23 Delicious Shrimp Fried Rice Recipes for Every Occasion

Zesty, versatile, and utterly satisfying, shrimp fried rice is the weeknight hero we all need. Whether you’re craving a quick dinner, a seasonal twist, or just a bowl of comfort, our roundup of 23 delicious recipes has something for every occasion. Dive in and discover how easy it is to turn simple ingredients into a meal that’s anything but ordinary. Let’s get cooking!

Classic Shrimp Fried Rice

Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about a bowl of Classic Shrimp Fried Rice—a dish that marries simplicity with elegance, transforming humble ingredients into a symphony of flavors and textures.

Ingredients

• 1 cup long-grain white rice, preferably day-old for that perfect fry
• 1/2 lb medium shrimp, peeled and deveined (I like to pat them dry for a better sear)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 large eggs, lightly beaten (room temperature eggs blend more smoothly)
• 1/2 cup frozen peas and carrots, thawed (a quick thaw under running water does the trick)
• 2 green onions, thinly sliced (reserve some for garnish)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (a drizzle at the end elevates the dish)

Instructions

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the shrimp in a single layer, seasoning lightly with salt. Cook for 1-2 minutes per side until pink and just cooked through. Remove and set aside.
3. In the same skillet, add the remaining olive oil and the beaten eggs. Scramble gently until just set, about 1 minute, then push to one side.
4. Add the rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until heated through and slightly crispy.
5. Toss in the peas and carrots, cooking for another minute until vibrant and tender.
6. Return the shrimp to the skillet, adding soy sauce and sesame oil. Stir everything together until well combined and heated through, about 1 more minute.
7. Garnish with the reserved green onions before serving.

Delightfully, this Classic Shrimp Fried Rice boasts a delightful contrast of textures—tender shrimp, fluffy eggs, and slightly crisp rice—all enveloped in a savory, aromatic sauce. Serve it in a hollowed-out pineapple for a festive touch that’s sure to impress.

Spicy Thai Shrimp Fried Rice

Masterfully blending the vibrant flavors of Thailand with the comforting familiarity of fried rice, this Spicy Thai Shrimp Fried Rice is a symphony of taste and texture that promises to transport your senses straight to the bustling streets of Bangkok.

Ingredients

• 1 cup jasmine rice (cooked and cooled overnight for the perfect texture)
• 1 lb large shrimp, peeled and deveined (I find wild-caught shrimp adds a sweeter, more robust flavor)
• 2 tbsp vegetable oil (a neutral oil that lets the other flavors shine)
• 3 cloves garlic, minced (freshly minced garlic is non-negotiable for that aromatic punch)
• 1 red bell pepper, diced (for a sweet crunch and vibrant color)
• 2 eggs, lightly beaten (room temperature eggs blend more smoothly)
• 2 tbsp fish sauce (the secret umami booster)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp sugar (just a hint to balance the flavors)
• 1-2 tsp chili paste (adjust according to your heat preference)
• 1/2 cup fresh cilantro, chopped (for a fresh, herby finish)
• Lime wedges (for serving, because a squeeze of lime elevates everything)

Instructions

1. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp and cook until they turn pink and opaque, about 2 minutes per side. Remove and set aside.
3. In the same wok, add the minced garlic and diced red bell pepper, stirring frequently until fragrant and slightly softened, about 2 minutes.
4. Push the vegetables to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until just set, then mix with the vegetables.
5. Add the cooled jasmine rice to the wok, breaking up any clumps with the back of a spoon. Stir-fry for 2 minutes until the rice is heated through.
6. Return the cooked shrimp to the wok, then add the fish sauce, soy sauce, sugar, and chili paste. Toss everything together until well combined and heated through, about 2 more minutes.
7. Remove from heat and stir in the chopped cilantro.
8. Serve immediately with lime wedges on the side for squeezing over the top.

Best enjoyed hot, this dish offers a delightful contrast of textures—from the tender shrimp to the fluffy rice and crisp bell peppers. The bold flavors of garlic, fish sauce, and chili paste meld beautifully, creating a dish that’s as visually appealing as it is delicious. For an extra touch of elegance, garnish with additional cilantro and serve in hollowed-out pineapple halves.

Garlic Butter Shrimp Fried Rice

Revered for its harmonious blend of flavors and textures, this Garlic Butter Shrimp Fried Rice is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a weeknight dinner or a lavish weekend brunch, it’s a dish that promises to delight with every bite.

Ingredients

• 1 lb large shrimp, peeled and deveined (I find wild-caught shrimp offer the best flavor)
• 3 cups cooked jasmine rice, day-old (the slight dryness is perfect for frying)
• 4 tbsp unsalted butter (I always reach for European-style for its richer taste)
• 4 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 tbsp soy sauce (a low-sodium version works beautifully here)
• 1 tbsp oyster sauce (this is my secret ingredient for depth of flavor)
• 2 eggs, lightly beaten (room temperature eggs blend more smoothly)
• 1 cup frozen peas and carrots, thawed (a quick thaw in warm water does the trick)
• 2 green onions, thinly sliced (for a fresh, crisp finish)
• 1/2 tsp black pepper (freshly ground for the best aroma)

Instructions

1. In a large skillet or wok, melt 2 tbsp of butter over medium-high heat until foamy.
2. Add the shrimp in a single layer and cook for 2 minutes per side, until just pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining 2 tbsp of butter and the minced garlic. Sauté for 30 seconds, until fragrant but not browned.
4. Push the garlic to one side and pour the beaten eggs into the other. Scramble the eggs gently until just set, about 1 minute.
5. Add the day-old rice, breaking up any clumps with a spatula. Stir-fry for 2 minutes, ensuring each grain is coated with the garlic butter.
6. Drizzle the soy sauce and oyster sauce over the rice, tossing continuously to distribute evenly.
7. Fold in the thawed peas and carrots, cooking for another minute until heated through.
8. Return the cooked shrimp to the skillet, along with any accumulated juices. Sprinkle with black pepper and toss everything together for a final minute.
9. Garnish with sliced green onions before serving.

