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.

Shrimp Fried Rice Recipe in skillet with spoon

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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.
Best shrimp fried rice up close with shrimp, carrots, peas and egg

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.
Ingredients for shrimp and rice

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.

  1. Marinate shrimp – toss shrimp together with cornstarch, salt, and pepper. Rest for 10 minutes at room temperature.
  2. 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.
  3. 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.
  4. Wipe down the skillet with a paper towel then increase to medium/high heat, add oil and chives, and saute for 30 seconds.
  5. Spread rice into the skillet and sizzle for 1-2 minutes without stirring. Flip and sizzle another 1-2 minutes.
  6. Add Sauces & Veggies – drizzle in Soy sauce and sesame oil to taste then stir in vegetables.
  7. Add cooked shrimp and eggs back to the pan and stir to combine and add more soy sauce to taste.
How to make shrimp fried rice step by step

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

What is the best rice for fried rice?

We love Jasmine rice, but medium or long grain rice will work. You can even use leftover brown rice for healthier fried rice.

Is fried rice gluten-free?

Rice is gluten-free, so you really just need to make sure your soy sauce is gluten-free like this Tamari soy sauce.

Can I make soy-free fried rice?

Instead of soy sauce, try using Coconut Aminos, but you need a little more since it contains less salt.

Can I substitute the shrimp?

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.

Fried rice recipe with shrimp and 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!

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More Asian Recipes to try

Natasha's Kitchen Cookbook

Shrimp Fried Rice Recipe

4.92 from 230 votes
Author: Natasha Kravchuk
Shrimp fried rice in skillet with spatula
Shrimp Fried Rice is one of my go-to 30-minute dinners and my family can't get enough of it. Shrimp and Rice is the best way to use leftover white rice.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 6 people
  • 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 , (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 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

396kcal Calories44g Carbs25g Protein12g Fat2g Saturated Fat299mg Cholesterol1108mg Sodium281mg Potassium2g Fiber5585IU Vitamin A10.2mg Vitamin C158mg Calcium3.3mg Iron
Nutrition Facts
Shrimp Fried Rice Recipe
Amount per Serving
Calories
396
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
299
mg
100
%
Sodium
 
1108
mg
48
%
Potassium
 
281
mg
8
%
Carbohydrates
 
44
g
15
%
Fiber
 
2
g
8
%
Protein
 
25
g
50
%
Vitamin A
 
5585
IU
112
%
Vitamin C
 
10.2
mg
12
%
Calcium
 
158
mg
16
%
Iron
 
3.3
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Keyword: shrimp and rice, shrimp fried rice
Skill Level: Easy
Cost to Make: $$
Calories: 396

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.

Chinese fried rice recipe

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Shelly
    January 23, 2016

    I also want to mention I used a cast iron skillet and it posed no issue.

    Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      That’s so great to know! Thank you so much for sharing that 🙂

      Reply

  • Shelly
    January 23, 2016

    I LOVE this recipe. Made it for the first time a few months ago using day old long grain basmati rice. Turned out beautifully and got so many compliments.

    Making it tonight with day old jasmine rice. Interested to see if this rice type will turn out as good as the basmati.

    Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      Thank you so much for sharing your awesome review! I’m so happy you enjoyed the recipe 🙂

      Reply

    • Galina
      February 29, 2016

      Hi Natasha, Is it 5 cups of cooked rice or uncooked?

      Reply

      • Natasha
        natashaskitchen
        February 29, 2016

        Yes, cooked rice 🙂

        Reply

      • Isaac Mizrahi
        August 16, 2016

        with 5 cups of uncooked rice you could feed an army…

        Reply

  • Marlo Rodgers
    January 2, 2016

    I love dishes with shrimp and couldn’t wait to try this recipe. Although I rinsed the rice as directed and cooled it in the fridge, the rice stuck to the pan and the meal tasted like shrimp mush. So disappointing!

    Reply

    • Natasha
      natashaskitchen
      January 2, 2016

      Marlo, did you make sure to use non-stick skillet? I realized that I used one in the pictures but did not specified it. It is important to use non-stick skillet or a wok when cooking a stir fry over hight heat to prevent sticking. I also updated the recipe to say non-stick skillet.

      Reply

  • Andrew
    December 13, 2015

    I’ve been looking to make shrimp fried rice from scratch for awhile, and this recipe looks fantastic! I’m looking forward to trying it out!

