Easy Better-Than-Takeout Shrimp Fried Rice

Easy Better-Than-Takeout Shrimp Fried Rice

Easy Better-Than-Takeout Shrimp Fried Rice

This Better-Than-Takeout Shrimp Fried Rice Is the Easiest Thing You'll Make All Week...

Easy Better-Than-Takeout Shrimp Fried Rice is a delicious recipe and easy to make, and is better than any restaurant that you have had, the one-skillet recipe that’s ready in a few minutes and tastes better than takeout; and this recipe it’s healthier and not greasy. 

Shrimp is tender and juicy.  You can use frozen shrimp that’s already been cooked if you want but I use fresh shrimp. 

In this recipe, there’s garlic, rice, topped with green onions, ginger, sesame oil, and soy sauce for layers of flavor while peas, corn, carrots, and bits of egg add texture, you will never have takeout again! 

The ingredients for this Homemade Shrimp Fried Rice recipe, it’s super easy and insanely delicious, And these ingredients meld together in the most perfect way.

Fried rice is a staple in a lot of houses, and there are so many ways you can make it so amazing. Try Garlic Shrimp or Cajun Shrimp Scampi! or Southern Shrimp And Grits Recipe, or Shrimp Fried Rice Best Recipe.

How To Make Better than Take-out Easy Shrimp Fried Rice Recipe


  • 1/2 teaspoon of ground ginger
  • 3 eggs, lightly beaten
  • low-sodium soy sauce between 3 to 4 tablespoons
  • 1/2 teaspoon of salt, (to taste)
  • 1/2 teaspoon of freshly ground black pepper (to taste).
  • 1 pound medium-large of fresh shrimp, cleaned (approximately 15-20 count shrimp)
  • Diced carrots blend and 1 cup of frozen peas 
  • 1/2 cup of corn (I use frozen straight from the freezer)
  • 2 to 3 garlic cloves, finely minced or pressed
  • 2 tablespoons of sesame oil.
  • 2 tablespoons of vegetable oilor canola. 
  • 4 cups of cooked rice (I use white, long-grain, or brown may be substituted).
  • 2 to 3 of green onions, and trimmed and sliced into thin rounds


To Make Amazing Shrimp Fried Rice! Follow these directions:

To a non-stick skillet or wok, add the oils, then add shrimp, and cook over medium-high heat for about 3 or 4 minutes, and flipping halfway through. 

You should know that the cooking time will vary based on the size of the shrimp, don’t overcook. 

After that remove shrimp with a slotted spoon (allow cooking juices to remain in skillet and oils) and place shrimp on a plate.

And add the carrots, corn, the peas, and cook for about 2 or 3 minutes, As you like, or until vegetables begin to soften, and don't forget to stir intermittently.

And add ginger, the garlic, then cook for 1 or 2 minutes, and stir ​intermittently.

Then push vegetables to one side of the skillet, and add the eggs to the other side, then cook to scramble, stirring as necessary.

After that add the green onions, shrimp, rice, and evenly drizzle with soy sauce, evenly season with pepper and salt, and stir to combine. 

And Cook for about 2 or 3 minutes, or until shrimp is reheated through. 

The recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days, or in the freezer for up to 4 months. And reheat gently as desired. Enjoy!

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