Can I use any kind of rice for this Shrimp Fried Rice Recipe?

For the best texture, use cooked, day-old white rice. Freshly made rice can be too moist and clump together, resulting in a mushy dish. Jasmine rice is my personal favorite for its fragrant aroma and slightly sticky texture that holds well when stir-frying.

How do I prevent the shrimp from getting rubbery?

The key is to cook the shrimp quickly over high heat until just opaque—overcooking makes them tough. I recommend searing shrimp in a hot pan for 1 to 2 minutes on the first side, then flipping for only 30 seconds. Adding them back last in the fried rice ensures they don’t overcook.

Can I make this recipe gluten-free?

Absolutely! Using tamari soy sauce or coconut aminos instead of regular soy sauce makes this recipe gluten-free. Both provide that umami flavor without the gluten, and coconut aminos adds a slightly sweeter touch if you like.

Shrimp Fried Rice Recipe | Quick & Delicious Weeknight Dinner

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

Description

This easy Shrimp Fried Rice recipe is perfect for a quick and flavorful meal. Featuring tender shrimp, vegetables, and scrambled eggs tossed with fragrant rice and seasoned with tamari and toasted sesame oil, it’s ready in just 20 minutes and serves 6.

Ingredients

Scale

Shrimp

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

Vegetables & 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 tablespoons avocado oil
3 large eggs beaten
4 cups cooked white rice
3 tablespoons tamari soy sauce or coconut aminos
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 infuse.
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 another 30 seconds until just cooked through and opaque. Remove shrimp to a plate to prevent overcooking.
Add the aromatics: Add the diced onion, white parts of the green scallions, minced garlic, and minced ginger to the wok. Stir-fry for about 1 minute until fragrant and softened.
Cook the veggies: Add the frozen peas and carrots directly (no need to thaw) and stir-fry for 1 to 2 minutes until warmed through and tender.
Cook the eggs: Push the vegetables to one side of the pan. Add the beaten eggs to the empty space and quickly scramble them until pillowy soft and just cooked through.
Stir-fry the rice, seasoning, and shrimp: Add the cooked white rice, seared shrimp, tamari soy sauce, and toasted sesame oil to the wok. Stir-fry everything together for about 2 minutes until heated through and well combined.
Garnish with green onions: Stir in the green parts of the scallions just before serving for a fresh burst of flavor.

Notes

You can enjoy this dish with chopsticks or a fork, whichever you prefer.
For a lower sodium version, use low sodium tamari or coconut aminos as a substitute for soy sauce.
If you want a vegetarian alternative, omit the shrimp and add extra vegetables or tofu.
Make sure not to overcook the shrimp to keep them tender and juicy.
Use day-old rice if possible to prevent clumping and get a better fried rice texture.

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