5-Ingredient Shrimp Fried Rice

In our household, weeknight dinners can sometimes feel like a mad dash. Between work, school activities, and general life chaos, finding a meal that’s quick, delicious, and doesn’t require a culinary degree (or a mountain of ingredients) is like striking gold. That’s precisely why this 5-Ingredient Shrimp Fried Rice has become an absolute staple. The first time I made it, I was a bit skeptical – could something so simple truly satisfy? The answer was a resounding YES! My kids, who can be notoriously picky, devoured it, even asking for seconds. My partner loved the speed and the fact that it didn’t leave a pile of dishes. It’s become our go-to for those evenings when time is short, but we still crave something comforting and flavorful. It’s a testament to the magic of simple ingredients working in harmony, delivering a restaurant-quality dish right in your own kitchen with minimal effort. This recipe isn’t just food; it’s a weeknight win, a crowd-pleaser, and a delicious shortcut to a satisfying meal.

Ingredients

Here’s what you’ll need to whip up this incredibly simple yet flavorful shrimp fried rice. The beauty of this recipe lies in its brevity, proving that you don’t need a long list of items to create something truly special.

• 1 tablespoon Sesame Oil (or Vegetable/Canola Oil): Provides a nutty, aromatic base for stir-frying. While sesame oil adds a distinct Asian flavor, vegetable or canola oil are excellent neutral alternatives if that’s what you have on hand. This small amount is key to getting things sizzling without making the dish greasy.
• 1 pound Large Shrimp (Peeled and Deveined): The star protein of our dish! Using peeled and deveined shrimp saves significant prep time. Fresh or frozen (and thawed) work equally well. Their quick cooking time makes them perfect for a fast meal like this easy shrimp fried rice.
• 4 cups Cooked Day-Old White Rice (Chilled): This is crucial for the best texture. Day-old rice is drier, preventing the fried rice from becoming mushy and allowing the grains to separate beautifully. Jasmine or long-grain white rice are ideal choices for this quick shrimp fried rice.
• 1 bag (10-12 ounces) Frozen Peas and Carrots Mix: A convenient shortcut that adds color, sweetness, and essential nutrients. No chopping required! This blend is a classic in fried rice and contributes to the dish’s appealing visual and textural variety.
• 1/4 cup Low-Sodium Soy Sauce (plus more to taste): The primary seasoning, delivering salty, umami depth. Using low-sodium soy sauce allows you to better control the final saltiness of your 5-ingredient shrimp fried rice. You can always add more if needed.

Instructions

Follow these simple steps to create your delicious 5-Ingredient Shrimp Fried Rice. The process is quick, making it perfect for a weeknight meal. Ensure all your ingredients are prepped and ready to go before you start cooking, as stir-frying happens fast!

1. Prepare the Pan and Cook Shrimp:
   Heat the sesame oil (or your chosen oil) in a large skillet, wok, or flat-top griddle over medium-high heat. The pan should be hot enough that a drop of water sizzles and evaporates quickly. Add the peeled and deveined shrimp to the hot pan in a single layer. Cook for 2-3 minutes per side, or until pink, opaque, and cooked through. Be careful not to overcook, as shrimp can become tough. Once cooked, remove the shrimp from the pan and set aside on a clean plate. This prevents them from overcooking while you prepare the rest of the dish.
2. Sauté Vegetables (Optional Egg Step):
   If you have an extra egg and want to include it (making it technically 6 ingredients, but highly recommended for classic fried rice!), this is the time. Push the remaining contents of the pan (if any oil is left) to one side. If the pan is dry, add a tiny drizzle more oil. Crack an egg directly into the empty side of the pan and scramble it quickly with your spatula until just set.
   Now, add the bag of frozen peas and carrots directly to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are heated through and slightly tender-crisp. The direct heat will thaw them quickly.
3. Add Rice and Combine:
   Add the 4 cups of day-old, chilled cooked white rice to the skillet with the vegetables. Use your spatula to break up any large clumps of rice. Stir and toss the rice continuously for 2-3 minutes, ensuring it’s well combined with the vegetables and heated through. Spread the rice evenly across the surface of the pan to allow it to get slightly crispy in spots – this adds great texture to your homemade shrimp fried rice.
4. Incorporate Soy Sauce and Shrimp:
   Drizzle the 1/4 cup of low-sodium soy sauce over the rice and vegetable mixture. Stir everything together thoroughly to ensure the soy sauce coats every grain of rice evenly. Continue to cook for another 1-2 minutes, allowing the soy sauce to be absorbed and for some of the moisture to evaporate, further preventing sogginess.
   Return the cooked shrimp (and the scrambled egg, if using) to the pan. Toss everything gently to combine and allow the shrimp to reheat for about a minute.
5. Taste and Serve:
   Give your 5-ingredient shrimp fried rice a final taste. If desired, add a little more soy sauce for extra flavor or saltiness. Serve immediately while hot. This dish is best enjoyed fresh off the stove.

