Better-Than-Takeout Shrimp Fried Rice is the perfect weeknight meal that can be thrown together in 30 -40 minutes! Make your rice the day before, and then whip this dish up using the freshest of ingredients. Who needs take-out anyway?
Stir Fry was my go-to meal when we were first married. I stumbled upon a good recipe, tried it, and the rest is history. I made that same recipe again and again. And again.
Now I love trying new recipes, especially when I can up the health factor in foods that aren’t always so good for you. Take-out Chinese food is a great example of this. We love it, but it doesn’t love us. THIS recipe? I think it loves us too. 😀
If you regularly crave Chinese take-out, you will appreciate the fact that this recipe uses fresh ingredients and is relatively healthy. I rarely eat Chinese food anymore because of the huge calorie burden, but this one isn’t fried or laden with too much oil.
Ingredients needed for this shrimp fried rice:
- Olive Oil – You’ll need olive oil to sauté the shrimp and veggies, and to cook the eggs.
- Shrimp – I used a pound of medium peeled and deveined shrimp.
- Eggs – Just a quick scramble of eggs needed.
- Veggies – A combo of frozen corn, peas, and edamame, as well as some fresh shredded carrots.
- Rice – Use COLD prepared rice. It’s best to make it the day before and store in the refrigerator overnight.
- S&P
- The Sauce – A combo of soy sauce, oyster sauce, sesame oil, chili sauce, and ground ginger. All of these are important for the best Asian flavor.
- For serving – Green onion, toasted sesame seeds, and pure sesame oil.
Most of the ingredients for my Shrimp Fried Rice are pictured below.
How to make Better-Than-Takeout Shrimp Fried Rice:
- Make the Asian sauce. In a small bowl, combine the sauce ingredients – the soy sauce, oyster sauce, sesame oil, chili sauce (optional), and ground ginger. Mix well.
- Cook the shrimp. Heat a medium stock pot over medium-high heat. Add a drizzle of olive oil and add half the shrimp (along with a sprinkle of salt and pepper). Cook until just pink, and remove from the pan. Cook the remaining half of shrimp, and set aside.
- Cook the eggs. In a small sauté pan, soft scramble the eggs in a bit of olive oil. Set aside.
- Sauté the veggies. Using the same stock pot used for the shrimp, add olive oil and the veggies, and sauté over med-high heat until softened.
- Add rice and sauce. Then add the cold rice and the sauce mixture, and stir. Turn heat to medium low, and cook until everything is warm throughout.
- Add back shrimp and eggs. Then add the shrimp and eggs to the pot and stir to combine.
- Serve. Serve the shrimp fried rice with some chopped green onion, toasted sesame seeds, and a drizzle of pure sesame oil, if desired.
Tips for prepping for this recipe.
- Remember to cook your rice the day BEFORE. This takes a little bit of planning but it is REALLY important!
- Buy raw shrimp, and peel and devein them. If they are frozen, be sure to have them thawed and ready to go.
- Taste for flavor and adjust as needed.
Kitchen Tools used for this recipe: (Affiliate Links)
Try this shrimp recipe next: Easy Honey Sriracha Shrimp
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
xoxo ~Sue
Better-Than-Takeout Shrimp Fried Rice
Ingredients
- 2 Tablespoons olive oil – divided
- 1 pound shrimp – peeled and deveined
- 3 large eggs
- 1 cup frozen peas – thawed
- 1 cup frozen corn – thawed
- 1 cup frozen edamame – thawed
- 1 cup shredded carrots
- 6 cups prepared white rice (COLD) – day old at least
- salt and pepper – to taste
For the sauce:
- 6 Tablespoons lower-sodium soy sauce
- 1 Tablespoon oyster sauce
- 2 Tablespoons sesame oil
- 2 teaspoons chili sauce – optional, for heat
- 1/2 teaspoon ground ginger
- green onions and toasted sesame seeds – to garnish
- pure sesame oil – to serve
Instructions
- Combine the sauce ingredients in a small bowl – the soy sauce, oyster sauce, sesame oil, chili sauce (optional), and ground ginger. Mix well and set aside.
- In a medium stock pot over medium-high heat, add a drizzle of olive oil and then half the shrimp (with a sprinkle of salt and pepper). Cook until done (be careful to not overcook!), about 4 minutes, and remove to a plate. Continue with the remaining shrimp, and set aside.
- In a small saute pan, soft scramble the eggs. Set aside.
- Saute the veggies over medium-high heat. Using the same stock pot used for the shrimp, add a drizzle of olive oil, and then the veggies. Cook until softened. Then reduce heat slightly, add the cold rice and the sauce mixture, and stir well. Cook until heated throughout.
- Then add the cooked shrimp and the scrambled eggs back to the pot, and stir.
- Serve the shrimp fried rice with green onions, sesame seeds, and a drizzle of pure sesame oil, if desired.
Notes
- Remember to cook your rice the day BEFORE. This takes a little bit of planning but it is REALLY important. You want it to be cold.
- Buy raw shrimp, and peel and devein them. If they are frozen, be sure to have them thawed and ready to go.
- Taste for flavor and adjust as needed.
This recipe was perfect for a bunch of hungry college girls! So fresh and much better than takeout! 🙂
Hi Carly!! So glad you enjoyed it and thanks for your sweet comment!
The shrimp and the eggs in this recipe are an awesome combination that take it up another level. A great change of pace meal for the entire family!
This is one of my favs!! 🙂