This quick-and-terrifically-tasty shrimp fried rice only takes 20 minutes to make and uses lots of easy ingredients right from your freezer and pantry. Plus, it’s easy to double for those last-minute guests.
I’m so grateful my entire family loves shrimp, because it’s honestly one of my favorite proteins to cook and include in lots of dishes. The kids love that they’re kinda like finger foods and so tasty, and me and the hubby love them because they’re delicious and easily soak up all the sauce and flavors of whatever we’re cooking them in. We also love all the fried rice, in any and all forms, and so I created this version as an alternative to the not-so-good-for-you takeout we often find ourselves getting. Just as tasty, but much better for you!
Why this Recipe Works
You’ll wish you thought of making this fried rice sooner after reading the reasons why this recipe works!
Shrimp — So easy to store right in the freezer, plus it thaws and cooks up so quickly!
Frozen veggies — Speaking of from freezer to face, frozen peas and carrots for the easy win in this shrimp fried rice.
Pineapple — You can’t beat the subtle sweet of canned pineapple chunks in fried rice. The sweet mixed with the salty and savory…delish!
One pan — You can make this entire dish, scrambled eggs and all, in just one skillet for easy clean up!
Leftovers — I’ve even eaten this dish cold, for breakfast, right out the container, that’s how good it is the next day. Imagine how good it would be heated back up, too!
Here’s How you Make it
- Get out a large skillet big enough to hold the entire meal. Add a tablespoon of the oil and set the heat to medium-high. Cook the shrimp til they’re pink and take them out and put them in a dish to keep them warm while you cook the rest.
- In the same skillet, add the rest of the oil and the white onion and saute it for 1-2 min til the onions are tender.
- Next, add the cooked rice, soy sauce, garlic powder, ginger, and red pepper flakes. Cook and stir occasionally for about 5-8 minutes, or until the rice is browned.
- Add the frozen carrots and peas and then drained pineapple and cook for 2-3 minutes longer.
- Push the rice and veggies to the side and cook the whisked eggs on the other side, stirring for 2-3 minutes until they are cooked through, then stir the rice and eggs together.
- Now add in the green onions and cooked shrimp, give it a toss, and serve.
What Type of Rice is Best for Fried Rice?
I like to use long grain white rice, but you can use any you like. Jasmine and Basmati give off a nice floral aroma. Brown is nice and nutty. I make my rice right before I cook the fried rice, but you can also use day old (or older) rice if you like. Some people prefer the “stickier” rice in their fried rice.
Why is Chinese Fried Rice Yellow?
Some fried rice that you get from Chinese restaurants can have a more yellow (rather than brown) appearance. That’s most likely because they also use turmeric in their fried rice, which has a bright yellow shade to it.
What Size Shrimp Tastes the Best?
I much prefer medium to large shrimp over tiny ones for the best flavor. The medium shrimp come usually packaged as 40-50 pieces for medium size and 31-35 for large.
- Make sure you cook your shrimp all the way through before setting it aside and cooking the rest of the ingredients. It should be completely pink and opaque all the way through.
- If you have purchased shrimp with the shells still on, make sure you take off the shells (and devein if necessary) before adding back to the rice, eggs, and veggie mixture at the end.
- Want fancy looking green onion slices? Cut one at a time on an angle for those photo-worthy green slices of heaven.
- Be sure to drain your pineapple chunks to keep the fried rice on the drier side. You don’t want it swimming in pineapple juice (or do you?).
More Tasty Recipes You’ll Love
Did you make this recipe? WAHOO! lease rate the recipe below!
Servings: 8 servings
In a large skillet over medium-high heat, add one tablespoon of the oil and cook the shrimp til pink. Transfer to a dish and cover to keep warm.
In the same skillet, add remaining oil and white onion and saute for 1-2 minutes til onions are tender.
Stir in rice, soy sauce, garlic powder, ginger, and red pepper flakes. Cook, stirring occasionally, for 5-8 minutes until rice is browned.
Stir in carrots and peas and pineapple for 2-3 minutes til heated through.
Gently push the contents of the pan to one side to make room to cook the eggs. Add whisked eggs to empty portion of the pan and stir for 2-3 minutes til cooked. Stir into the rice.
Stir in green onions and cooked shrimp and serve.
Calories: 254kcal | Carbohydrates: 31g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 133mg | Sodium: 801mg | Potassium: 199mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1874IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 2mg