Easy Shrimp Fried Rice

Super flavorful, better-than-take-out Shrimp Fried Rice. So quick and easy –  it will make you want to throw away your take-out menus.


The best thing about making your own take-out style dishes is that it is so easy to customize to your personal preferences. This recipe calls for shrimp, but just about any cooked protein would be delicious. Chicken, beef, ham, pork, or tofu would all be great choices. Use your favorite vegetables, just make sure they are diced very small. Leftover cooked vegetables would be great as well. This is an excellent opportunity to clean out your fridge.

I use a couple of secret ingredients that are entirely optional, but I think it really takes this fried rice to the next level. I love to add toasted almonds to my fried rice, it gives it a bit of crunch and has a sweet, nutty flavor that I think goes really well with fried rice. In addition to the usual soy sauce, sesame oil, and chili garlic sauce, I also like to add a small amount of oyster sauce, which really adds a depth of flavor. It is very salty, so use it sparingly.

Tips on making the BEST Fried Rice

  1. Make sure to use COLD cooked rice. It is best to make the rice the day before or early in the day. Freshly cooked rice will stick to the pan and get very mushy.
  2. Prepare all your ingredients before starting the recipe. Everything cooks very quickly, so you will have to be at the stove for the entire cooking process.
  3. Once you add the rice to the pan, let it cook without stirring for a few minutes to allow the rice to get crispy and golden brown.


Easy Shrimp Fried Rice

Recipe Source: Vintage Vibes

  • 2 to 3 Tablespoons vegetable oil or peanut oil
  • 1/2 lb. raw medium-size  shrimp, peeled and deveined
  • 2 eggs, lightly beaten
  • 1/2 medium onion, finely diced
  • 1/2 red pepper, finely diced
  • 2 to 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 cup frozen green peas, defrosted 
  • 3 cups COLD cooked rice
  • 2 Tablespoons soy sauce, low-sodium
  • 2 teaspoons oyster sauce, *optional
  • 1 -2 teaspoons chili garlic sauce, or to taste
  • 1 teaspoon toasted sesame oil
  •  1/4 cup toasted sliced or slivered almonds, *optional
  • sliced green onions


  1.  In a large skillet or wok, heat 2 teaspoons of oil over medium-high heat. Add shrimp to pan and cook for 2 to 3 minutes or just until the shrimp turn opaque. Remove from pan.
  2.  In the same skillet, heat one Tablespoon of oil over medium heat. Add the whisked eggs. Let cook for one minute without stirring.  Then stir to break up and scramble. Remove from pan.
  3. Heat an additional Tablespoon of oil to the same skillet. Sauté the onion and red pepper until the onion is translucent. Add the peas, garlic, and ginger and cook an additional minute or until the garlic is fragrant. With a spatula, push the veggies over to one side of the pan.
  4. Turn up the heat to medium-high heat. Spread the cold rice out in one layer. Without stirring, let the rice brown for a couple of minutes, then flip the rice over and cook the rice until the rice is crispy and golden brown.
  5. Add the soy sauce, oyster sauce, chili garlic sauce and sesame oil to the pan. Stir well to combine all the ingredients. Cook for 2 to 3 minutes.
  6. Stir in the reserved shrimp, reserved egg, toasted almonds, and green onion. Heat through. Taste and adjust seasonings if needed. Yields: 4 – 6 servings

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Sweet and Spicy Glazed Button Bones

Baked Honey Garlic Turkey Meatballs

Healthier 20-Minute Honey Garlic Chicken

Spicy Thai Noodle Salad with Peanut Dressing



One-Pan Mediterranean Chicken Pasta

This One-Pan Mediterranean Chicken Pasta is quick, easy, and insanely delicious. Best of all, the entire meal is cooked in only one pan. Cooking all of the ingredients together in one pan = maximum flavor with minimal effort.  A delicious, well-balanced meal in less than 30 minutes and only one pot to clean –  it doesn’t get any better than that!



This is the epitome of a perfect weeknight meal. Tender chunks of chicken, perfectly cooked pasta, flavorful veggies all mingling with a light, creamy sauce. The pasta cooks right in the pan with the other ingredients, so it really absorbs all of those delicious flavors, much more so than cooking pasta in water. The starch of the pasta also helps thicken the sauce, no need for heavy cream!


  • Have all of your ingredients prepped and ready to go before beginning the recipe. In a professional kitchen, this is called mise- en- place, which translates to “put in place.” If I could give one tip to amateur cooks, this is it. This will significantly improve your cooking skills. Just trust me on this one.
  • I used boneless chicken thighs for this recipe, but boneless chicken breasts will also work.
  • It’s important to use cream cheese that has come to room temperature for proper melting. I try to leave it out for an hour or so before beginning the recipe.
  • For perfectly cooked pasta, add the cream cheese to the pan when the pasta is slightly undercooked. It will still continue to cook while you are adding the remaining ingredients.

One-pan Mediterranean Chicken Pasta

Recipe Source: Vintage Vibes

  • 2 Tablespoons olive oil
  • 1 lb. boneless and skinless chicken thighs,  cut in 1″ pieces
  • 1 Tablespoon butter
  • 1/2 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup roasted red pepper, diced
  • 2 cups chicken stock
  • 2 cups of milk
  • pinch of salt and pepper
  • 1 lb. dry rotini pasta, uncooked ( or similarly shaped pasta)
  • 4 oz. light cream cheese, cut into small cubes and room temperature 
  • 3 cups fresh baby spinach, chopped
  • 3/4 cup grated parmesan
  • one small tomato, diced


  1. Heat a large saucepan over medium-high heat, add olive oil to the pan. Season chicken with salt and pepper. Cook chicken until golden brown on all sides. Remove from pan.
  2. Melt butter in the same pan. Lower heat to medium-low. Saute the onions until softened, add garlic and cook an additional minute.
  3. Deglaze pan with chicken stock, stirring to loosen all the browned bits from the pan. Add milk, roasted peppers, chicken and uncooked pasta, along with a good pinch of salt and a few grinds of pepper. Bring to a gentle boil over medium heat. Simmer until the pasta is al dente (firm to the tooth) about 7 to 8 minutes. Stir often.
  4. Stir in the softened cream cheese until the cream cheese is melted into the sauce. Remove from heat. Stir in the fresh spinach and grated parmesan cheese. Season with additional salt and pepper if needed. Top with fresh, diced tomatoes and extra parmesan cheese. Yields: 6 servings

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One-Pot Beef Stroganoff

Italian Sausage Meatball Minestrone Soup

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic

Spinach and Feta Quiche

Greek Quinoa Salad

20 – Minute Smoked Salmon Pasta with Dill and Capers

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