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.
I made this fried rice recipe last night and it turned out delicious. But I added ham to it also with the shrimp, and I chopped several cloves of garlic.
I will be making this again
Thank you for sharing, Judy. I’m glad you loved this recipe.
Did not enjoy this much at all, was very sticky and the taste didn’t taste anything similar to authentic fried rice. Did the recipe to a t, Really disappointed 😭
Hi Romney. I’m sorry you did not enjoy this recipe. It depends on the type of rice used as well as the method cooked. In my notes, I provide tips on how to avoid sticky, gummy rice. Did you use chilled rice? This recipe is best with leftover rice or rice that has been cooked and cooled. It’s best to avoid fresh, warm rice or it will become sticky and gooey when it hits the pan. You may also watch my tutorial to see my process of how to cook rice. I hope this helps if you decide to make it again.
Should I rinse the Jasmine rice?
Also, is it okay to use the rice warm?
Thanks!
Hi Cindy, it works best with leftover rice because it’s less sticky. We rinse it before cooking it to remove some of the starch and let it cool completely (ideally it should be refrigerated and chilled before using).
I made alot of Natashas recipes everyone gorgeous but I must say this recipe is so simple but it’s got to be one of my favourites Thank you Natasha
Hi Derek! I’m so glad you enjoy my recipes. This is a simple yet delicious one! It makes it often to the dinner rotation. 🙂
It says 396 calories in a serving… How many cups is a serving? I have to count calories for everything I eat. I make this often. It’s one of the few things I can eat after throat surgery.
Hi Kathy, the whole recipe serves 6 people. You may divide the whole recipe by 6 to get the exact amount of per serving.
Can uncle Ben’s rice be used for fried rice? I like uncle Ben’s rice the best it never fails me. I may not be cooking long grain rice correctly because it always seems sticky
Hi Linda. Yes, that would be fine if that is what you prefer. We love Jasmine rice, but medium or long grain rice will work. I have some excellent tips on how to cook rice HERE. I hope you find this helpful to avoid sticky rice in the future. 🙂
This turned out so good! I was thrilled to see a recipe without garlic (can’t have it) and it did not disappoint. (I have just left it out of many of your recipes with success anyway.) The flavor is subtle and delicious. Really looking forward to your recipe book.
Hi Kathy, thank you for your good comments and feedback. I am working on the cookbook and if all goes well, it will be ready by the fall of next year.
This Shrimp Fried Rice is so Delicous and easy to make, i made it last night and my family Loved it.Thank you for posting this wonderful recipe,
I am looking forward to see more such type of recipe.
That’s just awesome! Thank you for sharing your wonderful review, Jham!
Love cooking your recipes. You make it fun and it taste good.The best part of it is you are funny and goofy like me . I really enjoy watching your rshows and thank you for having such a peppy personality.
Hello Lola, thank you for your wonderful comments. It make us feel more inspired!
I love your recipes. I even tried a few of them and liked them. One of my favorites is the egg rolls.
Thank you for sharing, Mary. So glad you enjoy my recipes.
I love the flavors all working together in this one. So flavorful and easy to make!
So glad to hear you enjoyed this recipe. Thank you for the review.
We loved every bite! This dish is flavorful and easy to prepare, even the kids gobbled it up!
Hi Natasha. Your recipes are such an inspiration! Thankyou. Do you have recipes with Japanese flavours? I have my new daughter in law coming to meet us soon from Japan and want to make her feel at home.
Hi Judy! Thank you, I’m so glad I can be an inspiration to you. I have an archive of asian recipes that you can look through. I’m sure you’ll find something in here. 🙂
The shrimp adds great flavor & texture! It makes it more hearty, that you can make it your meal!
Thank you for the feedback, Kristyn. 🙂
I found this recipe to be be as flavor-able as we like. I added some kimchi sauce. My husband thought we should add Korean barbecue sauce next time. Either way, the way the shrimp was prepared and the rest of the recipe was very good just needed a little “umph” for our family. I will make this again but just add a little extra seasoning.
Hi Stephanie, thank you for your review. We’re glad to know that you enjoyed the recipe with some extra seasoning that you prefer.
I would like to bring shrimp fried rice to a potluck. How do I reheat shrimp fried rice recipe?
Hi Peggy, you can reheat leftovers on the skillet the following day 🙂
Can you please show me how to make, Cashew Shrimp in Oyster Sauce with Rice and Vegetables?
Hi Heather, I haven’t tried that before but it sounds delicious!
Just made this for dinner and it was a 5-star recipe for sure! I am NOT very good in the kitchen but this turned out awesome! I picked up some fresh shrimp this morning and the worst part was popping off the heads 🥴 I also made your tuna and avocado tuna salad for lunch today and that was also a winner! Thanks for all your yummy recipes and videos! You make it look so easy! 👏👏👏I have a picture but not sure how to post it 🤷♀️
Thank you for sharing that with us, Sharon. Unfortunately, you won’t be able to share some photos here but you can share them on our Facebook page or group!
I’ve made shrimp (and other protein) fried rice at least two dozen times based strictly or sometimes loosely on this recipe, and tried many other recipes out there, and think this one remains the # 1 fried rice recipe on the web! Only thing is, it recommends thawed peas/carrots whereas I usually grab them right from the freezer and toss them in the wok to cook for a minute or two before the green onions. It’s at that stage that I sometimes add other vegetables too like broccolini, mushrooms, onions, etc. So, kind of a vegetable cooking stage before the rice, egg, shrimp get added in.
That works well too, Larry. Thanks for sharing that with us, I’m glad that you love this recipe!
Delicious and so easy. This will be on one of my meal rotations for sure.
I’m so glad this was a hit, Lois!
Absolutely delicious. Made exactly as directed. A must try!
I’m so glad you enjoyed it! Thank you for the wonderful review!