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

Similar Recipes:

Sweet and Spicy Glazed Button Bones

Baked Honey Garlic Turkey Meatballs

Healthier 20-Minute Honey Garlic Chicken

Spicy Thai Noodle Salad with Peanut Dressing



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



Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, loads of Parmesan Cheese and pasta.  To make this a little healthier, I replaced the heavy cream with light cream cheese melted in chicken stock and wine. The roasted garlic and sun-dried tomatoes add a lot of flavor without adding a lot of calories. I used fettuccine noodles for this dish, but feel free to switch it up with brown rice noodles if you are gluten-free or even spiralized veggie noodles to make it even lighter.


Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic
Recipe Source: Vintage Vibes

serves  4

  • 1 tsp. olive oil
  • 2 whole heads of garlic, roasted and peeled
  • 4 oz. light cream cheese, cut into cubes ( let the cream cheese come to room temp.)
  • 1 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup grated Parmesan plus extra for garnishing
  • 1/4 cup. oil-packed sun-dried tomatoes drained and patted dry with a paper towel
  • 1 lb. Med. raw shrimp, peeled and deveined
  • 12 oz. uncooked fettuccine noodles
  • salt and fresh cracked black pepper
  • Chopped fresh parsley and freshly grated cheese for finishing




  1.  Cook fettuccine according to package directions, drain and keep warm. Heat olive oil in a large skillet over medium heat. Pat shrimp dry with a paper towel and season lightly with salt and pepper. Add shrimp to pan and saute until they are just cooked all the way through, about 3 minutes. Remove shrimp from pan and set aside.
  2. Add wine, chicken stock, roasted garlic cloves, and sun-dried tomatoes to the pan. Bring to a boil and boil for one minute. Whisk in cream cheese. The sauce will look really lumpy at first but will get smooth as the cream cheese melts. Reduce heat and let cook until cream cheese has melted into the sauce, and the sauce is thickened. Stir in Parmesan cheese. Add shrimp to the sauce, heat until shrimp are hot. Season to taste.
  3. Toss pasta with the sauce and garnish each portion with parsley and cheese.


* Note: To roast garlic: Cut the top 1/4 off a whole head of garlic to expose the cloves. Place on a piece of aluminum foil, season lightly with salt and pepper, drizzle with a little olive oil. Wrap in foil and bake in a preheated 350-degree oven until soft and caramelized – 45 minutes to 1 hour.

Tags: Shrimp, Seafood, Pasta, Dinner, Alfredo, Light recipes