Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be too moist and sticky for fried rice, which can make the dish clump together and lose that desirable slightly crisp texture. If you don’t have day-old rice, spread fresh rice out on a baking sheet and let it cool completely or refrigerate it for at least 30 minutes before making this recipe.

How do I prevent the shrimp from getting rubbery?

Shrimp cook very quickly, so it’s important not to overcook them. Sear them separately in a hot pan just until they turn opaque — about 1 to 2 minutes per side depending on their size — then remove them from the heat until the final stir-fry step. This method keeps them tender and juicy.

Can I substitute tamari with regular soy sauce?

Yes, you can definitely use regular soy sauce instead of tamari. Tamari has a slightly richer and less salty flavor, and it’s usually gluten-free, but either option works well in this shrimp fried rice recipe depending on your dietary needs and taste preference.

What’s the secret to perfect scrambled eggs in fried rice?

Cooking the eggs on one side of the pan away from the veggies and rice lets you scramble them gently without drying them out or overmixing. The key is to cook them until just set and still a bit soft — you want pillowy curds that add richness without becoming rubbery.

Shrimp Fried Rice: Quick & Flavorful Dinner Idea

Name: Delicious Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 pound large shrimp peeled and deveined; 1 teaspoon kosher salt; ½ teaspoon ground white pepper; ½ small onion diced; 2 green scallions thinly sliced (white and green parts separated); 2 garlic cloves minced; ½ teaspoon minced ginger; 1 ½ cup frozen peas and carrots; 3 large eggs beaten; 4 cups cooked white rice; 3 tablespoons tamari soy sauce or coconut aminos; 3 tablespoons avocado oil; 2 teaspoons toasted sesame oil

Description

This easy Shrimp Fried Rice recipe is a quick and flavorful meal that comes together in just 20 minutes. Featuring tender shrimp, crisp vegetables, scrambled eggs, and perfectly seasoned rice, it's a perfect weeknight dinner that delivers satisfying taste and texture with minimal effort.

Ingredients

Scale

Shrimp

1 pound large shrimp peeled and deveined
1 teaspoon kosher salt
½ teaspoon ground white pepper

Vegetables and Aromatics

½ small onion diced
2 green scallions thinly sliced (white and green parts separated)
2 garlic cloves minced
½ teaspoon minced ginger
1 ½ cup frozen peas and carrots

Other Ingredients

3 large eggs beaten
4 cups cooked white rice
3 tablespoons tamari soy sauce or coconut aminos
3 tablespoons avocado oil
2 teaspoons toasted sesame oil

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Instructions

Season the shrimp: In a medium bowl, season the shrimp with the kosher salt and ground white pepper. Set aside to let the flavors develop while preparing the other ingredients.
Sear the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds until just cooked through and opaque. Remove the shrimp to a plate and set aside.
Add the aromatics: In the same skillet, add the diced onion, white parts of the green onion, minced garlic, and minced ginger. Stir-fry for about 1 minute until fragrant and softened.
Cook the vegetables: Add the frozen peas and carrots directly to the skillet without thawing. Stir-fry for 1 to 2 minutes until the vegetables are warmed through and slightly tender.
Cook the eggs: Push the vegetables to the side of the skillet. Pour the beaten eggs into the empty space and quickly scramble until they become pillowy soft and just set.
Stir-fry the rice, seasoning, and shrimp: Add the cooked white rice, seared shrimp, tamari soy sauce (or coconut aminos), and toasted sesame oil. Stir-fry everything together for about 2 minutes, ensuring the rice and shrimp are heated through and well coated with the seasoning.
Garnish and serve: Stir in the green parts of the sliced green onions to finish. Serve the shrimp fried rice hot.

Notes

You can enjoy this dish with chopsticks or a fork—choose what you prefer!
For a gluten-free option, use tamari or coconut aminos instead of regular soy sauce.
Make sure your rice is cooked and preferably chilled beforehand to prevent sogginess when stir-frying.
Feel free to swap shrimp with chicken, tofu, or other protein according to your preference.
Use a high smoke point oil like avocado oil for better flavor and cooking performance.

Nutrition

Serving Size: 1 serving
Calories: 338 kcal
Sugar: 3 g
Sodium: 1354 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 19 g
Cholesterol: 177 mg