Shrimp Fried Rice
Cold rice, hot pan, no substitutions.
$17.32 total
Ingredients & Cost Breakdown
| 1 lb shrimp | $12.36 |
| 3 cups cold cooked rice | $0.69 |
| 2 eggs | $0.32 |
| 1 cup frozen peas & carrots | $0.35 |
| Soy sauce | $0.34 |
| Sesame oil | $0.23 |
| Garlic | $0.65 |
| Green onions | $0.38 |
| Sesame green beans, side | $2.00 |
| Total | $17.32 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1 lb shrimp
- 3 cups cold cooked rice
- 2 eggs
- 1 cup frozen peas & carrots
- Soy sauce
- Sesame oil
- Garlic
- Green onions
- Sesame green beans, side
How to Make It
- Scramble eggs in a hot wok or skillet; set aside.
- Sear shrimp 2–3 minutes until pink; set aside.
- Stir-fry peas and carrots 2 minutes; add cold rice, breaking up clumps, stir-fry 3–4 minutes.
- Return eggs and shrimp, add soy sauce and sesame oil, toss together; top with green onions.
- Serve with sesame green beans on the side.
No-Time-For-That Tip: Day-old cold rice is non-negotiable — fresh warm rice turns to mush the second it hits the pan.
Swap It: Diced ham or leftover rotisserie chicken instead of shrimp keeps the method identical.
🍽️ Pairs well with Orange Chicken with Steamed Rice
Gear for this recipe
As an Amazon Associate, we earn from qualifying purchases.