Nutrition Facts

This recipe makes approximately 4 servings. The following nutritional information is an estimate per serving:

• Servings: 4
• Calories per serving: Approximately 380-450 kcal (This can vary based on the exact size of shrimp and brand of soy sauce used). This makes it a reasonably caloric meal, providing good energy.
• Protein: Approximately 25-30g. A significant portion comes from the shrimp, making this a protein-rich dish that helps with satiety and muscle maintenance.
• Carbohydrates: Approximately 45-55g. Primarily from the rice, providing essential energy for your body. The vegetables also contribute some complex carbohydrates and fiber.
• Fat: Approximately 8-12g. Mostly from the cooking oil and naturally occurring fats in shrimp. Using sesame oil contributes healthy unsaturated fats.
• Sodium: Approximately 600-800mg (if using low-sodium soy sauce). This is a considerable portion of the daily recommended intake, so be mindful if you are on a low-sodium diet. Using low-sodium soy sauce is key to managing this.

Preparation Time

This quick shrimp fried rice lives up to its name!

• Prep Time: 5-10 minutes (This assumes your shrimp is already peeled and deveined, and your rice is cooked from the day before. If you need to cook rice or peel shrimp, factor in extra time).
• Cook Time: 10-15 minutes
• Total Time: Approximately 15-25 minutes from start to finish. This makes it an ideal candidate for busy weeknights when you need a delicious and satisfying meal on the table fast.

How to Serve

This 5-Ingredient Shrimp Fried Rice is fantastic on its own, but here are some ideas to elevate it further or make it part of a larger meal:

• As a Standalone Meal:
  • Serve generously in bowls as a complete and satisfying main course.
  • Garnish with freshly chopped green onions or a sprinkle of toasted sesame seeds for added flavor, freshness, and visual appeal.
• With a Side of Fortune Cookies: For a fun, takeout-style experience, especially if serving to kids or at a casual get-together.
• Alongside Other Asian-Inspired Dishes:
  • Pair with simple steamed or stir-fried greens like bok choy or broccoli.
  • Serve with a side of egg drop soup or hot and sour soup for a more complete Chinese-restaurant-at-home feel.
  • Add a small dish of pickled ginger (gari) on the side to cleanse the palate.
• With Extra Sauces:
  • Offer a small bowl of sriracha or chili garlic sauce on the side for those who like an extra kick of heat.
  • A drizzle of hoisin sauce or a touch of oyster sauce (if you have them) can add another layer of complexity, though it will take you beyond 5 ingredients.
• Beverage Pairings:
  • A light, crisp lager or pilsner beer complements the flavors well.
  • Unsweetened iced tea or green tea are refreshing non-alcoholic options.
  • For wine lovers, an off-dry Riesling or a crisp Sauvignon Blanc can be a delightful pairing.

Additional Tips

To make your best shrimp fried rice recipe even better, consider these helpful hints:

1. The Rice is Key: We’ve mentioned it before, but it bears repeating: use day-old, chilled rice. Freshly cooked rice has too much moisture and will result in a sticky, clumpy fried rice. If you must use fresh rice, spread it on a baking sheet and let it cool completely, or even pop it in the fridge/freezer for a short while to dry it out. Long-grain rice like Jasmine or Basmati works best as they tend to be less sticky.
2. High Heat, Quick Cook: Authentic fried rice is cooked quickly over high heat. This helps to evaporate moisture and gives the rice a slightly smoky flavor (often called “wok hei”). Don’t be afraid to turn up the heat, but keep things moving to prevent burning. A wok is ideal, but a large, heavy-bottomed skillet will also work.
3. Don’t Overcrowd the Pan: If you try to cook too much fried rice at once, the pan’s temperature will drop, and the ingredients will steam instead of fry. This leads to mushy rice. If you’re doubling the recipe, cook it in two batches for the best results.
4. Prep Your Shrimp Properly: Ensure your shrimp are completely thawed if using frozen. Pat them dry with paper towels before adding them to the hot pan. This helps them sear rather than steam and prevents them from cooling down the pan too much.
5. Customize Your Veggies (Beyond 5 Ingredients): While this is a 5-ingredient recipe, feel free to add other quick-cooking vegetables if you have them on hand and don’t mind an extra ingredient or two. Diced onions, bell peppers, mushrooms, bean sprouts, or water chestnuts can add extra flavor and texture. Just add them with the peas and carrots.
6. Soy Sauce Savvy: Start with the recommended amount of soy sauce and add more to taste at the end. Different brands of soy sauce vary in saltiness. For a deeper flavor, you can use a combination of light and dark soy sauce (if you have them).
7. The Egg (Optional but Recommended): As mentioned in the instructions, an egg adds great flavor and texture. You can scramble it in the pan first, remove it, and add it back at the end, or push the rice to one side and scramble the egg in the cleared space before mixing it in.
8. Storage and Reheating: Leftover shrimp fried rice can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can microwave it, but for the best texture, reheat it in a skillet over medium heat with a tiny bit of oil, stirring frequently until warmed through. This helps to crisp up the rice again.

