Our Easy Shrimp Fried Rice is our favorite way to use up leftover steamed white rice. We stir-fry cold rice with plenty of carrot, onion, and garlic, and then toss it with egg, frozen peas, green onion, and of course lots of soy sauce and sesame oil. Swap out your favorite protein for the shrimp or add a variety for a hearty meal.
Season shrimp with salt and pepper. Heat a large wok or non-stick skillet to a high heat. Add 2 teaspoons of sesame oil. Swirl the pan to coat with oil. Add shrimp. Stir-fry shrimp until curled and pink, about 1-2 minutes. Remove from wok and set aside.
Add another 2 teaspoons of sesame oil to the wok. Add the onion and carrot. Stir fry until slightly softened, about 2-3 minutes. Add garlic and 1/4 teaspoon salt. Continue to stir-fry until garlic is fragrant, another 1-2 minutes.
Add another tablespoon of sesame oil around the pan. Add the rice. Stir fry the rice until completely coated in the oil. Add garlic powder and another 1/4 teaspoon salt.
Pour soy sauce over the rice. Continue to stir-fry until the soy sauce has coated the rice, another 1-2 minutes. Push the rice to the side and add remining sesame oil to the other side of the pan. Pour eggs over the oil. Let the eggs cook for 30 seconds and then use your spatula to scramble them. Once they are scrambled, toss with the rice and veggies.
Add peas and green onions. Toss to combine. Add shrimp back to the rice. Toss again. Season to taste with salt and pepper. Garnish with green onion.