Shrimp and fried rice

Here’s a delicious and easy recipe for Shrimp Fried Rice — just like takeout, but made at home in under 30 minutes! It’s savory, slightly crispy, full of flavor, and perfect for using up leftover rice.

🍤 Shrimp Fried Rice

🧾 Ingredients (Serves 3–4):

1 lb shrimp (peeled, deveined, tail-off; medium or large)
3 cups cold cooked rice (day-old rice works best)
2 tbsp vegetable oil (or sesame oil)
2 eggs, lightly beaten
1 cup frozen peas and carrots (or fresh)
3–4 green onions, chopped
3 tbsp soy sauce
1 tsp garlic, minced
1 tsp ginger, grated (optional)
Salt & pepper to taste
½ tsp sesame oil (optional, for flavor boost)

🔥 Instructions:

1. Prep the Shrimp:

Pat shrimp dry with paper towels.
Season lightly with salt and pepper.

2. Cook the Shrimp:

Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add shrimp and cook for 1–2 minutes per side or until pink and opaque.
Remove from skillet and set aside.

3. Scramble the Eggs:

Add a bit more oil if needed.
Pour in beaten eggs and scramble until just set.
Remove and set aside with the shrimp.

4. Stir-Fry the Veggies:

Add 1 tbsp oil to the pan.
Sauté garlic (and ginger, if using) for 30 seconds.
Add peas and carrots and cook until tender (about 2–3 minutes).

5. Add the Rice:

Add cold rice to the pan, breaking up any clumps with a spatula.
Stir-fry for 3–5 minutes until rice is heated through and starting to crisp up a bit.

6. Bring It All Together:

Add back the shrimp and eggs.
Stir in soy sauce, sesame oil, and chopped green onions.
Mix everything well and cook for another minute.

🍽️ Serve:

Serve hot with extra soy sauce or chili oil on the side.
Garnish with sesame seeds, sriracha, or more green onions if desired.

✅ Tips:

Use day-old rice for the best texture — fresh rice tends to be too moist.
Customize with extras like pineapple, bok choy, bell peppers, or even a splash of oyster sauce for more depth.

Want a spicy version, a low-carb (cauliflower rice) twist, or a Hibachi-style garlic butter shrimp rice? Just ask!