Shrimp Fried Rice Recipe

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Caroline Published: December 23, 2020 Modified: May 31, 2021
Shrimp Fried Rice Recipe

How To Make Shrimp Fried Rice

Never order takeaway again with this shrimp fried rice, cooked with eggs, mixed vegetables and peas seasoned with sesame oil.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 4tspvegetable oil,divided
  • ¾lbshrimp,peeled and deveined
  • ½cuponion,finely chopped
  • ½cupcarrots,peeled and coarsely chopped
  • ½cupfrozen peas,thawed
  • 2tspgarlic,minced
  • 2eggs,lightly beaten
  • 3cupswhite rice,long grain, cooked
  • 3tbspsoy sauce
  • 1tbsptoasted sesame oil
  • salt and pepper,to taste
  • ¼cupgreen onions,sliced


  1. Heat 2 teaspoons of oil in a large pan over medium high heat. Season the shrimp with salt and pepper to taste.

  2. Place the shrimp in a single layer in the pan. Cook for 2 to 3 minutes per side or until pink and opaque.

  3. Remove the shrimp from the pan and cover with foil to keep warm.

  4. Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 3 to 5 minutes or until vegetables are softened.

  5. Add the garlic and cook for 30 seconds. Remove the vegetables from the pan, then cover to keep warm.

  6. Pour the remaining teaspoon of oil into the pan. Add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through. Season with salt and pepper.

  7. Add the rice, shrimp, reserved cooked veggies, and peas to the pan. Stir in the soy sauce and sesame oil and mix gently for 3 to 4 minutes until everything is thoroughly combined and warmed through.

  8. Sprinkle green onions over the top, then serve.


  • Calories: 729.04kcal
  • Fat: 12.06g
  • Saturated Fat: 1.96g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 5.94g
  • Polyunsaturated Fat: 3.20g
  • Carbohydrates: 124.72g
  • Fiber: 2.06g
  • Sugar: 2.70g
  • Protein: 26.46g
  • Cholesterol: 187.14mg
  • Sodium: 1203.38mg
  • Calcium: 99.86mg
  • Potassium: 443.50mg
  • Iron: 2.46mg
  • Vitamin A: 228.31µg
  • Vitamin C: 7.01mg
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