Description

This Shrimp Fried Rice recipe is a quick and flavorful dish that beats takeout with its fresh ingredients and savory sauces. Made with succulent shrimp, mixed vegetables, scrambled eggs, and perfectly cooked rice, this stir-fry is infused with the rich flavors of sesame oil, garlic, ginger, soy sauce, and a hint of mirin. Ideal for a fast weeknight dinner, it offers a wholesome and satisfying meal packed with color and texture.

Ingredients

Scale

Oils

4 tablespoons sesame oil
4 tablespoons vegetable or canola oil

Seafood

2 pounds shrimp, peeled and deveined

Vegetables

3 cups frozen veggie mix (peas, carrots, green beans, or edamame)
2 cups frozen sweet corn
1 cup green onions, chopped
8 garlic cloves, minced
2 teaspoons fresh ginger, minced

Eggs

6 large eggs, lightly beaten

Staples

8 cups cooked rice (preferably day-old, white or brown)
8 tablespoons low-sodium soy sauce
2 tablespoons mirin (or rice vinegar with ½ tsp sugar as a substitute)
Salt and pepper, to taste

Optional Enhancements

1 tablespoon oyster sauce or hoisin sauce for extra richness
1 teaspoon chili garlic sauce for heat
Toasted sesame oil or lime juice for finishing drizzle
Toasted sesame seeds or chopped cilantro for garnish

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Instructions

Heat Oils: In a large wok or deep skillet, heat 4 tablespoons of sesame oil together with 4 tablespoons of vegetable or canola oil over medium-high heat to prepare the base for stir-frying.
Sear the Shrimp: Add the peeled and deveined shrimp in a single layer to the hot oil. Cook each side for 1–2 minutes, or until the shrimp turn pink and are cooked through. Remove the shrimp from the pan and set aside to prevent overcooking.
Sauté Aromatics & Veggies: Add the minced garlic and ginger followed by the frozen vegetable mix and frozen sweet corn into the same pan. Stir-fry for 4–5 minutes until the vegetables are warmed through and start to develop a slight golden color.
Scramble the Eggs: Push the cooked vegetables to the side of the pan to clear space. Pour the lightly beaten eggs into the cleared area and scramble them gently until they are just set. Then combine the scrambled eggs with the vegetables by stirring together.
Fry the Rice: Add the cooked, preferably day-old rice to the pan. Toss well to combine with the eggs and vegetables. Pour in 8 tablespoons of low-sodium soy sauce and 2 tablespoons of mirin (or the rice vinegar with sugar substitute). Stir-fry the entire mixture for 4–5 minutes, allowing the rice to absorb flavors and become slightly crispy.
Finish: Return the cooked shrimp to the pan and toss all ingredients thoroughly. Adjust the seasoning by adding salt, pepper, or more soy sauce according to taste. For extra richness, optionally stir in 1 tablespoon of oyster or hoisin sauce. If you prefer heat, add 1 teaspoon of chili garlic sauce. Finish with a drizzle of toasted sesame oil or a squeeze of lime juice for brightness.
Serve Hot: Immediately serve the fried rice garnished with additional chopped green onions, toasted sesame seeds, or fresh cilantro as desired, ensuring a colorful and aromatic presentation.

Notes

Use day-old cooked rice for best texture, as freshly cooked rice may become mushy.
You can customize the vegetable mix depending on what you have on hand or prefer.
Adjust seasoning carefully, especially when adding soy sauce and salt, to avoid oversalting.
For a vegetarian option, omit shrimp and consider adding tofu or extra vegetables.
Mirin adds a subtle sweetness and depth but can be substituted with rice vinegar and a little sugar if unavailable.
Feel free to add chili garlic sauce for spice or omit for mild flavor.