Offering a delightful contrast of tender shrimp, fluffy rice, and crisp vegetables, this dish is a celebration of textures. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that’s as fun to look at as it is to eat.

Pineapple Shrimp Fried Rice

Fusing the tropical sweetness of pineapple with the savory depth of shrimp, this fried rice is a vibrant dance of flavors and textures that promises to transport your palate to sunnier shores.

Ingredients

• 2 cups cooked jasmine rice (day-old rice works best for that perfect fry)
• 1 lb medium shrimp, peeled and deveined (I like to pat them dry for a better sear)
• 1 cup fresh pineapple chunks (the juicier, the better)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 2 eggs, lightly beaten (room temperature eggs blend more smoothly)
• 1/2 cup frozen peas (no need to thaw, they cook quickly)
• 2 tbsp soy sauce (for that umami kick)
• 1 tbsp fish sauce (a little goes a long way in depth)
• 1/2 tsp white pepper (for a subtle heat)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer, seasoning lightly with salt. Cook for 2 minutes per side until just pink, then remove to a plate.
3. In the same skillet, add the remaining 1 tbsp olive oil and the minced garlic. Stir for 30 seconds until fragrant.
4. Push the garlic to one side, pour in the beaten eggs, and scramble until just set, about 1 minute.
5. Add the day-old rice, breaking up any clumps with the back of a spoon. Stir-fry for 3 minutes until the rice is heated through.
6. Toss in the pineapple chunks and frozen peas, stirring to combine. Cook for another 2 minutes.
7. Return the shrimp to the skillet, adding soy sauce, fish sauce, and white pepper. Stir everything together and cook for 1 final minute.
8. Garnish with sliced green onions before serving.

Vibrant and satisfying, this dish boasts a delightful contrast between the tender shrimp, sweet pineapple, and fluffy grains of rice. Serve it in hollowed-out pineapple halves for an Instagram-worthy presentation that’s as fun to look at as it is to eat.

Coconut Shrimp Fried Rice

Kickstarting your culinary journey with a dish that marries the tropical allure of coconut with the hearty comfort of fried rice, this Coconut Shrimp Fried Rice is a symphony of flavors and textures. Perfect for those evenings when you crave something both luxurious and comforting, it’s a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 1 cup jasmine rice (I find the fragrance of jasmine rice elevates the dish)
• 1 lb large shrimp, peeled and deveined (for that perfect bite-sized luxury)
• 2 tbsp coconut oil (my secret to infusing the dish with a subtle sweetness)
• 3 cloves garlic, minced (because garlic makes everything better)
• 1/2 cup coconut milk (full-fat for that creamy texture)
• 2 eggs, beaten (I prefer room temp eggs here for even cooking)
• 1/2 cup frozen peas and carrots (a quick and colorful addition)
• 2 tbsp soy sauce (for that umami depth)
• 1 tbsp fish sauce (a little goes a long way in adding complexity)
• 1/4 cup shredded coconut (toasted, for garnish and crunch)
• 2 green onions, sliced (for a fresh finish)

Instructions

1. Cook the jasmine rice according to package instructions and let it cool to room temperature. This prevents the fried rice from becoming mushy.
2. Heat 1 tbsp coconut oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining coconut oil and minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn.
4. Push the garlic to one side and pour the beaten eggs into the other. Scramble the eggs until just set, then mix with the garlic.
5. Add the cooled rice, peas, and carrots to the skillet. Stir-fry for 2-3 minutes, breaking up any clumps.
6. Pour in the coconut milk, soy sauce, and fish sauce. Stir well to combine and cook for another 2 minutes until everything is heated through.
7. Return the shrimp to the skillet and toss to combine. Cook for an additional minute to warm the shrimp.
8. Garnish with toasted shredded coconut and sliced green onions before serving.

Here, the Coconut Shrimp Fried Rice presents a delightful contrast between the tender shrimp and the slightly chewy rice, all enveloped in a creamy, coconut-infused sauce. Serve it in a hollowed-out pineapple for an eye-catching presentation that doubles as a conversation starter.

Kimchi Shrimp Fried Rice

Brimming with bold flavors and vibrant colors, this Kimchi Shrimp Fried Rice is a delightful twist on a classic dish, perfect for those seeking a quick yet sophisticated meal. The tangy kimchi and succulent shrimp create a harmonious balance, elevated by the subtle heat of gochujang.

Ingredients

• 1 cup day-old jasmine rice (the slight dryness ensures the perfect texture)
• 1/2 lb medium shrimp, peeled and deveined (I like to pat them dry for a better sear)
• 1/2 cup kimchi, chopped (plus a splash of its juice for extra flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp gochujang (Korean chili paste, adjust according to your heat preference)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup frozen peas (no need to thaw, they cook quickly)
• 2 eggs, beaten (I prefer room temp eggs here for even cooking)
• 1 tbsp soy sauce (low-sodium to control the saltiness)
• 1 tsp sesame oil (for that nutty finish)
• Green onions, sliced (for garnish and a fresh crunch)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add the shrimp in a single layer, seasoning lightly with salt. Cook for 2 minutes per side until pink and opaque, then remove and set aside.
3. In the same skillet, add the remaining olive oil and minced garlic, sautéing for 30 seconds until fragrant.
4. Stir in the chopped kimchi and gochujang, cooking for 1 minute to meld the flavors.
5. Add the day-old rice, breaking up any clumps with a spatula, and stir-fry for 3 minutes until heated through.
6. Push the rice to one side of the skillet, pour the beaten eggs into the other side, and scramble until just set, about 1 minute.
7. Mix the eggs into the rice, then add the peas, cooked shrimp, and soy sauce, stirring well to combine.
8. Drizzle with sesame oil and garnish with sliced green onions before serving.

