Better-Than-Takeout Shrimp Fried Rice

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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?

Overhead shot of a bowl of shrimp fried rice, with some chopsticks, on a wooden board.

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. 😀

Need another easy take-out meal you can make at home? Try my Beef and Broccoli Stir Fry!

Side shot of a speckled bowl of shrimp fried rice, with chopsticks.

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.

A wooden tray with separate bowls of ingredients for fried rice.
A white bowl with the cooked shrimp and the scrambled eggs.

How to make Better-Than-Takeout Shrimp Fried Rice:

  1. 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.
  2. 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.
  3. Cook the eggs. In a small sauté pan, soft scramble the eggs in a bit of olive oil. Set aside.
  4. 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.
  5. 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.
  6. Add back shrimp and eggs. Then add the shrimp and eggs to the pot and stir to combine.
  7. Serve. Serve the shrimp fried rice with some chopped green onion, toasted sesame seeds, and a drizzle of pure sesame oil, if desired.
Collage of 1) the sautéed veggies, and 2) the fried rice with the shrimp and eggs on top.
A stock pot full of shrimp fried rice.

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.
Closeup on a bowl of shrimp fried rice.

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

Sue Ringsdorf
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?
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Cuisine Chinese
Servings 5 servings
Calories 598 kcal

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.

Nutrition

Calories: 598kcalCarbohydrates: 74gProtein: 35gFat: 18gSaturated Fat: 3gCholesterol: 340mgSodium: 1537mgPotassium: 607mgFiber: 6gSugar: 4gVitamin A: 4674IUVitamin C: 21mgCalcium: 206mgIron: 5mg
Keyword shrimp fried rice
Tried this recipe?Let us know how it was!

4 Comments

  1. This recipe was perfect for a bunch of hungry college girls! So fresh and much better than takeout! 🙂

    1. Suebee Homemaker says:

      Hi Carly!! So glad you enjoyed it and thanks for your sweet comment!

  2. 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!

    1. Suebee Homemaker says:

      This is one of my favs!! 🙂

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