Name: Easy Shrimp Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 tablespoons butter, divided; 2 large eggs, beaten; 1 pound raw shrimp, cleaned and tails removed; 1 tablespoon sesame oil; 1 bunch scallions, chopped and separated into greens and whites; 1 tablespoon fresh grated ginger; 5 cups cold cooked white rice (or precooked vacuum-sealed rice); 1/4 cup soy sauce; 2 cups frozen peas, carrots, and corn mix

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This Easy Shrimp Fried Rice is a fast, flavorful meal made with plump shrimp, crisp-tender veggies, fluffy rice, and savory seasonings. Ready in just 30 minutes, it’s perfect for weeknight dinners or quick lunches and tastes just like your favorite takeout—only fresher and homemade.

Why You’ll Love This Recipe

This shrimp fried rice is not only easy to make, but it’s also incredibly versatile and satisfying. It uses pantry and freezer staples like frozen vegetables and leftover rice, making it an ideal recipe for using up what you have on hand. The shrimp cook quickly, the eggs add protein and richness, and the sesame oil and ginger give it that irresistible restaurant-style flavor. Plus, it all comes together in one pan for minimal cleanup.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 tablespoons butter, divided
2 large eggs
1 pound raw shrimp, cleaned and tails removed
1 tablespoon sesame oil
1 bunch scallions, chopped and separated into greens and whites

1 tablespoon fresh grated ginger
5 cups cold cooked white rice (or pre-cooked vacuum-sealed rice)
¼ cup soy sauce
2 cups frozen peas, carrots, and corn mix

Directions

Prep ingredients: Beat the eggs in a measuring cup. Chop scallions and grate the ginger. Clean and de-tail the shrimp.
Cook the eggs: Heat 2 tablespoons of butter in a large sauté pan or wok over medium heat. Add the beaten eggs and scramble until just cooked. Transfer to a plate and chop into small pieces.
Cook the shrimp: In the same pan, add the shrimp. Season with salt and pepper and stir-fry for about 3 minutes, until just pink and cooked through. Transfer to the plate with the eggs.

Sauté aromatics: Add the remaining 2 tablespoons of butter and the sesame oil to the pan. Add scallion whites and grated ginger. Stir-fry for 2–3 minutes until softened and fragrant.
Add rice and soy sauce: Add the cold rice to the pan and pour in the soy sauce. Stir and fry the rice for a couple of minutes, letting it get slightly crispy on the bottom.
Add vegetables: Add the frozen peas, carrots, and corn. Stir-fry for another 2–3 minutes until the vegetables are heated through.

Combine and finish: Toss the chopped eggs, cooked shrimp, and scallion greens back into the pan. Stir-fry for another 1–2 minutes until everything is warmed through and well combined.
Serve: Serve hot, as is or topped with your favorite sauces or garnishes.

Servings and timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Spicy kick: Add sriracha, chili garlic sauce, or crushed red pepper flakes.
Add pineapple: Toss in diced pineapple for a sweet-savory twist.

Use chicken or tofu: Substitute shrimp with diced chicken breast or crispy tofu for a different protein.
Different veggies: Use any mix of frozen or fresh vegetables like broccoli, snap peas, or edamame.
Brown rice: Swap white rice for brown rice for added fiber and nuttiness.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze cooled rice in a zip-top freezer bag for up to 1 month.
Reheating: Reheat in a skillet over medium heat or in the microwave until hot. Add a splash of water or broth if the rice is dry.

FAQs

Can I use fresh rice instead of leftover?

Fresh rice is too moist and can make the dish mushy. It’s best to use cold, day-old rice for the right texture.

What kind of shrimp should I use?

Medium to large raw shrimp (peeled and deveined) work best. Avoid pre-cooked shrimp to prevent overcooking.

Is this recipe gluten-free?

Use tamari instead of soy sauce to make it gluten-free.

Do I have to use butter?

Butter adds richness, but you can use a neutral oil or a combination of oil and butter.

Can I add garlic?

Yes! Add minced garlic with the ginger for extra flavor.

What’s the best pan to use?

A large non-stick skillet or a wok is ideal for even stir-frying.

Can I skip the eggs?

Yes, but they add texture and protein. You can substitute with scrambled tofu if preferred.

How do I make it more filling?

Add an extra egg or toss in more protein like diced chicken or edamame.

What sauces go well with this?

Try drizzling with hoisin, teriyaki, sriracha, or yum yum sauce.

Can I double the recipe?

Yes, just make sure your pan is large enough to handle the volume, or cook in batches to avoid steaming the ingredients.

Conclusion

This Easy Shrimp Fried Rice is a quick, satisfying, and flavor-packed dish that’s perfect for any night of the week. With tender shrimp, fluffy rice, colorful veggies, and bold seasonings, it’s a complete meal made in one pan. Whether you're using up leftovers or starting from scratch, this recipe delivers delicious results every time.