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Mom’s Shrimp Fried Rice — Easy, Flavorful, Family Favorite Recipe (Step‑by‑Step)

Mom’s Shrimp Fried Rice

This warm, comforting shrimp fried rice is a beloved family favorite that blends savory shrimp, crisp veggies, and fluffy jasmine rice with rich soy sauce and sesame oil. It’s simple, flavorful, and perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked jasmine rice preferably day-old
  • 1 lb raw shrimp peeled and deveined
  • 2 tbsp vegetable oil
  • 3 large eggs lightly beaten
  • 1 cup frozen peas and carrots thawed
  • 4 green onions chopped, divided
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce optional, for extra umami
  • 1 tsp sesame oil for finishing
  • Salt & pepper to taste

Equipment

  • Wok or Large Skillet

Method
 

  1. Prep all ingredients: chop green onions, thaw peas and carrots, beat eggs, and separate cold rice to remove clumps.
  2. 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.
  3. Add eggs to the same pan and cook until just set. Remove and set aside with shrimp.
  4. Add remaining 1 tbsp oil. Stir-fry peas, carrots, and most of the green onions for 2 minutes.
  5. Add cold rice to the pan and stir-fry for 3–4 minutes, breaking up clumps and letting it get a slight crisp.
  6. Return shrimp and eggs to the pan. Add soy sauce and optional oyster sauce. Mix well to coat everything evenly. Drizzle with sesame oil.
  7. Top with remaining green onions and serve hot.

Notes

Use cold, day-old rice for the best texture. Customize with your favorite veggies or add spice with chili flakes or sriracha. Great for leftovers!