Restaurant-style shrimp fried rice is easier to make at home than you might think — and it tastes even better fresh from your own skillet. This quick, one-pan recipe delivers plump, juicy shrimp tossed with golden fried rice, sweet peas and carrots, and fluffy scrambled egg, all coated in a savory soy-oyster sauce. It’s a complete meal in under 30 minutes, perfect for busy weeknights when you’re craving takeout flavor without the wait.
Why You’ll Love This Recipe
- Ready in 30 minutes or less — a perfect weeknight dinner
- Juicy, perfectly seared shrimp with authentic restaurant-style flavor
- Made with simple pantry staples and leftover day-old rice
- A complete, satisfying meal in one skillet with easy cleanup
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 cups cooked day-old rice (long-grain or jasmine works best)
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 4 green onions, thinly sliced (plus extra for garnish)
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prep the ingredients: Pat the shrimp dry with paper towels and season with the salt and black pepper. Measure out the sauces and keep everything within reach — fried rice cooks fast.
- Sear the shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Transfer to a plate.
- Scramble the eggs: Reduce the heat to medium-high, add a drizzle of oil if needed, and pour in the beaten eggs. Scramble until just set, then break into bite-size pieces and set aside with the shrimp.
- Fry the rice and vegetables: Add the remaining oil to the skillet. Sauté the garlic for 30 seconds, then add the peas and carrots and cook for 2 minutes. Add the day-old rice, breaking up any clumps, and stir-fry 4–5 minutes until lightly golden and heated through.
- Combine and serve: Return the shrimp and eggs to the skillet. Stir in the soy sauce, oyster sauce, and sesame oil, tossing everything to coat evenly. Sprinkle with green onions and serve hot.
Serving Suggestions
- Pair with a crisp cucumber salad or steamed broccoli for a balanced meal
- Add a drizzle of chili oil or sriracha for a spicy kick
- Serve alongside egg drop soup for a complete takeout-style dinner
Storage Tips
Let the fried rice cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of water or soy sauce to revive the texture — microwaving works too, but the skillet keeps the rice from getting soggy. For longer storage, freeze portions in freezer-safe bags for up to 2 months.