Amazingly versatile, this dish boasts a delightful contrast of textures—from the crispy bits of rice to the tender shrimp. Serve it straight from the skillet for a rustic touch, or plate it with a side of pickled vegetables for an extra layer of flavor.

Teriyaki Shrimp Fried Rice

Amidst the hustle of weeknight dinners, Teriyaki Shrimp Fried Rice emerges as a beacon of flavor and simplicity, marrying the succulence of shrimp with the sweet and savory embrace of teriyaki. This dish is a testament to how a few quality ingredients can transform humble rice into a meal that’s both comforting and sophisticated.

Ingredients

• 1 lb medium shrimp, peeled and deveined (I find wild-caught shrimp lend a sweeter, more pronounced flavor)
• 2 cups cooked jasmine rice, day-old (the slight dryness is perfect for frying)
• 3 tbsp teriyaki sauce (homemade or your favorite brand, but look for one with a rich, glossy finish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup frozen peas and carrots, thawed (a quick thaw under running water does the trick)
• 2 large eggs, lightly beaten (room temperature eggs blend more smoothly)
• 2 cloves garlic, minced (freshly minced garlic is non-negotiable for its punch)
• 1 tbsp unsalted butter (for that irresistible richness)
• Green onions, sliced (for a fresh, crisp garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer, cooking for 2 minutes per side until just pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining olive oil and garlic, sautéing for 30 seconds until fragrant but not browned.
4. Push the garlic to one side, pour in the eggs, and scramble until just set, about 1 minute.
5. Add the rice, peas, and carrots, stirring to break up any clumps and heat through, about 3 minutes.
6. Return the shrimp to the skillet, drizzle with teriyaki sauce, and toss everything together until evenly coated, about 2 minutes.
7. Finish by stirring in the butter until melted, ensuring a glossy, rich texture.
8. Garnish with green onions and serve immediately.

Kaleidoscopic in its flavors, this Teriyaki Shrimp Fried Rice offers a delightful contrast between the tender shrimp, fluffy rice, and crisp vegetables. For an extra touch of elegance, serve it in hollowed-out pineapple halves, turning a simple meal into a tropical feast.

Curry Shrimp Fried Rice

On a bustling evening when time is of the essence yet the palate demands something extraordinary, Curry Shrimp Fried Rice emerges as the perfect symphony of convenience and gourmet delight. This dish, with its vibrant hues and aromatic allure, promises a quick escape to culinary bliss without compromising on sophistication.

Ingredients

• 1 cup jasmine rice, cooked and cooled (I find day-old rice works wonders for texture)
• 1 lb medium shrimp, peeled and deveined (freshness is key here, so I always opt for wild-caught)
• 2 tbsp extra virgin olive oil (my go-to for its fruity undertones)
• 1 tbsp curry powder (a robust, high-quality brand makes all the difference)
• 1/2 cup frozen peas, thawed (a quick rinse under warm water does the trick)
• 2 cloves garlic, minced (because freshly minced garlic is irreplaceable)
• 2 eggs, beaten (I prefer room temp eggs here for even cooking)
• Salt, to taste (a pinch to elevate the flavors)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer, seasoning lightly with salt. Cook for 2 minutes per side until just pink and opaque. Remove and set aside.
3. In the same skillet, add the minced garlic and curry powder, stirring constantly for 30 seconds to bloom the spices without burning.
4. Push the garlic and curry mixture to one side, pour the beaten eggs into the other side. Scramble the eggs until just set, about 1 minute, then mix with the curry.
5. Add the cooked jasmine rice and thawed peas, stirring to combine and heat through, about 3 minutes. Tip: Use the back of your spoon to break up any rice clumps for even frying.
6. Return the cooked shrimp to the skillet, gently folding into the rice mixture until everything is evenly distributed and heated through, about 2 more minutes.
7. Remove from heat and let sit for a minute to allow the flavors to meld together beautifully.

Perfectly balanced between the earthy warmth of curry and the sweet succulence of shrimp, this dish offers a delightful contrast of textures—tender shrimp, fluffy rice, and the occasional pop of peas. Serve it in a hollowed-out pineapple for an instant tropical vibe that’s as Instagram-worthy as it is delicious.

Lemongrass Shrimp Fried Rice

Kickstarting your culinary journey with a dish that marries the zest of lemongrass with the succulence of shrimp, this Lemongrass Shrimp Fried Rice is a symphony of flavors that dances on the palate. Perfect for those evenings when you crave something exotic yet comforting, it’s a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 1 cup jasmine rice (I find the fragrance of jasmine rice elevates the dish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb shrimp, peeled and deveined (size 26-30 works best for even cooking)
• 2 stalks lemongrass, finely chopped (the heart of the dish, don’t skimp!)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/2 cup frozen peas (a sweet pop of color and texture)
• 2 eggs, beaten (I prefer room temp eggs here for a fluffier texture)
• 2 tbsp soy sauce (for that umami depth)
• 1 tbsp fish sauce (a little goes a long way in adding complexity)
• 1/2 tsp sugar (balances the savory notes)
• 1/4 cup green onions, sliced (for a fresh finish)

