Name: Quick Shrimp Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian, Chinese
Ingredients: 2 cups cooked rice (preferably day-old); 1/2 lb shrimp, peeled and deveined; 2 tbsp vegetable oil, divided; 1/2 cup diced onion; 1/2 cup diced bell pepper (any color); 1/2 cup frozen peas and carrots, thawed; 2 garlic cloves, minced; 2 eggs, beaten (optional); 3 tbsp soy sauce, or to taste; 1 tbsp sesame oil; Salt and pepper, to taste; Chopped green onions, for garnish

This quick shrimp fried rice recipe is a delicious, one-pan meal that’s perfect for weeknight dinners or lunch leftovers. Made with juicy shrimp, fluffy rice, colorful veggies, and flavorful seasonings, it’s a balanced meal that’s ready in under 30 minutes.

Customize it by adding your favorite vegetables or swapping shrimp with another protein. The soy sauce and sesame oil give it a tasty, umami flavor. Plus, using leftover rice enhances the texture, making it less sticky and more authentic. It’s a great way to turn pantry staples into a satisfying, restaurant-style dish at home.

Recipe Tips and Tricks

Use day-old, cold rice to get the best texture.
Cook on high heat for a quick stir-fry effect.
Add a scrambled egg for a classic touch.
Season shrimp with a bit of salt before cooking for enhanced flavor.

Yield: 4 servings

Quick Shrimp Fried Rice

Flavorful shrimp fried rice with veggies, ready in under 30 minutes for a quick, satisfying meal.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

2 cups cooked rice (preferably day-old)
1/2 lb shrimp, peeled and deveined
2 tbsp vegetable oil, divided
1/2 cup diced onion
1/2 cup diced bell pepper (any color)
1/2 cup frozen peas and carrots, thawed
2 garlic cloves, minced
2 eggs, beaten (optional)
3 tbsp soy sauce, or to taste
1 tbsp sesame oil
Salt and pepper, to taste
Chopped green onions, for garnish

Instructions

Prepare Ingredients: Pat shrimp dry and season lightly with salt and pepper.
Cook Shrimp: Heat 1 tbsp of oil in a large skillet over medium-high heat. Add shrimp and cook until pink, about 2 minutes per side. Remove from skillet.
Cook Veggies: Add remaining oil. Sauté onions, bell pepper, peas, carrots, and garlic until tender, about 3 minutes.
Add Rice and Eggs: Stir in rice, breaking up clumps. Push rice to the side, add eggs, and scramble until set.
Combine: Add cooked shrimp, soy sauce, and sesame oil, stirring to combine. Cook for another 2 minutes.
Garnish and Serve: Top with green onions and serve hot.

Notes

For a gluten-free version, use tamari instead of soy sauce. Adjust seasoning to taste.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 333Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 213mgSodium 1322mgCarbohydrates 31gFiber 2gSugar 3gProtein 21g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.