Ready for a flavor-packed dinner that’s easy to make and perfect for any night of the week? Our Shrimp Fried Rice recipe is sure to become your new go-to meal! It’s packed with tender shrimp, crispy rice, and colorful veggies. Whether you’re cooking for one or feeding a crowd, this delicious dish is guaranteed to satisfy.
Looking for a tasty meal that’s ready in no time? Our takeout shrimp fried rice is just the thing! This dish starts with cooked white rice, which is fried in a pan until crispy and lightly golden. Tender, juicy shrimp is added to the mix, along with a variety of veggies like peas, carrots, and onions. The whole dish is flavored with soy sauce and other seasonings for a delicious meal that’s ready in minutes. Try our takeout shrimp fried rice today and enjoy the convenience of a tasty meal without the hassle of cooking at home!
Takeout shrimp fried rice is not an authentic Chinese recipe, but rather a typical American version of Chinese-American takeout restaurants. The Stay At Home Chef uses ingredients that are easily accessible for most people in the United States and Canada so that anyone can easily celebrate world cuisines even if their opportunities for travel or access to regional ingredients are limited.
Using Leftover Rice
When it comes to making fried rice, using leftover or day-old rice is best. Freshly cooked rice can be too hot and sticky, making it hard to handle and prone to sticking to the pan. Leftover rice has had time to cool and dry out, which makes it easier to work with. You can use any type of leftover or day-old rice for fried rice, whether it’s instant rice, long-grain rice, short-grain rice, wild rice, or brown rice.
Tip for using fresh rice
If you only have freshly cooked rice on hand, don’t worry! You can still make delicious shrimp fried rice. Spread the hot, steaming rice out onto a baking sheet in a thin, even layer, then place it in the refrigerator to cool and dry out for at least 30 minutes. This will help remove excess moisture from the rice, making it less sticky and easier to work with.
Vegetable Options
We like to use a classic blend of vegetables in this recipe. This includes fresh green onions, carrots, and peas. You can use a frozen blend of carrots and peas to make things even easier! Consider these yummy add-ons if you want to make your meal more veggie-packed:
- Broccoli
- Cabbage
- Cauliflower
- Snow peas
- Asparagus
- Green beans
Variations & Substitutes
There are several different ways to add more flavor to this recipe. Cooking the shrimp in a combination of sesame oil and cooking oil goes a long way. The added garlic adds a wonderful flavor too, as does a light drizzle of soy sauce for a garnish! If you prefer to use liquid aminos, you can use that instead. If you like a bit of heat, feel free to add red pepper flakes — or our favorite, Sriracha!
Eggs are a key ingredient in fried rice – they add a soft and bouncy texture to the final results. However, you can always skip it or replace it with firm, crumbled tofu.
Storage & Reheating Instructions
Store any leftovers in an airtight container in the fridge where it will keep for up to 2 days. To reheat, we recommend using a wok or frying pan on the stove. Heat over medium-high until warmed through, about 10 minutes. You can (and should!) add a bit of water or chicken broth to the mix to ensure that it doesn’t dry out.
If you like this recipe, you may be interested in these other delicious takeout-inspired recipes:
Take-Out Shrimp Fried Rice
- 2 tablespoons cooking oil
- 2 tablespoons sesame oil
- 1 pound shrimp peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1 1/2 cup frozen peas and carrots
- 2 tablespoons garlic minced
- 4 large eggs beaten
- 1/2 cup green onions chopped
- 4 cups cooked rice
- 1/4 cup soy sauce regular or low sodium
- Add cooking oil and sesame oil to a large skillet or wok over medium high heat. Once heated, add in shrimp and season with salt, pepper, and ginger. Sauté and cook until shrimp are fully cooked, about 5-7 minutes.
- Reduce heat to low, remove shrimp, and set aside. Add carrots and peas to the skillet and let sauté for about 2 minutes.
- Add in minced garlic and let saute for 1 minute.
- Slide vegetables to the side. Pour in eggs and cook alongside the sautéed vegetables.
- Drop the heat to medium-low and add the cooked shrimp, rice, and green onions. Stir carefully to combine.
- Drizzle with soy sauce and let heat thoroughly.
- Serve hot and enjoy!
Nutrition
