Shrimp Fried Rice


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This shrimp fried rice highlights the best of Chinese takeout in a quick and easy recipe. Made with rice, shrimp, peas, carrots, onion, and egg, plus savory Asian flavors, it’s the best stir fry recipe ever – and healthy too!

A pan with shrimp fried rice with a serving spoon.

The Best Homemade Shrimp Fried Rice Recipe

Let’s be real, it’s not a complete Chinese takeout dinner without a side of fried rice. And while I love to make my cauliflower fried rice for a low-carb option, this shrimp fried rice is where it’s at. It’s the perfect balance of diced veggies, scrambled eggs, rice, and juicy, wok-seared shrimp.

You can serve this as a side if you’ve got plenty of other dishes on the table. But for me, a big bowl of shrimp fried rice is quite satisfying on its own (yes, it’s that good). So the next time you’re craving some homemade Asian food – know that this recipe will always hit the spot!

Ingredients for shrimp fried rice on a table

Shrimp Fried Rice Ingredients

There’s lots of ways to make fried rice, with various recipes using BBQ pork, Chinese sausage, chicken, or even diced scallops. But the classic foundation is a combination of rice, eggs, veggies, and a few other savory ingredients. So here’s my take on it, using shrimp as the main protein.

  • Shrimp: I find that medium-sized shrimp (frozen or fresh) are the perfect size for a solid balance between ingredients.
  • Vegetables: For this recipe, I’m sticking with the classics – peas, carrots, onion, green onion, garlic, and ginger. But I’m using frozen peas and carrots to make the recipe super easy!
  • Eggs: Softly scrambled eggs are must in fried rice, as little bits of egg coat the other ingredients.
  • Rice: I’m using long-grain white rice, but you could use brown rice as well. Just make sure it’s day-old, chilled rice, and not warm, fresh rice. The latter will get too soft and sticky.
  • Soy Sauce & Toasted Sesame Oil: This is the ultimate savory combo that will give the rice a ton of flavor. And if you’re gluten-free, tamari soy sauce is the way to go.

Find the printable recipe with measurements below

The Ideal Shrimp For Fried Rice

Generally, fresh catches of the day are best in terms quality. But often times, they can be expensive and not everyone lives close to a coastline. That’s why I’m all for grabbing a bag of wild frozen shrimp for this recipe.

Either way, look for medium-sized shrimp that are peeled, deveined, and with tails removed. The more they are pre-prepped, the easier (and faster) it will be to make this shrimp fried rice!

How To Make Shrimp Fried Rice

This recipe moves quickly, so make sure to have all of your ingredients prepped and ready to go!

Prep and cook the shrimp. First, toss the shrimp with salt and pepper in a bowl. Then let’s get to cooking. Heat some avocado oil in your wok or skillet and add the shrimp in a single layer. Cook for 1 to 2 minutes, then 30 seconds on the other side. Transfer the shrimp to a plate.

Cook the veggies. If your pan is a bit dry, add another tablespoon of oil. Stir-fry the onion, white parts of the green onion, garlic, and ginger until fragrant. Then add the frozen carrots and peas, and stir-fry for 1 to 2 minutes, until they’re warmed through.

Cook the eggs and stir-fry everything together. Move the veggies to the side, quickly scramble the beaten eggs until soft, then mix the eggs with the veggies. Add the rice, shrimp, soy sauce and sesame oil to the pan, then stir-fry everything until well combined. Stir in the green onions for the final touch.

Tips for the Best Shrimp Fried Rice

  • Use White Pepper: ground white pepper is more mild than black pepper and often used in light-colored dishes and Asian cooking. I also find that the finely ground texture coats the shrimp better.
  • Use Old, Chilled Rice: don’t use warm, just cooked rice in this recipe! Chilled rice with have grains that are dryer and more easily separated. Freshly cooked rice may become mushy and clumpy when stirred with the other ingredients.
  • Use Toasted Sesame Oil: while you can make this recipe without it (and only use soy sauce), it’s certainly a flavor enhancer. Dark toasted sesame oil gives this recipe that unmistakable Chinese takeout flavor.
A plate of shrimp fried rice with chopsticks

Ingredient Substitutions

  • Swap the veggies. If you’re not a fan of any specific veggies, swap them out! You can add in diced green beans, diced broccoli, corn, or even diced snow peas. Whatever you heart desires really.
  • Use a different protein. Shrimp isn’t your only option here. You can also cook up diced chicken, pork, ground beef, or large mushrooms for a vegetarian option.

Storage and Meal Prep Tips

Similar to my cilantro lime rice or Mexican rice, rice dishes are always great for meal prep. Just make sure to prep other complementary ingredients that align in flavor! Here’s two ways to store fried rice.

