30-Minute Better than Takeout Shrimp Fried Rice
This homemade shrimp fried rice combines tender shrimp, scrambled eggs, and colorful vegetables in a savory soy sauce base. The key to authentic texture is using day-old cold rice, which prevents mushiness and creates distinct grains. Aromatic sesame oil adds depth while frozen peas and carrots provide sweetness and color. Perfect for busy weeknight dinners or when craving Chinese takeout flavors at home, this one-pan meal comes together in under 20 minutes and rivals any restaurant version.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 Tablespoon vegetable oil
- 2 Tablespoon sesame oil, divided
- 3 cups cooked rice
- 1 small white onion, chopped
- 1 cup frozen peas and carrots, thawedfresh mixed vegetables1:1
Cut into small pieces and cook slightly longer
- 2 Tablespoons soy sauce, more or less to taste
- 3 eggs, lightly beaten
- 2 Tablespoon chopped green onions(optional)
Instructions
- 1
Preheat large skillet or wok to medium heat
- 2
Add vegetable oil, sesame oil and shrimp to skillet with salt and pepper
- 3
Cook shrimp until no longer pink
- 4
Remove shrimp with slotted spoon and set aside
- 5
Add white onion and peas and carrots and fry until tender
- 6
Slide vegetables to one side and pour beaten eggs onto other side
- 7
Scramble eggs with spatula until cooked
- 8
Mix scrambled eggs with vegetable mixture
- 9
Add rice and cooked shrimp to veggie and egg mixture
- 10
Pour soy sauce and remaining sesame oil on top
- 11
Stir and fry until heated through and combined
- 12
Add chopped green onions if desired
Tips
Use day-old cold cooked rice for best texture and to prevent mushiness during frying.
Cook shrimp just until pink to avoid overcooking and maintain tender texture.
Push ingredients to sides of pan when adding eggs to create space for proper scrambling.
Good to Know
Refrigerate leftovers up to 3 days in airtight container. Reheat in skillet or microwave until heated through.
Cook rice day before and refrigerate. Prep vegetables and shrimp up to 4 hours ahead.
Serve immediately while hot. Garnish with additional green onions or sesame seeds if desired.
Common Mistakes
Use cold day-old rice to avoid mushy texture from freshly cooked rice.
Don't overcook shrimp to prevent rubbery texture.
Keep heat at medium to prevent burning while allowing proper cooking.
Substitutions
Gluten-Free Swaps
General Alternatives
Cut into small pieces and cook slightly longer
FAQ
Can I use fresh rice instead of day-old?
Fresh rice works but may be slightly mushier. Spread cooked rice on sheet pan and refrigerate 30 minutes to cool and dry out before using.
What if I don't have sesame oil?
You can omit sesame oil but will lose some authentic flavor. Try adding a pinch of toasted sesame seeds at the end for similar nutty taste.
How long will leftovers keep?
Store refrigerated up to 3 days in airtight container. Reheat in skillet over medium heat or microwave until steaming hot throughout.