Shrimp Fried Rice – Nude in the Kitchen

Tender shrimp, crisp hot vegetables and plenty of flavor will make this shrimp fried rice in just 20 minutes.

Fried shrimp rice

When I first made shrimp rice, I lingered in the refrigerator with a pile of leftover rice and vegetables, which was an impulse lunch. Shrimp is usually my go-to protein source because it melts quickly and we all love it. So add it to that batch of fried rice.

For this recipe, I added a dash or two or two sriracha for extra flavor without much calories. If you are looking for some real calories in your meal, feel free to add more, or eat them with Sriracha.

Recipes are used as many purposes as possible. No shrimp? Any leftover meat will work. Make its dice small and add it. Isn’t peas your business? Replace your favorite vegetables. Make sure if you add carrots or chili, cook long enough to avoid crispy vegetables in the rice.

Over the years, I have made fried rice in many different ways. If you love shrimp like we do, you also need to try this Kilbara shrimp fried rice as soon as possible. This easy recipe is “Two Thumbs” and is a kid-approved, rich skillet; perfect for a quick and easy weekday dinner.

Chicken and bacon fried rice have been built in our home as the best “unplanned goodies” meal ever. The rest won again.

Pull pork, steak and chicken come together in a fried rice skillet every meat lover dreams of. My guy went crazy at this dinner.

Cauliflower fried rice, ham fried rice, and even Mexican-style fried rice filled with ground beef, pepper, black beans, corn and green chili.

Shrimp Fried Rice Recipe

You need the following ingredients to make this meal:

• Cook cold rice
• Bacon grease (or oil of your choice)
• egg
• Raw, shrimp
• Low-sodium soy sauce
• sesame oil
• Frozen vegetables
• Green onion
• Fresh black pepper
• butter
• Kosher salt, only if needed.
• Sriracha hot sauce or chili sauce

How to make fried shrimp rice

The rice in this recipe needs to be completely refrigerated so that it can be easily divided into individual grains without clumping or sticking. If you don’t usually have the remaining rice waiting in the refrigerator, I recommend making rice every day or two (or even up to 2-3 days) before you want to use it. The key to rice is to use as dry as possible so that your fried rice won’t be mushy or soft.

Heat one tablespoon of bacon grease or oil over medium heat. Rotate the oil to cover the surface of the pan. Pour the eggs into the pan and tilt them as needed to spread over the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook for another minute. Slide the eggs from the skillet onto the cutting board and allow to cool. Cut into 1/2-inch wide strips and cut into small pieces.

Add about ½ tablespoon of grease or oil to the skillet. Add the shrimp into a single layer. Cook for 2 minutes, then stir, flip each shrimp over and increase the heat to high. Cook for another 1-2 minutes, place the shrimp on a plate with pink and cooked eggs. Be careful not to overcook.

Add the remaining 1.5 tablespoons of grease or oil to the skillet and increase the heat to medium. Add the rice and stir the coating. Continue to stir and cook for about 2 minutes. Add soy sauce and sesame oil. Stir well and distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently until the rice is heated.

Add peas and carrots. Stir and cook for another 3-4 minutes until everything is hot. Add eggs, shrimps and green onions to the skillet. Sprinkle with pepper. Stir gently to mix.

Pull the rice out of the center of the skillet and add butter. Let it melt and stir to dispense melted butter throughout the rice. Taste the rice, add salt, hot sauce or chili sauce, only if needed.

{Original 6/25/2013 – Recipe notes and photos updated 5/7/25}