Quick Shrimp Curry Fried Rice Recipe

Fried rice with a curry twist — this easy curry fried rice with shrimp is packed with flavor and on the table in about 20 minutes. A simple one-pan meal, it’s ideal for busy weeknights or whenever you want a satisfying dinner without a lot of fuss.

Meals like this are some of my favorites: straightforward ingredients, quick steps, and bold, comforting flavor. The recipe is flexible — swap or add vegetables and proteins based on what you have in the fridge. The curry powder lends a warm, earthy note and a beautiful golden hue to the rice. With shrimp, peas, and carrots tossed in, the dish is hearty enough on its own but also pairs well with grilled or roasted sides.

Ingredients You’ll Need

Below is a concise ingredients list for this curry fried rice. Use day-old or thoroughly chilled cooked rice for the best texture.

• Cooked basmati rice — 2 cups cold rice (day-old or chilled)
• Shrimp — ¾ cup (about 12–15 medium shrimp), peeled and deveined
• Oil — 2 tablespoons neutral oil (vegetable, canola, or rice bran)
• Onion — ½ medium, finely chopped
• Garlic — 4 cloves, minced
• Ginger — 1 inch, minced
• Carrot — ¼ cup, finely diced
• Green peas — ¼ cup, frozen and defrosted or fresh
• Salt and black pepper — to taste (about ¼ teaspoon freshly ground black pepper)
• Indian curry powder — 1 teaspoon (adjust to taste)
• Light soy sauce — 1 tablespoon
• Green onion — 1–2 stalks (green parts only), finely chopped

Want to Switch Things Up

This recipe is very adaptable. Here are a few ways to make it your own:

• Add depth with a pinch of chicken broth powder or a splash of stock.
• Swap the shrimp for chicken, firm tofu, or scrambled egg.
• Include extra vegetables — bell pepper, mushrooms, broccoli florets, or corn all work well.
• Stir in a few pineapple chunks for a sweet contrast to the curry.
• If you like heat, add chili flakes, sliced green chili, or a drizzle of chili oil.
• For crunch, finish with toasted cashews or sesame seeds.
• For a richer finish, replace some oil with a knob of butter at the end.

Instructions Step By Step

1. Season and cook the shrimp: Toss the shrimp with a pinch of salt. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
2. Sauté the aromatics: Add the remaining oil to the pan. Cook the chopped onion until lightly golden, then add garlic and ginger and sauté until fragrant, about 30–60 seconds.
3. Add the vegetables: Stir in the diced carrot and green peas; cook 2–3 minutes until they begin to soften.
4. Season: Sprinkle in the curry powder, salt, and black pepper; stir to coat the aromatics and vegetables evenly.
5. Combine rice and shrimp: Add the cold rice, breaking up any clumps with a spatula. Return the cooked shrimp to the pan and add a splash of light soy sauce. Stir and toss over high heat until everything is heated through and well combined.
6. Finish and serve: Stir in the chopped green onion (green parts only) just before serving. Serve hot.

Tips for Best Results

• Use cold, dry rice so the grains stay separate and don’t turn mushy during stir-frying.
• Have all ingredients prepped and within reach — fried rice cooks quickly.
• Don’t overcook the shrimp; remove them as soon as they turn pink and opaque.
• Start with a modest amount of curry powder and adjust to taste.
• A wok or large skillet gives more room to toss ingredients without overcrowding.
• Cook on high heat and stir frequently to achieve a light, slightly smoky fried rice texture. Watch carefully so nothing burns.

Make-Ahead & Storage

Make ahead: Prep the vegetables and cook or season the shrimp a few hours in advance. Store covered in the refrigerator until you’re ready to finish the dish.

Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days.

Reheat: Reheat in a wok or skillet over medium heat, stirring to warm evenly. Add a splash of water or broth if the rice seems dry.

FAQs

Other Dishes You’ll Enjoy

• Easy One Pan Chicken and Yellow Rice
• Chinese Shrimp and Cabbage Stir Fry
• Kung Pao Shrimp
• Spicy Chicken Sausage Stir Fry
• Easy Egg Fried Rice
• Easy Chicken and Potato Curry (30-Minute Dinner)

Tried This Recipe?

If you make this curry fried rice with shrimp, please leave a comment and rating. Feedback helps other cooks decide whether to try the recipe and lets me know how you adjusted it.