Shrimp Fried Rice Vegetables

Shrimp fried rice is my go-to solution for nights when I want something fast and flavorful using what I have in the fridge. It is a weeknight winner with plump shrimp, tender veggies, and that irresistible flavor only homemade fried rice has.

My family asks for this anytime they see big shrimp at the store because it feels like a restaurant treat but is so easy to pull together at home.

Ingredients

• Large or jumbo shrimp: choose peeled deveined shrimp for quick prep and juicy bites
• Grapeseed oil: brings a clean high-heat flavor and works well for frying
• Mirin: a sweet rice wine brightens and adds subtle depth
• Yellow onion: pick a firm onion with dry skin for best flavor
• Shredded carrots: look for carrots with vibrant color and no cracks
• Sesame oil: use toasted sesame oil for fragrant richness
• Large eggs: fresh eggs make fluffier egg ribbons
• Cooked white rice: day-old rice gives the best texture but freshly cooked and cooled rice works too
• Garlic powder: adds essential savory flavor choose fresh powder for best taste
• Low-sodium soy sauce: allows you to control the saltiness
• Oyster sauce: deepens the umami flavor for that takeout touch
• Frozen peas and corn: sweet pops of color and vegetably goodness
• Green onion: optional but adds a fresh bite and color
• Salt and pepper: to taste
• Unsalted butter: adds richness and creates beautiful crispy rice bits

Step-by-Step Instructions

Season the Shrimp:

Pat the shrimp dry and season with salt and pepper for even flavor and browning

Sear the Shrimp:

Heat grapeseed oil and two tablespoons of butter in a large skillet over medium-high warmth Add the shrimp and cook for three minutes tossing so each side is just cooked through Remove the shrimp so they do not overcook

Deglaze and Start Veggies:

Pour in mirin to lift the pan’s flavorful bits Add four tablespoons of butter and melt it Add diced onion and sauté for two minutes until soft Add shredded carrots and cook for three more minutes letting them get pleasantly tender

Scramble Eggs with Veggies:

Reduce heat to medium Push onion and carrots to the edge form a well in the center Add sesame oil and pour in beaten eggs Let them set then gently scramble together with the veggies for about one minute

Mix in the Rice and Seasonings:

Add cooked white rice to the pan Toss to combine Season lightly with salt and pepper Sprinkle over garlic powder Add soy sauce and oyster sauce Stir well so everything gets coated and the rice turns nicely brown

Add Frozen Veggies:

Toss in frozen peas and corn Stir more until everything is warmed through and peas are bright

Finish with Shrimp and Garnish:

Return cooked shrimp to the skillet Toss to combine Garnish with fresh chopped green onion if you like Serve warm right away

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I love how the sesame oil perfumes the whole kitchen whenever I make this My kids started asking for extra peas because they love picking out the green bites and it became our own little kitchen joke

Storage Tips

Transfer any leftovers to an airtight container and keep in the fridge Fried rice will stay fresh for up to three days Reheat in a skillet over medium heat with a sprinkle of water to keep the rice from drying out Avoid microwaving for the best texture but it works if you are in a hurry

Ingredient Substitutions

Chicken or tofu work well if you do not have shrimp Use other veggies like bell pepper broccoli or snap peas if you need to clean out your produce drawer Jasmine or brown rice can be swapped in for classic white Choose tamari for a gluten-free version

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Serving Suggestions

Serve with chili crisp or hot sauce for a spicy boost Pair with a simple cucumber salad or miso soup for a full meal Add extra green onions or crushed peanuts for a fun crunch My family sometimes puts a fried egg on top for extra richness

A Bite of History

Fried rice has roots in Chinese cuisine as a way to transform leftovers into a new meal It is a dish shared across cultures with different add-ins but always a way to stretch simple ingredients The shrimp version is extra special for celebrations We like to make it on birthdays because it feels festive

Recipe FAQs

→ Why should I rinse the rice before cooking?

Rinsing rice removes excess surface starch, ensuring the grains stay fluffy and non-sticky when cooked and stir-fried.

→ What kind of shrimp works best?

Large or jumbo shrimp, peeled and deveined, provide the best texture and flavor for this dish.

→ Can I use leftover rice?

Yes, using cold, day-old rice helps achieve a firmer bite and prevents clumping during stir-frying.

→ How do I prevent overcooking the shrimp?

Cook shrimp just until pink and opaque, usually about 3 minutes; set aside to avoid toughness.

→ Is oyster sauce necessary?

Oyster sauce adds depth but can be replaced with extra soy sauce for a similar savory taste if needed.