Fried rice with a curry twist. This easy curry fried rice with shrimp is full of flavor, and on the table in just 20 minutes. A one-pan meal that’s perfect when you don’t feel like cooking but still want something really good.
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Meals like this are my favorite— simple ingredients, easy steps, and big flavor. It’s also super versatile, so you can swap in your favorite veggies or proteins you have on hand.
The Indian curry powder gives the rice a warm, earthy flavor and that gorgeous golden color we all love. With shrimp, peas, and carrots all in the mix, it’s hearty enough to stand alone, but you can also pair it with grilled meats, stir-fried veggies, or anything you love on the side.
Ingredients You’ll Need
Here’s a quick look at what goes into this curry fried rice. For the full list of ingredients and exact measurements, scroll down to the recipe card below.
Cooked basmati rice – Day-old or cold rice works best. It’s drier and fries up beautifully without turning mushy.
Shrimp – I’m using shrimp here, but chicken or scrambled egg works too. Shrimp cooks quickly, stays juicy, and pairs perfectly with curry flavor.
Oil – A neutral oil like vegetable, canola, or rice bran is perfect for stir-frying.
Onion, garlic, and ginger – These build the aromatic base that gives the dish depth.
Carrot and green peas – Add texture, a pop of color, and a little extra nutrition. I used frozen peas, but fresh or frozen both work just fine.
Salt and freshly ground black pepper – Season to taste.
Indian curry powder – The key flavor booster. I use a mild blend for gentle warmth, but you can go with medium if you prefer a bit more spice.
Light soy sauce – Just a splash for umami without darkening the rice.
Green onion (green part only) – Stirred in at the end for a fresh pop of flavor and color.
Want to Switch Things Up
Here are a few easy ways to make this curry fried rice your own:
Extra flavor: A pinch of chicken broth powder adds a deep, savory note.
Use a different protein: Not into shrimp? Try chicken, tofu, or even scrambled egg.
Toss in more veggies: Bell peppers, mushrooms, broccoli, or corn all work great here.
Add some pineapple: A few chunks of pineapple adds a juicy, sweet contrast to the curry spice.
For a little kick: Like it spicy? Add chili flakes, chopped green chili, or a drizzle of chili oil.
Add some crunch: Toasted cashews or sesame seeds bring some texture and nutty flavor.
Make it richer: Swap the oil with a little butter.
Instructions Step By Step
1. Season and cook the shrimp:
In a bowl, mix the shrimp with a little salt. Heat 1 tablespoon of oil in a wok or large pan over medium to high heat. Add the shrimp to the hot wok and cook for 1–2 minutes per side, until they turn pink and opaque. Remove from the wok and set aside.
2. Sauté the aromatics:
Add the remaining oil in the wok. Add the chopped onion and cook until lightly golden, then stir in the garlic and ginger. Cook until fragrant.
3. Add the veggies:
Add the diced carrot and green peas. Cook for 2–3 minutes, stirring often, until they start to soften.
4. Add the seasoning:
Add in the curry powder, salt, and black pepper. Stir well to combine everything.
5. Bring it all together:
Add the cold rice, breaking up any clumps with your spatula. Return the cooked shrimp to the pan. Add a splash of light soy sauce and toss everything together until heated through and well mixed.
6. Garnish and serve:
Stir in the chopped green onion (just the green parts) at the end. Serve hot and enjoy!
Tips for Best Results
- Use cold rice: Cold rice is holds its shape better while stir-frying.
- Prep everything first: Fried rice comes together quickly, so have all your ingredients chopped and ready before you turn on the stove.
- Don’t overcook the shrimp: They only need a couple of minutes. Once they turn pink and opaque, take them off the heat.
- Adjust curry powder to taste: Start small and add more if you like a stronger curry flavor.
- Use a wok or large pan: Make sure there’s enough space to toss everything without overcrowding.
- Cook over high heat: Keep the heat up and stir continuously to get that fluffy, slightly smoky fried rice texture. Just be sure to keep an eye on it so nothing sticks or burns.
Make-Ahead & Storage
Make ahead: You can chop the veggies and cook the shrimp a few hours in advance. Just keep everything covered and stored in the fridge until you’re ready to cook.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in the wok or pan over medium heat, stirring in between. Add a splash of water or broth if it looks a little dry.
FAQs
Yes! Fresh rice can be used. Just make sure to spread it out and let it cool for 15–20 minutes so it doesn’t get mushy when stir-fried. If possible, pop it in the fridge for a bit to dry out slightly.
Yes, you can! If you're skipping soy sauce, try adding a dash of lemon juice for a little extra flavor.
Other Dishes You'll Enjoy
- Chinese Shrimp and Cabbage Stir Fry
- Kung Pao Shrimp
- Spicy Chicken Sausage Stir Fry Recipe
- Easy Egg Fried Rice
- Easy Chicken and Potato Curry (30-Minute Dinner)
Tried This Recipe?
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
Easy Curry Fried Rice with Shrimp
Ingredients
- 2 cups cold, cooked rice (I used Basmati)
- ¾ cup about 12–15 count medium shrimp, peeled and deveined
- 2 tablespoons oil neutral oil like vegetable, canola, or rice bran
- ½ medium onion finely chopped
- 4 garlic cloves minced
- 1 inch ginger minced
- ¼ cup finely diced carrot
- ¼ cup frozen green peas defrosted
- salt to taste
- ¼ teaspoon freshly ground black pepper
- 1 teaspoons Indian curry powder or to taste
- 1 tablespoon light soy sauce
- 1-2 green onion green part only, finely chopped
Instructions
- Season and cook the shrimp: In a bowl, mix the shrimp with a little salt. Heat 1 tablespoon of oil in a wok or large pan over medium to high heat. Add the shrimp to the hot wok and cook for 1–2 minutes per side, until they turn pink and opaque. Remove from the wok and set aside.
- Sauté the aromatics: Add the remaining oil in the wok. Add the chopped onion and cook until lightly golden, then stir in the garlic and ginger. Cook until fragrant.
- Add the veggies: Add the diced carrot and green peas. Cook for 2–3 minutes, stirring often, until they start to soften.
- Add the seasoning: Add in the curry powder, salt, and black pepper. Stir well to combine everything.
- Bring it all together: Add the cold rice, breaking up any clumps with your spatula. Return the cooked shrimp to the pan. Add a splash of light soy sauce and toss everything together until heated through and well mixed.
- Garnish and serve: Stir in the chopped green onion (just the green parts) at the end. Serve hot and enjoy!
Notes
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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