This Shrimp Fried Rice is the perfect one-pan wonder for busy weeknights or when you’re craving takeout without the wait! Bursting with tender, juicy shrimp, fluffy rice, and crisp veggies, it’s seasoned to perfection with soy sauce, garlic, and a hint of sesame oil for that irresistible umami flavor.
- Quick & Easy: Ready in under 20 minutes.
- Budget-Friendly: Uses simple ingredients you likely have on hand.
- Customizable: Add or swap ingredients to suit your taste.
- Better Than Takeout: Delicious and made fresh in your own kitchen.
Ingredients for Shrimp Fried Rice
Here’s what you need to make the perfect shrimp fried rice:
- Cooked Rice: Leftover rice is best! Day-old rice gives the perfect texture. Avoid using freshly cooked rice, which tends to be too sticky.
- Shrimp: Use medium or large shrimp, peeled and deveined.
- Eggs: Adds protein and a fluffy texture to the rice.
- Vegetables: Carrots, peas, green onions, and garlic.
- Soy Sauce: Adds umami flavor. Use low-sodium soy sauce if preferred.
- Sesame Oil: For that nutty, authentic aroma.
- Oyster Sauce (Optional): Adds depth and richness to the dish.
- Cooking Oil: Vegetable oil or neutral oil for frying.
- Seasonings: Salt, black pepper, and a pinch of white pepper.
Pro Tip: Always use cold, leftover rice for the best fried rice texture. Fresh rice can turn mushy when stir-fried.
Tips and Tricks for Perfect Shrimp Fried Rice
- Use Leftover Rice: Cold, day-old rice works best because it’s dry and holds its shape when stir-fried.
- High Heat: Stir-fry everything on high heat for that smoky, “wok hei” flavor.
- Prep Before Cooking: Have all your ingredients ready to go. Stir-frying is fast-paced, so prep is key.
- Don’t Overcook Shrimp: Shrimp cooks quickly! Remove it as soon as it turns pink to prevent toughness.
- Add Sauces Gradually: Start with less soy sauce and adjust to taste to avoid an overly salty dish.
Delicious Variations
Here are some creative ways to customize your shrimp fried rice:
- Protein Options: Swap shrimp for chicken, beef, pork, or tofu.
- Vegetable Fried Rice: Add broccoli, bell peppers, mushrooms, or spinach.
- Spicy Kick: Add a drizzle of sriracha or sprinkle red pepper flakes.
- Pineapple Shrimp Fried Rice: Add fresh pineapple chunks for a sweet and savory twist.
- Cauliflower Rice: Use riced cauliflower for a low-carb alternative.
Fun Tip: Try using leftover ham or bacon for a smoky, savory flavor that pairs perfectly with shrimp.
How to Serve Shrimp Fried Rice
- Serve shrimp fried rice as a main dish or a side with:
- Egg rolls or spring rolls
- Hot and sour soup or wonton soup
- Stir-fried vegetables like bok choy or green beans
- Sweet chili sauce or soy sauce for dipping
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Shrimp fried rice can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Warm in a skillet over medium heat with a splash of water or oil to prevent drying out. You can also microwave it, covered, for 1-2 minutes.
Recipe FAQs
Q: What type of shrimp is best for fried rice?
A: Use medium to large shrimp that are peeled and deveined. Fresh or frozen shrimp works perfectly, but thaw frozen shrimp before cooking.
Q: Can I use freshly cooked rice for fried rice?
A: It’s best to use cold, leftover rice. If you must use fresh rice, spread it out on a tray to cool for 30 minutes before stir-frying.
Q: How do I prevent my fried rice from being mushy?
A: Use day-old rice, avoid overloading the pan, and stir-fry on high heat.
Q: Is shrimp fried rice gluten-free?
A: To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
Q: Can I add more protein?
A: Absolutely! Add cooked chicken, beef, or scrambled tofu for extra protein.
Shrimp Fried Rice (Best Homemade)
This Shrimp Fried Rice is the perfect one-pan wonder for busy weeknights or when you're craving takeout without the wait! Bursting with tender, juicy shrimp, fluffy rice, and crisp veggies, it’s seasoned to perfection with soy sauce, garlic, and a hint of sesame oil for that irresistible umami flavor.
Ingredients
- 1 lb med shrimp, uncooked, peeled and deveined
- 1/4 tsp sea salt
- 1 tsp cornstarch
- 3 Tbsp olive oil
- 1/4 cup green onion, finely chopped
- 1/4 tsp freshly ground black pepper
- 4 large eggs, beaten
- 1 1/2 tsp sesame oil
- 5 cups chilled white rice, use leftover
- 12 oz frozen carrots and peas, thawed
- 2 Tbsp soy sauce, low sodium
Instructions
- In a medium bowl, add shrimp, salt pepper and cornstarch. Marinate and let sit for 10 minutes.
- Heat a non-stick skillet on medium high heat. Add 2 Tbsp of olive oil, once hot, add shrimp and cook 1 minute on each side or until no longer translucent. Transfer the shrimp to a bowl.
- Add the beaten eggs to the skillet and stir cook until perfectly scrambed. Transfer the eggs to a bowl.
- Clean up the skillet, set on medium high heat. Add 1 Tbsp oil, add chopped onions and cook for 30 seconds until fragrant.
- Add in leftover chiled rice, stir cook for 3-4 minutes until slightly sizzled.
- Add soy sauce, sesame oil and vegetables. Combine well.
- Add cooked shrimp and scrambled eggs. Mix well.
- Stir Cook until the rice is warmed through and sizzles.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 412Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 284mgSodium 1071mgCarbohydrates 45gFiber 2gSugar 3gProtein 27g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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