Better Than Takeout and Perfect for Weeknight Dinners
If you love fried rice but want a version without seafood, this No Shrimp Fried Rice recipe is a fast, flexible, and flavor-packed option that everyone can enjoy. It delivers all the savory satisfaction of your favorite takeout dish—without shrimp—and can be customized with vegetables and proteins you already have at home.
Perfect for busy weeknights, meal prep, or using up leftover rice, this one-pan dish is ready in under thirty minutes and tastes even better the next day.
Ingredients
This recipe serves four people.
- Three cups cooked and cooled white or jasmine rice (preferably day-old)
- Two tablespoons vegetable oil or sesame oil
- Two large eggs, beaten
- One cup mixed vegetables (such as peas, carrots, and corn)
- One half cup diced onion
- Two cloves garlic, minced
- Two tablespoons low-sodium soy sauce
- One tablespoon oyster sauce (optional for deeper umami flavor)
- One teaspoon toasted sesame oil (for finishing)
- Salt and pepper to taste
- Optional: sliced green onions or chili flakes for garnish
Preparation Time
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Step-by-Step Instructions
Step 1: Prepare the Rice and Ingredients
- Use cold, previously cooked rice for the best texture. If cooking fresh rice, spread it on a tray and let it cool in the refrigerator for at least an hour.
- Dice onions, mince garlic, and prepare any other vegetables you plan to use.
Step 2: Scramble the Eggs
- Heat one tablespoon of oil in a large non-stick skillet or wok over medium-high heat.
- Pour in the beaten eggs and scramble quickly until just set.
- Remove eggs from the pan and set aside.
Step 3: Sauté the Aromatics and Vegetables
- Add the remaining tablespoon of oil to the skillet.
- Sauté the diced onion and garlic for one to two minutes until fragrant.
- Add the mixed vegetables and stir-fry for two to three minutes until heated through and slightly softened.
Step 4: Add the Rice and Seasonings
- Add the cold rice to the skillet and break up any clumps using a spatula or wooden spoon.
- Stir in the soy sauce and oyster sauce, mixing thoroughly to coat the rice evenly.
- Continue stir-frying for three to five minutes until the rice is hot and slightly crispy at the edges.
Step 5: Finish and Serve
- Return the scrambled eggs to the skillet and gently fold into the rice.
- Drizzle with toasted sesame oil and adjust seasoning with salt and pepper.
- Remove from heat and garnish with chopped green onions or a pinch of chili flakes if desired.
- Serve hot as a main dish or alongside grilled meats or tofu.
Nutritional Highlights
| Nutrient | Per Serving (1 of 4 servings) |
|---|---|
| Calories | 330 |
| Protein | 10 grams |
| Total Fat | 12 grams |
| Saturated Fat | 2 grams |
| Carbohydrates | 45 grams |
| Fiber | 3 grams |
| Sugars | 4 grams |
| Sodium | 570 milligrams |
Key Benefits:
- High in complex carbohydrates for energy
- Packed with vegetables for added fiber and vitamins
- Protein from eggs makes it filling and satisfying
- Low in saturated fat and customizable for low-sodium diets
Optional Additions and Variations
- Add diced chicken, tofu, or tempeh for extra protein
- Use brown rice or cauliflower rice for a healthier base
- Stir in kimchi or chili paste for a spicy twist
- Replace soy sauce with tamari or coconut aminos for a gluten-free version
- Add chopped bok choy, bell peppers, or mushrooms for extra vegetables
Common Mistakes to Avoid
- Do not use freshly cooked rice. It will be too soft and stick together.
- Avoid overcrowding the pan to keep the rice from steaming instead of frying.
- Do not overcook the vegetables; a little bite keeps the dish fresh and textured.
- Avoid using too much soy sauce up front. Add slowly and taste as you go.
This No Shrimp Fried Rice is a satisfying, speedy dish that proves you do not need seafood to enjoy rich, takeout-style flavor at home. It is endlessly adaptable and perfect for using up leftover rice and vegetables in a creative, delicious way.