Better-Than-Takeout Shrimp Fried Rice

If you’re craving takeout without the wait (or the price tag), Better-Than-Takeout Shrimp Fried Rice is your answer. This quick and easy recipe brings bold, savory flavors to your kitchen in under 30 minutes. Succulent shrimp, crisp vegetables, fluffy jasmine rice, and a rich umami sauce come together to create a crave-worthy dish that rivals your favorite restaurant.

Even better, it’s a great way to use up leftover rice and frozen veggies—making it both budget-friendly and weeknight approved. The secret? Cooking the shrimp first ensures they stay tender, while a mix of sesame oil, garlic, and soy sauce adds depth you can taste in every bite.

Interestingly, fried rice originated as a clever solution to avoid food waste in Chinese households—transforming leftover rice and ingredients into something vibrant and delicious. Over the centuries, it’s become a global staple—and now, it can be your go-to too.

So next time your dinner plans fall flat, remember: this Better-Than-Takeout Shrimp Fried Rice delivers flavor, speed, and satisfaction—all in one pan.

Recipe Yield: 4 servings

INGREDIENTS

4 cups cold cooked jasmine rice
1 lb large shrimp, peeled and deveined
½ cup diced yellow onion
½ cup diced carrots
½ cup frozen peas
3 eggs, lightly beaten
2 tbsp low-sodium soy sauce
2 tbsp sesame oil
1 tsp kosher salt
½ tsp black pepper
3 garlic cloves, minced
1 tbsp fresh ginger, minced
1 tbsp oyster sauce
1 tsp rice vinegar
2 green onions, chopped
Optional: extra soy sauce or chili oil for serving

INSTRUCTIONS

1. Sauté the shrimp:
In a large nonstick skillet or wok, heat 1 tbsp of sesame oil over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Transfer to a plate and set aside.

2. Sauté aromatics and veggies:
In the same skillet, add remaining sesame oil. Stir in garlic, ginger, and onion. Cook for 1 minute until fragrant. Add carrots and peas; cook for another 3–4 minutes until vegetables are tender.

3. Scramble the eggs:
Push vegetables to one side of the pan. Pour in beaten eggs on the empty side and scramble until just set, then mix into the veggies.

4. Add the rice:
Add cold rice to the skillet, breaking up any clumps. Stir-fry for 3–4 minutes, tossing everything together.

5. Add sauces and shrimp:
Pour in soy sauce, oyster sauce, and rice vinegar. Toss to coat the rice evenly, then return shrimp to the pan. Cook for 1–2 more minutes until everything is heated through.

6. Garnish and serve:
Remove from heat. Top with chopped green onions. Serve warm with extra soy sauce or chili oil if desired.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use Day-Old Rice: Cold, leftover jasmine rice works best for fried rice—it’s less sticky and crisps beautifully.
Prep Everything First: This dish cooks fast, so have all ingredients chopped and ready to go before you start.
Cook Shrimp Separately: Searing shrimp first ensures they stay juicy and don’t overcook during the final toss.

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