Shrimp Fried Rice is one of my go-to 30-minute meals and my family can’t get enough of it. Shrimp and rice loaded with veggies and egg is a protein-packed and easy dinner. Fried Rice is the best way to use leftover Cooked Rice.
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.
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Shrimp Fried Rice Recipe
Even though fried rice is easy to make, there are some things to know before you start to avoid gummy and sticky rice. I learned how to make (non-sticky) fried rice years ago from one of my favorite bloggers, Jaden of steamykitchen.com.
Once you have a great basic recipe for fried rice, you can easily change up the protein depending on what you have in the refrigerator or what leftovers you have from dinner the night before. That’s how we came up with our popular Chicken Fried Rice Recipe.
Shrimp Fried Rice Video Tutorial
I hope this Shrimp Fried Rice Recipe becomes a new favorite for you. If you enjoyed this video, please subscribe to our Youtube Channel, and click the bell icon to be notified when we post a new video.
Secrets for the Best Fried Rice
Here is our best advice for making perfect (non-sticky) fried rice:
- Ingredients prepped ahead: The cooking process moves fast, so be sure to have everything prepped and ready before you start the stove
- Chilled rice: Start with cold cooked rice. Leftover rice is best. Avoid fresh, warm rice or it will become sticky and gooey when it hits the pan.
- High heat: Fried rice is supposed to cook quickly over high heat so give your pan a chance to heat up. Also, give the ingredients time to sizzle and resist the urge to stir constantly.
- Follow the process: Add ingredients to the pan separately and in the order listed. Adding everything at once will cool the pan too quickly and your fried rice will fail.
- Add sauces to taste: Add soy sauce and sesame oil to your taste preference. Depending on how your rice was cooked (with or without salt) or if you use low sodium soy sauce, you will likely need to adjust soy sauce and sesame oil.
Ingredients for Shrimp Fried Rice
- Rice: cooked and chilled rice works best (more on that below)
- Shrimp: use 20-24 count or 26-30 count RAW peeled and deveined shrimp.
- Cornstarch – makes the shrimp slightly crisp when stir-fried like in our Bang Bang Shrimp Tacos.
- Vegetables: we use a bag of frozen peas and carrots that we thaw according to package instructions.
- Eggs: large eggs add more protein and great texture and color to this dish
- Green onion – light and dark green parts, plus more to garnish
- Soy Sauce – use regular, low sodium or even coconut aminos then add them to taste since they will have varying amounts of salt in them.
- 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
From the time the shrimp hits the skillet, it takes about 10 minutes on the stove so you want everything measured out, prepped, and ready to add to the skillet.
- Marinate shrimp – toss shrimp together with cornstarch, salt, and pepper. Rest for 10 minutes at room temperature.
- Heat the skillet – preheat over medium/high heat then add cooking oil and shrimp. Cook 1 minute per side. Transfer shrimp to a plate and reduce heat to medium.
- Add beaten eggs – pour eggs into the hot skillet and scramble with your spatula until no longer runny. Transfer to the same plate as the shrimp.
- Wipe down the skillet with a paper towel then increase to medium/high heat, add oil and chives, and saute for 30 seconds.
- Spread 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 then stir in vegetables.
- Add cooked shrimp and eggs back to the pan and stir to combine and add more soy sauce to taste.
How to Cook 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 White Rice on the Stovetop then cool to room temperature, spread the 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.
Common Questions
We love Jasmine rice, but medium or long grain rice will work. You can even use leftover brown rice for healthier fried rice.
Rice is gluten-free, so you really just need to make sure your soy sauce is gluten-free like this Tamari soy sauce.
Instead of soy sauce, try using Coconut Aminos, but you need a little more since it contains less salt.
You can leave out the shrimp altogether to make it vegetarian 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 for Chicken Fried Rice.
I hope you’re inspired to make some Shrimp Fried Rice this week. Thank you for watching, subscribing, and sharing our recipes with the people you love!
Do YOU have any recipe requests for future videos? Please let me know in a comment below.
More Asian Recipes to try
- Fresh Spring Rolls
- Asian Chopped Salad Recipe
- Korean Beef Tacos
- Crispy Egg Rolls
- Chicken Stir Fry
- California Rolls
- Ground Beef Stir Fry
Shrimp Fried Rice Recipe
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
- 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, 30 seconds.
- 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.
