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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!
Can you use beef?
Is so, pleased give recipe.
Thanks so much!
Lisa,
Yes, you can use beef. I would just substitute the shrimp for beef. Should work out just fine. Please let me know how it tastes!! Thanks for following along with me!
CAN YOU MAKE 1/2 THIS RECIPE?
Yes, of course! You can half the recipe.
Looks delicious..Im going to make this, this week. Thank you for sharing..
With the shrimp fried rice, is the rice fully cooked. What kind of rice? And about how long does it take to heat through and through?
Yes, it is usually already cooked and a day old is the best. Hope that helps! XOXO
Can’t wait to try this recipe!
This shrimp recipe sounds so easy and delicious
I WILL BE MAKING THIS FOR DINNER SOON. MY HUSBAND LOVES SHRIMP FRIED RICE. IT LOOKS AND SOUDS DELICIOUS. CAN’T WAIT TO TRY IT NEXT WEEK FOR DINNER.
Can I make it with success rice cuz I’m not a good rice maker
Can I just use success rice??? I’m not a good rice maker…
this was awesome! i added some red pepper flakes because we like spicy, this truly is better than takeout.
Just made this rice with shrimp- it was soooooo good!
Is there a nutritional breakout for this? I was really wondering how much fat? sodium? Etc
That is great to hear! I am so glad that you liked it! I like to use skinnytaste.com or myfitnesspal.com for any nutritional questions. Hope you enjoy!! XOXO
This recipe sounds so great, but there is just 2 of us.
Has anyone halved this recipe?
Or other suggestions for two people.
Thank you in advance.
What are your instructions in preparing the rice?? I am not very good when cooking rice.
Oh I love making rice but I have been able to use a rice maker so it is done in minutes and perfect every time. For the rice you will just want to make sure you have a little over an inch of water above the rice amount in the pan. That has always helped me perfect the rice and it is not dry or mushy. Just right! XOXO
Looks delicious
It is also very good with teriyaki chicken and bacon ,sub bacon grease for oils and omit shrimp been making it this way for years
That is a great tip! Thank you so much for sharing and following along with me! XOXO
THAT is an entirely different dish altogether!
I am on a limited sodium diet and need to know the sodium content of your recipes. I could leave out the soy sauce and still enjoy this dish.
I like to use skinnytaste.com or myfitnesspal.com to look up any nutritional information. XOXO