Shrimp fried rice is quick to make, customizable, and ideal for using up leftover rice and veggies. The shrimp adds lean protein, while the soy sauce and aromatics infuse the dish with deep, savory flavor. It’s cooked in one pan, so cleanup is easy, and the result is just as delicious—if not better—than your favorite takeout spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked jasmine or long-grain rice (preferably day-old)
Shrimp (peeled and deveined)
Eggs
Vegetable oil or sesame oil
Garlic (minced)
Onion (diced)
Carrots (diced)
Frozen peas
Soy sauce
Oyster sauce or fish sauce (optional, for extra depth)
Green onions (sliced)
Salt and pepper
Red pepper flakes or chili sauce (optional, for heat)
Directions
Heat a large skillet or wok over medium-high heat and add oil.
Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove and set aside.
In the same pan, add a bit more oil if needed and sauté the onions, garlic, and carrots for 2–3 minutes until softened.
Push the vegetables to the side of the pan and scramble the eggs in the empty space until just set.
Add the cooked rice, breaking up clumps with a spatula. Stir everything together.
Add peas and return the shrimp to the pan. Stir-fry for another 2–3 minutes until heated through.
Pour in soy sauce and optional oyster or fish sauce. Stir well to combine.
Season with salt, pepper, and red pepper flakes if desired.
Garnish with sliced green onions and serve hot.
Servings and timing
This recipe serves 4 and takes about 25 minutes from start to finish, including prep and cooking time.
Variations
Spicy Shrimp Fried Rice: Add sriracha or chili oil for extra heat.
Pineapple Fried Rice: Add diced pineapple for a sweet-savory twist.
Low-Sodium Version: Use low-sodium soy sauce and reduce added salt.
Extra Veggies: Mix in broccoli, zucchini, or bell peppers for more nutrition.
Cauliflower Fried Rice: Substitute cauliflower rice for a low-carb alternative.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to maintain texture or microwave in 30-second intervals, stirring between each, until heated through.
FAQs
Can I use fresh rice instead of day-old rice?
Yes, but day-old rice is drier and yields better texture. Fresh rice can make the dish mushy unless cooled beforehand.
What kind of shrimp is best for fried rice?
Medium to large raw shrimp, peeled and deveined, work best. Tail-off is convenient for easier eating.
Can I use frozen shrimp?
Yes, just thaw and pat them dry before cooking to avoid excess moisture.
Do I need a wok to make fried rice?
No, a large non-stick skillet works just fine and still delivers great results.
How do I keep the rice from sticking?
Use enough oil, cook over medium-high heat, and make sure the rice is not too wet or clumpy.
What vegetables can I substitute?
You can use any quick-cooking vegetables like bell peppers, corn, spinach, or edamame.
Can I make shrimp fried rice ahead of time?
Yes, it stores and reheats well. You can prep the ingredients in advance to make cooking even faster.
Is shrimp fried rice healthy?
It can be, especially when made at home with moderate oil and lots of vegetables. It’s high in protein and customizable to your dietary needs.
What’s the best oil to use?
Vegetable oil or sesame oil are traditional, but any neutral oil like canola or avocado oil works well.
Can I make this dish gluten-free?
Yes, use gluten-free soy sauce (tamari) and check the labels on any sauces or seasonings.
Conclusion
Shrimp fried rice is a flavorful, fast, and filling dish that’s perfect for any night of the week. Made with simple ingredients and ready in minutes, it’s a one-pan wonder that combines shrimp, vegetables, and rice into a comforting meal. Customize it with your favorite add-ins or enjoy it just as it is—either way, it’s sure to become a staple in your kitchen.
Shrimp fried rice is a quick, flavorful one-pan meal that combines juicy shrimp, tender rice, crisp vegetables, and savory sauces. Perfect for busy weeknights, it’s a satisfying dish that’s better than takeout and ready in under 30 minutes.
Ingredients
3 cups cooked jasmine or long-grain rice (preferably day-old)
1 lb shrimp, peeled and deveined
2 large eggs
2 tablespoons vegetable oil or sesame oil, divided
2 cloves garlic, minced
1 small onion, diced
1/2 cup carrots, diced
1/2 cup frozen peas
2 tablespoons soy sauce
1 tablespoon oyster sauce or fish sauce (optional)
2 green onions, sliced
Salt and pepper, to taste
Red pepper flakes or chili sauce (optional, for heat)
Instructions
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove and set aside.
Add remaining oil to the same pan. Sauté onions, garlic, and carrots for 2–3 minutes until softened.
Push veggies to one side of the pan and scramble the eggs in the empty space until just set.
Add cooked rice, breaking up any clumps. Stir to combine with veggies and eggs.
Stir in peas and return shrimp to the pan. Cook for another 2–3 minutes until heated through.
Add soy sauce and optional oyster or fish sauce. Stir well to combine.
Season with salt, pepper, and red pepper flakes or chili sauce if desired.
Garnish with sliced green onions and serve hot.
Notes
Day-old rice gives the best texture—fresh rice can be too moist.Adjust soy sauce to taste or use low-sodium soy sauce to reduce salt content.Use a nonstick skillet or well-seasoned wok to prevent sticking.Customize with extra veggies like bell peppers, broccoli, or corn.Store leftovers in an airtight container for up to 3 days and reheat in a skillet or microwave.
