This is my easy one-pot Shrimp Fried Rice and it is one of the best fridge cleans-out recipes that you need to add to your weekly dinner rotation. It’s a family favourite, kid approved, and tastes awesome the next day. What more could a gal want?

This recipe works really well on those evenings when you have no idea what to cook, are pressed for time, but want something delicious and healthy. This recipe is also great because if you are anything like me you always have leftover rice in the fridge, and this recipe is the perfect one to use it up. You can also swap out the shrimp for chicken, beef or tofu; all work great.

Ingredients

Here is a quick overview of the ingredients you’ll need to make my Shrimp Fried Rice.
For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

• Olive oil or avocado oil
• Garlic
• Fresh ginger
• Soy sauce
• Rice wine vinegar
• Sesame oil
• Spicy chilli oil/crunch
• Shrimp
• Eggs
• Shallots: you can substitute for yellow onion here if you don’t have shallots; I just prefer the flavour of shallots in this recipe.
• Frozen peas: you can use fresh peas here if you have but I usually only have frozen on hand.
• Carrots: you can also use frozen carrots here if you don’t have fresh on hand.
• Corn: I always have canned corn in my pantry so that’s usually what I will use in this recipe but feel free to use frozen if thats all you have.
• Fresh green onions

Tips before getting started

I recommend prepping all of your ingredients before getting started! Whether you are using frozen, fresh, or a combination of both, prep it all before getting started; it will make things go much quicker once you get started.

I recommend taking the shrimp out before frying your other ingredients. Shrimp can be over-cooked very quickly so leaving them in the pan while you fry everything else will result in your shrimp becoming overcooked which creates a rubbery texture.

If you are using fresh carrots and celery in this recipe (you can use frozen carrots if thats your preference) be sure to let them cook down for a few minutes before adding your frozen ingredients. Typically I cook the carrots of celery for about 7-8 minutes before adding the frozen ingredients. This ensures that all of your veggies are cooked evenly.

Make sure to push your ingredients to one side of the pan before adding your eggs. If you add the eggs to the entire mixture I find the eggs don’t cook evenly and they break down much faster creating more of a soggy texture.

I recommend using day old (or two day old) cold rice in this recipe, rather than fresh. Using cold rice makes it more crispy since its chilled and more solid. If you don’t have day old rice when you want to make this recipe, fresh will work but I do find it gets a bit softer, creating a more sticky texture to the dish.

I recommend cooking this dish at a high heat. Fried rice is supposed to be cooked quickly, so heat your pan up for a few minutes and allow your ingredients to fry at a higher heat for a shorter period of time. Think of it more as frying something quickly rather than sautéing it longer and slower.

I love topping this dish with chilli oil/crunch (if you like spice). It adds such a nice flavour and texture and I can’t eat this dish without it anymore.

Substitutions & FAQ’s

What is the best rice to use in this recipe?
Any kind will work, but my preference is jasmine rice.

Can I add other veggies to this dish?
Oh ya, use whatever you need to get rid of! I will sometimes add peppers or broccoli.

Can I use pre-cooked shrimp in this recipe?
You bet. Just don’t add it until you add your rice.

Is rice gluten free?
Rice is gluten free and if you are looking at making this entire recipe gluten free be sure to find a gluten free soy sauce.

Can I make this dish soy free?
You can. Instead of using a soy sauce try adding coconut aminos. I actually have used this a couple times, and it’s great.

Can I use another meat option in this recipe?
You sure can. Chicken and beef work really great in this recipe.

Can I sub out the rice for quinoa or cauliflower rice?
You sure can!

Reasons why you’ll love this recipe

You can use your leftover rice: If you are anything like me you always have leftover rice in your fridge and this is the perfect recipe to use it up.
Made all in one pan: Yes, one pan! This recipe could not be any easier and the best part about it is you only need to use and clean up one big pan!
Ready in about 30 minutes: I love making this recipe because it comes together in under 30 minutes, so it’s perfect when you want something delicious and quick! Not to mention it’s kid-approved, so that is a big win-win in our house.
Loaded with protein: Between the shrimp and eggs, you are getting a great amount of protein in this dinner.
Filling & satisfying: This dish has it all and tastes just as good as your favourite take-out spot.
The leftovers taste great: I love when I have a little bit of this dish left over because I know I’m going to enjoy it for lunch the next day. It’s also a great recipe to make as meal prep if thats your thing.

Storing & reheating

Add it to a glass container or tupperware and store in your fridge for up to 3 days.

To re-heat this dish, add it to a frying pan with a splash of avocado or olive oil and fry for 2-3 minutes. Alternatively you can add it to you microwave and heat up for 30-45 seconds.