If you’ve got leftover rice sitting in the fridge, this shrimp fried rice recipe is the perfect way to use it up! This is ideal for a weeknight dinner, meal prep, or when you’re craving takeout.

Day-old rice is the secret to perfect fried rice—it holds its shape and soaks up all the flavor without turning mushy. You can pair this with my crispy ginger chicken egg rolls, gochujang fried chicken, sweet and sour chicken or make it a complete meal all on its own! 🍽️

Ingredients (2 servings)

• 2 servings (12-14) x-large shrimp
• 183g or 1 cup frozen peas and carrots
• 1/2 tbsp minced garlic
• 1 large egg
• 2 1/2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 white onion
• 1 cup cooked day-old white rice

Nutrition Info (Per Serving)

• Calories: 405
• Protein: 30g
• Carbs: 30g
• Fat: 18g

Here’s how to make it:

1. Prep the shrimp: Lightly season with salt and pepper. If using frozen, defrost and pat dry.

1. Sauté the veggies: In a skillet over medium heat, add nonstick spray. Toss in peas, carrots, and diced onion. Sauté until the onions turn translucent (about 4–5 minutes).

1. Add garlic: Stir in minced garlic and cook until fragrant (about 30 seconds).

1. Scramble the egg: Push veggies to the side and crack in the egg. Scramble, then mix together.

1. Cook the shrimp: Add seasoned shrimp to the pan. Sauté until pink and fully cooked (about 3 minutes).

1. Add the rice: Stir in your day-old rice and cook until warmed through.

1. Finish with sauce: Pour in soy sauce and sesame oil. Mix thoroughly, adjust seasoning to taste, and enjoy!

What do you think of this recipe? Leave me a comment! 💛