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Shrimp Fried Rice

This shrimp fried rice proves you don't need a takeout menu to eat well on a weeknight. Juicy seared shrimp, fluffy rice, scrambled eggs, and colorful vegetables in a savory soy sauce coating. In just 25 minutes, and with simple ingredients from your freezer and pantry, you can have a wholesome meal you can make on repeat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: lunch, Main Course
Ingredients Method Notes

Ingredients
  

  • 250 g raw shrimp peeled and deveined
  • 1 cup uncooked rice
  • ½ cup frozen peas and carrots mix
  • 2 eggs beaten
  • 2 tablespoons oil
  • 1-2 teaspoons soy sauce
  • Salt & pepper to taste

Method
 

  1. Rinse the rice under cold water. Put it in a small pot with 2 cups of water. Turn the heat to medium and wait for it to boil. Once boiling, cover the pot, turn the heat to low, and cook for 12–15 minutes. When done, turn off the heat and keep it covered.
  2. Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add the shrimp. Sprinkle a little salt and pepper. Cook for 2–3 minutes on the first side, then turn and cook 1–2 minutes on the other side until pink and fully cooked. Remove from the pan and set aside.
  3. Add the remaining oil to the same pan. Pour in the beaten eggs. Stir gently for 1–2 minutes until cooked through. Remove the eggs and set aside with the shrimp.
  4. Add the frozen peas and carrots to the pan. Cook for 2–3 minutes until heated through.
  5. Add the cooked rice to the pan. Sprinkle a little salt, pepper, and soy sauce. Stir everything together until the rice and vegetables are evenly combined.
  6. Return the cooked shrimp and eggs to the pan. Stir for 1–2 minutes to combine everything and heat through. Taste and adjust seasoning if needed.
  7. Serve warm.

Notes

Day-old rice straight from the fridge makes the best fried rice — it's drier and fries up with better texture rather than clumping. Cook your rice ahead if you have time.