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5 from 5 votes
Shrimp Fried Rice in a blue bowl on a wooden table with a yellow napkin and chopsticks.
Shrimp Fried Rice
Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins
 
For me there’s really only one rule about making shrimp fried rice at home – you need to have leftover rice. It’s actually a great idea to make more rice than you need for a dinner that includes rice just so that you have leftovers to use for fried rice the next day. Leftover rice is key because it has had a little time to dry out and that makes it more suitable for frying. Freshly made rice is too moist and can result in soggy or mushy fried rice, and nobody wants that!
Course: Entrées, Side Dishes
Cuisine: Asian
Keyword: Seafood, One Pot Meal, Quick and Easy
Servings: 4
Calories: 273 kcal
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
  • 2 tablespoons canola or vegetable oil
  • ½ pound medium shrimp about 20
  • OR
  • 1 chicken breast, cut into small pieces
  • 2 eggs
  • 1 carrot finely chopped
  • 3 green onions finely chopped
  • 1 clove garlic sliced
  • 1/8 teaspoon crushed red pepper flakes
  • 2 cups cooked white rice, cooled and ideally day old
  • 1 cup mung bean sprouts, optional
  • 2 teaspoons soy sauce
  • ¼ teaspoon toasted sesame oil
Instructions
  1. Pre-heat a 10- or 12-inch non-stick skillet over medium-high heat. Add about one tablespoon of the oil and sauté the shrimp or chicken until just cooked through – about two or three minutes. Set the shrimp or chicken aside on a plate.
  2. Add a little more oil and cook the egg, scrambling as you go. As soon as the egg is just cooked, remove it to the same plate as the shrimp or chicken.
  3. Add a little more oil to the skillet and sauté the carrots for a couple of minutes. Add the green onion (saving some for garnish), garlic and crushed red pepper flake until the vegetables start to become tender – another two minutes. Add the rice, stir or toss everything together and let the rice fry for a few minutes. Flip the rice in the pan and fry for a few more minutes.
  4. Return the cooked shrimp and egg to the skillet and mix them in with the rice. Add mung bean sprouts (if using). Season with the soy sauce and sesame oil, adding more to taste if you like. Sprinkle more green onions on top and serve.

Recipe Video

Nutrition Facts
Shrimp Fried Rice
Amount Per Serving
Calories 273 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 224mg75%
Sodium 654mg27%
Potassium 215mg6%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 2g2%
Protein 17g34%
Vitamin A 2775IU56%
Vitamin C 8.6mg10%
Calcium 117mg12%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.