I still remember the moment I first learned how to make Mom’s shrimp fried rice. It was one of those rainy Saturdays when the smell of jasmine rice and garlic filled the kitchen before I even walked through the door. I was twelve, already hooked on that savory aroma, watching my mom flip shrimp in the pan like she was performing magic. That day, she handed me the spoon and said, “Now it’s your turn.” And just like that, Mom’s shrimp fried rice became more than a dinner it became a memory I carry into every kitchen I step into.
There’s something comforting about Mom’s shrimp fried rice that goes beyond taste. This dish mixes savory shrimp, perfectly seasoned rice, crisp vegetables, and just the right touch of soy sauce to create a meal that feels like home on a plate. When I think of family dinners, celebrations, or rainy afternoons in the kitchen, Mom’s shrimp fried rice is always at the center of those memories.
If you’re ready to learn how to recreate this warm, flavorful dish, you’re in the right place. Let’s dive into why Mom’s shrimp fried rice is a must‑try recipe and how you can make it your own.
Table of Contents
Table of Contents
Why You’ll Fall in Love with Mom’s Shrimp Fried Rice
Mom’s shrimp fried rice tastes like joy, comfort, and a touch of childhood nostalgia. The beautiful thing about this recipe is that it’s simple enough for a busy weeknight but rich enough to serve guests and everyone always asks for the secret. The secret, of course, is the balance: tender shrimp, fluffy rice, and bold flavors that only real family recipes can deliver.
Whether you’re a busy parent trying to get dinner on the table or someone who just misses a taste of home, Mom’s shrimp fried rice delivers. It’s filling, easy to customize, and hits all the right savory notes that make fried rice a beloved favorite across generations.
Mom’s Shrimp Fried Rice
Ingredients
Equipment
Method
- Prep all ingredients: chop green onions, thaw peas and carrots, beat eggs, and separate cold rice to remove clumps.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add shrimp, season with salt and pepper, and cook 2 minutes per side until pink and opaque. Remove and set aside.
- Add eggs to the same pan and cook until just set. Remove and set aside with shrimp.
- Add remaining 1 tbsp oil. Stir-fry peas, carrots, and most of the green onions for 2 minutes.
- Add cold rice to the pan and stir-fry for 3–4 minutes, breaking up clumps and letting it get a slight crisp.
- Return shrimp and eggs to the pan. Add soy sauce and optional oyster sauce. Mix well to coat everything evenly. Drizzle with sesame oil.
- Top with remaining green onions and serve hot.
Notes
Ingredients for Mom’s Shrimp Fried Rice
Here’s everything you need to make authentic Mom’s shrimp fried rice:
- 3 cups cooked jasmine rice (preferably day‑old rice) – Day‑old rice is key for the perfect texture in Mom’s shrimp fried rice.
- 1 lb raw shrimp, peeled and deveined – Shrimp is the star of this dish.
- 2 tbsp vegetable oil – For frying.
- 3 large eggs, lightly beaten – Adds richness and texture.
- 1 cup frozen peas and carrots – Classic veggies that bring color and flavor.
- 4 green onions, chopped – For freshness and bite.
- 3 tbsp low‑sodium soy sauce – The backbone of flavor in Mom’s shrimp fried rice.
- 1 tbsp oyster sauce (optional) – For extra umami.
- 1 tsp sesame oil – Just a drizzle for aroma.
- Salt & pepper, to taste
These simple ingredients come together with a few key steps to make the best Mom’s shrimp fried rice you’ve ever tasted.
Step‑by‑Step Instructions
1. Prep Your Ingredients
Before you start cooking, make sure all your ingredients are ready. For Mom’s shrimp fried rice, organized prep makes all the difference. Chop the green onions, thaw the peas and carrots, and beat your eggs. Most importantly, break up any clumps in your cold jasmine rice so it cooks evenly.
2. Cook the Shrimp
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium‑high heat. Add the shrimp and season lightly with salt and pepper. Cook for about 2 minutes per side until the shrimp turn pink and opaque. Set them aside this keeps them juicy and prevents overcooking in Mom’s shrimp fried rice.
