Shrimp Fried Rice – No More Mushy Fried Rice!

Whether for breakfast, lunch, or dinner, this Shrimp Fried Rice will become your next go-to quick and easy meal! It’s the perfect Monday lunch for me, especially before my weekly grocery trip. Use up all your leftover ingredients in this fried rice recipe, and still have a super balanced meal! Trust me, it’s MUCH BETTER than takeout!

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Fried Rice: The Ultimate Fridge Leftover Meal

Whenever I want to clean out the leftover ingredients in my fridge, the first recipe I think of is fried rice. This fried rice recipe is better than takeout, and super easy to make at home. This fried rice recipe is a variation of my egg fried rice recipe, but uses shrimp as the main protein. You can switch it up any way you like! Use chicken, pork, beef if you’re not a fan of seafood. Or, you can chop up the leftover cabbage, spinach, onions…whatever you have, and add them into your fried rice.

Flavorful Shrimp Tips for Shrimp Fried Rice

I always have frozen shrimp in the freezer. It cooks fast – perfect when I need to add protein in a rush. While making shrimp recipes, I always start with marinating the shrimp. It gives me some time to let the seasonings sink in while I prep the other ingredients. With this recipe, you can use fresh or frozen shrimp/prawns, but remember to defrost, peel, and clean the shrimp first!

During cooking, I pan fry the shrimp first to get all the good shrimpy flavor into pan. Then, I remove the shrimp from the pan while I’m making the rest of the fried rice base. This extra step keeps the shrimp from overcooking, but still keeps its flavor in the rice.

Easy Fried Rice Hack – No More Mushy Rice

In Taiwan, a good bowl of fried rice is described as “粒粒分明”: every single grain of rice is visibly separated and coated in oil. The key to your fried rice coming out perfectly coated and separated? COLD COOKED RICE.

I’ve never worried about making too much white rice, because it means I’ll have the perfect base for an amazing fried rice! I like to store my leftover rice in the fridge, flattened out in a resealable bag. After sitting in the fridge overnight, the rice grains firm up, and they’re ready for fried rice! Before you cook the rice, remember to break it up in the bag to prevent it from being clumpy.

Shrimp Fried Rice Ingredients

Shrimp marinade: 

• 1lb shrimp or prawns, peeled and deveined  
• 1 tsp soy sauce 
• 2 tsp cornstarch 
• ½ tsp white pepper 

Fried rice: 

• 3-4 large eggs, beaten and seasoned with salt and pepper  
• 4 green onion, chopped (separate whites and greens) 
• 5 cold cooked rice 
• 1 tsp of sugar 
• 1 tsp of white pepper 
• 5 tbsp of oil 
• 2.5 tbsp vegetarian oyster sauce 
• 1.5 tbsp soy sauce 
• 1 cup frozen vegetables 

1. In a bowl, marinate prawns with soy sauce, cornstarch, and white pepper. Set aside while you prepare the rest of the ingredients. 
2. Turn the heat up to medium-high and add in 2 tbsp of oil. Once the oil is hot, add in the prawns and saute for 3-4 minutes or until the prawns are 90% cooked. Remove and set aside.  ‘
3. In the same pan, add the rest of the oil. Once the oil is hot, add the white parts of the green onion and your eggs. 
4. Let the egg sit for 30 seconds and then fry for 2-3 minutes, breaking the egg apart. 
5. Add in frozen vegetables and scramble for 1-2 minutes. 
6. Turn the heat to high, add cold-cooked rice, cooked prawns, and season with 1 tsp of white pepper, soy sauce, vegetarian oyster sauce, and sugar. Saute together for 2-3 minutes.   
7. Add in green onion and sauté for another 1-2 minutes.

Looking for something to go with your Fried Rice? These recipes will complete your meal!

EASY Shrimp Fried Rice

By Tiffy Cooks

5 from 3 votes

The easiest shrimp fried rice recipe you can make with leftover vegetables in your fridge, with tips and tricks on how to prevent a mushy, clumpy fried rice! The trick? Cold leftover rice!

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Cook Time:15 minutes mins

Total Time:15 minutes mins

Course: Breakfast, Dinner, Main Course, Side Dish

Cuisine: Asian, Taiwanese

Keyword: 20 Minute Recipes, asian dinner, Asian Food, Asian Recipe Easy, easy dinner, Fried rice, leftover, rice recipes, Shrimp

Servings: 4 servings

Calories: 599kcal

Ingredients

Shrimp marinade:

• 1 lb shrimp or prawns peeled and deveined
• 1 tsp soy sauce
• 2 tsp cornstarch
• ½ tsp white pepper

Fried rice ingredients

• 3-4 eggs large, beaten and seasoned with salt and pepper
• 4 green onion chopped (separate whites and greens)
• 5 cups cold cooked rice
• 1 tsp sugar
• 1 tsp white pepper
• 5 tbsp oil
• 2.5 tbsp vegetarian oyster sauce
• 1.5 tbsp soy sauce
• 1 cup frozen vegetables

US Customary – Metric

Instructions

• In a bowl, marinate prawns with soy sauce, cornstarch, and white pepper. Set aside while you prepare the rest of the ingredients.
  
• Turn the heat up to medium-high and add in 2 tbsp of oil. Once the oil is hot, add in the prawns and saute for 3-4 minutes or until the prawns are 90% cooked. Remove them and set aside.
  
• In the same pan, add the rest of the oil. Once the oil is hot, add the white parts of the green onion and your eggs.
  
• Let the egg sit for 30 seconds and then fry for 2-3 minutes, breaking the egg apart.
• Add in frozen vegetables and scramble for 1-2 minutes.
• Turn the heat to high, add cold-cooked rice, cooked prawns, and season with 1 tsp of white pepper, soy sauce, vegetarian oyster sauce, and sugar. Saute together for 2-3 minutes.
• Add in green onion and sauté for another 1-2 minutes.
  

Nutrition

Calories: 599kcalCarbohydrates: 68gProtein: 28gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 283mgSodium: 1490mgPotassium: 403mgFiber: 3gSugar: 2gVitamin A: 2837IUVitamin C: 7mgCalcium: 129mgIron: 2mg