Introduction

Few dishes capture the essence of comfort, flavor, and speed like Shrimp Fried Rice with Egg and Scallions. It’s the kind of dish that brings together simple ingredients — rice, shrimp, eggs, and aromatic scallions — into a harmony of textures and tastes that’s both satisfying and sophisticated.

Every bite bursts with savory shrimp, fluffy scrambled eggs, tender grains of rice, and that unmistakable freshness of green onions. The dish is a perfect balance of umami and brightness, and it’s ready faster than takeout can arrive at your door.

Whether you’re looking for a quick weeknight dinner, a way to use up leftover rice, or a dish that wows without the fuss, this shrimp fried rice is your go-to. It’s the perfect example of how humble pantry staples can turn into something truly special.

Why I Love This Recipe

I love this recipe because it embodies simplicity done right. It’s one of those dishes that feels comforting yet indulgent — the juicy shrimp give it an elegant touch, while the scrambled eggs and scallions keep it cozy and familiar.

It’s also endlessly versatile. You can customize it with vegetables, switch up the protein, or make it spicy. Best of all, it’s one-pan cooking, which means fewer dishes and more flavor. The texture contrast — soft rice, tender shrimp, fluffy eggs — is absolutely addictive.

Why It’s a Must-Try Dish

• Faster than takeout: Ready in under 30 minutes.
• One-pan meal: Easy cleanup and simple prep.
• Balanced flavors: Savory, aromatic, and lightly sweet with a touch of sesame.
• Customizable: Works with whatever veggies or proteins you have on hand.
• Perfect for meal prep: Stores and reheats beautifully.

Preparation and Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: ~420 kcal per serving

Course & Cuisine

• Course: Main Course / Dinner
• Cuisine: Asian / Chinese

Ingredients

For the Fried Rice

• 3 cups cooked and chilled jasmine rice (preferably 1 day old)
• 1 lb (450 g) medium shrimp, peeled and deveined
• 3 large eggs, lightly beaten
• 3 tablespoons vegetable oil (divided)
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• ½ cup frozen peas and carrots mix (optional)
• 4 scallions (green onions), thinly sliced — white and green parts separated
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (optional for extra umami)
• 1 teaspoon sesame oil
• Salt and white pepper, to taste

Optional Garnishes

• Extra sliced scallions
• Toasted sesame seeds
• Lime wedges
• Chili flakes or sriracha

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Ingredients

1. If using leftover rice, break up any clumps so the grains are loose.
2. Pat shrimp dry with paper towels and season lightly with salt and pepper.
3. Beat the eggs in a small bowl and set aside.
4. Slice scallions and separate the white and green parts.

Step 2: Cook the Shrimp

1. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.
2. Add shrimp and cook for 1–2 minutes per side, until pink and opaque.
3. Remove from the pan and set aside.

Step 3: Scramble the Eggs

1. Add another ½ tablespoon oil to the same pan.
2. Pour in the beaten eggs and scramble gently until just set.
3. Remove and keep aside with the shrimp.

Step 4: Sauté Aromatics and Vegetables

1. Add the remaining 1½ tablespoons oil to the pan.
2. Add chopped onion and the white parts of scallions.
3. Stir-fry for 1–2 minutes until fragrant.
4. Add garlic, peas, and carrots (if using), and cook another minute.

Step 5: Add Rice and Seasonings

1. Add the cold rice to the pan.
2. Break up clumps and stir-fry for 2–3 minutes to heat through.
3. Drizzle in soy sauce, oyster sauce, and sesame oil.
4. Mix well to coat every grain with flavor.

Step 6: Combine Everything

1. Return the shrimp and scrambled eggs to the pan.
2. Toss everything together until evenly distributed.
3. Add the green parts of scallions, and season with salt and white pepper to taste.

Step 7: Serve

Serve hot, garnished with extra scallions, sesame seeds, or a drizzle of chili oil if desired.

How to Serve

Serve Shrimp Fried Rice with Egg and Scallions hot, straight from the wok, in deep bowls or on warm plates.

Perfect accompaniments include:

• Asian-style cucumber salad
• Steamed or stir-fried vegetables
• Miso soup or egg drop soup
• Spring rolls or potstickers

Pair it with a refreshing green tea, iced jasmine tea, or even a light lager.

Recipe Tips

• Use day-old rice: Fresh rice is too moist and can turn mushy; chilled rice fries beautifully.
• Cook over high heat: A hot wok gives fried rice that signature “wok hei” flavor.
• Don’t overcrowd: If your pan is small, cook in batches to avoid steaming the rice.
• Add sauces gradually: You can always add more soy sauce, but you can’t take it away.
• Use sesame oil last: Adding it at the end keeps its aroma intact.

Variations

1. Spicy Shrimp Fried Rice:
   Add 1–2 teaspoons of chili garlic sauce or sriracha while stir-frying.
2. Pineapple Shrimp Fried Rice:
   Mix in diced pineapple and a handful of cashews for a tropical twist.
3. Vegetable Fried Rice:
   Omit shrimp and load up with bell peppers, mushrooms, zucchini, or broccoli.
4. Thai-Inspired Fried Rice:
   Add fish sauce, lime juice, and a sprinkle of fresh basil for a Southeast Asian flavor.
5. Low-Carb Option:
   Use cauliflower rice instead of jasmine rice for a lighter alternative.
6. Garlic Butter Shrimp Fried Rice:
   Sauté shrimp in butter and garlic before adding to the rice for extra richness.

Freezing and Storage

• Refrigerator:
  Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil.
• Freezer:
  Cool completely and freeze in airtight containers for up to 2 months.
  Thaw overnight in the refrigerator and reheat in a pan until hot.

Note: Avoid freezing the eggs separately; they may become rubbery. Reheat the whole dish together for best texture.

Special Equipment Needed

• Wok or large nonstick skillet
• Wooden spoon or spatula
• Mixing bowls
• Measuring spoons and cups
• Fine mesh strainer (for rinsing shrimp)

Frequently Asked Questions (FAQ)

Q1. Can I use freshly cooked rice?
It’s best to use day-old rice, but if using fresh, spread it out on a tray and refrigerate for 30 minutes to dry out before cooking.

Q2. What shrimp size works best?
Medium (31–40 count) or small shrimp work best — they cook quickly and distribute evenly in the rice.

Q3. Can I make it vegetarian?
Yes! Omit shrimp and add tofu, edamame, or extra vegetables instead.

Q4. Can I use frozen shrimp?
Absolutely. Just thaw completely and pat dry before cooking to prevent excess moisture.

Q5. How do I get that restaurant-style “smoky” flavor?
Cook the rice over high heat in a well-seasoned wok and don’t stir too often — that’s how you develop “wok hei,” or breath of the wok.

Conclusion

Shrimp Fried Rice with Egg and Scallions is the perfect blend of simplicity and flavor — a quick meal that feels special, yet effortless. Each element shines: the succulent shrimp, the delicate eggs, the fragrance of scallions, and the umami-rich rice come together to create a dish that’s comforting and irresistible.

It’s a weeknight savior, a crowd-pleaser, and a timeless classic that you’ll come back to again and again. Serve it hot, fresh, and full of love — because some of the best meals are the ones made in a single pan with big flavors and even bigger smiles.