This Easy Shrimp Rice Stir-Fry is my personal victory lap against the siren song of the food delivery app. It’s the vibrant, sizzling, and incredibly delicious meal that proved to me, once and for all, that I can make something faster, healthier, and a million times more satisfying than takeout, even on my most exhausted nights.
My cooking revolution started when I made a simple rule for myself: before I could order takeout, I had to see if I could make something just as good in the time it would take for the delivery driver to arrive. That’s when I discovered the magic of this Easy Shrimp Rice Stir-Fry. I had a bag of frozen shrimp—a true weeknight hero because it thaws in minutes and cooks in even less. I had some leftover rice from the night before, which is the secret to perfect, non-soggy fried rice. And I had a few veggies in the crisper drawer.
The first time I tried it, it was a race against the clock. But as the garlic and ginger hit the hot pan and that incredible aroma filled my kitchen, I knew I was winning. The shrimp cooked to pink perfection in about two minutes. The veggies stayed crisp-tender. By the time I tossed in the rice and the simple soy sauce mixture, I had a steaming, vibrant, and absolutely gorgeous meal in a bowl. And the best part? I was sitting down to eat it before the delivery app could have even assigned me a driver.
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Why You’ll Fall in Love with This Shrimp Rice Stir-Fry
This isn’t just a recipe. it’s a weeknight game plan that will make your life so much easier and more delicious. Here’s why this Easy Shrimp Rice Stir-Fry will become your new go-to.
- It’s Unbelievably Fast: This is the ultimate 20-minute meal, from start to finish. The shrimp cooks in minutes, and using leftover rice means you’re just a quick stir-fry away from a complete dinner. It is genuinely faster than ordering takeout.
- It Tastes Better Than Takeout: This is not an exaggeration. The flavors are so much fresher and more vibrant when you make it yourself. You get the perfect savory sauce, crisp vegetables, and tender shrimp without the heavy, greasy feeling of restaurant stir-fries.
- It’s a “Clean-Out-the-Fridge” Champion: This recipe is incredibly versatile. It’s the perfect way to use up any leftover rice and whatever vegetables are lingering in your crisper drawer. Carrots, broccoli, peas, bell peppers, edamame—they all work beautifully here.
The Health Benefits of Easy Shrimp Rice Stir-Fry
It’s always a win when a meal this delicious and fast is also secretly working hard to nourish your body. This Easy Shrimp Rice Stir-Fry is a wonderfully balanced meal in a single bowl. Shrimp is a fantastic source of lean protein, which is essential for keeping you feeling full and satisfied. By loading it up with a rainbow of fresh vegetables, you’re getting a huge dose of fiber, vitamins, and minerals. Plus, when you make it at home, you have complete control over the amount of oil, sodium, and sugar, making it a heart-healthy choice you can feel great about.
Perfect Occasions for Easy Shrimp Rice Stir-Fry
- The Ultimate Busy Weeknight Dinner: This is its number one job. When you need a healthy, filling, and incredibly flavorful meal on the table in a flash, this recipe is your best friend.
- A Fantastic and Easy Lunch: This dish is perfect for using up leftovers from the night before. It reheats beautifully, making for a lunch you’ll actually be excited to eat at work or at home.
- The “I Don’t Know What to Make for Dinner” Solution: We all have those nights. With just a few pantry and freezer staples, you can whip up this impressive and satisfying meal without a special trip to the store.
This Easy Shrimp Rice Stir-Fry is your key to a delicious, lightning-fast meal that proves you never have to settle for a boring dinner, no matter how busy you are.
Chef’s Notes: Easy Shrimp Rice Stir-Fry
• Use day-old rice straight from the fridge – Cold grains separate easily and crisp up beautifully. Fresh rice tends to steam and clump under high heat.
• Marinate shrimp with cornstarch for a delicate crust – This locks in moisture and gives the shrimp a light, golden sear. Let it rest for 10 minutes to hydrate.
• Scramble eggs gently and remove while slightly wet – They’ll finish cooking off-heat, resulting in soft, custardy curds that blend seamlessly into the stir-fry.
• Sear rice without stirring for crispy bits – Press it into the pan and let it sit undisturbed for 2 minutes per side. This builds texture and flavor.
• Bloom scallions briefly before adding rice – A quick sauté releases their aroma and sets the stage for the rest of the dish.
• Balance soy and sesame oil for depth – Soy adds salt and umami, while sesame oil brings nutty warmth. Drizzle evenly and toss quickly.
• Customize with add-ins – Try pineapple chunks, diced bell peppers, or chopped cashews for extra color and crunch. Sriracha or chili flakes add heat.
• Serve with tangy sides – A cucumber salad with rice vinegar or a scoop of kimchi cuts through the richness and refreshes the palate.
• Reheat leftovers with a splash of water or oil – This revives the rice and keeps it from drying out. Stir gently to preserve texture.
• Swap proteins easily – Tofu, chicken, or tempeh work well. Just adjust cook time and seasoning to match.
