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Skip the takeout! This shrimp fried rice is faster, fresher, and way more flavorful! Juicy shrimp, tender veggies, fluffy rice, and scrambled eggs all come together in one irresistible skillet meal.
A Reader’s Review
This recipe is the bomb. Fourth time I’m making it. I use Royal Blend rice to get away from white rice and love the heartier texture. Thank you for this recipe!
– Shelley
Why This Dish Hits the Spot
- Shrimp that Shines: Quick-cooked shrimp stays tender and juicy, adding lean protein and a burst of flavor to every bite.
- One-Pan Wonder: Everything cooks up in a single skillet for easy cleanup.
- Flavor Bomb Sauce: A savory mix of soy and sesame oil makes this sauce SO good!
- Leftovers That Win: The shrimp fried rice flavors deepen overnight, making leftovers something to look forward to.
Shrimp Fried Rice Ingredients
- Use Fresh Shrimp: Precooked shrimp can turn rubbery when reheated, so go with fresh, deveined, and shelled shrimp for the best texture. Raw frozen shrimp also works, just thaw it quickly before cooking!
- Vegetables: Add more veggies to your shrimp fried rice. Try diced peppers, sautéed mushrooms, or sliced zucchini.
- Use Butter: For an impeccable taste, substitute the oil for butter. It adds so much flavor and goodness!
- Sesame Oil: This is a must for the best authentic fried rice flavor! Keep in mind, it’s a finishing oil, not a frying oil. Add it at the end to help flavor the rice!
- Cold rice is a must! Day-old rice is best, but if you’re cooking it fresh, spread it on a sheet pan, cover, and chill for 30 mins in the fridge or 15 minutes in the freezer. Just make sure it’s cold, not frozen.
How to Make Shrimp Fried Rice
I’m telling you, fried rice gives me life! I love it in any form, like ham, pork, or even bacon! This shrimp fried rice recipe is light and a lovely alternative. It’s so easy, and way more budget-friendly than takeout.
- Cook the Shrimp: Preheat a large skillet or wok to medium heat. Add the vegetable oil and shrimp to the skillet and season with salt and pepper to taste. Cook the shrimp for 3-5 minutes or until no longer pink. Remove the shrimp from the skillet and set aside.
- Cook the Veggies: Returning to the skillet, add the chopped onion and frozen peas and carrots. Cook for 3-5 minutes or until tender.
- Scramble the Eggs: Slide the vegetables to the side and then pour the beaten eggs onto the other side. Using a spatula, cook and scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Combine with Rice and Cook: Add the cooked rice and cooked shrimp to the veggie and egg mixture. Pour in the soy sauce and sesame oil, then stir until heated through and combined. Season shrimp fried rice with additional salt and black pepper to taste, if needed, then garnish with chopped green onions.
Alyssa’s Pro Tip
Increase the Heat: Crank it to medium-high heat when everything is added back into the pan. This prevents steaming and gives you that perfect shrimp fried rice texture!
How to Store & Reheat Leftovers
- In the Refrigerator: This shrimp fried rice will keep nicely in an airtight container for up to 3 days in the fridge.
- To Reheat: Warm it up in an oiled skillet or wok to bring back that fried texture! Add a splash of soy sauce if the fried rice needs moisture.
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Shrimp Fried Rice
Easy, flavorful shrimp fried rice made with cold rice, juicy shrimp, and crisp veggies. Ready in under 30 minutes!
Ingredients
- 1 pound large shrimp peeled and deveined
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 1 small chopped white onion
- 1 cup frozen peas and carrots thawed
- 3 beaten eggs
- 3 cups cooked rice*
- 3 tablespoons soy sauce more or less to taste
- 2 tablespoons chopped green onions
Instructions
- Preheat a large skillet or wok to medium heat. Add 2 tablespoons vegetable oil and 1 pound large shrimp to the skillet and season with salt and pepper to taste. Cook the shrimp for 3-5 minutes or until no longer pink. Remove the shrimp from the skillet and set aside.
- Returning to the skillet, add 1 small chopped white onion and 1 cup frozen peas and carrots. Cook for 3-5 minutes or until tender.
