The Ultimate Shrimp Fried Rice made with juicy shrimp, sweet veggies and spicy sriracha sauce. This Chinese takeout comfort food is packed with so much flavor, it's perfect for a quick weeknight dinner or as part of a Chinese food spread!
In a small bowl, whisk together eggs, 1 tablespoon sliced green onions, sesame seeds, sriracha, and a pinch of salt. Set aside.
Heat 1 tablespoon of canola oil, 1 teaspoon of sesame oil, garlic, and ginger in a large skillet over medium heat. Cook, stirring occasionally, until fragrant, about 3 minutes.
Add shrimp, remaining ½ teaspoon of salt, and pepper. Cook until shrimp are pink and opaque, 3 to 5 minutes. Transfer shrimp to a bowl.
Return skillet to heat; add another 1 tablespoon of canola oil and 1 teaspoon of sesame oil.
When oil is hot, add egg mixture, tilting pan to create an even layer, like a pancake.
Cook until egg is firm, 2 to 3 minutes. Using a spatula, loosen edges of egg from pan; flip egg, and let cook 1 minute more. Remove to a cutting board.
Return skillet to heat; increase heat to high. Add remaining 1 tablespoon of canola oil and 1 teaspoon of sesame oil. Add carrot, onion, and peas; cook until softened, about 3 minutes.
Scoot vegetables to the edges of the pan; add rice in center in an even layer. Let cook, without stirring, 2 minutes.
Drizzle soy sauce and rice vinegar over rice; stir to combine rice and vegetables. Stir in shrimp. Cook until heated through, about 2 minutes.
Just before serving, roll egg pancake into a tubular shape; slice into ribbons. Stir into fried rice. Garnish servings with green onions; drizzle with sriracha, if desired.
Notes
You can use fresh or frozen shrimp for this recipe but make sure to peel and devein them first.
Leftover cooked rice is best for a crispy texture as it has less moisture.
Sriracha and green onions make delicious toppings you could also try nuts such as peanuts or cashews.
You can add in any veggies you like it's a great way to use up leftovers.
Leftover shrimp fried rice will keep well in the fridge for around 2 days. If you store the rice without shrimp it will last up to 5 days in a suitable container.