Last weekend, I came home from the farmer’s market with a bag full of produce and absolutely no plan. My daughter had just returned from a school trip, my son was in the middle of a growth spurt and constantly hungry, and my husband casually mentioned he was in the mood for something with shrimp. That’s how this Shrimp Fried Rice With Vegetables happened.

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With leftover rice already in the fridge, I started chopping while chatting with the kids, and soon the kitchen was filled with the scent of garlic and sizzling shrimp. It wasn’t fancy or planned but it turned out to be one of those meals that brought everyone back for seconds.

I’ve made it twice since, and each time it’s disappeared just as fast. It’s comforting, packed with flavor, and couldn’t be easier to throw together on a weeknight.

Short Description

Shrimp Fried Rice With Vegetables is a quick, flavorful one-pan dish made with juicy shrimp, colorful veggies, and garlicky rice—ideal for a fuss-free, satisfying dinner.

Key Ingredients

1 lb large or jumbo shrimp, peeled, deveined, tails off
2 tbsp grapeseed oil
1 tbsp mirin
1 small or medium yellow onion, diced
1 cup shredded carrots
2 tsp sesame oil
2 large eggs, beaten
3 cups cooked white rice (preferably day-old)
2 tsp garlic powder
1/4 cup low-sodium soy sauce
1 tbsp oyster sauce
1/2 cup frozen peas
1/2 cup frozen corn
1/3 cup chopped green onion (for garnish, optional)
Salt and pepper to taste
6 tbsp unsalted butter

Tools Needed

Large non-stick skillet or wok
Cutting board and knife
Mixing bowls
Spatula or wooden spoon

Cooking Instructions

Step 1: Season the Shrimp
Lightly season shrimp with salt and pepper. Set aside in a bowl.

Step 2: Sear the Shrimp
Heat grapeseed oil and 2 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook for 3 minutes, flipping halfway through, until pink and opaque. Remove and set aside.

Step 3: Deglaze the Pan
Pour in the mirin to deglaze the pan, scraping up any brown bits. Let it cook down for about 30 seconds.

Step 4: Sauté the Vegetables
Add onions and carrots with another tablespoon of butter. Sauté for 3–4 minutes until softened.

Step 5: Scramble the Eggs
Push veggies to one side of the pan, add a small knob of butter, and pour in the beaten eggs. Let them set slightly, then gently scramble and mix into the vegetables.

Step 6: Stir in the Rice
Add rice, garlic powder, sesame oil, and remaining butter. Stir constantly to heat through and combine with the eggs and veggies.

Step 7: Add Sauces and Shrimp
Pour in soy sauce and oyster sauce, tossing well to coat the rice evenly. Fold in the cooked shrimp, peas, and corn. Cook for another 2–3 minutes until everything is hot.

Step 8: Serve
Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and serve immediately.

Why You’ll Love This Recipe

Flavor-Packed: Juicy shrimp, buttery rice, and savory sauces combine for a satisfying bite every time.

Quick and Easy: Comes together in 30 minutes using pantry staples and frozen veggies.

Great for Leftovers: It’s even better the next day and reheats beautifully.

Balanced Meal: Protein, carbs, and veggies—all in one pan.

Kid-Friendly: The mild flavor and familiar ingredients make it a win with picky eaters.

Mistakes to Avoid & Solutions

Using freshly cooked rice: It’ll turn mushy. Use chilled, day-old rice for the best texture.

Overcooking the shrimp: They turn rubbery fast. Just 3 minutes is enough.

Not scrambling the eggs separately: If you mix them in raw with the rice, they’ll get lost and clump. Scramble first.

Not using enough butter: It helps with flavor and prevents sticking.

Overcrowding the pan: If needed, cook in batches to get a nice sear and prevent steaming.

Serving and Pairing Suggestions

Serve hot with a squeeze of lime or a dash of chili oil for a spicy kick.

Pair with a light cucumber salad or miso soup.

Great on its own or alongside grilled chicken or tofu.

Ideal for family-style dinners or packed into lunchboxes.

Storage and Reheating Tips

Refrigerate in an airtight container for up to 3 days.

Freeze in individual portions for up to 1 month.

Reheat in a skillet with a splash of water or broth to loosen.

Avoid microwaving shrimp too long—it can dry out.

FAQs

1. Can I use brown rice instead of white?
Yes! Brown rice adds a nutty flavor and works well in this recipe.

2. What can I use instead of oyster sauce?
Try hoisin sauce or more soy sauce with a splash of Worcestershire.

3. Do I have to use mirin?
No, you can skip it or use a splash of white wine or rice vinegar with a pinch of sugar.

4. Can I use pre-cooked shrimp?
Yes, but add it at the very end to avoid overcooking.

5. Is it okay to add other vegetables?
Absolutely. Bell peppers, broccoli, or baby corn would be delicious.

Tips & Tricks

Use day-old rice that’s been chilled for better texture.

Prep everything before you start—it cooks fast!

Add a pinch of red pepper flakes if you want a little heat.

Toasting the rice slightly in the pan gives it great flavor.

Let the rice sit in the pan for a minute undisturbed to crisp up the bottom.

Recipe Variations

Spicy Shrimp Fried Rice: Add diced chili, sriracha, or chili garlic paste during cooking.

Chicken Version: Swap shrimp with diced chicken breast. Sear it the same way.

Vegetarian Option: Skip the shrimp, double the eggs, and add tofu or edamame.

Garlic Butter Twist: Add 3 cloves of fresh minced garlic instead of powder for a deeper flavor.

Pineapple Fried Rice: Add ½ cup chopped pineapple with the veggies for a sweet-savory contrast.

Final Thoughts

This Shrimp Fried Rice With Vegetables started as a last-minute dinner, but it’s quickly turned into one of our family staples. I’ve made it for late work nights, Sunday dinners, and even packed it in thermoses for a soccer game lunch. It’s one of those meals that keeps everyone at the table just a little longer, chatting, laughing, and helping themselves to another scoop.

I don’t need fancy to feel like I’ve done something good in the kitchen—just full bellies and clean plates. That’s more than enough. And honestly, meals like this remind me why I love cooking in the first place.

Shrimp Fried Rice With Vegetables