Instructions

1. Cook 1 cup jasmine rice according to package instructions and let it cool to room temperature. Tip: Spread it on a tray to cool faster and prevent clumping.
2. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 lb shrimp and cook for 2 minutes per side, until just pink. Remove and set aside.
4. In the same skillet, add 2 stalks finely chopped lemongrass and 3 cloves minced garlic, sautéing for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Push the lemongrass and garlic to one side, pour in 2 beaten eggs, and scramble until just set, about 1 minute.
6. Add the cooled rice, 1/2 cup frozen peas, cooked shrimp, 2 tbsp soy sauce, 1 tbsp fish sauce, and 1/2 tsp sugar. Stir-fry for 3-4 minutes, ensuring everything is well combined. Tip: Use a folding motion to keep the rice grains intact.
7. Garnish with 1/4 cup sliced green onions and serve immediately.

Here, the texture is a delightful contrast between the tender shrimp and the slightly chewy rice, with the lemongrass imparting a citrusy brightness. For a creative twist, serve it in hollowed-out pineapple halves for an instant tropical vibe.

Szechuan Shrimp Fried Rice

Glistening with the bold flavors of Szechuan cuisine, this shrimp fried rice is a vibrant dish that marries the heat of chili with the umami depth of soy sauce, creating a symphony of taste in every bite. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to the magic that happens when simplicity meets spice.

Ingredients

• 1 cup jasmine rice (I find the fragrance unparalleled for fried rice)
• 2 tbsp Szechuan chili oil (homemade or store-bought, but the spicier, the better)
• 1 lb large shrimp, peeled and deveined (freshness is key here)
• 3 cloves garlic, minced (because garlic makes everything better)
• 2 tbsp soy sauce (I swear by the low-sodium version for better control)
• 1 cup frozen peas and carrots, thawed (a quick thaw under running water does the trick)
• 2 eggs, beaten (room temperature eggs blend more smoothly)
• 2 tbsp vegetable oil (a neutral oil that lets other flavors shine)
• 1 tsp sesame oil (for that nutty finish)

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp in a single layer, cooking for 2 minutes per side until just pink. Remove and set aside.
3. In the same wok, add beaten eggs, scrambling quickly until just set, about 30 seconds. Remove and set aside with shrimp.
4. Add minced garlic and Szechuan chili oil to the wok, stirring for 30 seconds until fragrant.
5. Toss in the jasmine rice, breaking up any clumps with the back of a spoon, and stir-fry for 2 minutes.
6. Pour in soy sauce, mixing thoroughly to ensure every grain is coated.
7. Add peas and carrots, stirring for another 2 minutes until vegetables are tender.
8. Return shrimp and scrambled eggs to the wok, tossing everything together for a final minute.
9. Drizzle with sesame oil, give one last stir, and remove from heat.

Zesty and aromatic, this Szechuan shrimp fried rice delivers a delightful crunch from the vegetables against the tender shrimp, all enveloped in a spicy, savory sauce. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that’s as fun as it is flavorful.

Basil Shrimp Fried Rice

Masterfully blending the aromatic allure of fresh basil with the succulent sweetness of shrimp, this Basil Shrimp Fried Rice transforms humble ingredients into a dish that’s both comforting and sophisticated. Perfect for those evenings when you crave something quick yet extraordinary, it’s a testament to the magic that happens when simple flavors are elevated with care.

Ingredients

• 1 cup jasmine rice (cooked and cooled overnight for the best texture)
• 1/2 lb medium shrimp, peeled and deveined (I like to pat them dry for a better sear)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because more garlic is always better)
• 1/2 cup fresh basil leaves, roughly chopped (the star of the show)
• 2 eggs, beaten (room temperature eggs blend more smoothly)
• 1 tbsp soy sauce (for that umami depth)
• 1/2 tsp salt (to awaken all the flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of heat)

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer, seasoning with salt and pepper. Cook for 2 minutes per side until pink and slightly curled, then remove and set aside.
3. In the same skillet, add the remaining olive oil and garlic, sautéing for 30 seconds until fragrant but not browned.
4. Push the garlic to one side, pour in the beaten eggs, and scramble until just set, about 1 minute.
5. Add the cooled jasmine rice, breaking up any clumps with the back of a spoon. Stir-fry for 3 minutes until the rice is heated through.
6. Return the shrimp to the skillet, along with the soy sauce, tossing everything together to combine evenly.
7. Remove from heat and fold in the fresh basil leaves, letting the residual heat wilt them slightly.

Zesty with a hint of sweetness from the shrimp and the aromatic punch of basil, this fried rice is a symphony of textures—from the tender shrimp to the fluffy grains of rice. Serve it in a hollowed-out pineapple for a playful presentation that’s sure to impress.

Egg Drop Shrimp Fried Rice

Amidst the hustle of weeknight dinners, this Egg Drop Shrimp Fried Rice emerges as a beacon of simplicity and flavor, marrying the velvety texture of egg drops with the succulent bite of shrimp, all tossed in fragrant, perfectly seasoned rice.

