I had just returned from a local seafood market with a pound of fresh shrimp, still cool from the ice. That morning had been unusually breezy, and the scent of the sea still clung to the shells. As I unpacked my bag, the idea struck me—shrimp fried rice with vegetables. Not the takeout version swimming in oil and too much soy sauce, but a balanced, colorful dish packed with flavor and texture.
My grandson was visiting for the weekend, and I knew he’d be hungry after soccer practice. I wanted to make something warm, familiar, and satisfying—something he’d devour without a second thought. This shrimp fried rice has become a go-to in my kitchen for moments just like that. It’s quick enough for a weekday, hearty enough for a family dinner, and tasty enough to impress any unexpected guest.
The sizzling sound of onions in butter, the gentle pop of corn heating through, the rich aroma of sesame oil—it all comes together in such a comforting way. Over the years, I’ve found that this recipe doesn’t just feed the belly, it gathers people around the table. Every spoonful is a little reminder of how simple ingredients can bring so much joy.
Short Description
Shrimp Fried Rice With Vegetables is a savory one-pan meal featuring juicy shrimp, fluffy rice, colorful veggies, and a delicious medley of sauces and seasonings.
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 chilled)
- 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 (optional for garnish)
- Salt, to taste
- Pepper, to taste
- 6 tbsp unsalted butter
Tools Needed
- Large skillet or wok
- Mixing bowls
- Spatula or wooden spoon
- Measuring cups and spoons
Cooking Instructions
Step 1: Season the Shrimp
In a bowl, lightly season the shrimp with salt and pepper. Set aside.
Step 2: Cook the Shrimp
Heat grapeseed oil and 2 tbsp of butter in a large skillet over medium-high heat. Add the shrimp and cook for about 3 minutes, tossing occasionally until pink and cooked through. Remove and set aside.
Step 3: Deglaze the Pan
Pour in the mirin and scrape up any browned bits to capture all that flavor.
Step 4: Sauté Vegetables
Add 4 tbsp of butter to the skillet. Once melted, add diced onion and sauté for 2 minutes. Add shredded carrots and continue cooking for 3 minutes, stirring occasionally.
Step 5: Cook the Eggs
Lower the heat to medium. Push veggies to the edges of the skillet. Pour sesame oil into the center, then add the beaten eggs. Scramble gently with the veggies for about 1 minute.
Step 6: Add the Rice and Seasoning
Stir in the rice and season lightly with salt and pepper. Add garlic powder, soy sauce, and oyster sauce. Toss well until everything is evenly coated and the rice starts to brown.
Step 7: Add Peas and Corn
Stir in the frozen peas and corn. Cook until heated through, about 2–3 minutes.
Step 8: Combine and Serve
Return shrimp to the pan and mix everything together. Garnish with green onions if desired and serve warm.
Why You’ll Love This Recipe
Flavor Packed: Butter, sesame oil, and sauces combine to give the rice a rich, layered taste.
Balanced and Hearty: Protein-rich shrimp and colorful veggies make this a full meal.
Quick Weeknight Meal: From prep to plate in under 30 minutes.
Customizable: Easily swap out veggies or add more spice.
Family Favorite: Even picky eaters will love the buttery shrimp and savory rice.
Mistakes to Avoid & Solutions
Using freshly cooked rice: Hot rice gets mushy. Solution: Use chilled, day-old rice for better texture.
Overcooking the shrimp: They get rubbery fast. Solution: Cook just until pink and remove from heat.
Skipping the deglazing step: You lose flavor. Solution: Use mirin or even a splash of broth to lift browned bits.
Adding peas and corn too early: They turn mushy. Solution: Add them toward the end just to heat through.
Under-seasoning: The rice can taste flat. Solution: Taste before serving and adjust soy sauce or add a touch more salt if needed.
Serving and Pairing Suggestions
Serve it as a main dish with a side of miso soup or cucumber salad.
Pair it with iced green tea or a crisp white wine.
Serve buffet-style for gatherings, or plated with chopsticks for fun weeknight flair.