Easy Shrimp Rice Stir-Fry
4
servings15
minutes15
minutes420
kcal10
minutes40
minutesReady in just 30 minutes, this Easy Shrimp Rice Stir-Fry packs bold flavors and satisfying textures into a single pan—perfect for busy weeknights! Imagine plump, cornstarch-coated shrimp seared to juicy perfection, tender scrambled eggs, crisp-tender peas and carrots, and scallions all tossed with day-old rice in savory soy and sesame oils. It’s a foolproof, crave-worthy dish that tastes like takeout but comes together faster. You’ll love how versatile and customizable it is—celebrate simple cooking at its finest!
Ingredients
- Shrimp Marinade
½ lb small shrimp, peeled and deveined
½ tsp kosher salt
Pinch of freshly ground black pepper
½ tsp cornstarch
- Eggs
3 large free-range eggs, whisked until pale yellow
- Veggies Rice
4 cups chilled day-old long-grain rice, grains broken apart
¾ cup frozen peas and diced carrots, fully thawed
2 scallions green onions, thinly sliced
- Seasonings
1 Tbsp low-sodium soy sauce (or tamari for GF)
1 tsp dark toasted sesame oil
- Oils
3 Tbsp neutral oil (peanut, canola, or rice-bran), divided
- Alternative Ingredients
Shrimp: swap for diced chicken breast or firm tofu for a meat-free twist
Eggs: use a vegan egg substitute or omit for an egg-free version
Rice: replace with cooked quinoa or cauliflower rice for low-carb
Peas & carrots: trade for diced bell peppers and corn to vary color and sweetness
Soy sauce: use coconut aminos or tamari to make it gluten-free
Sesame oil: sub with walnut or avocado oil if sesame isn’t on hand
Peanut oil: choose canola or avocado oil for a nut-free option
Cornstarch: arrowroot powder works as a thickening alternative
Scallions: chopped chives or shallots are fine replacements
Salt: use a salt-free seasoning blend for low-sodium needs
Directions
- Shrimp Prep Marination – Toss the shrimp with salt, pepper, and cornstarch in a medium bowl. This light coating locks in moisture and helps create a delicate crust during searing. Let the shrimp rest at room temperature for about 10 minutes so the starch hydrates and flavors meld.
- Searing Shrimp – Heat your nonstick pan or cast iron skillet over high heat until a splash of water sizzles and evaporates, about 1 minute. Pour in 1 Tbsp of oil, swirl to coat, then arrange shrimp in a single layer. Sear undisturbed for 30 seconds on each side until they’re just opaque, about 1 minute total, then transfer shrimp to a clean bowl.
- Egg Scramble – Lower heat to medium and add another tablespoon of oil if the pan looks dry. Pour in beaten eggs and stir gently, forming soft curds; remove them while still a bit wet after about 30 seconds. Eggs finish cooking off-heat, giving you tender, custardy curds without overcooking. Keep them with the shrimp until later.
- Vegetable Sauté Rice Fry – Wipe out the pan, return to high heat, and add the last tablespoon of oil. Once it shimmers, toss in scallions and sauté for 15 seconds to bloom their flavor. Stir in peas and carrots, then add the chilled rice, pressing it into the pan so some grains crisp up for 2 minutes. Flip and crisp the other side for another minute. Optional: add a handful of diced bell peppers or a pinch of crushed chili for extra crunch and heat.
- Final Toss Seasoning – Drizzle soy sauce and sesame oil evenly, then return shrimp and eggs to the pan. Combine everything quickly over medium-high heat until sizzling hot, about 1–2 minutes. Taste and adjust with more soy sauce or a crack of pepper. Optional: garnish with fresh cilantro or a dash of sriracha for a bright finish.
Equipment
- chef’s knife
- cutting board
- Mixing bowls
- nonstick pan
- Cast Iron Skillet
- measuring cups and spoons
- silicone spatula set
Notes
- • Use day-old rice straight from the fridge—freshly cooked grains trap moisture and turn gummy under high heat.
• Keep your pan screaming hot for those coveted crispy rice bits; don’t stir constantly.
• Serve with a simple cucumber salad dressed in rice vinegar or a side of kimchi for tangy contrast.
• Feel free to toss in pineapple chunks or chopped cashews for a tropical spin, or swap shrimp for tofu to suit vegetarian diets.
• Leftovers reheat beautifully for lunch—just add a splash of oil or water to revive the rice.
Nutrition Facts
- Serving Size: 1g
- Calories: 420kcal
- Fat: 12g
- Saturated Fat: 1.2g
- Cholesterol: 88mg
- Sodium: 475mg
- Potassium: 400mg
- Carbohydrates: 50g
- Fiber: 1g
- Sugar: 1g
- Protein: 15g
- Vitamin A: 6000IU
- Vitamin C: 5mg
- Calcium: 80mg
- Iron: 0.5mg
FAQs: Easy Shrimp Rice Stir-Fry
can I use frozen shrimp
Absolutely. Thaw fully and pat dry before marinating. This ensures even cooking and prevents excess moisture.
how spicy is this recipe
Mild by default. Add sriracha, chili flakes, or spicy oil to dial up the heat. Adjust to taste.
can I skip the eggs
Yes. Omit or use a vegan egg substitute. The dish still holds together well without them.
how long does this keep
Up to 3 days refrigerated. Reheat in a pan with a splash of water or oil. Avoid microwaving to preserve texture.
can I freeze this stir-fry
Not recommended. Rice and shrimp lose texture when frozen. Best enjoyed fresh or refrigerated short-term.
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