Quicker than takeout and always better homemade! Whip up this Shrimp Fried Rice for a fantastic lunch or dinner any day of the week.
Fried rice is a big hit in my house. It’s the first dish my teenager asked me to teach him, though sadly I don’t think he’s cooked it since he made a reel of his first foray. It turned out quite well (the rice; I don’t know about the video). But as easy as it was for him to make, it’s easier to ask me to do it. And, I admit, I love to fry it up for either lunch or dinner. You can’t beat a meal that’s one-pan, ready in 20 minutes, and a great way to use up leftovers if you’ve got them. Plus, it makes the kitchen smell fantastic.
There are as many versions of fried rice as there are cooks, but this one is straightforward while highlighting some of the dish’s greatest virtues: a good amount of protein, a colorful mix of veggies, and classic flavor from soy sauce and garlic. If you’re a chili crisp fan like my son is, definitely pull out your jar for this one—a spoonful mixed in along with the soy sauce will give you nice heat and a boost of umami. Got sesame oil on hand? It’s great to drizzle in a bit as well; it adds to the traditional flavor of the dish and gives you even more great aroma. And while shrimp is a crowd-pleaser (and it’s easy to keep a bag stashed in the freezer), definitely switch to what’s most convenient: I love chopped leftovers like roast chicken or any kind of pork, and I’ve even mashed up a plant-based burger and seared that off for a delicious vegetarian rice. And chunks of leftover holiday turkey? Total yum!
It’s really all about the rice
The best fried rice comes from leftover cooked rice that’s been cooled and chilled, preferably for a day. Fresh rice is moist and fluffy, qualities that will give you clumpy, slightly mushy fried rice. If you don’t have the time to let your cooked rice chill in the fridge overnight, spread it out onto a baking tray and refrigerate it for at least an hour. Any variety of long-grain or medium-grain rice works great, and you can even use brown rice. Just avoid short-grain varieties like sushi rice, glutinous rice, or Arborio—they’ll give you a clumpy, sticky dish.
And the best shortcut for us fried-rice lovers? Frozen rice! It’s typically drier and firmer than freshly cooked rice, resulting in separate, toothsome grains when stir-fried. You can buy it in the frozen aisle of your supermarket, but I prefer to make a double batch when I’m cooking rice, cool it quickly and completely by spreading it out over a pan and refrigerating it, then pack it in zip-close freezer bags. Thaw frozen rice in the fridge for a few hours before frying it up.
How do I store leftovers?
Unfortunately, reheating rice more than once isn’t recommended. If you’ve used day-old rice (the best kind for fried rice), you shouldn’t keep the leftovers—I’m sad to write this, but it’s best to avoid even the remotest chance of food poisoning. The concern is Bacillus cereus, a bacterium that forms heat-resistant spores that can cause food-borne illness. So enjoy the fried rice once only and toss anything that’s leftover.
If you are using rice that hasn’t been stored, leftovers can be kept in the fridge for up to 3 days.
Serving suggestions
Want to add a dish or two to make a fried rice meal a real feast? You can’t beat Egg Drop Soup, a take-out classic that’s also amazingly easy to make at home. Fried Wontons are another best bet for rounding out a meal, or mix it up with a refreshing salad like this Korean Cucumber Salad. Wondering what to drink with fried rice? I love iced tea with it, but others like a crisp beer like a pilsner or a dry citrusy wine like Sauvignon Blanc.
Shrimp Fried Rice
Ingredients
- 2 tablespoons vegetable oil
- 1/2 pound medium or large shrimp peeled and deveined
- 1/2 cup frozen edamame
- 1/2 onion diced
- 1/2 carrot diced
- 2 cloves garlic chopped
- 2 eggs lightly beaten
- 1 1/2 cups cooked white rice
- Pinch freshly ground black pepper
- 1 1/2 tablespoons soy sauce
- 1/2 lime optional
Instructions
- Heat a large skillet or medium wok over high heat. Add the vegetable oil and the shrimp to the pan. Cook the shrimp for 2 minutes until pink and beginning to curl, then remove from the pan.
- Add the edamame, onion, carrot, and garlic to the same pan and fry until tender, about 5 minutes, then remove from the pan. Add the beaten eggs and scramble until cooked.
- Add the rice and cooked shrimp to the vegetables and toss until combined well, breaking up any clumps of rice. Add the soy sauce and season with fresh black pepper. Stir-fry the rice until heated and well combined.
- Transfer the shrimp fried rice to plates or bowls and garnish with a wedge of lime if you like. Enjoy!
I just made this for dinner and it’s so so good! Easy and delicious 😋 thanks for the recipe
You are welcome Cony, so happy you like it!