Ingredients

• 1 cup jasmine rice (the fragrance is unparalleled)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1/2 lb medium shrimp, peeled and deveined (freshness is key)
• 2 large eggs, beaten (I let them sit out for 10 minutes to take the chill off)
• 1/2 cup frozen peas (a sweet pop of color and texture)
• 2 cloves garlic, minced (for that essential aromatic base)
• 1 tbsp soy sauce (I reach for the low-sodium version to control saltiness)
• 1/2 tsp sesame oil (a drizzle adds depth)
• 1/4 tsp white pepper (for a subtle heat)

Instructions

1. Cook jasmine rice according to package instructions and let it cool slightly; this prevents mushiness when frying.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer; cook for 2 minutes per side until pink and opaque. Remove and set aside.
4. In the same skillet, pour beaten eggs. Let them set for 10 seconds before gently stirring to create soft curds.
5. Add minced garlic and frozen peas, stirring for 1 minute until fragrant and peas are thawed.
6. Fold in the cooked rice, breaking up any clumps with the back of a spoon for even distribution.
7. Drizzle soy sauce and sesame oil over the rice, tossing to coat every grain evenly.
8. Return shrimp to the skillet, sprinkling white pepper over the top, and toss gently to combine.
9. Cook for an additional 2 minutes, allowing flavors to meld and shrimp to reheat.

The final dish boasts a harmonious blend of textures—tender shrimp, fluffy rice, and silky egg ribbons. Serve it in a hollowed-out pineapple for a festive twist that delights both the eyes and the palate.

Vegetable Loaded Shrimp Fried Rice

Yearning for a dish that marries the succulence of shrimp with the vibrant crunch of fresh vegetables? This Vegetable Loaded Shrimp Fried Rice is a symphony of textures and flavors, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear—this removes excess starch for fluffier fried rice.
• 2 tbsp extra virgin olive oil, my go-to for its fruity notes that complement the shrimp beautifully.
• 1 lb medium shrimp, peeled and deveined—I prefer wild-caught for their sweeter, more pronounced flavor.
• 2 cloves garlic, minced, because fresh garlic is non-negotiable in my kitchen.
• 1 cup mixed vegetables (carrots, peas, and bell peppers), diced for even cooking and a colorful plate.
• 2 eggs, beaten—I like to let them sit at room temperature for a creamier texture.
• 2 tbsp soy sauce, for that umami depth we all crave.
• 1 tsp sesame oil, a drizzle at the end elevates the dish with its nutty aroma.

Instructions

1. Cook the rice according to package instructions, then spread it on a tray to cool—this prevents clumping when fried.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add shrimp, seasoning lightly with salt, and cook until pink and opaque, about 2 minutes per side. Remove and set aside.
4. In the same skillet, add garlic and sauté until fragrant, about 30 seconds—be careful not to burn it.
5. Toss in the mixed vegetables, stirring frequently until just tender, about 3 minutes.
6. Push the vegetables to one side, pour beaten eggs into the other, and scramble until just set, about 1 minute.
7. Add the cooled rice and soy sauce, stirring to combine all ingredients evenly.
8. Return the shrimp to the skillet, mixing gently to avoid breaking them apart.
9. Finish with a drizzle of sesame oil, tossing once more to distribute the flavor.

Every bite of this fried rice offers a delightful contrast—tender shrimp, crisp vegetables, and fluffy grains, all brought together with a savory soy glaze. Serve it in a hollowed-out pineapple for an instant tropical twist that’s sure to impress.

Black Pepper Shrimp Fried Rice

Gracefully blending the bold flavors of black pepper with the delicate sweetness of shrimp, this Black Pepper Shrimp Fried Rice is a testament to the beauty of simple ingredients coming together in perfect harmony. A dish that promises to transport your senses to the bustling streets of a night market, with every bite offering a comforting warmth and a hint of spice.

Ingredients

• 1 cup jasmine rice, cooked and cooled (I find day-old rice works wonders here)
• 1/2 lb medium shrimp, peeled and deveined (for the best texture, pat them dry before cooking)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup frozen peas, thawed (a quick rinse under warm water does the trick)
• 2 eggs, beaten (I prefer room temp eggs for even cooking)
• 1 tbsp freshly ground black pepper (adjust to your heat preference)
• 2 tbsp soy sauce (for that umami depth)
• 1 tsp sesame oil (a drizzle at the end elevates the dish)

Instructions

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the shrimp in a single layer, cooking for 1-2 minutes per side until just pink. Remove and set aside.
3. In the same skillet, add the remaining olive oil and minced garlic, sautéing for 30 seconds until fragrant.
4. Push the garlic to one side, pour in the beaten eggs, and scramble until just set, about 1 minute.
5. Add the cooked rice, breaking up any clumps with the back of a spoon, and stir-fry for 2 minutes.
6. Mix in the peas, cooked shrimp, black pepper, and soy sauce, tossing everything together for another 2 minutes until well combined and heated through.
7. Drizzle with sesame oil, give it one final toss, and remove from heat.

Vibrant with the crunch of peas and the tender bite of shrimp, this fried rice is a melody of textures and flavors. Serve it in a hollowed-out pineapple for a festive touch, or simply enjoy it straight from the skillet for a cozy night in.

Sweet and Sour Shrimp Fried Rice

Bursting with vibrant flavors and textures, this Sweet and Sour Shrimp Fried Rice is a delightful twist on the classic, combining succulent shrimp with a tangy, sweet sauce that clings perfectly to each grain of rice.

