Shrimp Fried Rice

For those who love Asian-inspried recipes, this Shrimp Fried Rice is an amazing and easy shrimp recipe to make in a large skillet with simple ingredients, mixed vegetables, plenty of protein, and tons of flavor.

 This is the best fried rice with shrimp. It has perfectly fried scrambled eggs paired with tender shrimp in one complete meal for either lunch or dinner. 

You can make this easy recipe as the perfect weeknight meal to make when you are craving Chinese takeout and don’t want to leave the house just to enjoy great fried rice.

Recipe Ingredient Notes

To make our shrimp fried rice, you need the following ingredients

• Rice: we like to use uncooked jasmine rice or basmati rice with this shrimp dish
• Cooking liquid: all you will need is water
• Seasoning: adding kosher salt to the water adds great flavor to the cooked rice
• Shrimp: you will need to have raw shrimp that have been peeled and deveined
• Seasoning: use kosher salt, black pepper, minced fresh ginger, and minced garlic
• Oil: you can keep it simple by using vegetable oil you already have on hand and then sesame seed oil for added flavor
• Onion: you will use both diced shallot and spring onions (you will use both the white and green part slices, separated)
• Veggies: get a bag of frozen peas and carrots and thaw and drain them of any liquid
• Egg: use fresh eggs to scramble into the stir fry
• Sauce: using low sodium soy sauce will season the fresh rice and shrimp

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Strainer (Mesh)
• Saucepan (Medium)
• Skillet

How To Make Shrimp Fried Rice

Cook the rice:

1. Start by rinsing: Place the rice in a fine mesh sieve and rinse until the water runs clear.  
2. Cook the rice: place rinsed rice and water in a saucepot and bring the water to a rapid simmer over medium-high heat. Season to taste with salt. 
3. Reduce the heat to low and cover the saucepot with the lid. Simmer the rice for 12 minutes or until the water is completely absorbed. 
4. Turn off the heat and let the rice sit covered for 10 minutes. Fluff the rice with a fork and set aside. 

Cook the shrimp:

1. Season the shrimp: Add the shrimp to a bowl and season them to taste with salt and pepper. 
2. Cook the shrimps: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp, in a single layer, and cook for 1-2 minutes. Flip them gently and cook for another 30 seconds or until they are pink. Remove the shrimp from the skillet and set aside. 
3. To make the flavor base: Heat the remaining vegetable oil in the same skillet. Add the diced shallots and the white part of the spring onions. Cook, stirring, for 3-4 minutes over medium-high heat. 
4. Add aromatics: Add garlic and ginger and cook until fragrant, about 30 seconds. 

Assemble the dish: 

1. Add the veggies: add peas and carrots and cook for 1-2 minutes. 
2. Add the eggs: beat eggs in a bowl until smooth. Push the vegetables to the side of the skillet and pour in the eggs. Season the eggs lightly with salt and pepper. Scramble the eggs until just set (soft but not overcooked). 
3. Add the remaining ingredients: stir in the cooked rice, soy sauce, and sesame oil. Add the cooked shrimp back into the skillet. Mix well and cook for 1-2 minutes or until heated through.  
4. Serve: serve the shrimp fried rice, garnished with the green parts of the spring onions.

Variations & Substitutions

• To spice up the dish, you can add red chili with the shallots or sprinkle red pepper flakes on top
• Add in more vegetables like chopped broccoli or tomatoes
• Nuts are great ways to add protein and flavor with cashews or lightly salted nuts 

Expert Tips

• For the best results, use raw shrimp. Pre-cooked or boiled shrimp always lack flavor, and it is easy to overcook them. This will result in a rubbery texture. Also, raw shrimp will turn pink when cooked so this is a natural indicator that will help you cook them perfectly every time. 
• Fried rice is a staple of Asian cuisine, and if you want to make it authentically use day-old rice. This works the best, according to Uncle Roger, along with ½ tsp of MSG.

Frequently Asked Questions 

Storage & Reheating Instructions

• Fridge: Put the leftover stir fry into an airtight container in the fridge for up to 5 days for the best results. 
• Reheat: Reheat the rice in the microwave for 1-2 minutes depending on how much is left and to personal preference.

