Stir-Fried Jasmine Rice with Shrimp and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick stir-fried jasmine rice with succulent shrimp, crisp vegetables, and a savory soy-ginger sauce for a vibrant weeknight meal. This asian-inspired rice & grains ready in about 25 minutes pairs cooked jasmine rice, preferably day-old, large shrimp, peeled and deveined, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (13 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 12 oz peeled and deveined large shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: Add remaining 2 tbsp vegetable oil to the wok. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 medium julienned carrot, 1 medium thinly sliced red bell pepper, and 1/2 cup frozen peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
  4. Step 4: Push vegetables to the side of the wok and pour in 2 beaten eggs. Scramble eggs until just set, about 1-2 minutes.
  5. Step 5: Add 3 cups cooked day-old jasmine rice, 3 tbsp low-sodium soy sauce, 1 tsp sesame oil, and 1/2 tsp black pepper. Stir-fry everything together for 3-4 minutes until heated through and rice is evenly coated.
  6. Step 6: Return cooked shrimp to the wok and toss gently to combine. Remove from heat and garnish with 3 sliced green onions before serving.

Frequently asked questions

How long does Stir-Fried Jasmine Rice with Shrimp and Vegetables take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Jasmine Rice with Shrimp and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Jasmine Rice with Shrimp and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Jasmine Rice with Shrimp and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Jasmine Rice with Shrimp and Vegetables?

Asian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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