Shrimp Fried Rice Recipe

There’s something irresistible about a bowl of homemade Shrimp Fried Rice—fluffy grains of rice, juicy shrimp, crisp veggies, and eggs all tied together with that perfect salty, umami sauce. It’s a weeknight favorite that tastes just as incredible as takeaway, but is way more rewarding (and quick!) to whip up in your own kitchen.

Ingredients You’ll Need

Good Shrimp Fried Rice depends on fresh, simple ingredients—you probably have most of them already! Each one brings its own special something, whether it’s color, crunch, or that craveable savory-sweet flavor.

• Shrimp (1 pound, peeled and deveined): The star of the show—choose large, juicy shrimp for the best texture, and be sure they’re deveined for convenience and flavor.
• Cooked Rice (4 cups, white or brown): Day-old rice works best because it’s drier and fries up beautifully without turning mushy.
• Sesame Oil (2 tablespoons): Adds a nutty, fragrant kick that’s iconic in fried rice recipes—don’t skip it!
• Vegetable or Canola Oil (2 tablespoons): For sautéing the shrimp to golden perfection and ensuring nothing sticks.
• Frozen Veggie Blend (1½ cups, peas & carrots): Quick, colorful, and packed with classic fried rice flair.
• Frozen Corn (1 cup): Sweet pops of flavor that round out the veggie mix and make every spoonful tasty.
• Green Onions (½ cup, chopped): Bring a mild, oniony sharpness and gorgeous color, both in the rice and as garnish.
• Garlic (4 cloves, minced): Toasts up aromatic and savory, building the depth you crave.
• Fresh Ginger (1 teaspoon, minced): Adds brightness and a subtle zing that wakes everything up.
• Eggs (3 large, lightly beaten): Fluffy bits of scrambled egg weave through the rice and bind the flavors together.
• Low-Sodium Soy Sauce (4 tablespoons): For rich, salty umami without overwhelming saltiness.
• Mirin (1 tablespoon): This Japanese sweet rice wine gives just a hint of sweetness and balance to your sauce.
• Salt and Pepper (to taste): Optional, but a pinch or two heightens all the other flavors—you’re the boss!

Variations

The magic of Shrimp Fried Rice is how effortlessly it adapts! Don’t be afraid to make it your own—whether you’re accommodating allergies, cleaning out the veggie drawer, or adding extra protein, it’s all fair game.

• Chicken Fried Rice: Swap out shrimp for diced cooked chicken (rotisserie is great!) for an easy poultry twist.
• Vegetarian/Vegan Fried Rice: Skip the shrimp and eggs, and add tofu, edamame, or extra veggies for a satisfying plant-based version.
• Spicy Fried Rice: Toss in a diced chili pepper or a squeeze of Sriracha for a delicious hit of heat.
• Extra Saucy: Add a splash of oyster sauce or hoisin alongside the soy and mirin for a deeper, darker sweetness.

How to Make Shrimp Fried Rice

Step 1: Sauté the Shrimp

Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and let them sizzle, stirring occasionally, until they’re firm, pink, and lightly golden around the edges—about 5 minutes. Scoop the shrimp onto a plate and set them aside (they’ll finish cooking with the rice later, so don’t worry if they’re not totally opaque).

Step 2: Build Aroma & Cook Veggies

With the same pan still hot, pour in the sesame oil. Toss in the garlic and ginger, stirring for about 30 seconds until fragrant but not browned—they’re the flavor backbone of your fried rice! Next, add the peas, carrots, corn, and green onions. Stir-fry for 2–3 minutes, letting them turn vibrant and just begin to soften.

Step 3: Scramble the Eggs

Push all the veggies to one side of your skillet. On the empty half, pour in your beaten eggs and scramble gently until set. Then stir them into the veggies so every forkful gets some of that creamy richness.

Step 4: Bring It All Together

Add the shrimp back in, followed by the cooked rice. Drizzle your soy sauce and mirin evenly over the top. Stir and toss everything together, making sure the rice warms up and takes on all the flavors—just 2 more minutes, and you’ll see it all come together!

Step 5: Taste and Serve

Give your Shrimp Fried Rice a quick taste—add a sprinkle of salt and pepper if you want a little extra punch. Serve warm, garnished with green onions or sesame seeds if you’re feeling fancy!

How to Serve Shrimp Fried Rice

Garnishes

Finish your Shrimp Fried Rice with a flurry of fresh green onion tops and a sprinkle of toasted sesame seeds. For a little kick, drizzle with chili oil or scatter a few shaved red chilis on top. These small touches bring incredible aroma and a pop of color to your bowl.

Side Dishes

While Shrimp Fried Rice makes a satisfying meal on its own, it pairs beautifully with steamed dumplings, a crisp cucumber salad, or a quick miso soup for an Asian-inspired spread. For a heartier menu, serve with sautéed greens like bok choy or garlic broccoli.

Creative Ways to Present

Scoop your shrimp fried rice into pretty bowls and tuck in a wedge of lime for a zesty squeeze. For parties, serve in cups or lettuce wraps for easy finger food, or mold the rice in small bowls for perfect domes turned out onto each plate—it feels so special!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Shrimp Fried Rice completely before transferring to an airtight container. It keeps well in the fridge for up to 3 days—and the flavors actually get even better as they meld together.

Freezing

Shrimp Fried Rice freezes surprisingly well! Spoon it into freezer-safe bags or containers, pressing out excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best results.

Reheating

Warm leftovers in a nonstick skillet over medium heat, adding a tiny splash of water or broth to keep things moist. Stir gently until heated through, and enjoy a lunch or dinner that’s just as delicious as fresh!

FAQs

Final Thoughts

When you want comfort in a bowl, Shrimp Fried Rice delivers every time. It’s quick, satisfying, and always a crowd-pleaser. Give this recipe a try the next time you crave something better than takeout—it’s so much fun to make and impossible to resist. Happy cooking, and enjoy every bite!

Print