This shrimp fried rice with vegetables cooks in one hot skillet with day old rice, juicy shrimp, scrambled egg, and a splash of sesame oil.
Garlic, mixed vegetables, and soy sauce season every grain, and the shrimp stay tender because they cook briefly and rejoin the rice at the end. It makes a full dinner from simple ingredients.
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Why This Shrimp Fried Rice with Vegetables Recipe Works
Day old rice has dried out slightly, so the grains stay separate and fry instead of clumping into a sticky mass.
Cooking the shrimp first and setting them aside keeps them from turning rubbery while the rice heats through.
A hot pan and a short cook time give the vegetables a tender bite and the rice a light toasted flavor.
Ingredients for Shrimp Fried Rice with Vegetables
- For the rice: two cups cooked rice, one cup mixed vegetables such as carrots, peas, and corn, two large eggs, three cloves garlic, and two green onions
- For the shrimp and sauce: one pound large shrimp, three tablespoons grapeseed oil, three tablespoons low sodium soy sauce, one tablespoon sesame oil, and a quarter teaspoon black pepper
Shrimp. Buy large shrimp that are peeled and deveined. Pat them dry so they sear rather than steam.
Rice. Cold, day old rice fries with separate grains. Fresh rice turns mushy, so spread it on a tray to dry if it is warm.
Vegetables. Frozen mixed vegetables work well and need no chopping. Thaw them slightly so they cook through quickly.
Soy sauce and sesame oil. Soy sauce seasons the rice, so no extra salt is needed. A small amount of sesame oil adds a toasted aroma.
Grapeseed oil. Its high smoke point suits a hot pan. Vegetable, canola, or olive oil all work as substitutes.
How to Make Shrimp Fried Rice with Vegetables
1. Heat the pan Heat the grapeseed oil in a large skillet or wok over medium high heat until it shimmers.
2. Cook the shrimp Add the shrimp and cook for two to three minutes, until they turn pink and opaque. Remove them to a plate.
3. Cook the vegetables In the same pan, add the garlic and mixed vegetables and cook until the vegetables are tender.
4. Scramble the eggs Push the vegetables to one side, pour in the beaten eggs, and scramble them until fully set.
5. Add the rice Add the rice, soy sauce, sesame oil, and shrimp, and stir everything together until well combined and heated through.
6. Season and serve Season with pepper, sprinkle with green onions, and serve hot.
How to Serve Shrimp Fried Rice with Vegetables
Serve the rice hot from the pan, with extra green onions and a drizzle of soy sauce at the table. It goes well with cabbage and carrot egg rolls, a creamy Asian cucumber salad, a crunchy ramen noodle salad, and chicken lo mein noodles. For a larger spread, add steamed dumplings.
How to Store and Reheat Shrimp Fried Rice with Vegetables
Cool the rice quickly and refrigerate within one hour in a shallow airtight container. Keep it for up to three days. Reheat in a skillet or the microwave until steaming hot, to 165 degrees F. Reheat only once, and do not leave cooked rice out at room temperature.
Tips and Variations for Shrimp Fried Rice with Vegetables
Use a hot pan. High heat toasts the rice and keeps the vegetables from steaming. Work in a wide pan so nothing is crowded.
Prep everything first. Fried rice cooks fast, so have the shrimp, vegetables, and sauce within reach before you light the stove.
Cool the rice properly. Spread freshly cooked rice on a tray and refrigerate it for several hours. Cook it within a day or two.
Cook the shrimp until pink. Shrimp are done when opaque and firm, at 145 degrees F. Overcooked shrimp turn rubbery.
Use tamari for gluten free. Tamari replaces soy sauce, but check the label to confirm it is gluten free.
Wash up after raw shrimp. Wash hands, boards, and tools after handling raw shrimp and raw eggs.
Flag the allergens. This dish contains shellfish, eggs, soy, wheat, and sesame. Check labels before serving guests.
Check trusted guidance. For safe rice storage and reheating, read the University of Maine rice guidance before packing up leftovers.
Frequently Asked Questions About Shrimp Fried Rice with Vegetables
How do I make shrimp fried rice with vegetables with fresh rice?
Spread the warm rice on a baking sheet and chill it for about thirty minutes until it dries. Freshly cooked rice steams and clumps in the pan.
Can I prepare shrimp fried rice with vegetables ahead?
Cook it fully, cool it quickly, and refrigerate for up to three days. Reheat until steaming hot.
How long does shrimp fried rice with vegetables last?
Refrigerate it in a shallow container within one hour and eat it within three days. Reheat to 165 degrees F.
Can I use frozen shrimp?
Yes, thaw it in the refrigerator or under cold running water, then pat it dry before cooking.
What vegetables work?
Carrots, peas, corn, broccoli, and bell pepper all work. Cut pieces small so they cook quickly.
Shrimp Fried Rice with Vegetables
Equipment
- Large skillet or wok
- Wooden spoon
Ingredients
Main Ingredients
- 3 tbsp grapeseed oil or vegetable oil
- 1 lb large shrimp peeled and deveined
- 3 cloves garlic minced
- 1 cup mixed vegetables carrots, peas, and corn
- 2 large eggs beaten
- 2 cup cooked rice day old, cold
- 3 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 2 green onions sliced
- ¼ tsp black pepper
Instructions
Cooking
- Shrimp. Heat the oil in a large skillet and cook the shrimp two to three minutes until pink. Set aside.
- Vegetables. Cook the garlic and vegetables in the same pan until tender.
- Eggs. Push the vegetables aside and scramble the beaten eggs until set.
- Combine. Stir in the rice, soy sauce, sesame oil, and shrimp until heated through.
- Serve. Season with pepper and top with the green onions.
