Skip the delivery menu tonight and make shrimp fried rice at home. This classic Chinese dish brings together tender shrimp, gently scrambled eggs, and sweet vegetables, all tossed with fragrant rice and a savory sauce. You can get a meal that’s fast, flexible, and made just the way you like it. Below you’ll find every detail—from essential ingredients and how to prep, to pro cooking tips and easy ways to store leftovers.
What Makes Shrimp Fried Rice Stand Out
Shrimp fried rice holds a special place in quick-cook cuisine. Here’s why:
- Balanced flavors: Shrimp brings a natural sweetness, balancing the salty richness of soy sauce and oyster sauce.
- Versatility: Use whatever vegetables or proteins you have at home.
- Speed: A hearty meal comes together in under 30 minutes.
- Texture play: You get juicy shrimp, fluffy rice, and just the right amount of crunch from sautéed vegetables.
- Satisfying and convenient: Day-old rice helps you waste less while creating a new dish that tastes even better.
Let’s break down each part of the dish so you can make it your own.
Ingredients: What You’ll Need
The building blocks are simple and easy to find:
| Ingredient | Purpose/Description |
|---|---|
| Medium shrimp (peeled, deveined) | Adds protein and flavor, cooks quickly |
| Day-old cooked rice | See notes below; helps rice stay separate in the pan |
| Large eggs | Scrambled for richness and texture |
| Onion, garlic, ginger | The aromatic base—adds depth and fragrance |
| Frozen peas and carrots | For convenience and subtle sweetness |
| Vegetable oil | Neutral, high smoke point—perfect for stir-frying |
| Soy sauce and oyster sauce | Delivers umami, color, and signature fried rice flavor |
| Granulated sugar | Just a pinch for balance |
| Salt and white pepper | Foundation for seasoning |
| Green onions | Provides freshness and lift |
| Toasted sesame oil | Finishing touch for aroma |
Note: Day-old rice is best. If possible, refrigerate cooked rice uncovered for several hours or overnight. This step helps achieve individual, non-mushy grains, key for authentic fried rice.
A Step-by-Step Guide: How To Make Shrimp Fried Rice
This process goes quickly—prep everything in advance.
1. Prepare Shrimp
- Pat shrimp dry using paper towels.
- Toss with salt and a pinch of white pepper. Set aside.
2. Scramble Eggs
- Heat a tablespoon of oil in a large skillet or wok over medium-high.
- Whisk eggs until just blended.
- Pour eggs into the hot pan.
- Gently scramble until just set, then remove to a plate; this prevents overcooking.
3. Cook Shrimp
- In the same pan, add a touch more oil if needed.
- Add the shrimp in a single layer.
- Cook for 2–3 minutes, flipping halfway, until just opaque.
- Transfer cooked shrimp to the plate with eggs.
4. Sauté Aromatics & Vegetables
- Add oil as needed (about a tablespoon).
- Add diced onion, sauté 1 minute until fragrant.
- Stir in minced garlic and ginger; cook 30 seconds.
- Add frozen peas and carrots, stir-fry until vegetables are hot and fragrant, about 2–3 minutes.
5. Add Rice And Sauces
- Push vegetables to one side.
- Crumble cold rice into the empty side, breaking clumps with a spatula.
- Cook the rice, stirring, until warmed through and slightly toasty.
- Drizzle with soy sauce, oyster sauce, and sprinkle with sugar.
- Stir to combine, mixing in veggies as well.
6. Finish And Serve
- Return shrimp and eggs to the pan.
- Gently fold everything together, making sure each bite has a bit of everything.
- Scatter sliced green onions over the top.
- Drizzle with a little toasted sesame oil for aroma.
- Serve immediately while hot.
Tips For Success
A few expert moves can make your shrimp fried rice taste just like your favorite restaurant’s:
Use The Right Rice
- Always use cold, day-old rice. If you’re in a rush, spread freshly-cooked rice on a tray and chill it in the freezer for 20–30 minutes.
- Long-grain varieties like jasmine work best—they stay fluffy and separate.
Prepare Ingredients Before Cooking
- Stir-frying is fast. Have all your elements prepped and within reach before you turn on the heat.
Control Heat
- Cook over medium-high. Too low and the rice will steam rather than fry.
- Avoid crowding the pan to get little crispy bits that add texture.
Customize To Suit Your Taste
- Try different vegetables: sliced bell peppers, broccoli, snow peas, or edamame work well.
- Mix and match proteins: Swap in chicken, pork, tofu, or extra egg.
- Add a spicy edge: Chili oil, Sriracha, or diced fresh red chilies bring the heat.
