Easy Homemade Shrimp Fried Rice

This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 552 Calories

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• ½ teaspoon freshly ground black pepper, or to taste
• 4 cups cooked rice
• ½ teaspoon salt, or to taste
• 1 pound uncooked medium shrimp, peeled and deveined
• ½ cup frozen corn
• 1 cup frozen peas and carrots
• 3 large eggs, lightly beaten
• 3 tablespoons thinly sliced green onions
• 2 cloves garlic, finely minced, or more to taste
• 3 tablespoons low-sodium soy sauce, or more to taste

Recipe Instructions

Step 1

Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.

Step 2

Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.

Step 3

Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.

Step 4

Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.