Easy Shrimp Fried Rice
Make homemade shrimp fried rice in 30 minutes with this easy recipe. Packed with protein, vegetables, and authentic Asian flavors.
Ingredients
- 3 cups day-old cooked white or brown rice, cooled
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, finely minced
- 1 medium yellow onion, finely diced
- 1 cup diced bell peppers (red, yellow, or orange)
- 1 cup frozen peas and carrots
- 3 green onions, thinly sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 2 large eggs, lightly beaten
- 1/2 teaspoon white pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon vegetable oil for cooking
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges for serving
Instructions
- 1
Pat the shrimp dry with paper towels and season lightly with white pepper, then set aside.
- 2
Heat the vegetable oil in a large wok or 12-inch skillet over medium-high heat until shimmering.
- 3
Add the shrimp to the hot wok and cook for 2-3 minutes per side until they turn pink and opaque, then transfer to a clean plate.
- 4
Reduce heat to medium and add sesame oil to the same wok.
- 5
Sauté the minced garlic and ginger for about 30 seconds until fragrant, stirring constantly to prevent burning.
- 6
Add the diced yellow onion and cook for 2-3 minutes, stirring frequently until the onion becomes translucent.
- 7
Stir in the bell peppers and frozen peas and carrots, cooking for another 3-4 minutes until the vegetables soften slightly.
- 8
Push all the vegetables to the sides of the wok, creating a well in the center.
- 9
Pour the beaten eggs into the center well and let them cook undisturbed for 20-30 seconds, then scramble them together with the vegetables.
- 10
Add the cooled rice to the wok, breaking up any clumps by pressing it against the wok with your spatula for 2-3 minutes.
- 11
Pour the soy sauce, oyster sauce, and rice vinegar over the rice and mix thoroughly for about 1 minute until everything is well combined and heated through.
- 12
Return the cooked shrimp to the wok and toss everything together over the heat for 1-2 minutes until the shrimp is warmed through.
- 13
Taste and adjust seasonings with additional soy sauce or white pepper if needed.
- 14
Remove from heat and stir in the sliced green onions and red pepper flakes if using.
- 15
Divide the fried rice among serving bowls, top with fresh cilantro, and serve with lime wedges on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| white rice | brown rice or cauliflower rice | Brown rice offers more fiber and nutrients, while cauliflower rice significantly reduces carbs and calories for a lower glycemic impact |
| sesame oil | avocado oil or extra virgin olive oil | These alternatives provide heart-healthy monounsaturated fats while maintaining good flavor for cooking at medium-high temperatures |
| regular soy sauce | tamari or coconut aminos | These options reduce sodium content and are easier to digest; tamari is gluten-free and coconut aminos has a lower glycemic index |
| large shrimp | diced chicken breast or tofu cubes | Chicken provides lean protein at a lower cost; tofu offers plant-based protein and additional gut-friendly benefits for vegetarian diets |
| 2 tablespoons sesame oil total | 1 tablespoon sesame oil plus 1 tablespoon water or vegetable broth | Reducing oil decreases calories and saturated fat while maintaining the sesame flavor with liquid added for moisture and cooking ease |
| oyster sauce | mushroom-based sauce or additional low-sodium soy sauce with 1/4 teaspoon sugar | Mushroom sauce adds umami depth with lower sodium; this swap reduces processed ingredients and sugar content |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 345 |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Cholesterol | 175mg |
| Sodium | 420mg |
| Carbohydrates | 38g |
| Fiber | 3g |
| Sugar | 1g |
| Protein | 28g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