3. Scramble the Eggs
In the same pan, add the beaten eggs and let them cook until just set. You want them soft and fluffy perfect for mixing into Mom’s shrimp fried rice later. Remove the eggs and set them aside with the shrimp.
4. Stir‑Fry the Veggies
Add the remaining 1 tablespoon of oil to the pan. Toss in the peas, carrots, and most of the green onions (save a few for garnish). Stir‑fry for 2 minutes until tender.
5. Fry the Rice
Now comes the heart of the dish. Add your cold rice to the pan and mix it well with the veggies. For Mom’s shrimp fried rice, it’s important to break up any chunks so every grain gets coated with flavor. Stir‑fry for about 3–4 minutes, letting the rice get a slight crisp.
6. Combine Everything
Return the cooked shrimp and scrambled eggs to the pan. Pour in the soy sauce and oyster sauce (if using). Mix well so the sauce is evenly distributed. Drizzle sesame oil over the top for that extra wave of flavor that makes Mom’s shrimp fried rice unforgettable.
7. Finish with Green Onions
Sprinkle the remaining green onions over the rice and give it one final toss. Your Mom’s shrimp fried rice is ready to serve!
Tips to Make the Best Mom’s Shrimp Fried Rice Every Time
✅ Use Cold, Day‑Old Rice
Freshly cooked rice tends to be too moist and clumps together, but day‑old rice has the perfect dry texture for Mom’s shrimp fried rice.
✅ Don’t Skip the Sesame Oil
Just a splash at the end transforms the dish and adds that signature aroma we all love in Mom’s shrimp fried rice.
✅ Customize to Your Taste
Feel free to add diced bell peppers, pineapple, or even a splash of sriracha for a spicy kick but keep the heart of Mom’s shrimp fried rice intact.
Frequently Asked Questions about Mom’s Shrimp Fried Rice
Can I use brown rice instead of jasmine rice for Mom’s shrimp fried rice?
Yes! You can substitute brown rice, but it will change the texture slightly. Jasmine rice gives the fluffiest result, which is traditional for Mom’s shrimp fried rice.
Can I make Mom’s shrimp fried rice gluten‑free?
Absolutely! Simply swap regular soy sauce for gluten‑free soy sauce or tamari, and your dish stays just as flavorful.
What can I add to Mom’s shrimp fried rice to make it a full meal?
You can add extra veggies like bell peppers or broccoli, or serve the dish with a side of steamed bok choy or cucumber salad. All great companions to Mom’s shrimp fried rice.
How long does leftover Mom’s shrimp fried rice stay good in the fridge?
Stored in an airtight container, Mom’s shrimp fried rice will stay fresh for 3–4 days. Reheat in a skillet for the best texture.
Why This Recipe Works for Every Kitchen
What makes Mom’s shrimp fried rice such a crowd‑pleaser is how adaptable it is. Whether you’re feeding picky kids, entertaining friends, or simply trying to make a weeknight dinner memorable, this dish delivers every time.
The savory shrimp pairs beautifully with the soft, flavorful rice. The peas, carrots, and scallions give just the right pop of color and texture. And the soy sauce and sesame oil tie it all together in a way that feels both satisfying and comforting the ultimate goal of Mom’s shrimp fried rice.
A Family Favorite You’ll Make Again and Again
Every time I make Mom’s shrimp fried rice, it takes me back to that rainy day in my childhood kitchen that first moment I learned how to stir, sear, and season under my mom’s gentle guidance. Today, whenever I make this classic dish, I tell my own family the story of how it became our go‑to comfort meal.
That’s the magic of Mom’s shrimp fried rice: it’s not just a recipe it’s a memory you can taste, share, and carry forward into your own family’s dinner traditions.
I’m the creator of Quicky Girl Recipes, where I share easy air fryer meals, cozy comfort food, and simple recipes made for real life.
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