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Looking for a quick and satisfying weeknight meal? This Easy Shrimp Fried Rice with Vegetables is your answer! Packed with succulent shrimp, vibrant veggies, and fluffy rice, this dish is not only delicious but also incredibly simple to whip up. It’s perfect for using up leftover rice and makes for a colorful, crave-worthy dinner that will please the whole family.
Why You’ll Love This Recipe
This shrimp fried rice recipe is a fantastic choice for several reasons:
- Quick to Prepare: Ready in under 30 minutes!
- Flavor Packed: A delicious combination of shrimp and fresh vegetables.
- Versatile: Use whatever vegetables you have on hand.
- One-Pan Wonder: Less cleanup means more time to enjoy your meal!
- Customizable: Adjust ingredients to suit your taste.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 cups cooked jasmine rice (preferably day-old)
- 1 cup mixed vegetables (peas, carrots, and corn)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- 1 large egg (optional)
How to Make Shrimp Fried Rice
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes, until the shrimp turn pink and opaque. Remove from the pan and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant.
- Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes until they are tender. If using a fresh egg, push the veggies to the side of the pan, crack the egg into the skillet, and scramble it until cooked.
- Stir in the cooked rice, breaking up any clumps. Pour the soy sauce and sesame oil over the rice, mixing thoroughly to combine and heat through.
- Add the cooked shrimp back into the skillet along with the sliced green onions. Stir everything together and cook for another 2 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper if needed.
- Remove from heat and serve immediately, garnished with additional green onions if desired.
Tips for the Best Results
- Use day-old rice for the best texture; it’s drier and won’t clump.
- Don’t overcrowd the pan; cook in batches if necessary.
- Customize your vegetable mix based on what you have—it’s all about using fresh ingredients!
Easy Variations
- Swap shrimp for chicken or tofu for a different protein.
- Add a splash of lime juice or a sprinkle of chili flakes for extra zing.
- Experiment with different vegetables like bell peppers, broccoli, or snap peas.
What to Serve With It
- A light cucumber salad for a refreshing contrast.
- Steamed dumplings for a hearty side.
- A bowl of miso soup for an authentic Asian touch.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or oil to prevent sticking. You can also microwave it in short intervals, stirring in between.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
1 pound large shrimp, peeled and deveined
3 cups cooked jasmine rice (preferably day-old)
1 cup mixed vegetables (peas, carrots, and corn)
3 green onions, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 teaspoon ginger, minced
Salt and pepper to taste
1 large egg (optional)
Instructions:
1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes, until the shrimp turn pink and opaque. Remove from the pan and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant.
3. Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes until they are tender. If using a fresh egg, push the veggies to the side of the pan, crack the egg into the skillet, and scramble it until cooked.
4. Stir in the cooked rice, breaking up any clumps. Pour the soy sauce and sesame oil over the rice, mixing thoroughly to combine and heat through.
5. Add the cooked shrimp back into the skillet along with the sliced green onions. Stir everything together and cook for another 2 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper if needed.
6. Remove from heat and serve immediately, garnished with additional green onions if desired.
Notes: For the best texture, use day-old rice. Customize the veggies based on your preference. Enjoy!
