Shrimp Fried Rice Recipes!!!



Classic Shrimp Fried Rice a fun and easy recipe for your kids and family any night of the week.

Classic Shrimp Fried Rice with fresh shrimp, rice, green onions, peas, carrots, and sesame oil. Tips for making the BEST fried rice!

Do you ever have leftover rice in the fridge? A great way to use it up is to make fried rice! Fried rice works best with chilled leftover rice actually. Fresh rice can fry up a bit mushy. But leftover rice that had a chance to dry out a bit? Perfect for frying.


Pretty much anything can go into fried rice—usually a combination of veggies, beaten egg, and a protein such as the shrimp we are using in this recipe, or chicken, fish, or tofu.

I love those recipes that we all grew up with, they are just too good to miss out on.



1 lb 26-30 count uncooked shrimp , (peeled and deveined)
1 tsp cornstarch
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
3 Tbsp LIGHT olive oil, or canola
4 large eggs, beaten
1/4 cup green onion, finely chopped
5 cups leftover chilled white rice , (rinse rice before cooking)
12 oz frozen carrots and peas, thawed
2 Tbsp soy sauce or coconut aminos , or added to taste
1 1/2 tsp sesame oil



In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.

Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.

Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.

Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions and cook green onion until fragrant, 30 seconds.

Stir in rice then spread it evenly over the pan and cook for 1 to 2 minutes without disturbing it then stir and sauté another 1 to 2 minutes. Rice should sizzle.

Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and vegetables and mix well.

Add cooked shrimp and cooked eggs back to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired.


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