Ingredients

• 1 cup jasmine rice (I find the fragrance of jasmine rice elevates the dish)
• 1/2 lb large shrimp, peeled and deveined (opt for wild-caught for the best flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup diced pineapple (fresh is ideal, but canned works in a pinch)
• 1/4 cup rice vinegar (for that essential tang)
• 2 tbsp soy sauce (I prefer low-sodium to control the saltiness)
• 1 tbsp honey (for a natural sweetness)
• 1/2 cup diced bell peppers (a mix of colors adds visual appeal)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/4 cup chopped green onions (for a fresh, crisp finish)

Instructions

1. Cook the jasmine rice according to package instructions and let it cool to room temperature. Tip: Spread it on a tray to cool faster and prevent clumping.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add the shrimp and cook for 2 minutes per side, until just pink. Remove and set aside. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. In the same skillet, add the diced bell peppers and minced garlic, sautéing for 2 minutes until fragrant.
5. Stir in the cooled rice, breaking up any clumps, and cook for 3 minutes to lightly toast the grains.
6. Add the diced pineapple, rice vinegar, soy sauce, and honey, stirring well to combine. Cook for another 2 minutes to meld the flavors. Tip: Adjust the heat to prevent the sauce from reducing too quickly.
7. Return the shrimp to the skillet, tossing gently to coat with the sauce and heat through, about 1 minute.
8. Garnish with chopped green onions before serving.

Offering a perfect balance of sweet and sour, this dish boasts a delightful contrast between the tender shrimp and the slightly chewy rice. Serve it in a hollowed-out pineapple for an eye-catching presentation that’s sure to impress.

Jalapeno Shrimp Fried Rice

Flavorful and vibrant, this Jalapeno Shrimp Fried Rice is a delightful twist on the classic, combining the bold heat of jalapenos with the succulent sweetness of shrimp, all tossed in a fragrant bed of perfectly cooked rice. It’s a dish that promises to transport your taste buds to a realm of spicy, savory bliss with every bite.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to pat them dry for a better sear)
• 2 cups cooked jasmine rice, day-old preferred for that ideal texture
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium jalapeno, finely diced (seeds in for extra heat)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (a little goes a long way in adding depth)
• 2 eggs, beaten (room temperature eggs blend more smoothly)
• 1/2 cup frozen peas, thawed (a sweet pop of color and texture)
• Salt to taste (though I find the soy sauce usually suffices)

Instructions

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer, seasoning lightly with salt. Cook for 2 minutes per side until just pink and opaque. Remove and set aside.
3. In the same skillet, add the remaining olive oil and jalapeno. Sauté for 1 minute until fragrant.
4. Stir in the garlic and cook for another 30 seconds, being careful not to burn it.
5. Push the jalapeno and garlic to one side, pour the beaten eggs into the other side. Scramble until just set, about 1 minute.
6. Add the rice, breaking up any clumps with the back of a spoon. Stir-fry for 2 minutes until the rice is heated through.
7. Drizzle the soy sauce and sesame oil over the rice, tossing to combine evenly.
8. Fold in the peas and cooked shrimp, cooking for an additional 1 minute to warm everything through.
9. Remove from heat and let it sit for a minute to allow the flavors to meld.

Remarkably balanced, this dish offers a symphony of textures—from the tender shrimp to the fluffy rice and crisp peas. Serve it in a hollowed-out pineapple for an eye-catching presentation that’s as Instagram-worthy as it is delicious.

Miso Shrimp Fried Rice

On a bustling evening, when the craving for something both comforting and sophisticated strikes, this Miso Shrimp Fried Rice emerges as the perfect solution, blending umami-rich miso with succulent shrimp for a dish that’s as nourishing as it is indulgent.

Ingredients

• 1 cup jasmine rice, cooked and cooled (I find day-old rice works wonders for texture)
• 1/2 lb medium shrimp, peeled and deveined (for the best flavor, opt for wild-caught)
• 2 tbsp white miso paste (the heart of the dish, offering a deep, savory note)
• 2 tbsp extra virgin olive oil (my go-to for its fruity undertones)
• 3 cloves garlic, minced (because garlic makes everything better)
• 1/2 cup frozen peas, thawed (a sweet pop of color and texture)
• 2 eggs, beaten (I prefer room temp eggs here for even cooking)
• 1 tbsp soy sauce (for that essential salty depth)
• 1 tsp sesame oil (a drizzle at the end elevates the dish)
• Green onions, sliced (for a fresh, crisp finish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer, cooking until pink and opaque, 2 minutes per side. Remove and set aside.
3. In the same skillet, add the remaining olive oil and garlic, sautéing until fragrant, about 30 seconds.
4. Push the garlic to one side, pour in the beaten eggs, and scramble until just set, about 1 minute.
5. Add the cooked rice, breaking up any clumps with the back of a spoon, and stir to combine with the eggs and garlic.
6. Mix in the miso paste and soy sauce, ensuring the rice is evenly coated and the miso is fully dissolved.
7. Fold in the peas and cooked shrimp, heating through for about 2 minutes.
8. Drizzle with sesame oil and garnish with green onions before serving.

With each forkful, the Miso Shrimp Fried Rice offers a delightful contrast of textures—from the tender shrimp to the fluffy grains of rice—while the miso lends a complex, savory depth that’s irresistibly comforting. Serve it in a hollowed-out pineapple for an instant tropical twist that’s sure to impress.

Ginger Shrimp Fried Rice

Zesty and vibrant, this Ginger Shrimp Fried Rice transforms simple ingredients into a dish that’s bursting with flavor and texture, perfect for a quick yet sophisticated meal.

Ingredients

• 1 cup jasmine rice (I find the fragrance unparalleled for fried rice)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb large shrimp, peeled and deveined (freshness is key here)
• 2 cloves garlic, minced (for that aromatic punch)
• 1 tbsp fresh ginger, grated (the star of the show)
• 1/2 cup frozen peas (no need to thaw, they cook quickly)
• 2 eggs, beaten (I prefer room temp eggs here for even cooking)
• 2 tbsp soy sauce (for that umami depth)
• 1 tsp sesame oil (a little goes a long way)
• Green onions, sliced (for a fresh finish)

Instructions

1. Cook jasmine rice according to package instructions, then spread on a tray to cool completely. Tip: Day-old rice works best for fried rice to prevent mushiness.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp, seasoning lightly with salt, and cook until pink, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add garlic and ginger, sautéing for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Push the aromatics to one side, pour beaten eggs into the other side, and scramble until just set, about 1 minute.
5. Add the cooled rice, peas, and cooked shrimp back to the skillet. Drizzle with soy sauce and sesame oil, tossing everything together for 2 minutes until evenly combined. Tip: Use a folding motion to keep the rice grains intact.
6. Garnish with sliced green onions before serving.

