Fried rice is a beloved comfort food across many cultures, and when you add succulent shrimp and fresh vegetables, it becomes a wholesome, satisfying meal perfect for any day of the week. This easy shrimp fried rice recipe with vegetables brings together vibrant colors, bold flavors, and a wonderful balance of textures in one quick dish.
Whether you’re cooking for family or friends, this recipe is a guaranteed crowd-pleaser that comes together in no time, using simple ingredients you probably already have in your kitchen. Plus, it’s a great way to use leftover rice and sneak in some nutritious veggies without sacrificing taste.
Cooking this dish at home allows you to control the ingredients, making it a healthier alternative to takeout. The shrimp cooks quickly and stays tender, while the vegetables add freshness and a slight crunch.
If you like, you can customize the recipe with your favorite veggies or spice level. This recipe is ideal for busy weeknights when time is short but you still want something homemade and delicious.
If you enjoy this, you might also want to check out other tasty creations like the Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal or the Baked Chicken Thigh with Vegetable Recipes for Easy Dinner.
Why You’ll Love This Recipe
This shrimp fried rice is incredibly versatile, making it perfect for any occasion. It’s a one-pan meal that combines protein, veggies, and carbs all in one dish, simplifying your cooking process and cleanup.
The recipe uses fresh shrimp and a colorful medley of vegetables, which means you’re getting a delicious, well-rounded meal packed with nutrients.
Additionally, the dish is super quick to prepare, coming together in under 30 minutes, which is ideal for busy lifestyles. The combination of soy sauce, garlic, and sesame oil creates a savory umami flavor that will satisfy your cravings without being overwhelming.
Plus, it’s easy to adapt this recipe to your dietary preferences or whatever ingredients you have on hand.
If you’re a fan of quick and delicious recipes, be sure to explore other flavors like the Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Veg Maharashtrian Recipes: Easy & Delicious Meals for more inspiration.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked Jasmine Rice | 3 cups | Preferably leftover and chilled for best texture |
| Raw Shrimp (peeled and deveined) | 12 oz (about 340g) | Medium size |
| Carrot | 1 medium | Finely diced or julienned |
| Fresh Peas | 1/2 cup | Frozen peas work fine, thaw before using |
| Green Onion | 3 stalks | Chopped, separate white and green parts |
| Red Bell Pepper | 1/2 medium | Diced |
| Garlic Cloves | 3 cloves | Minced |
| Soy Sauce | 3 tablespoons | Use low sodium if preferred |
| Sesame Oil | 1 tablespoon | For flavor |
| Vegetable Oil | 2 tablespoons | For stir-frying |
| Eggs | 2 large | Lightly beaten |
| Salt | To taste | |
| Black Pepper | To taste | Freshly ground preferred |
Equipment
- Large wok or large non-stick skillet
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cups
- Bowl for eggs
- Rice cooker or pot for cooking rice (if not using leftover rice)
Instructions
- Prepare the rice: If you don’t have leftover rice, cook 1 cup of jasmine rice according to package instructions and let it cool completely. Cold rice prevents clumping and sogginess in your fried rice.
- Heat the wok/skillet: Place your wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the surface.
- Cook the shrimp: Add the shrimp to the hot pan and stir-fry for 2-3 minutes or until they turn pink and opaque. Remove shrimp from the pan and set aside.
- Scramble the eggs: Add the beaten eggs to the pan, stirring constantly to scramble them gently. Cook until just set but still moist, then remove and set aside with the shrimp.
- Sauté the vegetables: Add the remaining 1 tablespoon vegetable oil to the pan. Toss in the minced garlic and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Then add the diced carrot, red bell pepper, and peas. Cook for 3-4 minutes until the vegetables are tender-crisp.
- Combine rice and ingredients: Add the cold cooked rice to the pan with the vegetables. Break up any clumps using your spatula and stir-fry for 2 minutes to heat through.
- Add shrimp and eggs back: Return the cooked shrimp and scrambled eggs to the pan. Stir well to combine everything evenly.
