Shrimp Fried Rice

This quick-and-terrifically-tasty shrimp fried rice only takes 20 minutes to make and uses lots of easy ingredients right from your freezer and pantry. Plus, it’s easy to double for those last-minute guests. 

Looking for more quick shrimp recipes? Look no further, I have you covered! Try my Blackened Shrimp Po Boys, my Honey Cilantro Lime Shrimp, and my Easy Lemon Butter Garlic Shrimp. 

I’m so grateful my entire family loves shrimp, because it’s honestly one of my favorite proteins to cook and include in lots of dishes. The kids love that they’re kinda like finger foods and so tasty, and me and the hubby love them because they’re delicious and easily soak up all the sauce and flavors of whatever we’re cooking them in. We also love all the fried rice, in any and all forms, and so I created this version as an alternative to the not-so-good-for-you takeout we often find ourselves getting. Just as tasty, but much better for you!

Why this Recipe Works

You’ll wish you thought of making this fried rice sooner after reading the reasons why this recipe works! 

Shrimp — So easy to store right in the freezer, plus it thaws and cooks up so quickly!  

Frozen veggies — Speaking of from freezer to face, frozen peas and carrots for the easy win in this shrimp fried rice. 

Pineapple — You can’t beat the subtle sweet of canned pineapple chunks in fried rice. The sweet mixed with the salty and savory…delish! 

One pan — You can make this entire dish, scrambled eggs and all, in just one skillet for easy clean up! 

Leftovers — I’ve even eaten this dish cold, for breakfast, right out the container, that’s how good it is the next day. Imagine how good it would be heated back up, too! 

Here’s How you Make it

Recipe Ingredients

• Medium Shrimp – The easiest way to add frozen shrimp to this recipe is to purchase those that are already peeled and de-veined with the tails removed. Less work for you this way.
• Cooked White Rice – It’s best to use cooked white rice (this is a great way to use up rice leftovers, too), but you can also use brown rice or cauliflower rice if you prefer.
• Sesame Oil – This oil offers a rich, nutty flavor to the fried rice. Don’t skip it if you can help it. But if you don’t have any sesame oil, you can substitute vegetable oil.
• White Onion – Dice the white onion finely so you don’t end up with big pieces in the fried rice. They should be there mostly for flavor.
• Soy Sauce – I use regular soy sauce, but you could also substitute low sodium soy sauce. Any brand is fine. (Add a tablespoon of oyster sauce too along with the soy for added flavor.)
• Garlic Powder – Any brand of garlic powder works fine in this shrimp fried rice recipe.
• Ground Ginger – I use ground ginger because it’s easy to add, but you could also use fresh ginger that you grate yourself for a more zesty ginger flavor.
• Crushed Red Pepper Flakes – If you love a little bit of spice, then you’ll love adding a few crushed red pepper flakes.
• Frozen Peas and Carrots – You can purchase these already mixed together in one frozen bag. You can also add fresh or frozen green beans if you like.
• Green Onions – Chopped –
• Eggs – Whisk the eggs or add a beaten egg. Size large eggs work well here.
• Pineapple Chunks – A can of pre-cut pineapple chunks works well in this shrimp fried rice recipe.

Step By Step Directions

1. Get out a large skillet big enough to hold the entire meal. Add a tablespoon of the oil and set the heat to medium-high. Cook the shrimp til they’re pink and take them out and put them in a dish to keep them warm while you cook the rest. 
2. In the same skillet, add the rest of the oil and the white onion and saute it for 1-2 min til the onions are tender. 
3. Next, add the cooked rice, soy sauce, garlic powder, ginger, and red pepper flakes. Cook and stir occasionally for about 5-8 minutes, or until the rice is browned. 
4. Add the frozen carrots and peas and then drained pineapple and cook for 2-3 minutes longer. 
5. Push the rice and veggies to the side and cook the whisked eggs on the other side, stirring for 2-3 minutes until they are cooked through, then stir the rice and eggs together.
6. Now add in the green onions and cooked shrimp, give it a toss, and serve.  

Is This Recipe Healthy?

Since this fried rice is made at home and not at a restaurant, it’s much healthier. This is due to the fact that you can control the amount of oil you cook the rice in. At some restaurants, they use lots of oil or unhealthy oils.

Shrimp fried rice also contains veggies, which are necessary to a healthy diet. Adding hrimp is low in fat and a great way to get in a serving of protein. You’ll also be eating vitamins A, K, and B-12 in this recipe, plus you’ll receive small amounts of iron, niacin, and zinc.

Add even more vegetables to this dish or substitute cauliflower rice to up the nutrition.

What Type of Rice is Best for This Recipe?

I like to use long grain white rice, but you can use any you like. Jasmine and Basmati give off a nice floral aroma. Brown is nice and nutty. I make my rice right before I cook the fried rice, but you can also use day old (or older) rice if you like. Some people prefer the “stickier” rice in their fried rice.

Why is Chinese Fried Rice Yellow?

Some fried rice that you get from Chinese restaurants can have a more yellow (rather than brown) appearance. That’s most likely because they also use turmeric in their fried rice, which has a bright yellow shade to it. 

What Size Shrimp Tastes the Best?

I much prefer medium to large shrimp over tiny ones for the best flavor. The medium shrimp come usually packaged as 40-50 pieces for medium size and 31-35 for large. 

Expert Tips

• Make sure you cook your shrimp all the way through before setting it aside and cooking the rest of the ingredients. It should be completely pink and opaque all the way through. 
• If you have purchased shrimp with the shells still on, make sure you take off the shells (and devein if necessary) before adding back to the rice, eggs, and veggie mixture at the end. 
• Want fancy looking green onion slices? Cut one at a time on an angle for those photo-worthy green slices of heaven. 
• Be sure to drain your pineapple chunks to keep the fried rice on the drier side. You don’t want it swimming in pineapple juice (or do you?). 

More Tasty Recipes You’ll Love

• Cajun Shrimp and Rice Skillet
• Chicken Cordon Bleu with Dijon Cream Sauce
• Chicken and Rice Casserole
• Chicken Pad Thai
• Pork Fried Rice

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