Shrimp Fried Rice
Updated Feb 10, 2023
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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!
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!
What’s In This Shrimp Fried Rice?
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. 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.
- 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!
Shrimp Fried Rice Recipe Video
Need a visual take on this recipe? Cook along with me below!
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!
Shrimp Fried Rice (Easy 20-Min Recipe)
- 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, thawed
- 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.
- 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.
- Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.
- Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.
- Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they're pillowy soft.
- 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.
- Garnish with green onions. Stir in the green parts of the green onions before serving.
- You can eat this up with chopstick or a fork (no judgement here). The chopsticks I’m using and love are these bamboo chopsticks from Crate and Barrel.
- Make sure to read my post on the differences between tamari, soy sauce and coconut aminos. And I use this brand of low sodium, organic tamari.
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