Need a new filling dinner recipe that’s quick to prepare? Try this easy shrimp fried rice! This homemade ‘takeout’ recipe brings the taste of stir fry from your local Chinese restaurant right to your home kitchen, with fragrant sesame, ginger, soy sauce, vegetables, and tons of juicy shrimp.
This is the best shrimp fried rice to satisfy cravings for home-cooked Asian food when you want to stay in. Enjoy a hearty bowl as a main dish or serve it as a side dish with other plates for a full dinner spread. The best part is that the recipe is ready super fast, making it perfect for busy weeknights! For other stir fry recipes, try my chicken fried rice recipe, orange chicken recipe, or kung pao chicken recipe.
What You Need to Make This Recipe
Oil – you will need canola or vegetable oil for cooking and sesame oil to add a delicious nutty flavor. Use dark toasted sesame oil for an authentic flavor that tastes just like Chinese takeout.
Large Shrimp – make prep easier by buying peeled and deveined shrimp. Fresh shrimp is best but you can also thaw frozen shrimp in a pinch.
Vegetable Mix – a frozen bag of mixed peas and carrots makes this recipe prep super easy! Or use fresh peas and diced carrots.
Green Onions – also known as scallions, green onions are a staple ingredient to give fried rice its signature taste. You will need about ⅓ cup total of the chopped onions.
Rice – long-grain white rice has the best texture for this recipe, or you can use a long grain brown rice. Cook and chill the rice before adding it to the recipe for the best result.
Seasonings – warming ground ginger and black pepper add delicious flavor and a hint of spice. Use freshly ground pepper for the best flavor.
How to Make Shrimp Fried Rice
1. Heat the canola oil and sesame oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and spread them out in a single layer. Stir occasionally as the shrimp cooks, until they are pink and opaque, about 3 minutes. Using a slotted spoon, remove the shrimp from the skillet, leaving the oil in the skillet, and place the shrimp aside in a large bowl.
2. Add the frozen peas and carrots and minced garlic to the skillet. Cook over medium heat, stirring frequently, until the vegetables begin to soften and the peas turn bright green, for about 4 minutes. Transfer the vegetables to the bowl with the shrimp.
3. If the bottom of the skillet is not still covered in oil, add another tablespoon of oil to the skillet. Pour in the beaten eggs and scramble them until they are firm and cooked through, for about 3 minutes. Transfer the eggs to bowl with the shrimp and vegetables.
4. Add the cooked rice to the skillet and fry it for 2 minutes, stirring often, until it is heated through. Add more canola oil if the rice starts sticking to the skillet.
5. Return the shrimp, vegetables, and scrambled eggs to skillet.
6. Stir in the soy sauce, green onions, salt, ginger, and pepper until well combined. Cook until heated through, for about 1 minute. Serve hot.
Pro Tips For Making This Recipe
- Chilled rice makes the best fried rice. Make sure the rice is cooked and either cold or room temperature before adding it to the pan. Cold rice grains will easily separate from each other, whereas hot, freshly cooked rice tends to stick together and can make the fried rice clumpy or mushy. This is a fantastic recipe for leftover or day-old rice!
- Add more veggies. This recipe is incredibly versatile. Mix and match additional vegetables for added flavor and texture like chopped bell pepper, corn, edamame, mushrooms, or bean sprouts.
- Save prep time. Cut back on cooking time by preparing rice ahead of time, using rice leftover from takeout, or using pouches of store-bought ready-to-serve rice.
- Optional variations. Swap the black pepper for white pepper for a more traditional Asian style flavor. Replace the ground ginger with 1 teaspoon of grated ginger or ginger paste for a more pungent flavor. Try mixing in additional spices like chili pepper, sriracha sauce, or chili paste for an extra kick. If you want a richer umami flavor, reduce the soy sauce to 3 tablespoons and add 1 tablespoon of white miso. Alternatively, you can add 1-2 tablespoons of oyster sauce.
Frequently Asked Questions
Store leftover cooked shrimp fried rice in an airtight container in the refrigerator for 4-5 days. To reheat, add a splash of water to the fried rice and warm it on the stovetop or in the microwave. This will keep the rice from sticking and will revive some of the moisture. This fried rice recipe also freezes well. Store leftovers in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating in the microwave or on the stovetop.
