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Shrimp Fried Rice With Zucchini and Mushrooms

This quick and easy homemade Shrimp Fried Rice With Zucchini and Mushrooms is packed full of delicious shrimp, veggies and egg and is so much better than any take-out fried rice I've ever had!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Calories: 515kcal
Author: Michelle / Now Cook This!


  • tablespoons vegetable oil, divided
  • 4 large eggs, lightly beaten
  • salt and pepper, to taste
  • 2 cups chopped zucchini, I do quarter-moons about ⅛ inch thick
  • 8 ounces fresh mushrooms, quartered
  • 1 cup thinly sliced carrots, about ⅛ inch thick
  • 2 cups chopped onion, about ½-inch pieces
  • 1 pound shrimp (20/25 per pound), fresh or frozen (thawed if frozen), peeled, deveined, and tails removed
  • 2 large cloves garlic, minced
  • ½ cup sliced green onions
  • 4 cups cooked and chilled long grain white rice
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • sesame seeds, optional, for garnish


  • In a large nonstick skillet (I use a 12-inch) or wok, heat ½ tablespoon of the vegetable oil over medium-high heat. Season the eggs lightly with salt, add them to the pan, and scramble just until cooked through. Remove the eggs from the pan to a plate and set aside.
  • Add an additional tablespoon of vegetable oil to the pan. Add the zucchini, mushrooms, carrots, and onions. Season lightly with salt and pepper. Stir-fry just until the vegetables begin to soften a little, about 4 to 5 minutes. Note: The vegetables will continue to cook in the next steps, so don't worry if you think they're too firm at this point.
  • Add the shrimp to the pan; season lightly with salt and pepper. Stir-fry just until the shrimp turns pink and is cooked through, about 4 to 5 minutes.
  • Add the remaining tablespoon of vegetable oil to the pan along with the garlic, green onions, soy sauce, oyster sauce, and rice. Stir-fry for another 3 to 4 minutes to fry the rice.
  • Turn off the heat and add the scrambled eggs and sesame oil; stir to combine. Taste and adjust seasoning/add more soy sauce if needed.
  • If desired, garnish with a sprinkle of sesame seeds; serve immediately.

Recipe Notes

  • You must cook and chill the rice ahead of time (at least 6 to 8 hours or the day before) in order for your fried rice to have that fluffy, slightly chewy texture and nicely separated grains. If you use just-cooked rice, your fried rice will be wet and mushy.
  • Prep all of your veggies and other ingredients before you start cooking because this dish cooks very fast!
  • When seasoning your eggs, vegetables and shrimp with salt and pepper (which you definitely want to do so that every layer of the dish tastes good), keep in mind that the soy sauce and oyster sauce will add some saltiness to the dish as well.
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