Shrimp Fried Rice

A Quick, One-Pot Dinner the Whole Family Will Love. Shrimp Fried Rice is an easy dish that satisfies everyone’s taste buds.

If you’re looking for a fast and flavorful dinner that doesn’t require a pile of dishes, this Shrimp Fried Rice is your new go-to. It’s packed with tender shrimp, fluffy rice, colorful veggies, and savory soy-garlic flavor—all made in one pot for easy cleanup.

This is the kind of meal that feels like takeout, but it’s made with simple pantry ingredients and comes together in about 30 minutes. Perfect for busy weeknights, lazy weekends, or even meal prep lunches during the week.

Ingredients for Shrimp Fried Rice

Serves 4

• 2 tablespoons sesame oil (or vegetable oil), divided
• 3 large eggs, beaten
• 1/2 pound raw shrimp (peeled and deveined)
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (optional but adds amazing flavor)
• 2.5 cups frozen vegetables
• 2 cups jasmine rice, rinsed well
• 2 1/4 cups water or chicken broth
• 3 green onions, sliced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon hoison sauce
• 1 teaspoon sesame oil (for finishing)

Instructions for Shrimp Fried Rice

Step 1: Sauté the Aromatics

Turn the Instant Pot to Sauté (Normal). Add 1 tablespoon of oil. Once hot, stir in the garlic and ginger. Cook for 30–60 seconds, just until fragrant.

Step 2: Cook the Shrimp

Add shrimp to the pot, season lightly with salt and pepper, and cook for 1–2 minutes per side until just turning pink. Transfer shrimp to a plate and set aside.

Step 3: Scramble the Eggs

Add a little more oil if needed. Pour in the beaten eggs and stir until just cooked through. Remove and add to the plate with the shrimp.

Step 4: Add Rice & Liquid

Stir in the rinsed jasmine rice and 2¼ cups water or broth. Scrape the bottom of the pot well to deglaze and prevent a burn notice. Cancel the Sauté mode.

Step 5: Pressure Cook

Secure the lid. Set the Instant Pot to Pressure Cook (see manual for your setting). I use rice setting. When done, allow a 10-minute natural release, then carefully release the remaining pressure.

Step 6: Stir In the Good Stuff

Open the lid and fluff the rice with a fork. Add in the frozen peas and carrots, soy sauce, oyster sauce (if using), green onions, shrimp, and scrambled eggs. Turn the Instant Pot back to Sauté and cook for 2–3 minutes, just until everything is warmed through.

Step 7: Finish & Serve

Turn off the heat and drizzle the remaining 1 teaspoon of sesame oil over the top. Stir and serve hot, garnished with extra green onions or a squeeze of lime if desired.

Tips & Variations for Shrimp Fried Rice

• Don’t skip rinsing your rice! It helps prevent sticking and ensures fluffy grains.
• Shrimp substitute: Try diced chicken breast, tofu, or even leftover rotisserie chicken.
• Spicy kick: Add a squirt of sriracha or red pepper flakes when you stir everything together.
• Make it a meal prep hero: Leftovers reheat beautifully in the microwave or skillet.

Storage Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave with a splash of water or broth to bring it back to life.

Serving Suggesstion: Serve with Chungs Frozen Egg Rolls as a side