Shrimp Fried Rice (Easy Chinese Takeout Style)
A fast, flavorful Shrimp Fried Rice recipe with juicy shrimp, scrambled eggs, and vegetables tossed in a savory soy-based sauce. This traditional Cantonese dish is perfect for busy weeknights or meal prep!
Ingredients
- 1 lb shrimp peeled and deveined
- 4 cups cold cooked white rice preferably day-old
- 2 large eggs beaten
- 1/2 cup carrots finely diced
- 1/2 cup green peas
- 2 scallions chopped
- 2 cloves garlic minced
- 2 tbsp soy sauce or gluten-free tamari
- 1 tbsp oyster sauce optional for extra depth
- 1 tsp sesame oil
- 2 tbsp neutral oil vegetable or canola
Instructions
- Prep all ingredients and set aside.
- Heat 1 tbsp oil in a wok over medium-high heat. Cook shrimp 2–3 mins until opaque. Set aside.
- Add 1/2 tbsp oil, scramble eggs. Break into small bits, then remove.
- Add garlic, carrots, and peas. Stir-fry 2–3 mins until softened.
- Add cold rice, break up with spatula. Stir-fry until hot.
- Return shrimp and eggs to the wok.
- Add soy sauce, oyster sauce, and sesame oil. Stir to coat evenly.
- Toss in scallions. Cook 30 seconds more. Serve hot.
Notes
Nutrition Facts (Per Serving)
- Calories: 390
- Carbohydrates: 45g (16% DV)
- Protein: 25g (50% DV)
- Fat: 12g (18% DV)
- Saturated Fat: 2g (10% DV)
- Cholesterol: 180mg (60% DV)
- Sodium: 780mg (33% DV)
- Fiber: 3g (12% DV)
- Sugar: 3g