Enjoy More Delicious Seafood Main Dishes

Make a big splash with these no-fuss seafood main dishes.  Check out our comprehensive collection of seafood main dishes here.

• Air Fryer Coconut Shrimp
• Baked Coconut Shrimp
• Bang Bang Shrimp
• Crab Sushi Rolls
• Grilled Buffalo Shrimp
• Lemon Garlic Shrimp
• Shrimp Fried Rice
• Shrimp Protein Bowl
• Sheet Pan Shrimp

Shrimp Fried Rice Recipe

4.67 from 3 votes

For those who love Asian recipes, this Shrimp Fried Rice is an amazing and easy recipe with simple ingredients, protein, and tons of flavor.

ServingServing: 4 servings

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

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Ingredients

For the rice:

• ▢ 1 cup uncooked jasmine rice or basmati rice
• ▢ 1 ¼ cups water
• ▢ Salt, to taste

For the shrimps:

• ▢ 0.75 lb. raw shrimps, peeled and deveined
• ▢ Salt and pepper, to taste
• ▢ 1 ½ Tablespoon vegetable oil
• ▢ 1 medium shallot, diced
• ▢ 2 spring onions, white and green part slices, separated
• ▢ ¼ teaspoon minced fresh ginger
• ▢ 1 large clove garlic, minced
• ▢ ¾ cup frozen peas and carrots, thawed and drained of any liquid
• ▢ 2 medium eggs
• ▢ 2 Tablespoon soy sauce
• ▢ 1 Tablespoon sesame oil

Equipment

• Strainer (Mesh)
• Saucepan (Medium)
• Skillet

Instructions

Cook the rice:

1. Start by rinsing: Place the rice in a fine mesh sieve and rinse until the water runs clear.
2. Cook the rice: place rinsed rice and water in a saucepan and bring the water to a rapid simmer over medium-high heat. Season to taste with salt.
3. Reduce the heat to low and cover the saucepot with the lid. Simmer the rice for 12 minutes or until the water is completely absorbed.
4. Turn off the heat and let the rice sit covered for 10 minutes. Fluff the rice with a fork and set aside.

Cook the shrimp:

1. Season the shrimp: Add the shrimp to a bowl and season them to taste with salt and pepper.
2. Cook the shrimp: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the shrimp, in a single layer, and cook for 1-2 minutes. Flip them gently and cook for another 30 seconds or until they are pink. Remove the shrimp from the skillet and set aside.
3. To make the flavor base: Heat the remaining vegetable oil in the same skillet. Add the diced shallots and the white part of the spring onions. Cook, stirring, for 3-4 minutes over medium-high heat.
4. Add aromatics: Add garlic and ginger and cook until fragrant, about 30 seconds.

Assemble the dish:

1. Add the veggies: add peas and carrots and cook for 1-2 minutes.
2. Add the eggs: beat eggs in a bowl until smooth. Push the vegetables to the side of the skillet and pour in the eggs. Season the eggs lightly with salt and pepper. Scramble the eggs until just set (soft but not overcooked).
3. Add the remaining ingredients: stir in the cooked rice, soy sauce, and sesame oil. Add the cooked shrimp back into the skillet. Mix well and cook for 1-2 minutes or until heated through.
4. Serve: serve the shrimp fried rice, garnished with the green parts of the spring onions.

Notes

For the best results, use raw shrimps. Pre-cooked or boiled shrimps always lack flavor, and it is easy to overcook them. This will result in a rubbery texture. Also, raw shrimps will turn pink when cooked so this is a natural indicator that will help you cook them perfectly every time.

Nutrition

Calories: 326 kcal · Carbohydrates: 45 g · Protein: 20 g · Fat: 7 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 2 g · Trans Fat: 0.01 g · Cholesterol: 189 mg · Sodium: 1039 mg · Potassium: 312 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 2065 IU · Vitamin C: 5 mg · Calcium: 92 mg · Iron: 2 mg

Cuisine: Asian

Cost: $10

Author: Steph Loaiza

Course: Main Course

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.