Skip takeout with this super simple, fast, and delicious homemade shrimp fried rice – made with tender veggies, fluffy egg, and succulent shrimp in under 20 minutes!
If your rice isn't cold from the day before, cook it, cool it on a tray, then put it in the fridge for 1 ½-2 hours or the freezer for about an hour.
If using frozen shrimp, submerge the bag of shrimp in a bowl of cold water (NOT warm or hot!) for 20-30 minutes.
Peel and mince the garlic and ginger. Finely dice the onion and carrots. Thinly slice the green onions.
Heat the butter in a large skillet over medium heat. Meanwhile, whisk the eggs in a small bowl. Once hot, pour the whisked eggs into the pan and stir/scramble with a spoon until no longer wet. Remove from the pan and set aside.
Wipe out the egg skillet, then add the oil and increase to medium-high heat.Meanwhile, pat the shrimp with paper towels and lightly season with salt and pepper, and optionally with garlic and onion powder.
Once the pan is hot, add the shrimp and cook for about 2 minutes per side until pink and opaque. Remove them from the pan and set aside.
In a high-sided pan or skillet, heat a swirl of oil over high heat (use the same pan as before if you're able). Once hot, sauté the onion for 2 minutes, then add the garlic and ginger and sauté for a further minute.
Stir in the carrot and peas and sauté until the carrot is tender-crisp (for the most tender carrot, add it at the same time as the onion). If using frozen veg, they'll thaw and warm in 1-2 minutes.
Increase the heat to high, then stir in the cooked rice, crumbled scrambled egg, and cooked shrimp along with the water, sugar, chili flakes, paprika, and green onion, and mix thoroughly.
Toss for just a minute or two to break up any rice clumps and ensure everything is warmed through. Taste and adjust any of the seasonings to your liking. Serve, and enjoy!
Video
Notes
Prep the ingredients: This is a fast-moving recipe, so ensure every ingredient is ready to go and within arm’s reach before cooking anything.Be careful not to overcook the egg: Otherwise, it can become rubbery. I like to cook it a little soft to begin so it doesn’t overcook when stirred in at the end.To avoid clumpy fried rice: Break up the clumps with a spatula while it cooks. A little additional oil can also help to separate rice grains.For extra flavor or texture: add a few drops of sesame oil (for toasty, nutty depth), additional veggies (like bean sprouts, mange tout, zucchini, mushroom, corn, and/or broccoli), water chestnuts, and/or toasted cashews and lime wedges (to garnish).Check the blog post for storage instructions!