🍤 Shrimp Fried Rice: Better Than Takeout, Straight from Your Kitchen
/The Story Behind the Recipe
Shrimp Fried Rice has always been one of those dishes that reminds me how good simple cooking can be. It’s the kind of meal that comes together fast, hits all the right flavors, and tastes just as good (if not better) the next day. I started making it at home one night after realizing the takeout version never quite had the freshness or the smoky sear I wanted.
By cooking it yourself, you control everything — from the heat of the wok to the balance of soy and teriyaki. And when you do it right, you get that perfect mix of crispy rice, tender shrimp, and buttery goodness that’s pure comfort food. This recipe takes you through exactly how to nail it.
Why You’ll Love This Recipe ❤️
🔥 Quick and Easy: Dinner’s done in under 30 minutes.
🍤 Big Flavor, Simple Ingredients: A little soy, a touch of teriyaki, and buttery rice magic.
🥢 Better Than Takeout: Fresher, crispier, and made your way.
🥦 Endlessly Customizable: Swap in your favorite proteins or veggies.
Simple & Easy Shrimp Fried Rice Recipe
🕒 Prep Time: 5 min ⏱ Cook Time: 20 min ⏳ Total Time: 25 min
🍽 Serves: 4
Ingredients
2 Bags Boil-in-Bag Brown or White Rice
2 tbsp Extra Virgin Olive Oil
1 bag Frozen Small Shrimp (thawed)
3 Large Eggs
4 tbsp Unsalted Butter
1–2 tbsp Soy Sauce
½ cup Frozen Peas
1 tsp Minced Onion
2 tsp Teriyaki Sauce
Handful of Fresh Sprouts
Instructions
1️⃣ Prepare the Rice
Cook the rice according to the box instructions. For that classic fried rice texture, use rice that’s been cooked and chilled overnight.
2️⃣ Heat the Pan
Set a large frying pan or wok over medium heat and add the olive oil.
3️⃣ Cook the Shrimp
Add the thawed shrimp and cook for 5–6 minutes, until they turn pink and lightly browned. Remove from the pan and set aside.
4️⃣ Scramble the Eggs
In the same pan, crack in the eggs and scramble until just set. Break them up into small pieces and push them to the side.
5️⃣ Fry the Rice
Turn the heat up to medium-high. Add the butter and rice to the pan. Fry for 8–10 minutes, stirring often so it doesn’t stick.
6️⃣ Add the Flavor
Pour in the soy sauce and let the rice sit undisturbed for 3–4 minutes to develop a little crust. Then stir in the peas, minced onion, and teriyaki sauce.
7️⃣ Bring It All Together
Add the cooked shrimp and scrambled eggs back in. Toss everything well to combine.
8️⃣ Finish and Serve
Turn off the heat, stir in the fresh sprouts, and serve hot. Grab a fork or chopsticks — you won’t need takeout again.
Pro Tips for Perfect Fried Rice 💡
🍚 Use Cold Rice: Day-old rice fries best — fluffy and non-sticky.
🔥 High Heat Matters: Crank the heat to get that restaurant-style sear.
🥢 Avoid Overcrowding: Fry in batches for crispier results.
🍤 Small Shrimp = Perfect Bites: No cutting needed, just toss and fry.
🌿 Finish with Sesame Oil: A drizzle at the end adds incredible depth.
Why This Recipe Works
What makes this Shrimp Fried Rice stand out is the balance — buttery rice, salty soy, sweet teriyaki, and that subtle crunch from the sprouts. It’s easy enough for weeknights but good enough to serve at a cookout as a side dish alongside grilled meats or skewers.
Whether you’re cooking this inside on the stove or outside on a flat-top, it’s one of those recipes that earns a spot in your regular rotation. Simple, fast, and ridiculously satisfying.
💬 What’s your fried rice style? Drop your favorite add-ins or tweaks in the comments — we love seeing how backyard cooks make it their own.
FAQ
Q: Can I use frozen shrimp?
A: Yes — just thaw them completely before cooking to avoid excess moisture.
Q: What kind of rice is best?
A: Day-old jasmine or long-grain rice gives the best fried texture.
Q: Can I swap out the shrimp?
A: Definitely! Chicken, beef, pork, or tofu all work great with this recipe.
Q: Is soy sauce required?
A: Not at all — you can use tamari or coconut aminos for a gluten-free option.
Q: How long does it keep?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet to bring it back to life.