By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
247 cal · 15 min
Shrimp Fried Rice
Recipe GLPR3cd820e3685aee
A quick and savory Asian-inspired dish featuring tender shrimp and fluffy white rice stir-fried with aromatic garlic, onions, carrots, and egg. This one-pan meal comes together in just 15 minutes and is packed with protein and vegetables. Finished with soy sauce and fresh scallions for a perfectly balanced, flavorful meal.
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Ingredients
2 tablespoons vegetable oil
8 large shrimp, peeled and deveined
2 cloves garlic, finely minced
1/2 cup chopped onion
1/2 cup diced carrots
1 egg, lightly beaten
2 cups cooked white rice
3 tablespoons soy sauce
3 scallions, thinly sliced
Directions
Heat the vegetable oil in a large wok or non-stick skillet over medium-high heat until shimmering.
Add the peeled and deveined shrimp to the hot oil. Cook for 1 to 2 minutes per side until the shrimp turn pink and opaque and reach an internal temperature of 160°F. Transfer the cooked shrimp to a cutting board and chop coarsely, discarding the tails. Set aside.
Add the minced garlic and chopped onion to the same skillet. Stir-fry for about 1 minute until fragrant and the onion begins to soften.
Add the diced carrots to the skillet and continue cooking for 2 minutes, stirring frequently until the carrots are tender-crisp.
Pour the lightly beaten egg into the center of the skillet and scramble quickly, breaking it into small pieces as it cooks.
Add the cooked white rice to the skillet, breaking up any clumps with your spatula. Toss everything together until the egg is evenly distributed throughout the rice.
Return the chopped shrimp to the skillet and pour in the soy sauce. Toss all ingredients together for 1 minute to warm through and combine flavors.
Remove from heat and stir in the sliced scallions. Serve immediately while hot.
Comments
This recipe hits Charlotte's coastal access well and stays affordable at roughly $8–10 per serving for shrimp fried rice, with frozen shrimp from any major chain keeping costs down. Every ingredient is stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger without a second trip. The stated 15 minutes is honest only if rice is already cooked; if you're starting from scratch, add 20 minutes for cooking white rice, which the recipe doesn't acknowledge. Leftovers reheat well in a skillet or microwave, and the dish suits family weeknights because it tolerates improvisation and doesn't demand constant attention once the pan is hot.
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