Description
This Shrimp Fried Rice recipe is a quick, flavor-packed dish that beats takeout in both taste and freshness. Featuring succulent shrimp, vibrant vegetables, and perfectly seasoned rice, it combines sesame and vegetable oils with soy sauce and mirin to deliver an authentic stir-fried experience. Enhanced with garlic, ginger, and optional chili garlic sauce or oyster sauce for extra depth, this meal comes together in just 30 minutes, making it ideal for a satisfying weeknight dinner.
Ingredients
Scale
Oils
- 4 tablespoons sesame oil
- 4 tablespoons vegetable or canola oil
Protein
- 2 pounds shrimp, peeled and deveined
- 6 large eggs, lightly beaten
Vegetables
- 3 cups frozen veggie mix (peas, carrots, green beans, or edamame)
- 2 cups frozen sweet corn
- 1 cup green onions, chopped
- 8 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
Carbohydrates & Sauces
- 8 cups cooked rice (preferably day-old, white or brown)
- 8 tablespoons low-sodium soy sauce
- 2 tablespoons mirin (or rice vinegar with ½ tsp sugar as a substitute)
Seasonings & Extras
- Salt and pepper, to taste
- 1 tablespoon oyster sauce or hoisin sauce (optional, for extra richness)
- 1 teaspoon chili garlic sauce (optional, for heat)
- Toasted sesame oil or lime juice for finishing (optional)
- Toasted sesame seeds or chopped cilantro for topping (optional)
Instructions
- Heat Oils: In a large wok or deep skillet, combine 4 tablespoons of sesame oil and 4 tablespoons of vegetable oil. Heat over medium-high heat until shimmering.
- Sear the Shrimp: Add the peeled and deveined shrimp in a single layer. Cook for 1–2 minutes per side until the shrimp turn pink and are cooked through. Remove shrimp from the pan and set aside.
- Sauté Aromatics & Veggies: To the same pan, add minced garlic, fresh ginger, frozen vegetable mix, and sweet corn. Stir-fry for 4–5 minutes until the vegetables are heated through and slightly golden.
- Scramble the Eggs: Push the vegetables to the side of the pan to clear space. Pour in the lightly beaten eggs and scramble them gently until just set. Then, mix the eggs thoroughly with the vegetables.
- Fry the Rice: Add the 8 cups of cooked rice to the pan and toss well to combine with the veggies and eggs. Pour in the low-sodium soy sauce and mirin, stirring continuously as you stir-fry the mixture for 4–5 minutes to allow the rice to get slightly crispy.
- Finish: Return the cooked shrimp to the pan and toss everything together evenly. Adjust seasoning with salt, pepper, or additional soy sauce to taste.
- Serve Hot: Transfer the shrimp fried rice to serving plates. Garnish with extra chopped green onions, toasted sesame seeds, or chopped cilantro, and drizzle with toasted sesame oil or lime juice if desired. Serve immediately.
Notes
- Using day-old rice helps to achieve the best texture by preventing sogginess.
- Mirin can be substituted with rice vinegar plus half a teaspoon of sugar for a similar flavor.
- Adding oyster or hoisin sauce adds richness but is optional.
- Adjust the amount of chili garlic sauce based on your heat preference.
- Ensure shrimp are not overcooked to maintain tenderness.
- This recipe is versatile; feel free to swap veggies based on availability.
