Shrimp Fried Rice – Easy, Restaurant-Style Recipe in 20 Minutes

There’s something magical about a steaming plate of shrimp fried rice that brings comfort and satisfaction to any meal. This classic Asian dish combines tender shrimp, fluffy rice, crisp vegetables, and savory seasonings in one delicious pan. Whether you’re craving takeout or looking to use up leftover rice, this shrimp fried rice recipe delivers authentic restaurant flavor right in your own kitchen. The best part? You can have this flavorful dish on the table in just 20 minutes, making it perfect for busy weeknights when you want something quick, nutritious, and absolutely delicious.

The aroma of garlic, ginger, and sesame oil mingling with perfectly cooked shrimp is simply irresistible. Each bite offers a delightful combination of textures from the tender shrimp to the crisp vegetables and fluffy grains of rice, all coated in a savory soy-based sauce. This homemade shrimp fried rice isn’t just a side dish; it’s a complete meal that the whole family will love.

Why You’ll Love This Recipe

Quick and Easy: Ready in 20 minutes with simple ingredients and minimal prep work
Better Than Takeout: Control the ingredients, adjust seasonings to your taste, and save money
Versatile: Perfect for using leftover rice and customizable with your favorite vegetables
High Protein: Packed with shrimp and eggs for a satisfying, nutritious meal
One-Pan Wonder: Everything cooks in one wok or large skillet for easy cleanup

Ingredients

For the Shrimp:

1 pound large shrimp, peeled and deveined (fresh or frozen, thawed)
1 tablespoon soy sauce
1 teaspoon cornstarch
Pinch of white pepper

For the Fried Rice:

4 cups cooked jasmine rice, preferably day-old and chilled
3 tablespoons vegetable oil (divided)
3 large eggs, lightly beaten
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup frozen peas and carrots (or fresh, diced)
3 green onions, sliced (whites and greens separated)
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and white pepper to taste

Optional Garnishes:

Extra sliced green onions
Sesame seeds
Fresh cilantro
Lime wedges

How to Make Shrimp Fried Rice

Step 1: Prepare the Shrimp Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon soy sauce, cornstarch, and a pinch of white pepper. Set aside to marinate while you prepare the other ingredients. This quick marinade helps the shrimp stay tender and adds extra flavor.

Step 2: Prep Your Rice The secret to perfect fried rice with shrimp is using cold, day-old rice. Fresh rice is too moist and will create a mushy texture. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet and refrigerate for 30 minutes. Break up any clumps with your fingers so the grains separate easily.

Step 3: Cook the Eggs Heat a large wok or 14-inch skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Pour in the beaten eggs and let them sit for 10 seconds, then scramble gently until just set but still slightly soft. Transfer the eggs to a plate and set aside.

Step 4: Cook the Shrimp Add another tablespoon of oil to the same wok. When the oil shimmers, add the marinated shrimp in a single layer. Cook without moving for 1-2 minutes until pink on one side, then flip and cook another 1-2 minutes until cooked through. Transfer to the plate with the eggs.

Step 5: Stir-Fry the Aromatics and Vegetables Add the remaining tablespoon of oil to the wok. Add the minced garlic, ginger, and white parts of the green onions. Stir-fry for 30 seconds until fragrant. Add the peas and carrots, stirring constantly for 2 minutes until heated through and slightly tender.

Step 6: Add the Rice Add the cold rice to the wok, breaking up any remaining clumps. Press the rice against the hot wok surface and let it sit for 1-2 minutes before stirring this creates delicious crispy bits. Stir-fry for 3-4 minutes, ensuring every grain gets coated with oil and heated through.

Step 7: Season and Combine Push the rice to one side of the wok. In the empty space, add soy sauce, oyster sauce, and sesame oil, letting them sizzle for a few seconds. Then mix everything together thoroughly. Return the cooked shrimp and eggs to the wok, breaking the eggs into smaller pieces. Add the green parts of the green onions. Toss everything together for 1-2 minutes until heated through. Taste and adjust seasoning with salt and white pepper as needed.

Step 8: Serve Transfer your shrimp fried rice to a serving platter or individual bowls. Garnish with extra green onions, sesame seeds, or a squeeze of fresh lime juice.

Recipe Tips & Variations

Best Rice to Use: Day-old jasmine rice works best, but long-grain white rice or even brown rice can be used. The key is that it must be cold and dry.

Make It Spicy: Add 1-2 teaspoons of sriracha sauce or red pepper flakes for a spicy kick.

Pineapple Shrimp Fried Rice: Add 1 cup of fresh pineapple chunks in Step 6 for a sweet and savory Thai-inspired variation.

Protein Swaps: Substitute chicken, pork, beef, or tofu for the shrimp. You can also make combination fried rice with multiple proteins.