  • To store: Shrimp fried rice will keep for 4 to 5 days in the fridge in a sealed container. Perfect for when you’ve got a busy week ahead!
  • To freeze: I love to keep a batch of frozen shrimp fried rice in the freezer for when I need a quick, reheatable dinner. Just store it in a freezer-safe container for up to 3 months in the freezer. Thaw it in the fridge, then pop it in the microwave for a few minutes.

Pro Tip: When reheating leftover rice, add a splash of water on top and give it a stir before microwaving. This will bring back some of that moisture!

Craving More Asian Recipes? Here’s Some Favorites

Sure, takeout sounds pretty appetizing when you’ve got a hectic schedule. But what if I told you that your Asian favorites are incredibly easy to make at home? Give these recipes a try and you’ll see what I mean!

You can never go wrong with shrimp fried rice for dinner. Especially for the kiddos! So if you make it for the family, let me know how this recipe turned out in a comment below!

A plate of shrimp fried rice

Shrimp Fried Rice (Easy 20-Min Recipe)

5 from 38 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 6 servings
Author: Lisa Bryan


This shrimp fried rice highlights the best of Chinese takeout in a quick 20 minute recipe. Aka – it's the best stir-fry recipe for dinner! Watch the video below to see how I make it in my kitchen.



  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • 3 tablespoons avocado oil
  • ½ small onion, diced
  • 2 green scallions, thinly sliced (white and green parts separated)
  • 2 garlic cloves, minced
  • ½ teaspoon minced ginger
  • 1 ½ cup frozen peas and carrots
  • 3 large eggs, beaten
  • 4 cups cooked white rice
  • 3 tablespoons tamari soy sauce or coconut aminos
  • 2 teaspoons toasted sesame oil


  • Season the shrimp. In a medium bowl, season the shrimp with the salt and pepper. Set aside.
    Seasoned shrimp in a bowl for shrimp fried rice
  • Sear the shrimp. Heat 2 tablespoon of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook another 30 seconds, until just cooked through and opaque. Remove to a plate.
    Cooking shrimp in a metal pan for shrimp fried rice
  • Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.
    Aromatics in a pan for shrimp fried rice
  • Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.
    A pan with cooked veggies for shrimp fried rice
  • Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they're pillowy soft.
    Scrambled eggs and veggies in a pan for shrimp fried rice
  • Stir-fry the rice, seasoning, and shrimp. Add the rice, shrimp, soy sauce, and sesame oil, and stir-fry until the rice and shrimp are warmed through, about 2 minutes.
    Stir frying shrimp fried rice in a pan
  • Garnish with green onions. Stir in the green parts of the green onions before serving.
    A large pan of shrimp fried rice next to green onions.

Lisa’s Tips


Calories: 338kcal | Carbohydrates: 38g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1354mg | Potassium: 289mg | Fiber: 3g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 2mg
Course: Dinner, Side Dish
Cuisine: Asian
Keyword: Shrimp Fried Rice, shrimp fried rice recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. I don’t see where the last tablespoon of avocado oil is added.
    Read the recipe twice, but maybe I’ve missed it twice.

    1. Hi Nancy – thanks for the catch! That other tablespoon of oil can be added when you saute the veggies (if it’s needed). I just clarified the recipe. :)

  2. Weird question but I’m trying to avoid seed oils for health reasons. Any way to substitute for the flavor of the sesame oil?

  3. After a long day this recipe has come in clutch. It comes together quick. Both my husband and I love it. It’s also great to swap in shrimp for our usual chicken meals. Thanks Lisa!!5 stars

  4. Simply the best! I was intimidated to attempt this recipe. Lisa step by step instructions made it easy s d delicious 🌹5 stars

    1. Thanks for leaving a review and I’m glad the instructions for this shrimp fried rice made it easy to follow along!

  5. I made this tonight and my husband and I loved it! I will definitely be making this again. I didn’t change a thing. Delicious.5 stars

  6. Amazing! My whole family loves this recipe and we make it all the time! Even those that don’t like fried rice can’t get enough!5 stars

      1. Why do you say, in the ingredient list, thawed veggies. Then in the instructions it says no need to thaw.

  7. Please Lisa can you tell me what’s the best frozen salmon and frozen shrimp in Costco, I really have a problem trying to choose according to your directions..thanks

  8. This recipe is a fixture in my rotation after discovering it several months ago! I have incorporated several changes that make it even better:
    – Increase the aromatics by half! (Lisa’s tip to use ginger paste is a game-changer! I have started adding it to so many more things since it doesn’t require any prep, and I don’t waste dried-out ginger any more.)
    – Substitute one-third of the soy sauce with white miso. It really ups the umami! Also be sure that you’re using toasted sesame oil, it makes a difference.
    – Use rice that is at least three days old!5 stars

  9. I made this for dinner tonight and it was great! I particularly liked how easy Lisa made the prep work which is usually so cumbersome in a stir fry recipe. Another fantastic addition to my recipe repertoire! Thank you, Lisa!!5 stars

  10. Thank you Lisa for another amazing recipe! I’ve made many of your recipes and they are all family favorites:)5 stars

  11. Gret recipe. We used a bit more garlic and ginger, but the meal was wonderful – kids loved it too!5 stars

  12. Very simple and delicious!  I swapped chicken for shrimp because that is what I had on hand. I will definitely make this again!  