- 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.
Nutrition Per Serving
Filed Under
This recipe was first published in 2014 and republished in 2022. We have added a video, new photos (see original photo below), and more tips for making the Best Shrimp Fried Rice.
Hi natasha, where can I buy toasted sesame oil? I want cook today
We purchase it in the refrigerator section in Fred Meyer right next to the organic oil. If you have a natural store nearby, you can most likely find it there.
Thank u so much !!
Looove this!! So yummy!
Thanks Erika 🙂
Very easy, very good
I’m so glad you liked it 🙂 Thanks Mina!
Thanks for your great recipe! I used brown rice and it tasted yummy! Thx again!
It’s so great to know that it works well with brown rice. Thanks for sharing your tip! 🙂
Hey sweets! Had this for dinner today, it was so delicious and I got to say I don’t “love” shrimp but loved this dish! Great recipe Natasha!
I’m so glad you loved the fried rice. It’s one of the dishes I crave! About the shrimp,… I still think we could be friends. lol.
I love it!
Haha. Thanks 😉 now that is a rave review!
What if I dont have left over rice? Is it a big difference if I just make some and use it right away?
You can make it fresh and let it cool down. If it’s too hot and steamy, it may make your stir fried rice a little sticky/mushy.
I have a silly question about the rice, is it supposed to be precooked when i put it in the skillet?
Rice needs to be precooked :).
This recipe is amazing. I was totally blown away. It was quick and easy and super delicious. This one is definitely going into my recipe book.
Thank you Julia, I’m glad you like it 🙂 and than you for pointing out the temperature setting for the beef plov, I updated the recipe.
Is it okay to use cooked shrimp? I totally did not notice you wrote uncooked and i went off and bought cooked shrimp peeled and deveined.
That should be ok but don’t cook the shrimp too long or it will get rubbery.
I made it with the cooked shrimp and oh my goodness it turned out so yummy:) thank you for this awesome recipe:)
Awesome, I’m glad you like the recipe Yulia :).
I made this for dinner tonight and I loved it! The shrimp were so delicious – nice and plump and not rubbery for a change. Thanks for sharing! 🙂
Hi. Great recipe. I found the best rice combo
Is to use 50% jasmine rice and 50% basmati rice.
I also stir in a dash of asian peanut oil at the very
End to complete the dish.
Corn starch acts like a tenderizer when uaed as a marinade.
Sam
Wow just noticed how I spelled my name it’s Luda 🙂 using me cell. Hehe:)
Hi Luda 🙂
So I made this last night it turned out so yummy:) my kids loved it and so did I.:) so today I was like hmmmm..what should we have for lunch?. So I heated up the rice and a tortilla put rice and some cheese on top served it with mild sause it was one great burito!! Thanks Natasha my next is your tiramisu cake 🙂
Yay – so glad you liked it 🙂 You will love the cake; one of my easiest cakes and delicous!! I wanna make it too now!!
I am not a big fan of chinese but I had shrimp and rice in the house so I thought why not? I loved it and my kids loved it!! Thank you!
That’s awesome! Kids can have very discriminating taste (I know mine does) so if the kids love it – it’s a winner! 🙂 Thanks stopping by and letting me know!
Natasha what does the corn starch do?
It gives it a very light “crust”. That’s the way I learned to do it. I’m not sure if there is any other reason. I think you could probably do without it if you don’t have cornstarch.
I’ll tell my husband. Thank you Irina!
Is homai rice good?
Yes – I like it
What kind of rice do you use?
It’s just a standard white rice – medium grain. You can probably use any kind of white rice (except instant rice)
How apropos! I came home with a bag of shrimp and a bag of rice today, and here was the perfect recipe to try. It was a winner! Even my 17yo son called it a keeper recipe- high praise from that picky eater. I used brown rice, had peas but no carrots, used 3 cups of rice instead of 5… and it turned out wonderful. Thanks, Natasha!
oh, this sounds so good! I will have to use chicken since hubby hates shrimp but I might make this version for myself some time b/c I love it!
I bet it would be good with chicken too. I should give it a whirl.
Well, I just made some chicken fried rice based on your recipe and it’s really good! I used brown rice and didn’t coat the chicken with cornstarch but everything else was pretty much the same. Thank you so much! It’s the first time I ever made fried rice without a seasoning packet. I didn’t know I could! lol