Shrimp Fried Rice

For some odd reason, I have this obsession with fried rice. Well, to be honest, I have an obsession with all rice. I literally used to buy fried rice every week. One day I watched this documentary about restaurants and food-borne illness. They said that the most common place people get food poisoning from is Chinese restaurants. I was appalled. I didn’t stop eating Chinese food that day, but after that, it gave me anxiety every time I did. I would be thinking, “Am I gonna be throwing all this up later?” as I ate my fried rice. Also, my go to spot for friend rice charges $10.50 for some fried rice. That’s a little steep. Also, some of those people that own the Chinese spots are rude af and I don’t like giving them my money. I know they’ll make it regardless, but I’d rather not contribute to their success.

So one day, I reaaaaally wanted some fried rice but I didn’t feel like possibly being up all night sick and I also didn’t want to spend money. So I decided to make it myself. I always have shrimp in my freezer and there’s always rice in the house. Really, all I had to go buy was the veggies and sesame oil. Turns out, it is super quick and easy to make. You know when you were growing up and your mom had those go to quick dinners for when she. really didn’t feel like cooking. My mom’s go to was spaghetti. Fried rice is my spaghetti. It takes a smooth 20 minutes and is bomb af. It also only requires you to use one big pan so you barely have to wash dishes. I use a big wok-like pan.

Okay I hate when food blogs talk for 2 hours before they get to the recipe , so let’s dive right in.


Shrimp Fried Rice

Prep time: 10 minutes     Cook time: 15 minutes


  • 1 lb raw shrimp, peeled and deveined (I use large ones)
  • A few cups precooked, refrigerated white rice
  • Frozen peas and carrots
  • chopped white onion
  • baby corn (I used a can)
  • minced garlic
  • 2 eggs, beaten
  • sesame oil
  • olive oil, vegetable oil, or oil of choice (I use avocado oil)
  • soy sauce
  • oyster sauce
  • fish sauce
  • rice vinegar (optional, I don’t always use it)
  • maggi seasoning (liquid)
  • ginger (I used the powder)
  • adobo
  • pepper
  • onion powder
  • garlic powder


The first thing you need to do is cook some white rice. I use my rice cooker and make 2 servings. It has a measuring cup so I have no idea how much rice it actually makes. Make the rice and put in the fridge the day before if possible. Sometimes I just put the rice in the rice cooker when I first wake up and by the time I’m ready to leave, the rice is done and I just stick it in the fridge to use later. It is important that the rice is cold because otherwise, your rice will be a bit mushy and it just won’t be as good. When I made my fried rice this time, I didn’t have enough rice in the fridge so I used this quick boil in a bag rice and stuck it in the fridge for like 30 minute. My rice was a little mushy but not nearly as mushy as it would have been if I used freshly made rice in my rice cooker. If you decide to use the boil in a bag rice, use 2 of them.  I put a couple bouillon cubes/chicken base into the water when I cook my rice for added flavor. It makes a difference, I promise.


  1. Season your Shrimp. I don’t season the shrimp very much because most of my seasonings are added in later, but I’m not cooking bland shrimp so I add a little. I season with adobo, which you all will learn is my favorite seasoning that I use in place of salt, pepper, onion powder, and garlic powder.IMG_4160
  2. Add a little sesame oil and an equal amount of your oil of choice to your pan and turn your stove on medium-high heat. My stove goes from 1-10 and I put it at about 7 1/2.


  3. Add shrimp to the pan in a single layer. Cook one side for a few minutes until it turns orange, then flip and cook the other side for a couple minutes. If you do not like your shrimp cooked very hard, take the shrimp out and set it to the side. I like mine cooked very hard bc I hate that weird texture it has when people cook it just enough for it to be done. It just feels raw to me.
  4.  Add your veggies and garlic to the pan. I am lazy af so I use frozen peas, carrots, and onions. It’s super convenient. You don’t have to worry about the onions burning your eyes. the onion flavor isn’t as strong as when you use fresh onions, but lets be honest. I do not care. It’s just some quick fried rice.
  5. Add the rice to the pan. You may have to break the rice up as you add it. My rice is usually in a big chunk and I have to loosen in with my hands and sprinkle it into the pan as I loosen it (with clean hands, of course). IMG_4191
  6. Season that bihh. Up to this point, you just have a pan of some bland ass veggies and rice. This is when you add some flavor and turn it from Susan’s rice and veggies to Keykey’s bomb ass fried rice. So first I add all the dry seasoning. I use lots of ginger powder. This is the key to why it tastes so good, well one of them. It has a good little hint of ginger accompanying the other asian flavors. I also add garlic and onion powder because I just feel like you’re supposed to add those to everything you cook. Notice I didn’t add any salt or adobo. Don’t do it. The salt is in the sauces you’re about to add. So next add a little bit of oyster sauce, fish sauce, rice vinegar, and a little more sesame oil. I then add a bunch of soy sauce and Maggi seasoning. There is a picture of the maggi seasoning below. This stuff is a major key. It’s so good. It says use a few dashes, but I kind of use a lot of it.Be careful because soy sauce is salty af and so is the fish sauce and Maggi seasoning. If it’s too brown, it’s going to be too salty. I promise. Be sure to mix it very well so the color of all the rice changes. This is how you know it is mixed well. Below, you can see it was not mixed well enough because some of the rice was still white.
  7. Add the egg. If your pan is big enough, move all the rice and veggies to one side of the pan. Scramble the beaten egg on the open side of the pan. You don’t have to season the egg, but you can if you want. Just avoid salt. Make sure that you’re using your spatula, or whatever you’re using, to break the egg into small pieces. It’s just like scrambling an egg except be more choppy with it, if that makes sense. IMG_4199


    Let’s Eat!

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