Chopped Shrimp Fried Rice

By: Rabia

Better than takeout! Juicy shrimp, fluffy rice, and veggies tossed in savory soy sauce with optional five-spice for authentic flavor.

📋 Recipe Card

Servings & Timing

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

  • Yield: 3–4 servings

Dietary Tags:
✔ Pescatarian • ✔ Dairy-Free • ✔ Quick Weeknight Dinner

🛒 Ingredients

  • 1 cup white rice (cooked until fluffy)

  • 2 cups chopped raw shrimp

  • ½ cup peas

  • ½ cup carrots, chopped

  • ½–¾ cup soy sauce (to taste)

  • 1 tbsp oil (vegetable or sesame oil)

  • Optional: 1 tbsp teriyaki or mandarin sauce

  • Optional: 1 tsp Chinese Five Spice

Extra Fluffy Rice Method:

  • ¾ cup white rice

  • 1 cup water

  • 1 tbsp salted butter

  • ½ tbsp chicken-flavored bouillon

👩‍🍳 Instructions

  1. Cook Rice (if not prepped):
    Boil water with butter and bouillon, stir in rice (don’t rinse), cover, and steam on low for 15 minutes. Remove from heat and let rest with a paper towel under the lid for 5 minutes. Fluff with fork.

  2. Cook Shrimp & Veggies:
    Heat oil in a wok/skillet over medium heat. Add shrimp, toss for 1 minute. Stir in peas and carrots, cooking another minute.

  3. Fry with Rice:
    Add cooked rice to the wok, increase heat to medium-high, and stir-fry.

  4. Add Sauce:
    Pour in soy sauce (plus teriyaki/mandarin sauce if desired). Toss until rice is evenly coated and shrimp turn plump and pink, about 1–2 minutes.

  5. Finish & Serve:
    Stir in five spice for authentic flavor (optional). Serve immediately while hot.

🌟 Notes & Tips

  • Rice Texture: Day-old rice works best for fried rice since it’s less sticky. If fresh, use the towel-resting method above.

  • Shrimp Prep: Be sure shrimp are chopped evenly for quick cooking.

  • Flavor Boost: A splash of sesame oil at the end adds richness.

  • Protein Swap: Try chicken, pork, or tofu instead of shrimp.

Recommended  Chocolate Marshmallow Fudge

 Variations & Serving Ideas

  • Spicy Kick: Add chili oil, sriracha, or red pepper flakes.

  • Veggie Boost: Stir in bell peppers, baby corn, or snap peas.

  • Egg Fried Rice Style: Scramble 2 eggs in the wok before adding shrimp and veggies.

  • Complete Meal: Serve with spring rolls, potstickers, or a simple cucumber salad.

🥡 Storage & Reheating

Fridge: Store leftovers in an airtight container for 3 days.

  • Reheat: Heat in a skillet with a splash of soy sauce or water to revive moisture.

  • Freezer: Not ideal, as shrimp and rice lose texture after thawing.

❓ FAQs

Q: Can I use frozen shrimp?
Yes — just thaw, peel, and pat dry before cooking.

Q: What rice works best?
Medium or long-grain white rice. Jasmine rice adds amazing aroma!

Q: Can I make it low-sodium?
Use low-sodium soy sauce and season to taste.

Rabia
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