Quick 15-Minute Shrimp Fried Rice Recipe Easy Perfect Weeknight Dinner
A quick and easy shrimp fried rice recipe that comes together in 15 minutes, perfect for busy weeknights. Packed with flavor, simple ingredients, and a crowd-pleaser for the whole family.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old, about 400g)
- 12 oz (340g) shrimp, peeled and deveined
- 2 large eggs, beaten
- 1 cup frozen peas and carrots mix (about 150g)
- 3 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil or canola oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Peel and devein the shrimp if not already done. Slice the green onions, mince the garlic, and beat the eggs in a small bowl.
- Heat the wok or skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.
- When the oil shimmers, toss in the shrimp in a single layer. Cook for 1-2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
- Add a bit more oil if needed, then sauté garlic for about 30 seconds until fragrant but not burnt.
- Pour in beaten eggs. Let them set for a few seconds, then scramble gently until just cooked but still moist (about 1-2 minutes).
- Add the day-old rice, breaking up any clumps with your spatula. Stir-fry to heat through, about 2-3 minutes.
- Mix in the frozen peas and carrots. Stir constantly to thaw and warm through in about 2 minutes.
- Return shrimp to the pan. Add soy sauce, oyster sauce (if using), and a pinch of salt and pepper. Toss everything together and cook for another minute.
- Turn off heat and drizzle sesame oil. Stir and fold in sliced green onions before serving.
Notes
Use day-old rice to prevent clumping and mushiness. Cook shrimp quickly over high heat to keep them tender. If rice feels damp, increase heat and stir to evaporate moisture. For gluten-free, substitute tamari for soy sauce and ensure oyster sauce is gluten-free or omit it.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 375
- Sugar: 3
- Sodium: 700
- Fat: 8
- Saturated Fat: 1.5
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: shrimp fried rice, quick dinner, easy recipe, weeknight meal, stir-fry, seafood, Asian cuisine