Shrimp fried rice recipe is one dish I never get tired of. In New York, I’ve spent countless nights with a takeout container full of fried rice, shrimp, and scrambled eggs, all coated in savory soy sauce. That mix of flavors has always been comfort food at its best. Eventually, I wanted to recreate an authentic shrimp fried rice recipe at home, and that’s when I discovered the real secret: day-old rice, a hot pan, and a simple cooking order. What I’m sharing here is a shrimp fried rice recipe that’s easy enough for weeknights yet bold enough to rival your favorite takeout.
This dish comes together quickly, much like my buttery garlic shrimp dinner, which also relies on simple, bold flavors.
Table of Contents
Ingredients and Smart Variations for Shrimp Fried Rice Recipe
Chinese Shrimp Fried Rice Recipe with Egg
For the best results, use ingredients that balance flavor, texture, and color. Each one plays a role:
- Shrimp: Use medium or large shrimp, peeled and deveined. Toss with a little salt, pepper, and cornstarch for a tender, restaurant-style bite.
- Eggs: Scramble lightly for a fluffy texture that contrasts with the rice.
- Rice: Always use leftover long-grain white rice. Fresh rice holds too much moisture and will turn mushy.
- Aromatics: Garlic, green onions, and a touch of ginger create that unmistakable Chinese flavor.
- Vegetables: Frozen peas and carrots are easy, colorful, and keep the dish balanced.
- Seasonings: Soy sauce adds depth, while dark toasted sesame oil brings a nutty finish.
Flavor Variations: Garlic, Japanese, and No-Veg Options
Different styles make this shrimp fried rice recipe versatile and customizable:
- Garlic Shrimp Fried Rice: Add 2–3 minced garlic cloves early in the stir-fry for a fragrant kick.
- Japanese Shrimp Fried Rice Recipe: Swap sesame oil for butter, then add soy sauce and a splash of mirin or sake for subtle sweetness.
- Easy Shrimp Fried Rice Recipe Without Vegetables: Skip the peas and carrots. Keep it simple with shrimp, rice, and eggs for a minimalist version.
- Shrimp Recipes with Rice and Vegetables: For a heartier meal, mix in broccoli florets, snap peas, or even bell peppers for extra crunch.
For another twist on shrimp, try my saucy barbecue shrimp, which uses a completely different flavor base.
Shrimp Fried Rice Recipe
Equipment
- wok or large skillet
- spatula
- bowl (for eggs/shrimp)
- measuring spoons
Ingredients
- 8 ounces shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon cornstarch
- 3 tablespoons oil (peanut, canola, or rice bran)
- 3 eggs, beaten
- 2 green onions, chopped
- 4 cups leftover cooked rice
- 3/4 cup peas and carrots (thawed if frozen)
- 1 tablespoon soy sauce, plus more to taste
- 1 teaspoon sesame oil
Instructions
- Place the shrimp in a medium bowl, then season with salt, pepper, and cornstarch. Toss well until coated and let them rest at room temperature for about 10 minutes.
- Place a wok or large skillet on the stove and turn the heat to high. Let it heat until very hot.
- Add oil and spread the shrimp in a single layer. Cook for 30 seconds per side, then remove slightly undercooked.
- Add more oil if needed, pour in beaten eggs, scramble until just set, then remove.
- Add garlic and green onions, stir until fragrant, about 15 seconds.
- Add rice, spread evenly, let it sizzle for 1–2 minutes before stirring.
- Add peas and carrots, then return shrimp and eggs. Mix everything together.
- Season with soy sauce and sesame oil. Stir well until coated.
- Taste and adjust seasoning before serving hot.
Notes
- Rice Tip: Day-old rice works best, but if you only have fresh, spread it on a tray and refrigerate for at least 1 hour.
- Shrimp Prep: Tossing shrimp with a little cornstarch keeps them tender, just like in Chinese restaurants.
- Vegetable Swaps: Try broccoli, snap peas, or bell peppers if you do not want peas and carrots.
- Oil Choice: Peanut oil gives the best flavor, but canola or rice bran oil are good alternatives. Add sesame oil only at the end for aroma.
- Flavor Boosts: A splash of oyster sauce or fish sauce deepens flavor, while chili flakes or hot honey add a spicy twist.
- Serving Idea: Top each bowl with a fried egg or a squeeze of lime for extra freshness.
Suggested Expanded Nutrition (per serving, approximate)
- Calories: 419
- Protein: 18 g
- Carbohydrates: 49 g
- Dietary Fiber: 3 g
- Sugars: 2 g
-
Total Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Cholesterol: 180 mg
- Sodium: 820 mg
Step-by-Step Cooking Guide for Shrimp Fried Rice Recipe
Prep Work Before Cooking
- Shrimp: Season with salt, pepper, and cornstarch, then let rest for 10 minutes.
- Eggs: Beat in a bowl so they scramble quickly.
- Rice: Break up clumps so each grain separates.
- Aromatics: Chop garlic and green onions.
- Vegetables: Thaw peas and carrots if frozen.
Cooking Sequence for Authentic Flavor
Step One: Place a wok or large skillet on the stove and turn the heat to high. Let it heat until it is very hot. Test it by adding a drop of water; if it sizzles right away, the pan is ready.
Step Two: Add oil and spread the shrimp in a single layer. Cook for about 30 seconds per side, then remove them slightly undercooked so they stay tender.
Step Three: Add a little more oil if needed, then pour in the beaten eggs. Scramble just until set and remove from the pan to keep them fluffy.