If you don’t have leftover rice, you can also make and cool rice for this recipe. Here’s how to do it! Cook the rice as directed by the package directions. Once the rice is cooked, spread it out on a rimmed baking sheet and place in the refrigerator for 30 minutes-1 hour or the freezer for 30 minutes, or until cooled through.
Yes, you most definitely can substitute the shrimp. Leave out the shrimp altogether or swap in cubed pineapple, cubed chicken thighs, thick-cut bacon pieces, or even firm tofu for the shellfish!
To make this recipe without gluten, simply substitute coconut liquid aminos or liquid tamari for the soy sauce and follow the recipe directions as listed.
I recommend using jasmine rice for this fried rice recipe. The longer grain crisps up nicely without breaking, making it the perfect texture when stir-fried. The delicate flavor also compliments the other ingredients well. If you can’t find jasmine rice, however, classic long-grain white or brown rice also works well.
If you love this recipe try these out!
If you’ve tried this Shrimp Fried Rice recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Shrimp Fried Rice
Equipment
- Large skillet
Ingredients
- 2 tablespoons canola or vegetable oil
- 2 tablespoons sesame oil
- 1 pound large uncooked shrimp peeled and deveined (450g)
- 1½ cups frozen peas and carrots (195g)
- 4 garlic cloves minced
- 3 large eggs beaten
- 4 cups chilled cooked white rice (700g)
- ¼ cup soy sauce (60mL)
- 3 green onions chopped
- ¾ teaspoon salt
- ¾ teaspoon ground ginger
- ½ teaspoon ground black pepper
Instructions
- Heat the canola and sesame oils in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 3 minutes, stirring occasionally. Using a slotted spoon, remove the shrimp from the skillet, leaving the oil in the skillet, and place in a large bowl.
- Add the frozen peas and carrots and the garlic to the skillet. Cook, stirring frequently, until the vegetables begin to soften and the peas turn bright green, about 4 minutes. Remove the vegetables and to the bowl of shrimp.
- If needed, add another tablespoon of canola oil to the skillet. Pour in the beaten eggs and scramble until firm and cooked through, about 3 minutes. Remove from skillet and set aside with shrimp and vegetables.
- Add the cooked rice to skillet and fry for 2 minutes, stirring often, until heated through. (Add more canola oil if the rice is sticking to the skillet.) Return the shrimp, vegetables, and scrambled eggs to skillet. Stir in the soy sauce, green onions, salt, ginger, and pepper. Cook until heated through, about 1 minute. Serve hot.
Notes
- Chilled rice makes the best fried rice. Make sure the rice is cooked and either cold or room temperature before adding it to the pan. Cold rice grains will easily separate from each other, whereas hot, freshly cooked rice tends to stick together and can make the fried rice clumpy or mushy. This is a fantastic recipe for leftover or day-old rice!
- Add more veggies. This recipe is incredibly versatile. Mix and match additional vegetables for added flavor and texture like chopped bell pepper, corn, edamame, mushrooms, or bean sprouts.
- Save prep time. Cut back on cooking time by preparing rice ahead of time, using rice leftover from takeout, or using pouches of store-bought ready-to-serve rice.
- Optional variations. Swap the black pepper for white pepper for a more traditional Asian style flavor. Replace the ground ginger with 1 teaspoon of grated ginger or ginger paste for a more pungent flavor. Try mixing in additional spices like chili pepper, sriracha sauce, or chili paste for an extra kick. If you want a richer umami flavor, reduce the soy sauce to 3 tablespoons and add 1 tablespoon of white miso. Alternatively, you can add 1-2 tablespoons of oyster sauce.
I made this today. No changes. I made it exactly like you said and my husband and I think it is better than our local restaurant that we really love. Not only do you rock with the sweet stuff your savory is becoming a go to. Can’t wait to try some of your family favorites from the email. Thank you John, you do not disappoint.
Made this today. Followed recipe, made no changes. Without a doubt this is the best fried rice I’ve ever made. A friend commented that it’s better than any fried rice she’s had in a restaurant. When I make it again I will make exactly as I made it today.