Shrimp Fried Rice Recipe (VIDEO)
Shrimp Fried Rice is one of my go-to 30-minute meals and my family can’t get enough of it. Fried Rice is our favorite way to use leftover rice. If you love this, don’t miss our popular Chicken Fried Rice.
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This fried rice is our first video recipe in our new kitchen and we’re so excited to share it with you!
We shared links below to our favorite Amazon affiliate tools for making Fried Rice.
Shrimp Fried Rice Recipe:
I learned how to make shrimp fried rice years ago from one of my favorite bloggers, Jaden of steamykitchen.com and modified the recipe for our family (i.e. more of everything)! Thank you Jaden for teaching me how to make perfect (non-sticky) fried rice!
Ingredients for Shrimp Fried Rice:
- Used 20-24 count or 26-30 count RAW shelled and deveined shrimp.
- DO NOT SKIP the sesame oil which makes it taste like authentic Chinese fried rice.
- Add more soy sauce at the end to taste – it’s better to add it later than to overdo it early on. I usually add 1/2 to 1 Tbsp more at the end.
Pro Tips for Making Fried Rice:
1. Start with cold rice. Leftover rice is best but I have been known to cook and chill a pot of white rice to satisfy fierce cravings for fried rice! Do not use fresh, warm rice or it will become sticky and gooey when it hits the pan.
2. Cook over high heat. Fried rice is supposed to cook quickly over high heat so give your pan a chance to heat up before adding your ingredients. Also, give the ingredients time to sizzle and resist the urge to stir constantly.
3. Add ingredients to the pan separately and in the order listed. If you try putting everything in the pan at once, you will cool the pan too quickly and your fried rice will fail.
4. Add soy sauce and sesame oil to taste. Depending on how your rice was cooked (with or without salt) or if you use low sodium soy sauce, you will likely need to add more soy sauce and sesame oil.
How to Make Rice for Fried Rice:
Leftover chilled white rice is best, but If you don’t have leftover white rice, you can make it ahead, but be sure to rinse the rice until water runs clear prior to cooking to remove the extra starch.
Cook according to package instructions then cool to room temperature, spread rice into a casserole dish or baking sheet and refrigerate until chilled. This will help dry out the rice so it doesn’t turn gummy on the skillet.
We love Jasmine rice, but medium or long grain rice will work.
Can I make Gluten Free and Soy Free Fried Rice?
Yes! Rice is gluten free, so you really just need to make sure your soy sauce is gluten free like this Tamari soy sauce.
If you want it to be soy free, try using coconut aminos. I use this coconut aminos product for our family and you need a little more since it contains less salt, but it works really well.
Watch Natasha Make Shrimp Fried Rice:
You’ll be surprised how easy it is to make shrimp fried rice!
This kitchen is absolutely a lifelong dream and the result of much planning, designing and God’s abundant blessing. It was a little rough figuring out how to film and edit this video – it’s such a different environment than we’re used to. I’d love to hear your feedback in a comment below!
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Shrimp Fried Rice Recipe
Shrimp Fried Rice is one of my go-to 30-minute meals and my family can't get enough of it. Fried Rice is the best way to use leftover rice.
- 1 lb 26-30 count uncooked shrimp (peeled and deveined)
- 1 tsp cornstarch
- 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
- 12 oz frozen carrots and peas thawed
- 2 Tbsp soy sauce or coconut aminos or added to taste
- 1 1/2 tsp sesame oil
In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let marinate at room temperature for 10 minutes.
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.
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.
Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions and cook green onion until fragrant.
Stir in rice then spread it evenly over the pan and cook 1 to 2 minutes without disturbing it then stir and sauté another 1 to 2 minutes. Rice should sizzle.
Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and 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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Love Asian and Chinese Food? Try These:
- California Rolls – Fresh homemade sushi is the best!
- Chicken and Noodle Stir Fry – easy weeknight meal
- Korean Beef Tacos – copycat restaurant recipe
- Sweet Chicken Stir Fry – saucy and loaded with veggies
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