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.
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.
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.
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.
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.
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.
Finally, fold in the chopped green onions for a fresh burst of flavor. Give everything a good mix and remove from heat.
Scoop the Better than Takeout Shrimp Fried Rice onto plates and serve hot. Enjoy your homemade takeout!
