8-Ingredient Shrimp Fried Rice

Seafood • 20 Min • Quick

A quick, savoury Shrimp Fried Rice made with simple pantry ingredients and ready in just 15 minutes. Juicy shrimp, fluffy rice, and classic Asian flavors come together in one pan—perfect for fast lunches, weeknights, or meal prep.

• 2 cups cooked rice (preferably cold, leftover rice)
• 1 tbsp oil (canola, vegetable, or sesame blend)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (peas & carrots)

• 1 lb shrimp, peeled and deveined (small or medium)

• 2 tbsp soy sauce
• 1 tsp sesame oil

• 2 green onions, sliced
• Optional: black pepper, chili flakes, or extra soy sauce

To Serve (Optional)

• Lime wedges
• Extra sesame oil
• Sriracha or chili crisp
• Fried egg on top

1. Prep the Shrimp

Pat shrimp dry and season lightly with salt and pepper.

2. Sear the shrimp

Heat oil in a large skillet over medium-high. Add shrimp and cook 1–2 minutes per side until pink. Remove and set aside.

3. Sauté aromatics

In the same pan, add onion and cook 2–3 minutes until softened. Stir in garlic for 30 seconds until fragrant.

4. Add vegetables & rice

Add peas and carrots, then stir in the cold rice. Break up clumps and cook 2–3 minutes until heated through.

5. Season the rice

Pour soy sauce and sesame oil over the rice. Toss well to distribute color and flavor evenly.

6. Add the shrimp back

Return shrimp to the skillet and toss everything together for 1–2 minutes.

7. Finish & serve

Stir in green onions. Serve hot with lime, fried egg, or sriracha.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

• Large skillet or wok
• Spatula
• Knife & cutting board
• Bowl for shrimp

• Use cold or day-old rice: freshly cooked rice becomes mushy.
• Veg swap: use frozen mixed vegetables or any fresh veggies you prefer.
• Protein variations: chicken, tofu, or leftover steak work beautifully.
• Gluten-free option: swap soy sauce for tamari.
• Add eggs: scramble 2 eggs before adding rice for classic fried rice texture.
• Make it spicy: add chili flakes or a spoon of chili crisp.

• Refrigerator: Up to 3 days in sealed container.

• Freezer: Up to 2 months (shrimp texture softens slightly).

• Reheat: Warm in skillet with a splash of water to revive moisture.

• Only 8 simple ingredients
• One-pan and ready in under 20 minutes
• Great use for leftover rice
• Customizable proteins and veggies
• Tastes better than takeout

You may also enjoy our 7-Ingredient Teriyaki Salmon, try the 15 Min Soy Ginger Noodles, or go for a Budget Vegetable Stir Fry .