Better-Than-Takeout Shrimp Fried Rice: Healthier, Faster, and Tastier

Why This Recipe is a Game-Changer

  • Healthier than takeout: Cooking at home allows you to control the ingredients, ensuring a healthier meal.
  • Budget-friendly: Save money by making your own shrimp fried rice instead of ordering takeout.
  • Super fast: This dish can be ready in less than 30 minutes, faster than ordering and waiting for delivery.
  • Delicious: This shrimp fried rice is packed with flavor and has a perfect shrimp-veg-rice ratio.


  • 1 pound medium shrimp, peeled and deveined, tails on or off, thawed if frozen
  • 1 teaspoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons canola oil, grapeseed oil, or peanut oil, divided

  • 3 green onions, thinly sliced, about 1/2 cup, white and green parts divided
  • 2 tablespoons unsalted butter, divided
  • 4 large eggs, beaten
  • 3 cups COLD leftover brown rice
  • 3 tablespoons low sodium soy sauce, plus additional for serving
  • 2 teaspoons sesame oil, toasted or untoasted
  • 1 (12-ounce) bag frozen peas and carrots, about 1 1/2 cups, no need to thaw


  1. Prepare the Shrimp:

    • Pat the shrimp dry and place them in a bowl.
    • Add the cornstarch, salt, and pepper.
    • Toss to coat.
  2. Cook the Shrimp:

    • Heat 2 tablespoons of oil in a wide, deep skillet or wok over medium-high heat.
    • Once the oil is hot and shimmering, add the shrimp in a single layer.
    • Cook for 1 to 2 minutes on the first side, then turn and continue cooking for about 30 seconds more, until the shrimp are pink and no longer translucent.
    • Transfer the shrimp to a plate or bowl and set aside.
  3. Scramble the Eggs:

    • Add 1 tablespoon of butter to the skillet.
    • Let it melt, swirling to coat the pan.
    • Pour in the beaten eggs.
    • Immediately move the eggs around with a spatula until they are scrambled and barely set.
    • Remove to the plate with the shrimp.
  4. Cook the Rice:

    • Add the remaining 1 tablespoon of oil and the white part of the green onions to the skillet.
    • Cook for 15 seconds, stirring constantly.
    • Add the cooked rice and spread it into a single layer.
    • Let it sizzle undisturbed until lightly crisp on the bottom, about 1 to 2 minutes.
    • Stir, return to a single layer, and let it sizzle for 1 minute more.
  5. Add the Sauce and Vegetables:

    • Drizzle the soy sauce and sesame oil over the rice.
    • Stir to combine.
    • Stir in the peas and carrots and the remaining 1 tablespoon of butter.
    • Cook for 1 to 2 minutes to warm the veggies and melt the butter.
  6. Finish the Dish:

    • Stir in the shrimp, eggs, and the green parts of the green onions.
    • Use a spatula to break up the eggs into small pieces.
    • Let it heat for 1 minute more.
    • Serve hot with additional soy sauce to taste.

Storage Tips:

  • To Store: Let the shrimp fried rice cool to room temperature, then store it in an airtight container in the refrigerator for up to 5 days.
  • To Reheat: Gently rewarm the leftovers in a large skillet over medium-low heat until hot. You can also microwave the leftovers for 1 minute or until warmed through.
  • To Freeze: Once the shrimp fried rice has cooled, place it in an airtight, freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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