- Season the fried rice: Pour in the soy sauce and drizzle the sesame oil over the rice. Stir thoroughly to coat all the ingredients in the sauce. Taste and adjust with salt and pepper as needed.
- Finish with green onions: Toss in the green parts of the chopped green onions for a fresh, mild onion flavor and a pop of color.
- Serve immediately: Remove the pan from heat and serve your shrimp fried rice hot. Garnish with extra green onions or sesame seeds if desired.
Tips & Variations
Using chilled leftover rice is key to achieving that perfect fried rice texture without it turning mushy.
You can easily customize this recipe by swapping or adding vegetables such as snap peas, broccoli florets, mushrooms, or baby corn. Feel free to increase the spice by adding a dash of chili flakes or sriracha sauce.
For a vegetarian twist, omit the shrimp and add extra firm tofu or tempeh cubes, and substitute soy sauce with tamari for a gluten-free option. If you want a richer flavor, adding a splash of oyster sauce or fish sauce can really enhance the umami profile.
Want more inspiration for quick vegetable-packed meals? Check out the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade or the Vegan Chocolate Milk Recipe Easy and Delicious Guide for a sweet finish after your savory meal.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 28 g |
| Carbohydrates | 45 g |
| Fat | 8 g |
| Saturated Fat | 1.5 g |
| Fiber | 3 g |
| Sodium | 750 mg* |
| Cholesterol | 210 mg |
*Sodium content may vary depending on soy sauce used.
Serving Suggestions
This shrimp fried rice stands well on its own as a complete meal, but pairing it with a light side can elevate the dining experience. Consider serving it alongside a crisp Asian cucumber salad or a simple miso soup for a refreshing balance.
You can also complement it with some steamed dumplings or spring rolls for a fun appetizer. To keep the meal light, a bowl of fresh fruit or a tropical sorbet works perfectly as a palate cleanser.
For more delicious side dishes, explore recipes like Vegan Cuban Recipes: Delicious Plant-Based Island Flavor or try the Vegan Soul Food Recipe Book: Delicious Plant-Based Meal for hearty plant-based ideas.
Conclusion
This easy shrimp fried rice recipe with vegetables is the perfect blend of convenience, taste, and nutrition. It’s a fantastic way to enjoy a flavorful, satisfying meal without spending hours in the kitchen.
The combination of tender shrimp, fresh veggies, and perfectly seasoned rice delivers a delightful harmony of textures and flavors that will keep you coming back for more.
Whether you’re a beginner cook or a seasoned home chef, this recipe is accessible, adaptable, and sure to impress. It’s also a wonderful gateway to experimenting with other Asian-inspired dishes or integrating more seafood into your weekly menu.
Don’t forget to bookmark this recipe and try it alongside other favorites like the Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal for more delicious meal ideas.
Happy cooking, and enjoy your tasty fried rice adventure!
đź“– Recipe Card: Easy Shrimp Fried Rice with Vegetables
Description: A quick and flavorful shrimp fried rice loaded with colorful vegetables. Perfect for a healthy weeknight meal.
Prep Time: PT15M
Cook Time: PT15M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 cup jasmine rice (uncooked)
- 2 cups water
- 1 tablespoon vegetable oil
- 1/2 pound shrimp, peeled and deveined
- 2 eggs, beaten
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Cook jasmine rice with water and let cool.
- Heat vegetable oil in a large skillet over medium heat.
- Add shrimp and cook until pink, then remove from skillet.
- Scramble eggs in the skillet and set aside.
- Sauté onion and garlic until fragrant.
- Add peas and carrots, cook for 3 minutes.
- Stir in cooked rice, shrimp, and eggs.
- Pour soy sauce and sesame oil over mixture, stirring well.
- Cook for another 3-5 minutes until heated through.
- Garnish with sliced green onions and serve.
Nutrition: Calories: 350 | Protein: 25g | Fat: 8g | Carbs: 40g
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