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Shrimp fried rice recipe — plump seared shrimp and fluffy golden rice in a skillet, ready in 15 minutes

Easy Shrimp Fried Rice (15 Minutes)

Plump seared shrimp, fluffy day-old rice, and a savory soy-ginger sauce — a 15-minute one-pan dinner with serious takeout energy.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled, deveined, tails removed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon neutral oil
  • 4 cups cooked long-grain or jasmine rice chilled overnight
  • 3 tablespoons neutral oil divided
  • 1 small yellow onion diced
  • 1 cup frozen peas and carrots thawed
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 4 large eggs lightly beaten
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon white pepper
  • 3 green onions thinly sliced, white and green parts separated

Method
 

  1. Whisk the soy sauce, sesame oil, sugar, and white pepper in a small bowl; set by the stove. Break up the chilled rice with your fingers until no clumps remain. Pat the shrimp very dry and season with salt and pepper.
  2. Heat a large skillet or wok over high heat for 2 minutes. Add 1 tablespoon oil; sear the shrimp in a single layer for 60 seconds, flip, and cook 45-60 seconds more until just pink and opaque. Transfer to a plate.
  3. Add 1 tablespoon oil and scramble the beaten eggs quickly into small soft curds (45 seconds); push aside or remove. Add another tablespoon oil, stir-fry the onion and white parts of the green onions for 2 minutes, then add peas and carrots, garlic, and ginger and cook 60 seconds until fragrant.
  4. Add the last tablespoon of oil and all the rice; press into an even layer and let sit undisturbed 60 seconds to toast, then stir and sit 30 seconds more until edges are golden.
  5. Drizzle the sauce around the edge of the pan and toss the rice through it for 30 seconds until evenly coated. Return the shrimp, eggs, and green scallion tops to the pan; toss 30 seconds to rewarm. Serve immediately.

Notes

Cold, day-old rice is non-negotiable — fresh rice steams and clumps.
 
Pat the shrimp very dry before searing so they brown instead of steam.
 
Pull the shrimp when slightly underdone; they finish in the residual heat.
 
Drizzling the sauce around the hot pan edge caramelizes it slightly for that restaurant smokiness.