Shrimp Fried Rice (Better Than Takeout)
Quick shrimp fried rice with eggs, vegetables, and soy sauce. 30g protein, 480 kcal. Faster and healthier than ordering delivery.
Shrimp Fried Rice (Better Than Takeout)
Quick shrimp fried rice with eggs, vegetables, and soy sauce. 30g protein, 480 kcal. Faster and healthier than ordering delivery.
Nutrition Per Serving
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Ingredients
- 200g Large shrimp (peeled)
- 300g Cooked rice (day-old, cold)
- 2 Eggs
- 100g Frozen peas and carrots
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 cloves Garlic
- 2 stalks Green onion
- 1 tbsp Vegetable oil
Instructions
-
1
Cook shrimp
Heat vegetable oil in a wok over high heat. Cook shrimp 2 minutes per side until pink. Remove and set aside.
-
2
Scramble eggs
Push remaining oil to the side, crack eggs into the wok. Scramble into small pieces, then push to the side.
-
3
Fry the rice
Add cold rice to the wok (cold rice fries better — hot rice turns mushy). Stir-fry 3-4 minutes, pressing rice against the hot wok to get slightly crispy bits.
-
4
Combine everything
Add peas/carrots, garlic, soy sauce, and sesame oil. Return shrimp and eggs. Toss everything together 1-2 minutes. Finish with sliced green onion.
The Secret to Perfect Fried Rice at Home
The secret to great fried rice is not a special ingredient — it's cold, day-old rice and maximum heat. Fresh, hot rice turns to mush in a wok. Cold rice has dried out just enough to fry properly, developing those slightly crispy, chewy edges that make restaurant fried rice so addictive.
This shrimp fried rice delivers 30g of protein at 480 calories — significantly lighter than the oil-drenched restaurant version while tasting just as good. The combination of sweet shrimp, fluffy scrambled eggs, and savory soy-seasoned rice is a crowd-pleaser that takes just 15 minutes from wok to plate.
Frequently Asked Questions
Why does fried rice need cold rice?
Day-old refrigerated rice has lost surface moisture, which means it fries and crisps instead of steaming into a sticky mess. If you need it fast, spread freshly cooked rice on a baking sheet and refrigerate 30 minutes.
Can I add more protein?
Absolutely. Dice some chicken breast, add extra eggs, or toss in edamame. You can also increase the shrimp to 300g for about 10 more grams of protein.
What vegetables work best in fried rice?
Peas, carrots, corn, diced bell peppers, and bean sprouts are all classic. Cut everything to a similar small dice so it cooks evenly. Avoid watery vegetables like tomatoes or zucchini — they make the rice soggy.
Can I make fried rice without a wok?
Yes, use the largest skillet you have and avoid crowding the pan. The key is high heat and a wide cooking surface so the rice fries rather than steams. Cook in batches if your pan is small — overcrowding is the most common mistake.
How do I reheat leftover fried rice?
Stir-fry it in a hot pan with a teaspoon of oil for 3-4 minutes to re-crisp the rice. Microwaving works too — sprinkle a few drops of water on top, cover, and heat at 50% power in 1-minute intervals. The rice dries out less this way.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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