Recipe Variations: Make It Your Own
Fried rice is a launching pad for creativity. Here are some ways you can switch things up:
| Variation | How to Try It |
|---|---|
| Hawaiian | Add pineapple chunks and diced ham |
| Thai-Style | Replace soy with fish sauce; add chopped cilantro |
| Low-Carb | Use cauliflower rice instead of regular rice |
| Rich & Buttery | Add a pat of butter when stir-frying rice |
| Extra Umami | Stir in a dash of fish sauce or XO sauce |
These swaps let you clear out your fridge and tailor dinner to everyone’s preferences.
Common Pitfalls (And How To Avoid Them)
Even the easiest meals have their challenges. Here’s how to sidestep the usual mistakes:
- Mushy rice: Always start with cold, dry, day-old rice.
- Rubbery shrimp: Don’t overcook. They need just 2–3 minutes until pink.
- Bland flavor: Salt each layer. Use fresh aromatics for a deeper base.
- Sticking to the pan: Don’t be shy with oil, especially when adding cold rice.
Serving Suggestions
Shrimp fried rice can be a full meal, but it also pairs well with:
- Light cucumber salad
- Steamed or roasted broccoli
- Asian slaw with sesame dressing
- Simple miso or egg drop soup
You can also serve it alongside spring rolls or potstickers if you’re planning a larger spread.
Storing and Reheating Leftover Fried Rice
Cooked shrimp fried rice keeps its flavor and texture for a few days. Here’s how to make the most out of your batch:
To Refrigerate
- Allow rice to cool fully.
- Transfer to a lidded container. Store in the refrigerator for up to 3 days.
To Freeze
- Spread cooked rice in a thin layer on a sheet pan.
- Freeze until solid, then transfer to freezer-safe bags or containers.
- Keeps for up to 3 months. Thaw in the refrigerator before reheating.
Reheating
- For best results, use a skillet over medium heat with a splash of oil. Stir occasionally until hot.
- The microwave works in a pinch; cover the rice and heat in short bursts, stirring in between to avoid cold spots.
- Add a splash of water or broth as needed to refresh the texture.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely. Chop them small so they cook quickly in the hot pan.
What if I don’t have oyster sauce?
You can increase the soy sauce, or add a dash of hoisin or fish sauce for a similar savory note.
Is it gluten-free?
Not by default—soy sauce and oyster sauce often contain wheat. Use gluten-free tamari or coconut aminos and check your labels if you need a gluten-free option.
Can I prep this ahead?
You can chop all the veggies and even cook the rice and shrimp in advance. Assemble everything at mealtime for freshest results.
Wrap-Up
Shrimp fried rice gives you the flavors of your favorite Chinese restaurant in your own kitchen. Change the veggies, swap the proteins, or add a swirl of chili sauce—the keys to a perfect bowl are cold rice, quick cooking, and plenty of fresh aromatics. Enjoy leftovers the next day, and you might find it tastes even better after a night in the fridge.
Shrimp Fried Rice
This shrimp fried rice is so easy to make at home. It tastes just as good as takeout. You can make it in about 25 minutes.
Ingredients
- 3 green onions, sliced
- 3 large eggs, beaten
- 1 1/2 tablespoons ginger, minced
- 1 teaspoon granulated sugar
- 1 1/2 tablespoons oyster sauce (optional but adds depth)
- 2 cups frozen peas and carrots (thawed)
- 1 1/2 pounds medium-sized shrimp, peeled and deveined
- Lime wedges (optional)
- 1 small onion, finely chopped
- 4 tablespoons soy sauce
- 3-4 tablespoons vegetable oil
- 4 cups day-old cooked rice (jasmine or basmati)
- 4 cloves garlic, minced
- 1 1/2 tablespoons sesame oil (for drizzling)
- Salt and white pepper, to taste
Instructions
- Pat the shrimp dry. Season with a pinch of salt and white pepper.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour the beaten eggs into the skillet and scramble until just cooked. Remove and set aside.
- In the same skillet, add a bit more oil if needed and sauté the shrimp for about 2-3 minutes, or until they turn pink and opaque. Remove and set aside.
- Add the remaining oil to the skillet. Add the onion, garlic, and ginger, cooking until fragrant and softened, about 2 minutes. Add the peas and carrots, stir-frying for another 2-3 minutes.
- Push the vegetables to the side of the skillet. Add the cold rice in the center. Stir-fry the rice, breaking up any clumps. Pour in the soy sauce, oyster sauce, and sugar. Mix well to coat the rice evenly. Return the cooked shrimp and scrambled eggs to the skillet, gently folding them into the rice.
- Add the green onions and drizzle with sesame oil. Adjust seasoning with salt or soy sauce if needed. Serve hot with lime wedges if desired. Enjoy!