Vegetable Variations: Try adding diced bell peppers, snap peas, corn, broccoli florets, or bean sprouts. Just adjust cooking times based on vegetable density.

Gluten-Free Option: Use tamari or coconut aminos instead of regular soy sauce, and check that your oyster sauce is gluten-free.

Low-Sodium Version: Use reduced-sodium soy sauce and oyster sauce, and skip any additional salt.

Crispy Rice Technique: For extra crispy bits, press the rice firmly against the wok and resist the urge to stir constantly. Let it develop a golden crust before tossing.

Serving Suggestions

Shrimp fried rice is substantial enough to serve as a main course, but it also works beautifully as a side dish. Here are some serving ideas:

Serve alongside egg drop soup or hot and sour soup for a complete Chinese takeout experience
Pair with spring rolls, dumplings, or potstickers as appetizers
Top with a sunny-side-up egg for extra richness
Serve with sweet and sour sauce or extra soy sauce on the side
Accompany with steamed edamame or Asian cucumber salad
Garnish with fried wonton strips for added crunch

This dish is perfect for family dinners, meal prep, potlucks, or whenever you’re craving something savory and satisfying.

Storage & Freezing Instructions

Refrigeration: Store leftover shrimp fried rice in an airtight container in the refrigerator for up to 3-4 days. The shrimp stays fresh for this duration when properly stored.

Reheating: For best results, reheat in a large skillet or wok over medium-high heat with a splash of oil or water. This helps restore the texture and prevents drying out. You can also microwave in 1-minute intervals, stirring between each interval, though the texture won’t be quite as good. Avoid reheating more than once.

Freezing: While you can freeze shrimp fried rice for up to 2 months in a freezer-safe container, be aware that the texture of both the shrimp and vegetables may change slightly upon thawing. The rice tends to freeze better than the other components. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Approximate per serving (based on 4 servings):

Calories: 420
Protein: 28g
Carbohydrates: 52g
Fat: 12g
Fiber: 3g
Sodium: 980mg

Note: Nutrition information is an estimate and will vary based on specific ingredients and portion sizes.

Conclusion

This easy shrimp fried rice recipe proves that restaurant-quality dishes can be simple to make at home. With just a few basic ingredients and one pan, you’ll have a flavorful, satisfying meal that rivals your favorite takeout spot and it’s ready in less time than delivery would take! The combination of tender shrimp, fluffy rice, and crisp vegetables coated in savory sauce makes this a family favorite you’ll want to make again and again.

Don’t be afraid to experiment with the vegetables and seasonings to make this shrimp fried rice your own. Once you master this basic technique, you’ll find yourself reaching for that wok whenever you have leftover rice in the fridge.

Have you tried this recipe? I’d love to hear how it turned out! Leave a comment below with your experience, any variations you tried, or share a photo of your creation. Happy cooking!

Frequently Asked Questions (FAQs)

Can I use fresh rice instead of day-old rice?

While day-old rice is ideal for the best texture, you can use freshly cooked rice in a pinch. Spread the hot rice on a baking sheet and refrigerate for at least 30 minutes to remove excess moisture. Fresh rice that’s too warm and moist will create a mushy, sticky fried rice instead of the fluffy, separated grains you want.

Can I make shrimp fried rice ahead of time?

Yes! You can prep all ingredients ahead by cleaning the shrimp, chopping vegetables, and ensuring your rice is ready. However, fried rice is best served immediately after cooking for optimal texture. If you need to make it ahead, prepare it completely and reheat in a hot wok or skillet with a splash of oil to refresh the texture.

How do I know when the shrimp are properly cooked?

Shrimp cook very quickly and are done when they turn pink and opaque throughout, with a C-shape curl. They should take only 3-4 minutes total. Be careful not to overcook, as shrimp become rubbery when cooked too long. If you see gray or translucent areas, they need a bit more time.

What if I don’t have a wok?

A large 12 to 14-inch skillet works perfectly fine for making shrimp fried rice. The key is having a large cooking surface with high heat. Cast iron or stainless steel skillets are excellent choices. Nonstick pans work but may not get as hot, which means you won’t achieve quite the same level of char and wok hei (that special smoky flavor).

Why is my fried rice mushy or sticky?

The most common cause is using rice that’s too fresh or warm. Cold, day-old rice has less moisture and separated grains. Other causes include overcrowding the pan (use a large wok or cook in batches) or cooking over heat that’s too low. High heat is essential for proper fried rice texture.

Can I substitute the oyster sauce?

Yes! If you don’t have oyster sauce, you can use hoisin sauce for sweetness, extra soy sauce for saltiness, or a combination of soy sauce with a pinch of sugar. For a vegetarian option, look for mushroom-based oyster sauce or use additional soy sauce and sesame oil for depth of flavor.