Nowhere does the harmony of textures and flavors shine brighter than in this dish—the slight chew of the shrimp, the pops of sweetness from the peas, and the warmth of ginger make every bite a delight. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that’s as fun as it is delicious.

Five Spice Shrimp Fried Rice

Captivating the senses with its aromatic blend of spices and succulent shrimp, this Five Spice Shrimp Fried Rice is a testament to the beauty of simple ingredients coming together in perfect harmony. Crafted with precision and love, it’s a dish that promises to transport your taste buds to the bustling streets of Chinatown with every bite.

Ingredients

• 1 lb large shrimp, peeled and deveined (I find that wild-caught shrimp offer the best flavor and texture)
• 2 cups jasmine rice, cooked and cooled (leftover rice works wonders here, as it fries up perfectly)
• 3 tbsp vegetable oil (extra virgin olive oil is my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp five spice powder (the star of the dish, offering a warm, complex flavor profile)
• 2 eggs, beaten (I prefer room temp eggs here for even cooking)
• 1 cup frozen peas and carrots, thawed (a colorful and nutritious addition)
• 2 tbsp soy sauce (low sodium is my preference to control the dish’s saltiness)
• 1 tsp sesame oil (for that unmistakable nutty finish)
• Green onions, sliced (for a fresh, crisp garnish)

Instructions

1. Heat 2 tbsp of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove and set aside.
3. In the same wok, add the remaining 1 tbsp of oil and the minced garlic, stirring for 30 seconds until fragrant.
4. Push the garlic to one side, pour in the beaten eggs, and scramble until just set, about 1 minute.
5. Add the cooked rice, breaking up any clumps with a spatula, and stir-fry for 2 minutes to lightly toast the grains.
6. Sprinkle the five spice powder evenly over the rice, followed by the soy sauce, tossing to combine thoroughly.
7. Stir in the peas and carrots, cooking for another 2 minutes until everything is heated through.
8. Return the shrimp to the wok, drizzle with sesame oil, and toss gently to mix.
9. Garnish with sliced green onions before serving.

Delightfully fragrant and brimming with layers of flavor, this Five Spice Shrimp Fried Rice boasts a perfect balance of textures—from the tender shrimp to the slightly chewy rice. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that’s as delightful to look at as it is to eat.

Bacon and Shrimp Fried Rice

Perfectly balancing the smoky depth of bacon with the delicate sweetness of shrimp, this fried rice is a testament to the beauty of simple ingredients coming together in harmony. It’s a dish that promises comfort with every bite, yet surprises with its layers of flavor.

Ingredients

• 2 cups of day-old jasmine rice (the grains stay separate and fry up beautifully)
• 4 strips of thick-cut bacon, diced (I find the smoky flavor of applewood smoked bacon works wonders here)
• 1/2 lb of medium shrimp, peeled and deveined (fresh shrimp are ideal, but thawed frozen shrimp work in a pinch)
• 2 large eggs, lightly beaten (I prefer room temp eggs here for even cooking)
• 3 cloves of garlic, minced (because more garlic is always better)
• 2 tbsp of extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup of green onions, thinly sliced (for a pop of color and freshness)
• 1 tbsp of soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp of sesame oil (just a drizzle adds an incredible depth)

Instructions

1. Heat a large skillet or wok over medium-high heat and add the olive oil, swirling to coat the pan.
2. Add the diced bacon to the skillet and cook until crispy, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pan.
3. In the same pan, add the shrimp and cook until they turn pink and opaque, about 2 minutes per side. Remove and set aside with the bacon.
4. Lower the heat to medium and add the minced garlic, sautéing for about 30 seconds until fragrant.
5. Push the garlic to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until just set, then mix with the garlic.
6. Increase the heat to high and add the day-old rice, breaking up any clumps with the back of a spoon. Stir-fry for 3 minutes until the rice is heated through.
7. Return the bacon and shrimp to the pan, adding the soy sauce and sesame oil. Toss everything together and cook for another minute to combine the flavors.
8. Garnish with sliced green onions and serve immediately.

The texture of this fried rice is a delightful contrast between the crispy bacon, tender shrimp, and fluffy grains of rice. The flavors are rich and smoky, with a hint of sweetness from the shrimp and a savory depth from the soy sauce and sesame oil. For a creative twist, serve it in a hollowed-out pineapple half for a tropical presentation that’s sure to impress.

Avocado Shrimp Fried Rice

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that marries simplicity with sophistication. Avocado shrimp fried rice is just that—a vibrant, flavorful twist on the classic, where creamy avocado meets succulent shrimp in a harmonious dance.