Storage and Reheating Tips
Storage: Cool leftovers and store in an airtight container in the fridge for up to 3 days.
Freezing: Can be frozen for up to 1 month, though texture may slightly change.
Reheating: Reheat in a skillet over medium heat with a splash of water or butter to revive moisture. Microwave with a damp paper towel for a quick option.
FAQs
1. Can I use brown rice instead of white?
Yes! Just make sure it’s cooked and cooled. Brown rice adds a nutty flavor and more fiber.
2. What’s a good substitute for oyster sauce?
You can use hoisin sauce or a mix of soy sauce and a dash of sugar.
3. Can I use pre-cooked shrimp?
Yes, but add them at the very end just to warm through so they don’t turn rubbery.
4. Is this dish spicy?
Not at all, but you can stir in chili flakes or sriracha for heat.
5. How do I keep the rice from sticking?
Using day-old rice and cooking over medium-high heat with enough oil or butter helps prevent sticking.
Tips & Tricks
Use a non-stick or well-seasoned skillet to avoid rice sticking.
Prep all ingredients ahead—this dish comes together fast once it starts.
Don’t skip the butter. It enhances richness and brings out the flavor of the shrimp.
A wok is ideal for quick, high-heat cooking if you have one.
Chill rice uncovered for a few hours if you don’t have leftover rice.
Recipe Variations
Spicy Shrimp Fried Rice
Add 1 tbsp chili garlic sauce or 1 tsp red pepper flakes when adding the rice for heat lovers.
Chicken Fried Rice Version
Substitute shrimp with diced, cooked chicken breast. Cook the chicken in the same way and follow the rest of the steps.
Low-Sodium Option
Use low-sodium soy sauce and skip oyster sauce. Add a splash of lemon juice and a dash of garlic for flavor.
Vegetarian Fried Rice
Skip the shrimp and double the peas, corn, and carrots. Add tofu or edamame for protein.
Thai-Inspired Twist
Add a splash of fish sauce, lime juice, and chopped cilantro at the end for a Thai flavor boost.
Final Thoughts
The best dishes aren’t always the most complicated ones—they’re the ones that feel like home. This Shrimp Fried Rice With Vegetables has found its way into our weekly rotation, especially when time is short and appetites are big. I’ve made it for neighbors, for my grandchildren, and even once for a quiet dinner by myself, and it never disappoints.
Every time I toss the shrimp back into the skillet and see the steam rise, I know something good is about to hit the table. It’s a reliable, satisfying recipe that balances ease with flavor. And let’s be honest—it’s pretty hard to beat a dish that uses pantry staples and still feels like a treat.
This one’s a keeper. Serve it warm, pass it around, and don’t be surprised when someone asks for seconds.
Savory Shrimp Fried Rice With Vegetables
Print ThisIngredients
- 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 chilled)
- 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 (optional for garnish)
- Salt, to taste
- Pepper, to taste
- 6 tbsp unsalted butter
Instructions
Step 1: Season the Shrimp
Lightly season shrimp with salt and pepper; set aside.
Step 2: Cook the Shrimp
In a skillet over medium-high heat, heat grapeseed oil and 2 tbsp butter. Cook shrimp for 3 minutes until pink. Remove and set aside.
Step 3: Deglaze the Pan
Add mirin and scrape up browned bits.
Step 4: Sauté Vegetables
Melt 4 tbsp butter in the skillet. Sauté diced onion for 2 minutes, then add carrots and cook 3 more minutes.
Step 5: Cook the Eggs
Lower heat. Push veggies aside, add sesame oil, then scramble in beaten eggs for 1 minute.
Step 6: Add Rice and Seasoning
Stir in rice, salt, pepper, garlic powder, soy sauce, and oyster sauce. Cook until evenly coated and lightly browned.
Step 7: Add Peas and Corn
Stir in peas and corn; cook 2–3 minutes until heated through.
Step 8: Combine and Serve
Add shrimp back to skillet, toss well, garnish with green onion, and serve warm.
