This Shrimp Fried Rice is a true Deep South weeknight staple. It's quick, comforting, and perfect for using up the leftover rice we always seem to have in the fridge. With fresh shrimp, smoky bacon, and a simple egg‑and‑rice technique, it comes together fast and tastes like a skillet full of home.
A fast skillet supper for using up leftover rice - a true Gulf Coast habit
Down here along the Gulf Coast, we don’t just eat rice - we practically live with it.
Louisiana grows it, Mississippi cooks it for sure, and most of us have a container of leftover rice tucked in the fridge at all times. It shows up under gravies of course, and definitely red beans and rice, with smothered dishes, in casseroles, and especially in quick skillet meals when the day’s been long and supper needs to happen fast.
Fried rice is one of my personal favorite ways to use up that leftover rice.
It’s quick, flexible, deeply comforting, and easy to build with whatever vegetables are hanging around. This version uses shrimp, our number one Gulf Coast staple - plus bacon drippings for flavor, a trio of sauces, and a simple egg and rice technique that gives you that classic fried rice texture without fuss.
It’s quick, flexible, deeply comforting, and easy to build with whatever vegetables are hanging around. This version uses shrimp, our number one Gulf Coast staple - plus bacon drippings for flavor, a trio of sauces, and a simple egg and rice technique that gives you that classic fried rice texture without fuss.
If you’ve got cold rice and a skillet, you’re halfway there.
Mise en place y'all, meaning get all of your ingredients prepped and ready because like a stir fry, fried rice moves quickly!
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Mise en place y'all, meaning get all of your ingredients prepped and ready because like a stir fry, fried rice moves quickly!
- 3 slices bacon
- 1 pound medium-large to large (16–25 count) raw shrimp, peeled and deveined
- Old Bay and Creole or Cajun or all-purpose seasoning, to taste
- 1/2 tablespoon olive oil
- 1 cup chopped onion
- 1 heaping tablespoon minced garlic
- 1 cup frozen peas and carrots, thawed
- 3 large eggs, at room temperature, beaten
- 3 cups leftover chilled cooked rice, bring to room temperature
- 1 tablespoon low sodium soy sauce, or to taste
- 1 tablespoon oyster sauce
- A couple dashes fish sauce
- 1 green onion, sliced
- Additional soy sauce, chili crisp, Sriracha, Korean BBQ sauce, brown sauce (like Daddies) or your favorite sauce for serving
Here's how to make it!
Ingredient Spotlight: Patagonian Pink Shrimp
You'll notice that the shrimp in my step photos look a little pink even before cooking and that’s because I used Patagonian pink shrimp I had purchased and had in the freezer. They’re naturally rosy when raw, so they can look “half‑cooked” even though they’re not. They’re sweet, tender, and cook quickly and a great freezer staple when you need dinner fast. I usually keep some Florida pink shrimp on hand too.
That said, if you’re here along the Gulf Coast, you already know nothing compares to our fresh Gulf shrimp and that's my primary shrimp. They’re plumper, sweeter, and have that clean briny flavor that makes our Coastal cooking what it is. That said, use whichever shrimp you have on hand - any quality shrimp will work beautifully in this fried rice.
You'll want to toss the shrimp with Old Bay and/or Creole or Cajun seasoning and set aside. If you prefer not to have the heat, salt and pepper or your favorite all-purpose seasoning work just fine.
These are around 20-count sized. Aren't they gorgeous?
Add bacon to a deep nonstick skillet or wok and cook until crisp. Remove and set aside, leaving the drippings in the pan. Once cooled, chop the bacon.
Add shrimp to the bacon drippings and sear over medium high heat about 2 minutes, depending on size.
Turn and sear the other side. Remove and set aside.
Add olive oil to the remaining drippings.
Add the onion and garlic.
Reduce heat to medium and cook, stirring regularly, until tender, about 3 minutes.
Add peas and carrots and toss to warm through.
Push the vegetables to the outer edges of the wok or skillet.
Pour the beaten eggs into the center.
Immediately top with the rice.
Use a spatula to press the rice into the eggs, let sit a few seconds, then begin folding the rice onto itself to incorporate the eggs throughout.
Make a well in the center and add the soy sauce, oyster sauce, and fish sauce.
Quickly toss to coat the rice evenly.
Return the shrimp and bacon to the skillet and toss until everything is warmed through. Taste and adjust seasoning as needed with salt and pepper.
Transfer to a serving dish, top with green onion, and serve immediately.
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Offer whatever accompaniments and sauces you have on hand, such as soy sauce, chili crisp, Sriracha, Korean BBQ sauce, or brown sauce at the table for individual servings.
Featured Favorites:
Momofuku soy sauce, Korean BBQ and chili crunch
Daddies brown sauce
Sriracha (#ads)
Dumpling Daughter (#ad) has also become a No. 1 favorite. I have to admit, I'm a little addicted to the Spicy Sweet Soy! Try it on those jammy boiled eggs and soup dumpling onion cups.
Notes
- Leftover vegetables work beautifully so use broccoli, corn, green beans, peas, carrots, sweet peppers, or any mixed frozen veg you have on hand.
- Cold leftover rice is essential for the best texture. Freshly cooked rice tends to get mushy.
- You can swap shrimp for chicken, beef, ham, or even smoked sausage if that’s what you have.
- For a stronger “fried rice” flavor, add a splash more soy sauce or a drizzle of sesame oil at the end.
Variations
- Spicy Fried Rice: Add chili crisp directly to the skillet when you add the sauces.
- Garlic Lover’s Version: Double the garlic and sauté until lightly golden before adding vegetables.
- Veggie Heavy: Add shredded cabbage, bean sprouts and/or chopped spinach.
- Pineapple Shrimp Fried Rice: Fold in 1/2 cup diced pineapple at the end for a sweet savory twist.
Serving Suggestions
This makes a full meal on its own, but it also pairs well with:
- A simple cucumber salad
- Steamed broccoli
- Egg rolls (my personal favorite) or potstickers
- A side of kimchi or pickled vegetables
Shrimp fried rice is one of those dishes that feels fancy but cooks fast and it’s the perfect example of how we stretch ingredients here in the Deep South. A little leftover rice, a handful of vegetables, and a skillet can turn into something warm, comforting, and full of Gulf Coast flavor. If you keep rice in the fridge like most of us do, this one belongs in your weeknight rotation.
For more of my favorite shrimp recipes, check out the collection on my Pinterest page!
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