Shrimp Fried Rice is one of my go-to one-pot, 30-minute meals that is high in protein with plenty of veggies! The juicy shrimp is pan-seared and then tossed with rice, scrambled egg, and your favorite vegetables for an easy family favorite meal with what you have on hand!
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“This is the best shrimp stir fry! So easy to make and I like that you can add any vegetables to it. My family loves this one!” – Rhonda ★★★★★
Shrimp Fried Rice Video
Fried rice is so easy to make, but be sure to check out my tips for avoiding gummy, sticky rice, a process I picked up from one of my favorite OG bloggers, Jaden of steamykitchen.com.
Best Shrimp Fried Rice Recipe
Shrimp Fried Rice is so easy to make, and once you have a great basic recipe, you can easily change up it up by swapping protein and veggies for what you have on hand. That’s how I came up with my popular Chicken Fried Rice. I love how easy it is to make–and clean up! It’s a one-pan meal that comes together quickly and won’t mess up the kitchen.
We love recreating Asian takeout dishes like Chow Mein, General Tso’s Chicken, and of course, saucy Beef and Broccoli Stir Fry. Making fried rice is probably the easiest homemade takeout dish.
Shrimp Fried Rice Ingredients
The shrimp fried rice cooking process moves quickly on a very hot skillet, so be sure to have all the ingredients prepped and ready before you start to cook.
- Rice: Start with cold cooked rice. Leftover rice is best. Avoid fresh, warm rice, or it will become sticky and gooey. I prefer Jasmine rice, but you can use medium, long-grain, or even brown rice.
- Shrimp: 20-24 count or 26-30 count RAW peeled and deveined shrimp. You can use frozen shrimp thawed according to directions on the package. Make it vegetarian by leaving out the shrimp, like our Pineapple Fried Rice, or substitute it with whatever protein you have, such as ham, bacon (like this Bacon Mango Fried Rice), beef, or chicken.
- Cornstarch – makes the shrimp slightly crisp when stir-fried, like in our Bang Bang Shrimp Tacos.
- Vegetables: I use a bag of frozen peas and carrots, thawed according to package instructions, but you can substitute leftover steamed or roasted vegetables (like Roasted Asparagus or Roasted Broccoli).
- Eggs: Large eggs add more protein, but you can omit the eggs if you’d prefer
- Green onion – light and dark green parts, plus more to garnish. Don’t have any? Leave them out.
- Soy Sauce – regular, low-sodium, or even coconut aminos, add them to taste to account for varying levels of salitness in the sauce, rice, and veggies. For Gluten-free Fried rice, check the label for GF, like this Tamari soy sauce.
- Sesame oil – DO NOT SKIP the sesame oil, which makes it taste like authentic Chinese fried rice. Use pure sesame oil, not toasted.
How to Make Shrimp Fried Rice
This shrimp fried rice takes just 10 minutes to cook, so allow the pan to come to high heat and add in order so the ingredients sear perfectly.
- Marinate shrimp in cornstarch, salt, and pepper for 10 minutes.
- Cook the shrimp – Heat the skillet over medium/high heat, add cooking oil, and cook the shrimp for 1 minute per side. Transfer the shrimp to a plate and reduce the heat to medium.
- Add beaten eggs into the hot skillet and scramble with your spatula until no longer runny. Transfer to the same plate as the shrimp.
- Cook green onions – Wipe the skillet with a paper towel, then increase to medium/high heat, and saute the chives in a little oil for 30 seconds.
- Spread cooked rice into the skillet and sizzle for 1-2 minutes without stirring. Flip and sizzle another 1-2 minutes.
- Add sauces & veggies – drizzle in Soy sauce and sesame oil to taste, and then stir in vegetables. *resist the urge to stir too often
- Add cooked shrimp and eggs back to the pan and stir to combine, and add more soy sauce to taste. Serve!
Helpful Reader Review
“Oh my gosh this is so good! I doubled it. The only other changes I made were extra sesame oil and green onions because I love the flavors and added fresh chopped garlic with the onions. Soooo much flavor! Will definitely make it again.” – Betsy ★★★★★
I hope you’re inspired to make some Shrimp Fried Rice this week. You’ll love how easily it comes together in under 30 minutes and how your family will love it! Add this to the menu this week!
