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



Jalapeno Popper Loaded Potato Soup

I have taken two of my all-time favorite dishes and combined them to make the most EPIC soup of all time! Jalapeño Popper Loaded Potato Soup. If you love Jalapeño Poppers and Loaded Potato Soup as much as I do, I think this soup is really going to knock your socks off!




This decadent soup is so amazing I can’t even begin to describe it. There is just so much going on here. It’s rich and creamy with a nice kick of spice, but not so spicy that it punches you in the face with heat. The cream cheese really mellows out the spiciness. With all the different flavors and textures, every spoonful is just a little bit different. I have included some ideas for garnishing the soup. I think that crunchy corn chips would add a great texture. Also, if you find this soup too spicy, a dollop of sour cream will really soften the spiciness.


  • Remove the seeds and ribs for less heat. I chose to remove them as the Jalapenos that we have been buying have been extremely spicy. You could also use fewer jalapenos for less heat. If you like really spicy foods, use extra peppers. You could also add hot sauce.
  • Make sure the cream cheese is room temperature so that it melts into the soup.


Jalapeno Popper Loaded Potato Soup

Recipe Source: Vintage Vibes

  • 4 strips of bacon, diced
  • 4 fresh jalapeno peppers, seeded and diced
  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 Tablespoons flour
  • 3 cups chicken stock
  • 2 cups milk or half and half
  • 2 teaspoons chicken bouillon
  • 2 cups diced, peeled russet potato ( about 1 large)
  • 4 ounces diced low-fat cream cheese ( room temperature)
  • 1 cup grated sharp cheddar cheese, plus extra for garnishing
  • 2 green onions, sliced thinly
  • Garnishes: grated cheese, sour cream, cooked bacon bits, sliced pickled jalapeno, corn chips
  • Sea Salt and pepper to taste


  • Gently heat the milk and chicken stock over low heat until hot but not boiling.
  • In a large heavy-bottomed pot, cook bacon over medium heat until crispy. With a slotted spoon, remove bacon to a paper towel-lined bowl. Leave about 2 Tablespoons of rendered bacon drippings in the pot.
  • Saute onion, red pepper, and jalapeno peppers about 5 minutes or until softened. Add garlic and cook for another minute.
  • Sprinkle flour over vegetables. Cook for 2 minutes, while stirring. ( The roux should be the consistency of wet sand if it seems too dry add another Tablespoon of bacon drippings or butter to the pot).
  • Whisk in hot chicken stock and milk, stirring well to ensure there aren’t any lumps. Add the potatoes to the pot and bring to a gentle simmer. Cover and reduce heat to low. Stir once or twice during the cooking process.
  • Cook until potatoes are tender, about 20 minutes.
  • Whisk in cream cheese, stir until the cream cheese completely melts. Over low heat, slowly stir in the cheddar cheese until the cheese melts. Stir in reserved bacon and green onions. Serve hot. Top with garnishes. Yields: 6 servings

Other recipes that you might like:

Broccoli Cheddar Soup

Italian Sausage Meatball Minestrone Soup

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

Spicy Thai Noodle Salad with Peanut Dressing

Buffalo Chicken Wontons with Blue Cheese Dipping Sauce

One-Pan Mediterranean Chicken Pasta


Buffalo Chicken Wontons with Blue Cheese Dipping Sauce

Crispy Buffalo Chicken Wontons with Cool Blue Cheese Dipping Sauce. YES, PLEASE!



There is nothing better than spicy Buffalo chicken wings paired with tangy blue cheese! I guess I have a bit of a love/hate relationship with Buffalo wings. I love the way they taste, but I can’t stand getting the sauce all over my hands and face. It drives me crazy! These crunchy little pockets have all that delicious flavor with a lot less mess.

Buffalo Chicken Wontons with Blue Cheese Dip

Blue Cheese Dip:

  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup mayo
  • 1 tsp. Worcestershire sauce
  • freshly ground black pepper


Combine all ingredients in a food processor. Process for a few seconds until blended but still chunky. Cover and let chill. ( Dip is best if refrigerated for a few hours before serving).

Buffalo Chicken Wontons:

  • 1 Tbsp. butter
  • 12 oz. boneless, skinless, chicken thighs
  • 2 green onions, sliced
  • 1/4 cup buffalo wing sauce, such as Frank’s Red Hot
  • 1/2 cup shredded Mozzarella cheese
  • 1 pkg. square wonton wrappers
  • 1 egg, lightly beaten with a splash of water
  • vegetable oil for frying


Heat a skillet over medium heat. Add butter to the pan. Coarsely chop chicken. Season lightly with salt and pepper. Saute chicken until thoroughly cooked. Let cool. In a food processor, pulse chicken, green onions, and buffalo sauce, until finely chopped. Remove from food processor and stir in mozzarella cheese. In a small bowl, whisk the egg with a splash of water. On a clean counter, place a few of the wonton wrappers. Brush edges of wrappers with egg wash. Scoop one rounded Tbsp. of filling onto each wrapper. Fold in half, pressing out any air. Crimp shut. Heat a large skillet over medium heat. Add oil to coat the bottom of the pan. When the oil is hot, pan-fry wontons until golden brown on each side. Drain on a paper towel-lined tray. Serve hot with Blue Cheese dip and carrot and celery sticks.




Spicy Thai Noodle Salad with Peanut Dressing

  • A tangle of rice noodles and crunchy veggies tossed with a spicy peanut dressing. This is a light, refreshing salad that would go well with grilled chicken, shrimp, or pork skewers.



    I really enjoy Thai food — it is very fresh and vibrant, often spicy, perfectly balanced flavors and textures. It is the kind of food that just makes you feel good.

    Research has shown that spicy foods can make you happy. When you eat capsaicin ( this is what makes chili peppers spicy), your brain thinks that you are in pain, which causes your body to release “feel good” endorphins. Hmmm… Interesting.

    Spicy Thai Noodle Salad with Peanut Dressing

    Recipe source: Vintage Vibes

    serves 4



    • 1/2 lb. rice stick noodles
    • 1 large carrot, shredded
    • 4 oz. snow peas, sliced thin
    • 4 oz. cucumber, sliced thin
    • 3 green onions, sliced thin
    • 1 cup thinly shredded cabbage, red or green
    • 4 oz. dry roasted peanuts, chopped


    Peanut Dressing:

    • 6 Tbsp. all-natural peanut butter
    • 2 Tbsp. brown sugar
    • Juice and zest of one lime
    • 1 1/2 Tbsp. Thai red curry paste
    • 2 tsp.  sesame oil
    • 2 Tbsp. Sriracha, or to taste
    • 1/4 cup  vegetable oil
    • 1 Tbsp. fish sauce
    • 1 Tbsp soy sauce
    • 1 Tbsp. rice vinegar
    • small handful fresh cilantro

      about 1/4 cup water or stock, for thinning if needed


Pulse all dressing ingredients in blender or food processor until blended. Add 1/4 cup water to thin out the dressing if needed.

Prepare noodles according to package directions. Rinse and drain under cold water to stop cooking. With a pair of clean scissors, cut up noodles into shorter strands. In a large bowl, add noodles, veg, and peanuts. Toss with peanut dressing. Taste and adjust seasoning as desired. Garnish with peanuts, sliced green onion, and cilantro.