    Also, my favorite thing about Lisa’s recipes is that she uses ingredients that are commonly in my pantry, refrigerator, and freezer.  Thanks Lisa!5 stars

    1. Hi Ron – you can download the printable version of the recipe by clicking the print button in the recipe card (towards the bottom of the post). Hope that helps!

  13. Making this recipe so many time. Today I am making this for Chinese New Year celebrations with my family. It’s way better and healthier than restaurants bought.5 stars

  14. One day I hope to try one of your shrimp recipe’s…I just can’t afford shrimp, the price here in AU is ridiculous!!! Couldn’t even afford any for Christmas

    1. I’m so sorry to hear that! Prices for lots of meat and seafood are rising everywhere, unfortunately.

  15. Super easy to make and so delicious! My husbands a very picky eater and he had seconds. Love all of your recipes!5 stars

  16. I had opened a shrimp ring but it was never used.  So I looked on Downshiftology and found “stir fried shrimp”. It was easy, quick and delicious.  Will definitely make it again. 
    Thank you Lisa
     Joan (Canada)5 stars

  17. I love fried rice so I’m going to try to cook it. I’m trying to lose weight. so this should work fine.


  19. This was so delicious! My family is allergic to eggs and soy – I left out the eggs, and used coconut aminos – just had to add a bit of salt (because of lower sodium in aminos)

    Thank you once again for a delicious dish!!  So excited for your book to be coming out soon! I preordered. :) 5 stars

  20. Such a delicious shrimp fried rice dish. I followed it word by word and everyone loved it. Thanks for the delicious recipe.5 stars

  21. This is so good! I made it today for the first time and I’m so happy I have leftovers for the family. 5 stars

  22. Excellent (another triumph by Downshiftology)! Very adaptable . . . you can use what you have hand. For example, I used garlic powder instead of garlic, and ground beef instead of shrimp. Also, I used a LOT less rice than what the recipe called for . . . and I am VERY happy with the results.5 stars

  23. So delicious my kid that never wants to eat anything asked for me to make it again! I even made some specifically to freeze for her to have later, but she ate them shortly after anyway.5 stars

  24. This one is a keeper!! Hubby loved it and I used frozen cooked shrimp. This is definitely going to be in my recipe roundup.5 stars

  25. Made too much for dinner, everyone loved it and it is gone!!!!   Used jasmine rice and added a little more ginger. Yum!    Will add some bean sprouts next time for crunch!5 stars

  26. My husband & I both loved it! So glad there are leftovers for lunches! Used some  roasted chicken instead of shrimp because it was in my fridge. So good!
    Thank you for another amazing recipe 😊.5 stars

  27. This looks amazing! Would you know, does this freeze well? Will be having foot surgery and looking to stock the freezer to make life easier on my husband! 😁

  28. OH Wow!! This is wonderful  my family and friends LOVED this better then a restaurant version! 5 stars. 5 stars

  29. This fried rice is so easy to make and so good. The egg process is new to me and it really makes a difference. Thank you so much for sharing this !5 stars

  30. This was absolutely one of the best stir fry dishes I’ve made, and my husband agrees! It’s definitely on the favorite list to make again!5 stars

  31. This was so easy and very tasty!  Just like the restaurants.  I’m a sucker for anything rice, so I had to refrain from eating more than my one serving at one sitting! 😃 I found your website back during the height of COVID and have enjoyed the meal planning and numerous recipes.  Thanks for always including a videos, pictures, the tips, storage options, and ingredient alternatives.  5 stars

  32. I would love to try this recipe, but am allergic to eggs and soy.  Any suggestions would be greatly appreciated.  Thank you.

    1. Unfortunately, eggs are a requirement in fried rice recipes (though you could make it a stir fry without it). And you can use coconut aminos instead of soy sauce.

  33. This shrimp fried rice was so good.  I did use hot chili sesame oil which gave it a little kick.  My husband cannot stop talking about how delicious it was.
    Downshiftology is my go to recipe find.  Thank you5 stars

  34. The fried rice was always my favorite Chinese takeout. It is even better when you make it at home. Delicious recipe!

    I love the tip about reheating the leftover rice; I never thought of adding water. I will indeed try it!