Quick Leftover Shrimp Fried Rice – 20-Minute Dinner

Ready in 20 minutes, this quick leftover shrimp fried rice turns cold rice and frozen shrimp into a tasty dinner. Perfect for weeknights!

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Calories: 450 kcal per serving

Shrimp fried rice is a lifesaver when you have leftover rice and want dinner fast. You can toss cold rice, a few veggies, and shrimp into a hot pan for a fresh meal.

Even if you’re new in the kitchen, this recipe works every time. It’s flexible, colorful, and full of flavor. No fancy tools or skills needed.

— Uses day-old rice and frozen shrimp you already have
— Ready in just 20 minutes from start to finish
— Easy steps for beginners and busy cooks
— Flavorful with soy, garlic, and a hint of sesame
— Customizable with your favorite veggies

Ingredients

— 4 cups cooked rice (about 800 g), chilled
— 12 oz (340 g) shrimp, peeled and deveined
— 2 large eggs, beaten
— 1 cup frozen peas and carrots mix (150 g)
— 3 green onions, sliced
— 2 cloves garlic, minced
— 3 tbsp soy sauce (45 ml)
— 1 tbsp oyster sauce or hoisin (15 ml)
— 1 tsp sesame oil (5 ml)
— 2 tbsp vegetable oil (30 ml)
— Salt and pepper to taste

How to make it

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
2. Add shrimp, season lightly with salt and pepper, and cook 2–3 minutes until pink. Remove shrimp and set aside.
3. In the same pan, add another tablespoon oil. Pour in beaten eggs and scramble quickly.
4. Push eggs to one side. Add garlic and cook 30 seconds until fragrant.
5. Add chilled rice, breaking up any clumps with your spatula. Stir-fry for 2 minutes.
6. Stir in peas and carrots, cooking until heated through (about 1–2 minutes).
7. Return shrimp and scrambled eggs to the pan.
8. Pour soy sauce, oyster sauce, and sesame oil over the rice. Toss well to coat everything.
9. Stir in green onions. Taste and adjust seasoning with salt or more soy sauce.
10. Serve hot, garnished with extra green onion if you like.

Tips and common mistakes

— Use cold, day-old rice to avoid mushy grains.
— Don’t crowd the pan; high heat gives better fry and color.
— Cook eggs first so they don’t overcook later.
— Taste before serving to adjust salt or soy levels.
— If veggies stick, add a splash of water to deglaze.

Substitutions

— Shrimp: swap for chicken, tofu, or ham.
— Vegetables: use broccoli, bell pepper, or corn.
— Soy sauce: replace half with tamari for gluten-free.
— Oyster sauce: honey or a pinch of sugar in soy sauce.

Storage instructions

— Refrigerate leftovers in an airtight container for up to 3 days.
— Reheat in a skillet over medium heat for best texture.
— Freeze in a freezer-safe bag for up to 1 month. Thaw in fridge before reheating.

FAQ

Q: Can I use fresh rice?
A: Fresh rice is softer and can become mushy. Cold rice works best.

Q: How do I know when shrimp is done?
A: Shrimp turns pink and firms up. Don’t overcook or they get rubbery.

Q: Is this recipe gluten-free?
A: Use tamari or coconut aminos instead of soy sauce and a gluten-free oyster sauce.

Q: Can I skip the eggs?
A: Yes. The dish still tastes good without eggs or use a vegan egg substitute.

Not sure what to do with that bag of shrimp in your freezer? We’ve got you covered:

• For the Comfort Seeker: Try our creamy shrimp pasta or shrimp Alfredo.

• For the Quick Weeknight Cook: Go for garlic butter shrimp or our fast Asian-style stir-fry.

• For the Health-Conscious: You’ll love the shrimp Caesar salad or the shrimp coconut curry.