Shrimp Fried Rice

Hey y’all! If takeout cravings hit hard but you want something fresher, this Shrimp Fried Rice delivers juicy shrimp, fluffy rice, and crunchy veggies in minutes. It’s perfect for weeknights, meal prep, or impressing guests with big flavor and minimal fuss. Let’s get cooking!

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Yield: 4 servings

Why You’ll Love This Shrimp Fried Rice

Better-than-takeout flavor with juicy shrimp, fluffy grains, and a savory-sweet finish.
One-pan, weeknight-friendly recipe that’s ready in under 30 minutes.
Flexible and pantry-friendly—use day-old rice and frozen veggies.
Kid-approved, customizable heat level, and great for meal prep.
Balanced texture: tender shrimp, crisp-tender veggies, and toasty rice.

Ingredients You’ll Need

1 lb (450 g) large shrimp, peeled, deveined, patted dry
3 cups (450 g) day-old cooked jasmine rice, chilled
2 tbsp neutral oil (canola, peanut, or avocado), divided
1 tbsp toasted sesame oil
2 large eggs, beaten with a pinch of salt
1 cup (150 g) frozen peas and carrots
4 cloves garlic, minced (about 1 tbsp)
3 green onions, thinly sliced (about 1/2 cup), whites and greens separated
3 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tsp fish sauce (optional, for depth)
1 tsp granulated sugar (balances saltiness)
1/4 tsp white pepper
1/2 tsp kosher salt, plus more to taste
1/4 tsp red pepper flakes or 1 tsp sriracha (optional)
Lime wedges and extra sliced green onions, for serving

Step-by-Step: Make Perfect Shrimp Fried Rice

Step 1: Prep for Shrimp Fried Rice

Break up cold rice with your hands so there are no large clumps. Pat shrimp very dry and season with 1/4 tsp salt and a pinch of white pepper. Preheat a 12–14 inch wok or large skillet over medium-high heat for 2 minutes. If you have an IR thermometer, aim for a surface temp of 425–450°F before adding oil.

Step 2: Eggs First, Then Fried Rice Base

Add 1 tsp neutral oil and 1/2 tsp sesame oil. Pour in beaten eggs and scramble just until softly set, 45–60 seconds. Slide eggs to a plate.

Step 3: Sear the Shrimp

Increase heat to high, add 1 tbsp neutral oil. Add shrimp in a single layer; cook 1–2 minutes per side until pink and opaque. For safety, seafood should reach 145°F internally. Transfer shrimp to the plate with eggs.

Step 4: Aromatics & Veggies

Add remaining neutral oil if the pan looks dry. Stir-fry garlic and green onion whites for 30 seconds until fragrant. Add peas and carrots; cook 1–2 minutes until crisp-tender.

Step 5: Fry the Rice for Wok-Style Shrimp Rice

Add chilled rice and spread it out. Let it sit undisturbed for 60–90 seconds to toast, then stir-fry 3–4 minutes, breaking up bits so the grains turn lightly golden and steamy.

Step 6: Sauce & Toss

Drizzle in soy sauce, oyster sauce, fish sauce (if using), sugar, white pepper, and remaining sesame oil. Toss 60–90 seconds until evenly coated and glossy.

Step 7: Finish Shrimp Fried Rice and Serve

Return eggs and shrimp with any juices. Add green onion tops and optional chili. Toss 30–60 seconds, taste, and adjust salt. Serve hot with lime wedges.

Notes & Tips

Day-old, cold rice fries best; it’s drier and won’t go gummy. In a pinch, spread fresh rice on a sheet pan and chill 30 minutes to dry slightly. Learn why this matters here: The Kitchn on day-old rice.
High heat is key: preheat the pan thoroughly so rice toasts and shrimp sears instead of steams.
Don’t crowd the shrimp; cook in two batches if needed so they brown quickly and stay juicy.

Tasty Variations: Fried Rice with Shrimp

Spicy Garlic-Basil: Add 2–3 minced Thai chiles and a handful of Thai basil at the end.
Pineapple Shrimp Fried Rice: Stir in 1 cup (160 g) diced pineapple and 1/4 cup roasted cashews.
Garlic-Butter Shrimp Rice: Swap 1 tbsp oil for butter and add extra 2 cloves garlic.

What You’ll Need (Equipment)

12–14 inch carbon steel wok or large nonstick/stainless skillet
High-heat spatula or wok spatula
Mixing bowls and measuring spoons
Instant-read thermometer (optional, for shrimp and reheating)
IR thermometer (optional, for pan surface temp)

Storage & Reheating for Shrimp Fried Rice

Cool quickly: Spread leftovers in a thin layer to cool within 1 hour.
Refrigerate in airtight containers for up to 3–4 days. For food safety, reheat leftovers to 165°F.
Freeze up to 2 months; thaw overnight in the fridge.
Reheat: Microwave 2–3 minutes (stir halfway), or skillet with 1 tsp oil over medium-high for 3–4 minutes until hot and steamy.

What to Serve with Shrimp Fried Rice

Crisp cucumber salad or quick pickled veggies for a refreshing crunch.
Steamed broccoli, garlicky bok choy, or a simple stir-fried green.
Egg drop soup or miso soup for a cozy, complete meal.
Chili crisp, extra lime, or toasted sesame seeds on the side.

Pro Tips for the Best Shrimp Fried Rice

Use a wide, hot pan to maximize contact and browning; tossing in batches beats crowding. For technique deep-dive, see Serious Eats: Fried Rice Guide.
Pat shrimp very dry and season right before cooking; moisture is the enemy of searing.
Seafood safety matters: shrimp should be opaque and firm; general guidance is 145°F for seafood—see FoodSafety.gov.

Frequently Asked Questions (Shrimp Fried Rice)

Can I use freshly cooked rice?: Yes, but spread it on a sheet pan to cool and dry for 30 minutes in the fridge first to avoid mushy rice.
What size shrimp works best?: Medium-large (21/25 or 26/30 per pound) cook fast and stay juicy; just dry them well and don’t overcook.
How do I make this gluten-free?: Use gluten-free tamari instead of soy sauce and ensure oyster/fish sauces are gluten-free, or use coconut aminos and adjust salt.