Ingredients

• 1 cup jasmine rice, cooked and cooled (I find day-old rice works wonders for texture)
• 1 ripe avocado, diced (look for that slight give under pressure)
• 1/2 lb medium shrimp, peeled and deveined (wild-caught shrimp bring a sweet, clean flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced releases the most aroma)
• 1/4 cup green onions, sliced (the green parts add a pop of color and mild bite)
• 2 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp sesame oil (a little goes a long way in adding depth)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 2 eggs, beaten (room temp eggs blend more smoothly)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp in a single layer, cooking for 2 minutes per side until pink and opaque. Remove and set aside.
3. In the same skillet, add remaining olive oil and garlic, sautéing for 30 seconds until fragrant.
4. Push garlic to one side, pour in beaten eggs, and scramble until just set, about 1 minute.
5. Add cooled rice, breaking up any clumps with a spatula, and stir-fry for 3 minutes until heated through.
6. Drizzle soy sauce and sesame oil over rice, tossing to coat evenly. Tip: A folding motion helps distribute flavors without breaking the rice.
7. Gently fold in shrimp, avocado, green onions, and red pepper flakes, cooking for another 2 minutes until everything is just warmed. Tip: Adding avocado last preserves its creamy texture.
8. Remove from heat and let sit for a minute; this allows the flavors to meld beautifully.

Buttery avocado chunks melt into the warm rice, while the shrimp adds a satisfying chew. Serve this dish in a hollowed-out avocado half for an Instagram-worthy presentation that’s as delightful to eat as it is to behold.

Wasabi Shrimp Fried Rice

Kickstarting your culinary adventure with a dish that marries the boldness of wasabi with the comforting familiarity of fried rice, this Wasabi Shrimp Fried Rice is a testament to the beauty of fusion cuisine. Perfect for those evenings when you crave something both fiery and fulfilling, it’s a dish that promises to transport your taste buds to new heights.

Ingredients

• 1 cup jasmine rice (cooked and cooled overnight for the perfect texture)
• 1/2 lb medium shrimp, peeled and deveined (I find wild-caught shrimp adds a sweeter depth)
• 2 tbsp wasabi paste (adjust according to your heat preference)
• 2 tbsp soy sauce (low-sodium is my choice for a balanced flavor)
• 1 tbsp sesame oil (toasted sesame oil brings a nuttier aroma)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/2 cup frozen peas (thawed, for a pop of color and sweetness)
• 2 eggs, beaten (room temperature eggs blend more smoothly)
• 2 green onions, thinly sliced (for a fresh, crisp finish)

Instructions

1. Heat a large skillet or wok over medium-high heat and add 1 tbsp sesame oil, swirling to coat the pan evenly.
2. Add the shrimp in a single layer, cooking for 2 minutes per side until just pink and opaque. Remove and set aside.
3. In the same pan, add the remaining sesame oil and sauté the minced garlic for 30 seconds until fragrant, being careful not to burn it.
4. Push the garlic to one side, pour in the beaten eggs, and scramble until just set, about 1 minute.
5. Add the cold jasmine rice, breaking up any clumps with the back of a spoon, and stir-fry for 3 minutes until heated through.
6. Mix in the wasabi paste and soy sauce, ensuring every grain of rice is evenly coated with the vibrant green hue.
7. Fold in the peas and cooked shrimp, heating everything together for another 2 minutes.
8. Garnish with sliced green onions before serving, for a burst of color and freshness.

Offering a delightful contrast of textures—from the tender shrimp to the slightly crunchy peas—and a flavor profile that balances heat with umami, this dish shines when served with a side of pickled ginger to cut through the richness. Consider presenting it in a hollowed-out pineapple for an Instagram-worthy twist that delights both the eyes and the palate.

Sun-Dried Tomato Shrimp Fried Rice

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that brings together the umami richness of sun-dried tomatoes and the delicate sweetness of shrimp, all tossed in a fragrant fried rice. This Sun-Dried Tomato Shrimp Fried Rice is a testament to how simple ingredients can transform into an extraordinary meal with just a bit of love and attention.

Ingredients

• 1 cup jasmine rice, cooked and cooled (I find day-old rice works best for that perfect fry)
• 1/2 lb medium shrimp, peeled and deveined (fresh shrimp elevate the dish, but frozen works in a pinch)
• 1/4 cup sun-dried tomatoes in oil, chopped (reserve a bit of the oil for cooking)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/2 cup frozen peas, thawed (a sweet pop of color and texture)
• 2 eggs, beaten (I prefer room temp eggs here for even cooking)
• 1 tbsp soy sauce (for that deep, savory kick)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt, to taste (though I rarely find it needs much)

Instructions

1. Heat 1 tbsp of the reserved sun-dried tomato oil and 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add the shrimp in a single layer, seasoning lightly with salt. Cook for 1-2 minutes per side until just pink, then remove to a plate. Tip: Don’t overcrowd the shrimp to ensure a nice sear.
3. In the same skillet, add the remaining olive oil and the minced garlic, stirring for about 30 seconds until fragrant.
4. Push the garlic to one side and pour in the beaten eggs. Scramble softly until just set, then mix with the garlic. Tip: Soft, slightly runny eggs will continue to cook in the rice.
5. Add the chopped sun-dried tomatoes and peas, stirring to combine and heat through, about 1 minute.
6. Increase the heat to high and add the cooled rice, breaking up any clumps. Stir-fry for 2-3 minutes until the rice is heated through and slightly crispy.
7. Return the shrimp to the skillet, adding the soy sauce and red pepper flakes. Toss everything together for another minute. Tip: A quick taste here can help adjust seasoning before serving.

The final dish is a vibrant medley of textures, from the tender shrimp to the chewy sun-dried tomatoes and the occasional crunch of perfectly fried rice. Serve it straight from the skillet for a rustic touch, or plate it with a sprinkle of fresh herbs for an elegant dinner presentation.

Conclusion

Perfect for any meal, our roundup of 23 shrimp fried rice recipes offers something for everyone, from quick weeknight dinners to special occasion feasts. We hope you find a new favorite to whip up in your kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to keep these delicious ideas handy. Happy cooking!