Shrimp Fried Rice
Updated May 29, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil, plus more as needed
- 1pound peeled and deveined medium shrimp, thawed if frozen
- Salt
- ½teaspoon garlic powder
- 1medium onion, diced
- 1½cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans)
- 6cups cooked jasmine or other long-grain white rice, preferably cold and day-old
- ¼cup soy sauce, or to taste
- 2tablespoons unsalted butter
- 4large eggs
- Yum Yum Sauce, for serving
Nutritional analysis per serving (6 servings)
958 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 160 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 34 grams protein; 860 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
- Step 2
Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
- Step 3
Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
- Step 4
Let the fried rice sit for a few minutes so that it can continue to crisp in the pan’s residual heat. (If you haven’t already made the yum yum sauce, this is the perfect time to do it.)
- Step 5
Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.
Private Notes
Comments
If prepared as per instructions, this is a very high sodium dish. Assuming four portions, it comes to around 1000 mg sodium per portion, and could be higher depending on how much you salt the shrimp and "adjust seasoning with more soy sauce as needed." The Yum Yum sauce (not included in my tally) is also high in sodium--the instructions say to season it liberally with salt. If you're concerned about sodium, I would not salt the shrimp and start with a lower amount of (low sodium) soy sauce.
For me the difficult part was trying to get the shrimp to adequately fry the rice
Instead of frozen mixed vegetables try packaged coleslaw or broccoli slaw. They need a little more cook time, so add those earlier. Top with toasted slivered almonds.
This was fantastic! I made it exactly as written although I didn't quite have enough room in my pan for all 6 cups of rice. The Yum Yum sauce was delicious, too. My husband and I gobbled it up and have enough leftovers for tomorrow.
Did as recommended by Kerry H and added bean sprouts and scallions. It added texture and freshness. You don’t need 1/4 cup of soy sauce. A couple of tablespoons was fine. A few dashes of sesame oil brought it all together.
Delivers every time. Adjust oil (canola and hint of sesame, anyone?) and amount of veggies to taste. I agree with Sook's comment to rinse veggies in hot water. Good stuff....