Enjoy fried rice that is better than takeout with this Easy Fried Rice recipe. It is simple to prepare and comes together quickly. It's made using Bachan's Japanese Barbecue Sauce, which comes in regular and gluten-free.
When it comes to Chinese takeout, fried rice is a must. But what if I told you that you can make fried rice so good at home that there is no reason to order takeout? Plump shrimp, vegetables, and eggs marry with sticky rice and a flavorful sauce for the best fried rice.
Made from a pre-made sauce, fresh vegetables, and shrimp, this easy fried rice tastes better than takeout and is healthier too. While I used brown rice (for added nutrition), any short-grain rice will do. This flavorful meal is packed with umami flavor.
The next time you're craving takeout, make this fried rice recipe. It will soon become one of your go-to recipes for weeknight or weekend cooking.
What is Fried Rice?
Fried rice is a classic dish made from rice that is fried and mixed with other ingredients, most often including vegetables, eggs, and protein (seafood and meats). In most recipes, you will see soy sauce or tamari, ginger, garlic, and toasted sesame oil. Some recipes will include oyster sauce or fish sauce, too.
Easy Fried Rice Recipe With Shrimp
- Quick Cooking: This easy recipe is perfect for busy weeknights or weekend cooking.
- Side or Main: Enjoy fried rice as a side dish or the main dish.
- Simple Ingredients: Utilize frozen or fresh ingredients to make this homemade rice dish.
- Versatile Recipe: This recipe is easily customizable to what you have on hand.
- Perfect Solution: Fried rice is a great way to use up leftover day-old rice.
- Cooked, Chilled Rice - I used brown rice for this recipe. Short-grain white rice is another option, as well.
- Avocado Oil - With the exception of olive oil, avocado oil is my favorite cooking oil. With a smoke point of 520 degrees F, it is a great option for high-heat cooking at high temperatures.
- Toasted Sesame Oil - Essential for its sesame flavor, toasted sesame oil also has a high smoke point of 410 degrees F.
- White Onion, diced small
- Green Onions, thinly sliced
- Garlic, minced
- Eggs whisked
- Vegetables - Two cups of vegetables are needed for this rice. I used broccoli slaw, carrots, and mushrooms. Other great options include cabbage, snow peas, bell peppers, and broccoli.
- Bachan's Japanese Barbecue Sauce - The sauce ingredients include tamari, cane sugar, mirin, tomato paste, ginger, green onion, rice vinegar, garlic, sea salt, and toasted sesame oil. They have a gluten-free (the one I used) or regular sauce.
- Cooked Shrimp - Other protein options include chicken, pork, crab, tofu, or beef.
See the recipe card for the ingredient quantities.
- Cook the eggs in avocado oil. Transfer the cooked, scrambled eggs onto a plate.
- Sauté the vegetables in the same pan with avocado oil. Sauté until soft, about 5 -7 minutes.
- Saute the rice and sauce with a tablespoon of toasted sesame oil. Cook for an additional 3-5 minutes to fry the rice, stirring occasionally, until golden brown.
- Stir the eggs and cooked shrimp.
Store leftover rice in an airtight container in the refrigerator for up to 3 days.
Easy Dinner Recipes
- 10-Minute Creamy Tomato Soup
- Slow-Cooker BBQ Chicken Thighs
- Chicken Sausage Pasta with Broccoli
- 20-Minute Cherry Tomato Basil Pasta
- Use cold rice - The rice needs to be completely cooled. The best method is to make the rice the night before and refrigerate it overnight. Or, if you have leftover rice, even better. When cold rice hits the hot pan, it fries, versus warm rice, which will clump up and become slightly soggy.
- Use a variety of vegetables - The vegetables add a nice texture and flavor to every bite, not to mention their nutritional value and color. As specified above, a wide variety of vegetables work well in fried rice. Some of my favorites include carrots, peas, broccoli, cabbage, and mushrooms.
- Use a large pan - You want to give everything in the pan equal access to the heat for the best frying. This means you want to use a large pan or cast-iron skillet with wide surface space. Cook the rice mixture in a single layer for even frying and caramelization.
- Serve it with additional toppings - While this fried rice is certainly great as is, there are some items that make great toppings. A drizzle of Sriracha hot sauce or chili-garlic sauce on top is fantastic. A sprinkle of sesame seeds or a squeeze of fresh lime juice brings this dish to another level. And don't be afraid to drizzle extra Bachan's Japanese Barbecue Sauce on top, either!
Frequently Asked Questions
Yes, this recipe can be made in advance. Simply reheat in the microwave or in a nonstick skillet with a small amount of oil.
The rice needs to be cold for fried rice. For best results, make the rice the night before and refrigerate overnight. If needed, make the rice in the morning and chill it in the refrigerator until dinnertime.
Easy Shrimp Fried Rice Recipe
- 1 tbsp + 1 tsp avocado oil
- 2 large eggs whisked
- 1 small white onion diced small
- 2 cups vegetables chopped or sliced thin, *see notes
- 2 cloves garlic minced
- 1 tablespoon toasted sesame oil
- 2 cups cooked, chilled brown rice or short-grain white rice
- 3 green onions thinnly sliced
- ¼ cup Bachan's Gluten-Free Barbecue Sauce *see notes
- 1 cup cooked shrimp (or swap it for chicken, crab, beef, tofu, or pork)
- In a large skillet or cast iron pan, heat 1 teaspoon of avocado oil over medium-high heat. Add the eggs and cook until scrambled, stirring occasionally. Remove from the pan and transfer to a separate plate.
- With the same pan, heat 1 tablespoon of avocado oil over medium-high heat. Add the vegetables (as pictured: white onion, carrots, mushrooms, broccoli slaw, and garlic). Sauté until soft, about 5 -7 minutes.
- Pour 1 tablespoon of toasted sesame oil into the pan with the vegetables. Add the brown rice, green onions, and sauce. Stir to combine. Continue cooking for an additional 3 - 5 minutes to fry the rice, stirring occasionally.
- Stir in the eggs and cooked shrimp (or protein of choice). Remove the pan from the heat. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
- Two cups of vegetables are needed for this fried rice. I used broccoli slaw, carrots, and mushrooms. Other great options include cabbage, snow peas, and broccoli.
- If you do not have this sauce on hand, use the sauce ingredients in my Vegetable Fried Rice as a substitute. It uses pantry staples.