- Slide the vegetables to the side and pour 3 beaten eggs onto the other side. Using a spatula, cook and scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Increase the heat to medium-high. Add 3 cups cooked rice* and the cooked shrimp to the veggie and egg mixture. Pour in 3 tablespoons soy sauce and 2 tablespoons sesame oil, then stir until heated through and combined. Season with additional salt and pepper to taste, if needed, then garnish with 2 tablespoons chopped green onions.
Video
Notes
Storing & Reheating Leftovers: Store in the fridge for up to 3 days and reheat in an oiled skillet—add a splash of soy sauce if it needs moisture.
Nutrition
Calories: 219kcalCarbohydrates: 21gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 133mgSodium: 736mgPotassium: 173mgFiber: 1gSugar: 1gVitamin A: 1868IUVitamin C: 3mgCalcium: 55mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
I will try your shrimp fried rice recipe hope it comes out as delicious as it looks. Thanks for sharing.
YAY!! Enjoy! XOXO
I love your recipes, but wish you would include the nutrition value for those of us who must monitor our food intake
I love using myfitnesspal.com or skinny taste.com for any nutritional value. Hope that helps and you can find what you are looking for on one of those sites. Thanks so much! XOXO
What kind of rice do you think is best in this recipe?
I like to use jasmine rice but any type of rice is great! XOXO
There is a * by the rice but no comment after. Is there a specific way to cook the rice for the flavor?
The rice is always best when a day or two old in the fridge. Fresh will still work and taste just as good! XOXO
I have made this once as presented and it was delicious!. Then the next time I decided to add cooked diced chicken breast meat (about 1 cup) and cooked rice in chicken broth to give it more flavor. I’m making it again today.
That is great to hear! I am so glad that you love it! XOXO
Fixed BETTER THAN TAKEOUT SHRIMP FRIED RICE last night. I included bean sprouts. Just because i like them. What a hit! My husband Added something to make his hot and I added a bit more soy sauce to mine. We will be having this next week when our granddaughter comes to visit.
Thank you
Alyssa, I have this recipe it is a meal in its self thanks
What is the sugar amount in tbis recipe and can i use anything else?
I like to use skinnytaste.com or myfitnesspal.com to help with sugar count and being able to substitute anything for it. Otherwise there is not any extra sugar added to this meal. Hope that helps and you can find what you are looking for. Thanks so much for following along with me! XOXO
The recipe says to cook the shrimp 2-3 minutes or until no longer pink. Don’t you want to cook them until they ARE pink? I can see if this was a chicken recipe…but I cook shrimp until they go from grayish to pink 🙂 It looks great – I’m making it tonight.
Your food is so good. Thanks
Looks great
Just made this tonight for my family! Omg!! AMAZING! I’ve made a few of your recipes and they always come out so good! Thank you!
That makes my heart so happy! I am so glad you are enjoying some recipes of mine. I love hearing from my followers. Thanks so much for sharing! XOXO
Amazing photography of shrimp rice recipe. I love rice very much , so its a perfect recipe for me. Thank you for sharing such a tasty & easy recipe. Keep sharing such type of recipes with us.
Thank you so much!! I really appreciate your compliments! That is so sweet of you! Thank you for following along with me! I really appreciate it. XOXO
Hi Alyssa, I just found your site. Doing your fried rice and shrimp because it looks so good. And I love fried rice, make it all the time but not with vegies and shrimp. So now I have to do this. Looking forward to trying some of your other recipes as they all look delicious. Hope this doesn’t rent teice, I keep getting bumped off when I put name.
That sounds great! It is a great recipe and so yummy with all the flavors! Hope you enjoy it as much as I do! XOXO
why is there a * by the rice ? but no explination for the *
Wondering the same
I believe that refers to a comment at the top that indicates that day old rice is better but the recipe is good even if you cook the rice the day you are goi g to prepare the rice.
In the paragraphs above the recipe it notes that day old chilled rice works the best. I’m pretty sure that’s what the * is for!
Probably tomtell you to use day old rice, or cook rice day before…
If you read the NOTE it suggests using day old rice.
Looks delicious, I have heard the suggestion of day old rice as well. Must try it!!
It is a big hit in our family! Hope you love it too! XOXO
Amazing dish!!! Just finished cooking mine. Thanks for the wonderful recipe.