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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.
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This is Amazing! Will Tell Friends!
Thanks Linda!
Amazing is all I can say. No msg missed in this process.
I added like 4 cloves are garlic to mine. For the soy sauce, I did 1 tbsp of regular soy sauce and 1 tbsp od coconut aminos just so I wouldn’t go over board on the sodium. Also, I did season the shrimp with chili oil, salt and pepper, garlic power, and a light sprinkle of old bay before sauteeing.
I enjoyed this recipe and recommend to others.
Basic but lacking, odd order and not enough flavor.
I added sesame oil and soy sauce to my eggs before cooking them. I also added ginger and garlic powder to the fried rice. It was really good. I’m not a shrimp fan but I would make this again. I also used sushi rice and ate it with radish Kim chee which added to its goodness.
I made it for my husband and he loves it.
I made the recipe for a church potluck side dish. My only change was using smaller cooked salad shrimp instead of raw large shrimp. I had the rest of the staple ingredients. It was quick, simple and delicious. Good food doesn’t have to be complicated. Thank you. This recipe is a keeper.
Love this recipe very easy and doesn’t take a lot of time to make
Great recipe! KEEPER !
Minus a star for how hard your recipe it navigate with all the advertising clutter.
I made this dish this evening. It was so delicious!
My family and I absolutely love this recipe, it is the only one we use for shrimp fried rice. Comes out great every time.
So happy it’s your go-to! Thanks Natalie!!
Soooo good!!
We add a little stir fry sauce, but with or without it his is delicious.
Thanks for sharing!
Yuk! I followed the recipe. I did cook the rice today, early. It was in the refrigerator for at least 4 hours. The rice was mush. The shrimp were delish, but the rice is TERRIBLE!!! I will pull the shrimp out and try to do something with them because they are delicious. Horrible rice!!!
Sounds like perhaps you cooked your rice wrong? I can’t see anything in this recipe (cold, day old rice) that would lead to mushy rice unless you overcooked your rice.
Delicious! Third time making it & it’s been a hit every time. Made recipe just as written. Next time I might add more veggies just to see but no changes needed unless you want to. ?
Loved this had it with your best teriyaki chicken! Really simple to make! Made rice day before for it! Made enough for two adults and three young kids and lots left for lunch!
Can I Substitute tofu instead of eggs
Sure! I haven’t tried that before. Let me know how it turns out!
Try adding broccoli cut up very small. That should be good.