Chopped Shrimp Fried Rice is bold, fast, and packed with flavor—exactly the kind of fiery, no-nonsense dish you crave when you want something satisfying without a lot of steps. Juicy chopped shrimp, fluffy white rice, and colorful vegetables come together in a hot wok with savory soy sauce for a fried rice that’s simple, punchy, and completely addictive.
This recipe leans into high heat and quick cooking, which keeps the shrimp tender and the rice light rather than mushy. Chopping the shrimp ensures they cook evenly and distribute throughout the rice, giving you seafood flavor in every bite. It’s perfect as a standalone meal or a fast side dish, and it delivers big flavor with minimal effort.
Ingredients
- 1 cup white rice, cooked until fluffy – Properly cooked rice is key; it should be dry and separated, not sticky.
- 1 tbsp oil – Neutral oil works best for high-heat cooking.
- 2 cups uncooked shrimp, chopped – Chopping helps the shrimp cook quickly and mix evenly into the rice.
- ½ cup peas – Adds sweetness and color.
- ½ cup chopped carrots – Brings texture and balance.
- ½–¾ cup soy sauce – Adjust to taste depending on how salty and bold you like your fried rice.
- Optional: 1 tbsp teriyaki or Mandarin sauce – Adds extra sweetness and depth.
- Optional: 1 tsp Chinese five spice – For a more authentic, warm, aromatic flavor.
Instructions
Cook the rice
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