Better-Than-Takeout Shrimp Fried Rice

Published by @thrice · August 17, 2026

Day-old rice, a ripping-hot pan, and ten minutes — the takeout classic that's faster than delivery.

Total time
25 min
Serves
4
Per serving
420 cal · 28p / 13f / 47c

Ingredients

  • 1 pound shrimp — peeled and deveined
  • kosher salt
  • 3 eggs
  • 2 tablespoons neutral oil
  • 4 cups cold cooked rice — day-old, clumps broken up
  • 1 cup frozen peas and carrots
  • 3 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 3 scallions — sliced

Steps

  1. 1

    Pat the 1 pound shrimp dry and season with a pinch of kosher salt. Beat the 3 eggs in a small bowl.

  2. 2

    Heat 2 tablespoons neutral oil in a wok or large skillet over high heat until smoking. Sear the shrimp for 2 minutes until just pink. Remove to a plate.

  3. 3

    Add another 1 tablespoon neutral oil. Scramble the eggs for 30 seconds until barely set, then push to one side.

  4. 4

    Add the 4 cups cold cooked rice and press it into the hot surface. Let it sizzle untouched for 2 minutes to crisp, then toss.

  5. 5

    Stir in the 1 cup frozen peas and carrots, 3 tablespoons soy sauce, and 1 teaspoon toasted sesame oil. Return the shrimp, toss everything over high heat for a minute, and finish with 3 scallions.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

Get the app

From the technique library