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Are you tired of the same old bland takeout? Let’s spice things up with this shrimp fried rice that’ll put your local joint to shame. This recipe is a delicious rebellion against boring dinners.
We packed this fried rice with a double dose of shrimp, crispy bacon, and a medley of veggies that’ll make you forget all about those lackluster takeout nights.
The Best Shrimp Fried Rice with Egg
Say hello to the ultimate shrimp fried. A double helping of shrimp, crispy bacon, and fluffy eggs come together for a recipe that will make you forget takeout ever existed.
As if this recipe wasn’t already quick and easy, I’ve got a killer fried rice sauce that turns any fried rice into an even faster meal. Get ready to upgrade your weeknight dinners with this game-changer!
Here is Why This Recipe Works
Double the Shrimp: Why settle for just one kind of shrimp when you can have two? The combo of large shrimp and smaller Bay shrimp means you get big flavor in every single bite!
Quick and Easy: This recipe comes together in just under 30 minutes, making it perfect for busy weeknights.
One-Pan Wonder: Minimal cleanup is always a win. Everything cooks in one skillet, saving you time on dishes.
The Ingredients
The Ingredients
- Protien: Medium to large shrimp, bacon, small Bay shrimp, eggs
- Produce: Onion, garlic cloves, ginger paste, green onions
- Frozen: Peas and carrots
- Pantry: White rice, cornstarch, cooking oil, sugar
- Condiments: Oyster sauce, soy sauce, Mirin, sesame oil, fish sauce
Ingredient Substitutions
- Bacon: Substitute with pancetta or turkey bacon.
- Frozen Mixed Veggies: Use fresh diced carrots and peas or any other frozen vegetable mix you prefer.
Variations
Teriyaki Fry: Replace the sauce mixture with a homemade or store-bought teriyaki sauce. Add sliced red and yellow bell peppers for extra sweetness and crunch.
Spicy Fried Rice Version: Include 1-2 tablespoons of Sriracha or your favorite hot sauce to the sauce mixture. Use spicy sausage or chorizo instead of bacon.
Pineapple Fried Rice Version: Add 1 cup of diced pineapple chunks to the wok along with the peas and carrots.
If you want more ideas for fried rice, try our chicken fried rice or our pork fried rice recipe.
Tips for Success
- Cold, day-old rice works best as it’s less sticky and gives fried rice the right texture.
- Have all your ingredients chopped and ready to go before you start cooking for a smooth process.
- Cook on high heat to get that signature, slightly crispy texture on the rice.
- Cook in batches if necessary to ensure everything cooks evenly and gets a nice sear.
- Marinate the Shrimp. Even a quick marinade makes a big difference in flavor.
- Jasmine rice is my favorite for fried rice because of its fragrant aroma, but don’t worry—any type of day old, chilled rice you have on hand will work just fine!
Storage
Fridge: Transfer the cooled fried rice into airtight containers and store it in the refrigerator for 3-4 days.
Freezing Option: For longer storage, you can freeze it for 3 months.
Reheat: Reheat in a pan over medium heat, adding a splash of water or broth to prevent it from drying out. You can also microwave it, stirring occasionally for even heating.
Get ready to make this shrimp fried rice your weeknight hero – because life’s too short for bland food. It’s quick, easy, and absolutely packed with everything you love.
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Shrimp Fried Rice
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Ingredients
For the Sauce
- 2 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons Mirin
- 2 teaspoons sesame oil
- 1 teaspoon fish sauce, optional
- ½ teaspoon sugar
For the Fried Rice
- 1 pound small shrimp, peeled and deveined
- 2 teaspoons cornstarch
- 2 to 3 tablespoons cooking oil, divided
- 6 to 8 slices of bacon, chopped
- 4 eggs, lightly whisked
- ½ cup diced onion
- 4 garlic cloves, finely minced
- 2 tablespoons minced ginger paste
- 1 cup frozen mixed peas and carrots
- 4 to 5 cups cooked rice
- 6 ounces precooked Bay shrimp
- 4 green onions, finely sliced
Instructions
- Combine the ingredients for the sauce and set aside.
- Place the larger shrimp in a bowl and toss them with the cornstarch and 3 tablespoons of the sauce mixture. Let them marinate for 3 to 5 minutes.
- Heat a large skillet over medium high and add 1 to 2 tablespoons of oil. Add the eggs to the hot skillet and let them sit undisturbed for a few seconds then stir them to break them up. Continue cooking them until they are cooked through. Transfer the eggs to a plate.
- Toss in the marinated shrimp and sear them until they are just barely cooked through, about 2 minutes. Transfer them to a plate, you will add them back to the skillet later.
- Toss the chopped bacon and cook until lightly browned, about 2 minutes. Transfer the bacon to the plate with the shrimp.
- Heat a couple of tablespoons of oil in the skillet and saute the onions until they are soft and translucent. Add the ginger and garlic and stir until fragrant. Add the peas and carrots and cook until heated through.
- Add the rice and use a spatula to break it up. Cook, while stirring until the rice is heated through, 4 to 5 minutes. It is important to let the rice get warm or the sauce won’t coat the rice evenly.
- Once the rice is heated through, add the sauce mixture and stir until it gets well coated. Add the eggs, bacon, and shrimp (including the precooked Bay shrimp). Cook for a few minutes until everything is heated through. Top with sliced green onions. Season with salt and pepper if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Love that it’s loaded with shrimp!
thanks Angie