Shrimp Fried Rice
Ingredients
- 1 lb 26-30 count uncooked shrimp , (peeled and deveined)
- 1 tsp corn starch
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsp LIGHT olive oil, or canola
- 4 large eggs, beaten
- 1/4 cup green onion, finely chopped
- 5 cups leftover chilled white rice , (rinse rice before cooking)*
- 12 oz frozen carrots and peas, thawed
- 2 Tbsp soy sauce or coconut aminos , or added to taste
- 1 1/2 tsp sesame oil
Instructions
- Marinate shrimp – In a medium bowl, mix the shrimp, cornstarch, salt, and pepper. Let marinate at room temperature for 10 minutes.
- Cook the shrimp – Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.
- Add beaten egg – Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.
- Cook green onion – Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions, and cook green onions until fragrant, 30 seconds.
- Spread rice – Stir in rice, then spread it evenly over the pan and cook for 1 to 2 minutes without disturbing it, then stir and sauté another 1 to 2 minutes. Rice should sizzle.
- Add sauces and veggies – Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and thawed vegetables and mix well.
- Add cooked shrimp and cooked eggs back to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired.
Notes
- Cool the fried rice by spreading it into a shallow container and refrigerating it uncovered until cool. Cover and store in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat, thaw in the fridge overnight, or heat from frozen in a covered saucepan over medium heat. Stir until heated through (165°F). You can also microwave a thawed portion for 30-second intervals (stirring between intervals) until the food registers 165°F.
Nutrition Per Serving
Filed Under
More Asian-Inspired Takeout Recipes
- Fresh Spring Rolls
- Asian Chopped Salad Recipe
- Korean Beef Tacos
- Crispy Egg Rolls
- Chicken Stir Fry
- California Rolls
- Ground Beef Stir Fry
This was so good. I followed the recipe as written and have to say was really impressed. Cooking instructions were excellent and easy to follow. We will definitely make this many more times. Thank you for this one.
You’re so welcome! I’m happy that you enjoyed it!
Spot on! This recipe was a hit. I brown rice and extra shrimp The soy sauce and sesame oil added the flavor needed to make this dish POP.
Our new family favorite.
So happy to hear you loved it, Irene!
Made it tonight. Needs way more soy and sesame oil and a spot of fish sauce. Shrimp should be small to medium size. Thinking of adding crushed red peppers to give it some zing. Good base recipe.
Would I be able to easily substitute the shrimp for chicken? My husband and I love shrimp but my son hates it. Any advice on best way to do this? Thank you
Hi Tara, I imagine that will work too but I also have a Chicken Fried Rice recipe.
So easy! My family doesn’t love shrimp, but I do, so after I cooked the shrimp, I served it on the side. I’m eating leftovers for lunch right now. AWESOME and easy and filling.
They don’t know what they are missing! I’m so glad you loved it!
Can this be made with pre cooked shrimp?
Yes, you can use precooked shrimp. They won’t need to be cooked very long, just warmed up. If they are cooked too long, they get rubbery.
Ok I said when I saw your YouTube short that my husband would love this. Well I made it tonite and I was right, he said he loved it! Thanks Natasha for another winning recipe! ❤️
Yay that’s great news!
I made this recipe for supper. It is great! I halved it because it’s just me. I still have a few meals yet left to eat. So good!
Your favorite rice of choice. I remember seeing you posted somewhere but I can’t find it. Thanks in advance. I love your recipe.
This is one of my favorite ways to make rice on the stove here.
I made this shrimp fried rice recipe – my husband and I loved it!
So glad to hear it was a hit!
My husband and I thought this was excellent. We fixed last night. Easy.
Don’t you just love it when easy recipes are delicious too? I’m so happy you loved it.
Hi Natasha! Want to make it tonight. Any suggestions on a substitute for the sesame oil…
Hi Tasha, we feel the sesame oil makes the dish, but you can omit it and add a bit more soy sauce to taste. I hope you love it.
Okay, thank you for the quick feedback! I love all your dishes. Simple, delicious and easy to follow!