Can I use brown rice instead of white rice?

Absolutely! Brown rice works great here. Personally I like white rice for the best classic flavor, but brown rice has a nuttier flavor and chewier texture. Just make sure it's completely cooled and dried out before using.

What if my rice seems dry?

Day-old rice should be slightly dry: that's what makes it fry! But if it seems too dry after cooking, splash in a tablespoon of water while stirring at the end.

Can I skip the fish sauce?

Yes, but the flavor won't be quite as complex. If you skip it, add a bit of extra soy sauce or a splash of Worcestershire sauce for added umami.

Can I make this vegetarian?

Definitely! Skip the shrimp and add crispy baked tofu for protein. Or, make my Tofu Fried Rice recipe.

Shrimp Fried Rice

Name: Easy Shrimp Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pound medium small shrimp (size 51 to 60), shelled and deveined, frozen or fresh; 1/2 yellow or white onion; 2 large garlic cloves; 1 tablespoon minced ginger (about 1 inch nub); 2 large carrots; 2 cups chopped green cabbage (optional); 5 tablespoons sesame oil, divided; 4 eggs*; 1/2 cup frozen peas; 4 cups cooked rice, at least 1 day old (use How to Cook Rice or Instant Pot Rice), or use shortcut**; 2 tablespoons soy sauce (or tamari or liquid aminos); 1 teaspoon kosher salt; 1 teaspoon fish sauce (optional); Green onion, for garnish (optional)

Easy Shrimp Fried Rice

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5 from 2 reviews

This shrimp fried rice recipe makes leftover rice and juicy shrimp into a meal in just 25 minutes! It’s the ultimate weeknight dinner comfort food.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Main Dish
Method: Stir Fry
Cuisine: Asian
Diet: Gluten Free

Ingredients

Scale

1 pound medium small shrimp (size 51 to 60), shelled and deveined, frozen or fresh
1/2 yellow or white onion
2 large garlic cloves
1 tablespoon minced ginger (about 1 inch nub)
2 large carrots
2 cups chopped green cabbage (optional)
5 tablespoons sesame oil, divided
4 eggs*
1/2 cup frozen peas
4 cups cooked rice, at least 1 day old (use How to Cook Rice or Instant Pot Rice), or use shortcut**
2 tablespoons soy sauce (or tamari or liquid aminos)
1 teaspoon kosher salt
1 teaspoon fish sauce (optional)
Green onion, for garnish (optional)

Instructions

Thaw the shrimp.
Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them. If using, chop the cabbage.
Pat the shrimp dry. In a large skillet, heat 2 tablespoons sesame oil on medium high heat. Add the shrimp for about 1 minute per side until just opaque cooked through, turning them with tongs. They can be slightly undercooked because you’ll be adding them to the rice later. Sprinkle with 1/2 teaspoon salt. Remove to a bowl and set aside.
In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Saute the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and saute for 2 minutes. Stir in the rice, peas and the remaining 1/2 teaspoon salt for 1 minute.
Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.
Add the soy sauce and fish sauce, if using. Use tongs to add the shrimp (to remove them from liquid that accumulated in the bowl) and heat for a minute or two, stirring, until all rice is coated. Taste and add additional soy sauce if necessary. Serve hot.

Notes

Leftover shrimp fried rice keeps well in the fridge for up to 3 days. Personally I usually don’t like shrimp as leftovers, but I don’t mind leftover shrimp fried rice!

To reheat, use a large skillet over medium heat with a splash of oil to prevent sticking. Stir a few minutes until heated through. I don’t recommend freezing, since the shrimp can get rubbery after thawing.

Find it online: https://www.acouplecooks.com/shrimp-fried-rice/