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!
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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 recipe deserves 10 stars! It’s so simple yet so delicious. I made multiple times now and it’s always a hit! I double the recipe today because it goes fast
Thank you, Lilly! So glad you love it!
This is th best shrimp fried rice I ever made. A keeper recipe!
So happy you found this recipe!
Perfect and easy! The crowd loved it!
I had no frozen carrots on hand, so substituted fresh chopped carrots for frozen. The texture is better that way anyway.
The treatment for shrimp made my frozen ones plump and firm – that’s not always the result with frozen shrimp.
Many requests for a repeat and for the recipe, which I was glad to forward.
Thanks, Natalie!
You’re so welcome, Hal! I’m so glad you enjoyed it!
Very good we just added extra soy to taste
Okay, I will thaw the shrimp first. Thank you!
Hi Natasha:
Do the shrimp need to be thawed? Or does it matter?
Thank you!
Hi Wallace, yes, we recommend thawing it first.
So easy, great directions & prep information
I’m so happy you enjoyed it, Kimberly!
I add fish sauce or oyster sauce to add additional authenticity. Just a tbsp or so. It is salty like regular soy sauce, so I substitute it with low sodium soy sauce.
DELICIOUS as is everything in her cookbook!!!!
I need to know how to make Mongolian beef and rice.
Hi JudyKell, We have this Mongolian Beef recipe you can try. I hope you love it.
Hi Natasha, I’ve followed your receptor years now and this particular recipe is AWESOME on my Blackstone at the campgrounds! After all, a flat top griddle is basically a skillet 😁
I bet this tastes that much better out in nature and on a Blackstone! I’m so glad you loved it!
What happens if I use toasted sesame oil in stead of regular? Thats all I have on hand.
Thank you.
Hi Teresa. Toasted sesame oil should not be used for frying, it doesn’t perform well. It is used as a finishing oil drizzled on food. You can use another all purpose frying oil and add the toasted sesame oil at the end for taste.
I followed the recipe approximately … I added string beans and celery, and used fresh carrots. I we cooking only for 2, so quantities were less, and I didn’t measure anything. But I followed the methodology to the letter. It was DELICIOUS!
I’m so glad you enjoyed it!
Just made this recipe for the first time. Very easy to follow and it came out great!! The only thing I did different was I didn’t measure my soy, tamari, or sesame oil!! Turned out fantastic!!
I’m so glad you enjoyed it!
I followed this recipe using frozen shrimp and a frozen bag of peas and carrots mix, and it turned out SO well! Thank you!
You’re welcome! I’m so happy you enjoyed it, Gina!
Omg. Quick, easy, and tasty. The only thing I did differently is I added salt and pepper to the eggs. Thank you!
I have come to trust Natasha’s kitchen, I have not been disappointed. This recipe is wonderful and will be sharing with family and friends.
Thank you so much, Larry!
Delicious and easy to make. Makes a lot, put half in the freezer. Only change is when cooking green onions, I added a tablespoon of grated ginger and two minced garlic cloves. Thank you Natasha, love your recipes and cook book!!
I’m so happy you enjoyed that. Thank you for sharing that with me, Inna!
Muy bien explicado ese tipo de comidas siempre me fascinaron lo incorporaremos a mis dietas
Turned out good only thing is you forgot to put when to add the peas and carrots so I forgot them
She said add the oil and vegetables…….