Description
Chopped Shrimp Fried Rice is a quick and flavorful stir-fry made with juicy shrimp, veggies, fluffy rice, and savory soy sauce. Ready in under 30 minutes, it’s the perfect takeout-style meal you can make at home.
Ingredients
- 1 cup white rice, cooked and fluffed (see rice method below)
- 1 tablespoon oil (vegetable or sesame oil)
- 2 cups chopped uncooked shrimp
- 1/2 cup peas
- 1/2 cup chopped carrots
- 1/2 to 3/4 cup soy sauce
- 1 tablespoon teriyaki or Mandarin sauce (optional)
- 1 teaspoon Chinese Five Spice (optional)
- Optional rice flavor boost:
- 1 tablespoon salted butter
- 1/2 tablespoon chicken-flavored Better Than Bouillon
- Salt and pepper to taste
Instructions
- Cook the rice: Bring 2 cups of water or broth to a boil with butter and bouillon. Stir in 3/4 cup uncooked rice. Cover and cook on low for 15 minutes. Remove from heat, cover with a paper towel and lid, and let sit 5 minutes. Fluff with a fork.
- Cook the shrimp and veggies: Heat oil in a wok or skillet over medium heat. Add chopped shrimp and stir-fry for 1 minute. Add peas and carrots, cooking 1 minute more until shrimp turns pink and veggies soften slightly.
- Add rice and seasonings: Increase heat to medium-high. Add cooked rice and gradually pour in soy sauce while tossing. Stir-fry 1–2 minutes until shrimp is fully cooked and rice is coated. Stir in five spice or teriyaki/Mandarin sauce if using.
- Serve: Serve hot, optionally topped with a fried egg, sesame seeds, or sliced green onions.
Notes
- Swap shrimp with chicken, pork, or tofu.
- Add scrambled eggs, green onions, or chili flakes for variation.
- Day-old rice works best, but the fluffy rice method is great for fresh rice.
- For more veggies, add bell peppers, broccoli, or cabbage.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 1200mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 180mg