Step Four: Add chopped green onions and garlic to the pan. Stir quickly until fragrant, about 15 seconds.
Step Five: Add the rice, breaking up clumps. Spread it out and let it sizzle for 1 to 2 minutes before stirring to create a crisp texture.
Step Six: Stir in peas and carrots, then return the shrimp and eggs to the pan. Mix everything together.
Step Seven: Season with soy sauce and finish with a drizzle of sesame oil. Stir well so the rice is evenly coated.
Step Eight: Taste and adjust seasoning if needed, then serve hot.
The fast-cooking shrimp technique here is similar to how I prepare them in classic shrimp scampi with pasta.
Noor’s Tips for the Best Shrimp Fried Rice Recipe
Making shrimp fried rice at home is simple once you know a few essentials. The right technique and small details are what make it taste like restaurant-style fried rice.
- Always use day-old rice so the grains stay separate. If you only have fresh rice, spread it on a tray and chill it before cooking.
- Heat is everything. Use a wok or a very hot skillet and listen for the sizzle when the rice hits the pan.
- Cook the shrimp first, then the eggs, and finally the rice. This keeps each ingredient tender and prevents overcooking.
- Keep frozen peas and carrots on hand for quick add-ins. Microwave rice packets also work in a pinch if you did not plan ahead.
- Buy shrimp that are already peeled and deveined to save prep time.
- Add garlic and green onions early for extra flavor without extra effort.
- Let the rice sit in the hot pan for a minute before stirring so it develops a crisp texture.
- Taste as you go and adjust soy sauce or sesame oil as needed.
- For extra flavor, finish with a squeeze of lime or a sprinkle of chili flakes.
Serving, Storage, and Extra Ideas for Shrimp Fried Rice Recipe
Shrimp fried rice is versatile and can be enjoyed on its own or paired with sides for a fuller meal. Here are a few easy serving ideas:
- Serve hot, straight from the wok, in bowls with extra green onions on top.
- Add a sprinkle of sesame seeds or a drizzle of chili oil for extra flavor.
- Pair with a simple cucumber salad or steamed bok choy for balance.
- Serve alongside other Asian-inspired dishes such as chicken stir-fry or miso soup.
If you’re in the mood for something cozy, my creamy marry me pasta with shrimp makes a perfect pairing.
Storage and Leftover Tips
Fried rice tastes best fresh, but leftovers can still shine if stored and reheated properly:
- Store cooled fried rice in an airtight container in the refrigerator for up to 3 days.
- Reheat in a hot skillet with a splash of oil to bring back the crisp texture.
- Avoid microwaving if possible since it softens the rice.
- Turn leftovers into a new dish by adding a fried egg on top or mixing in different vegetables.
- Freeze portions in sealed bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs About Shrimp Fried Rice Recipe
What ingredients do you need for shrimp fried rice?
To make shrimp fried rice, you need shrimp, day-old long-grain rice, eggs, garlic, green onions, peas, carrots, soy sauce, and sesame oil. These ingredients create the base of an authentic shrimp fried rice recipe, and you can always add more vegetables or seasonings to suit your taste.
What gives Chinese fried rice its flavour?
Chinese fried rice gets its distinct flavor from cooking over high heat, using soy sauce, sesame oil, and aromatics like garlic and green onions. The quick stir-fry in a hot wok also creates wok hei, the smoky aroma that makes restaurant fried rice taste special.
What is the secret to authentic fried rice?
The secret to authentic fried rice is starting with day-old rice that has dried slightly so the grains stay separate. Cooking on high heat and adding ingredients in the right order, such as shrimp first, eggs second, rice next, and vegetables last, keeps the dish balanced and flavorful.
What are common mistakes making fried rice?
Common mistakes when making fried rice include using freshly cooked rice, which turns mushy, overcooking shrimp until rubbery, cooking on low heat so the rice never crisps, and adding too much soy sauce which makes the dish soggy. Avoiding these mistakes gives you a fried rice that rivals takeout.
What is the best oil to use for fried rice?
The best oil for fried rice is a neutral oil with a high smoke point, such as peanut oil, canola oil, or rice bran oil. These oils let you fry at high heat without burning, while sesame oil is best added at the end for flavor.
Which sauce is used in fried rice?
The classic sauce for fried rice is soy sauce. Light soy sauce brings a salty flavor, while dark soy sauce adds deeper color and richness. Many authentic recipes also finish with toasted sesame oil, and some include oyster sauce for extra depth.
How do restaurants make their fried rice so good?
Restaurants make their fried rice taste better by cooking in extremely hot woks, which creates wok hei, the smoky flavor you notice in takeout dishes. They also use day-old rice, prepare all ingredients ahead of time, and season carefully for consistency.
How to get really crispy fried rice?
The best way to get crispy fried rice is to let the rice sit in the hot pan for a minute or two without stirring. This allows the grains to sear and develop a golden, slightly crunchy texture. Using leftover rice with low moisture also helps achieve that crispiness.
A shrimp fried rice recipe is all about balance: day-old rice, high heat, tender shrimp, and the right sauces. Once you learn these basics, you can make a version at home that tastes better than takeout. Try it classic with peas and carrots, or switch it up with garlic, Japanese-style, or even a no-vegetable version. However you make it, this dish will always be quick, satisfying, and full of flavor. And as I’ve learned in my own kitchen, sometimes the simplest meals are the ones you’ll want to cook again and again. You can explore even more ideas in my full shrimp recipe collection.