Craving a delicious, satisfying meal that’s quick to whip up? Look no further than this Better than Takeout Shrimp Fried Rice. This dish is not only packed with flavor, but it’s also incredibly customizable and, let’s be honest, way more enjoyable than anything you’d get delivered. With succulent shrimp, vibrant vegetables, and perfectly cooked rice, this recipe will soon become a staple in your kitchen. The best part? You can make it right at home, ensuring it’s fresh and tailored to your taste buds.

Why This Recipe Belongs in Your Rotation

There’s something magical about fried rice. It’s one of those dishes that can bring together leftover ingredients and transform them into something extraordinary. Our Better than Takeout Shrimp Fried Rice is a perfect example of this culinary alchemy. It’s quick to prepare, making it a fantastic weeknight dinner option, and the flavors are so vibrant that you might find yourself making it on repeat. Plus, you can easily adjust the ingredients based on what you have on hand, ensuring that it fits your family’s preferences and dietary needs.

Shopping List

To create this delightful dish, gather the following ingredients:

1 pound large shrimp, peeled and deveined
Salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons sesame oil
1 small chopped white onion
1 cup frozen peas and carrots, thawed
3 beaten eggs
3 cups cooked rice (preferably day-old)
3 tablespoons soy sauce (more or less to taste)
2 tablespoons chopped green onions

Tools & Equipment Needed

Large skillet or wok – for stir-frying the ingredients.
Spatula – to mix and flip the ingredients with ease.
Measuring spoons – for accurate ingredient measurement.
Mixing bowl – to beat the eggs.
Cutting board and knife – for chopping the vegetables.

Cook Better than Takeout Shrimp Fried Rice Like This

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients and prepping them. Make sure your shrimp are peeled and deveined, the vegetables are thawed, and the rice is cooked and cooled. Day-old rice works best because it’s less sticky, making it easier to fry.

Step 2: Cook the Shrimp

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for about 2-3 minutes, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add the sesame oil and chopped onion. Sauté for about 2 minutes until the onion becomes translucent. Then, add the thawed peas and carrots, cooking for another 2-3 minutes until heated through.

Step 4: Scramble the Eggs

Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.

Step 5: Add the Rice

Add the cooked rice to the skillet, breaking up any clumps with your spatula. Stir everything together, allowing the rice to absorb the flavors from the shrimp, vegetables, and eggs.

Step 6: Incorporate Shrimp and Soy Sauce

Return the cooked shrimp to the skillet. Drizzle the soy sauce over the rice, stirring well to combine. Taste and adjust seasoning with more soy sauce, salt, or pepper if desired.

Step 7: Finish with Green Onions

Finally, fold in the chopped green onions for a fresh burst of flavor. Give everything a good mix and remove from heat.

Step 8: Serve and Enjoy

Scoop the Better than Takeout Shrimp Fried Rice onto plates and serve hot. Enjoy your homemade takeout!

Smart Substitutions

Instead of shrimp, try diced chicken, tofu, or even beef for a different protein.
Use brown rice or cauliflower rice for a healthier alternative.
If you don’t have sesame oil, olive oil or peanut oil can work as substitutes.
Add other vegetables like bell peppers, broccoli, or corn based on your preference.

Don’t Do This

Don’t use freshly cooked rice, as it can become mushy when frying. Day-old rice is ideal.
Avoid overcrowding the skillet, as it can lead to steaming rather than frying the ingredients.
Don’t skip the seasoning. The right amount of soy sauce and salt is crucial for flavor.
Don’t forget to taste and adjust! Every palate is different, so make it your own.

Cooling, Storing & Rewarming

If you have leftovers, cool the Better than Takeout Shrimp Fried Rice to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat in a skillet over medium heat until warmed through. You may want to add a splash of water or soy sauce to keep it from drying out.

Your Questions, Answered

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work great! Just be sure to thaw them before cooking for even results.

What kind of rice is best for fried rice?

Day-old jasmine or basmati rice is ideal because it’s less sticky and holds up better during frying.

Can I make this vegetarian?

Absolutely! Simply omit the shrimp and substitute with a plant-based protein like tofu, and use vegetable broth instead of soy sauce for additional flavor.

Is this recipe spicy?

This recipe is not spicy, but you can add red pepper flakes or sriracha if you like some heat!

Keep Cooking

Sally’s Baking Addiction for more delicious baked goods.
Pinch of Yum for inspiring recipes and food photography.
Minimalist Baker for simple, plant-based recipes.

That’s a Wrap

With just a handful of ingredients and a bit of time, you can create a meal that rivals your favorite takeout. This Better than Takeout Shrimp Fried Rice is not only delicious, but it also offers the satisfaction of cooking at home. Whether you’re feeding a family or just treating yourself, this recipe is a winner. So, roll up your sleeves and get ready to serve up a plate of goodness that’s sure to impress!