp low-sodium soy sauce Use tamari for gluten-free option.
  • 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 for more options.

Method
 

Preparation
  1. 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.
  2. Warm a large wok or heavy skillet over medium-high heat. Add 1 tbsp oil and swirl to coat.
Cooking
  1. Pour beaten eggs into the pan, scramble quickly until just set (about 30–45 seconds). Transfer eggs to a bowl and set aside.
  2. 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.
  3. 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.)
  4. Stir in peas and carrots; cook for another 1–2 minutes until warmed through.
  5. 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).
  6. 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.
  7. 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.
  8. Plate immediately with lime wedges on the side for a bright finish.

Notes

For the best texture, use day-old rice or chill freshly cooked rice to prevent mushiness. Low-carb version available by swapping rice for riced cauliflower. Vegan option includes replacing shrimp with diced firm tofu or tempeh, and omitting eggs. Gluten-free option using tamari. Store in the fridge for 3-4 days and reheat in a skillet.