FAQ Section

Here are some frequently asked questions about making this 5-Ingredient Shrimp Fried Rice:

1. Q: Can I use freshly cooked rice if I don’t have day-old rice?
   A: While day-old rice is optimal for its drier texture, you can use freshly cooked rice in a pinch. The trick is to cool it down and dry it out as much as possible. Spread the freshly cooked rice in a thin layer on a baking sheet and let it air dry at room temperature for at least an hour. For faster results, refrigerate it for 30-60 minutes or even place it in the freezer for 15-20 minutes (don’t let it freeze solid). This helps prevent your easy shrimp fried rice from becoming mushy.
2. Q: What other proteins can I use instead of shrimp?
   A: This recipe is very versatile! You can easily substitute the shrimp with other proteins. Diced cooked chicken, pork (like char siu or leftover pork tenderloin), beef (thinly sliced flank steak), or even firm tofu (cubed and pan-fried) would work wonderfully. Adjust cooking times accordingly based on the protein you choose.
3. Q: How can I make this shrimp fried rice spicy?
   A: There are several ways to add heat! You can add a teaspoon or two of sriracha, chili garlic sauce, or gochujang (Korean chili paste) along with the soy sauce. Alternatively, a pinch of red pepper flakes can be sautéed with the vegetables. For a fresh kick, add some thinly sliced jalapeños or serrano peppers.
4. Q: Is this recipe gluten-free?
   A: To make this shrimp fried rice recipe gluten-free, you must use a gluten-free soy sauce alternative. Tamari is a great option as it’s very similar to soy sauce but typically made without wheat. Coconut aminos are another popular gluten-free and soy-free alternative, though they have a slightly sweeter flavor profile. Always double-check labels to ensure ingredients are certified gluten-free.
5. Q: Can I use brown rice instead of white rice?
   A: Yes, you can use cooked day-old brown rice. Brown rice has a nuttier flavor and a chewier texture, which some people prefer. It also offers more fiber. The cooking process remains the same. Ensure it’s well-chilled and broken up before adding to the pan.
6. Q: How do I prevent the shrimp from becoming rubbery?
   A: The key to tender shrimp is to avoid overcooking. Shrimp cook very quickly, usually within 2-3 minutes per side. They are done when they turn pink and opaque and curl into a “C” shape. If they curl into a tight “O,” they are likely overcooked. It’s best to cook them first, remove them from the pan, and then add them back at the very end just to reheat.
7. Q: My fried rice always seems a bit bland. What can I do?
   A: Ensure you’re using enough soy sauce for seasoning. Taste and adjust at the end. Beyond the 5 ingredients, a tiny splash of fish sauce (use sparingly as it’s potent), oyster sauce, or even a pinch of white pepper can significantly boost the umami and savory notes. Fresh garlic or ginger, sautéed before adding other ingredients, also adds immense flavor if you’re willing to expand the ingredient list slightly. Lastly, don’t underestimate the power of good quality sesame oil for its aromatic contribution.
8. Q: Can I add garlic or onion for more flavor?
   A: Absolutely! While this is designed as a 5-ingredient shrimp fried rice for simplicity, adding aromatics like minced garlic (1-2 cloves) or chopped onion (1/4 cup) can significantly enhance the flavor. Sauté them in the oil for about a minute until fragrant before adding the shrimp or vegetables. This would technically make it a 6 or 7-ingredient recipe, but the flavor boost is often worth it.