    Reply

    • Natasha
      natashaskitchen
      December 13, 2015

      I hope you love it! 🙂

      Reply

  • jojo
    December 1, 2015

    Thank you very much, the recipe looks delicious. I will cook soon

    Reply

    • Natasha
      natashaskitchen
      December 2, 2015

      I would love to hear the outcome 😁

      Reply

  • Gia
    November 5, 2015

    Hello 🙂 This might seem like a silly question, but would I be able to still make this dish without the sesame oil?

    Excited to try it! Thanks!

    Reply

    • Natasha
      natashaskitchen
      November 5, 2015

      Yes you could. It adds a nice kick of flavor but it will still taste great without it. 🙂

      Reply

  • Lindsey
    November 3, 2015

    Hi Natasha! Question- you said we should rinse the rice so it doesn’t get sticky- I hope this isn’t a dumb question, but do you mean before boiling the rice? I have a lot of left over white rice in the fridge & want to make this for dinner 🙂 was trying to figure out if I’m supposed to rinse off my cooked left over rice? I didn’t rinse it before boiling it……. Hope I can still make it! Thank you!

    Reply

    • Natasha
      natashaskitchen
      November 3, 2015

      Hi Lindsey, I only rinse rice before cooking it to get rid of the starch that makes it a little stickier. If you already cooked it and didn’t pre-rinse, it’s no problem. You can still use it, it just might be slightly stickier, but that’s ok :).

      Reply

      • Lindsey
        November 3, 2015

        Thank you Natasha! I made it with chicken and it was a huge hit, thank you for another amazing recipe 🙂 much love! And next time I’ll rinse the rice BEFORE cooking….. 😉

        Reply

        • Natasha
          natashaskitchen
          November 3, 2015

          I’m so happy you liked it! Thanks for the great review 🙂

          Reply

  • Monika
    October 26, 2015

    I added some sweet chili, sriacha, Chinese cabbage and a squeeze of fresh lime juice. It was great!

    Reply

    • Natasha
      natashaskitchen
      October 26, 2015

      Monica, thank you for the great review and great job on improvising :).

      Reply

  • Cindy
    October 12, 2015

    We made this last evening and it was delicious. I also cut back on the eggs and used just three. I didn’t have any scallions so used some chopped yellow onion instead. Excellent recipe!

    Reply

    • Natasha
      natashaskitchen
      October 12, 2015

      Hi Cindy! I’m so happy you loved it :). That’s what I like about stir-fry; you can change it up and it will still work well 🙂

      Reply

  • Lucy
    October 8, 2015

    I made this for the first time tonight and I am keeping this recipe. It was delicious!! I am an island girl and I love fried rice! Thanks for this great fried rice recipe Natasha!

    Reply

    • Natasha
      natashaskitchen
      October 8, 2015

      Lucy, thank you for the great review, I’m glad you enjoyed the recipe :).

      Reply

  • Megan
    September 27, 2015

    Hey, im cooking this as part of an assignment for health. For the most part is this meal a healthy dinner?

    Reply

    • Natasha
      natashaskitchen
      September 27, 2015

      I’d say it is fairly healthy. I wouldn’t call it a diet food but it is nutritious.

      Reply

  • Joanna
    June 14, 2015

    Do you have nutrition information for this recipe?

    Reply

    • Natasha
      natashaskitchen
      June 14, 2015

      HI Joanna, I don’t usually put up nutritional info, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to “tools” and then click “recipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool.

      Reply

  • Steve Kos
    June 8, 2015

    Great recipe! 4 eggs seems like a bit too much so I cut it back to 2 and it was plenty. I also added a splash of saki to the shrimp and then again to the rice while cooking.

    Reply

    • Natasha
      natashaskitchen
      June 8, 2015

      Thank you for sharing your great review! I’ve never tried this with saki.

      Reply

  • Debbie
    May 30, 2015

    This is, by far, my favorite recipe for fried rice. The whole family loves it. I make this recipe in 2 different batches and fry it on the electric griddle and it turns out great.

    Reply

    • Natasha
      natashaskitchen
      May 30, 2015

      That’s so great! Thank you so much for the awesome review 🙂

      Reply

  • Shelly B
    February 17, 2015

    This was absolutely delicious and so easy to make…thanks for posting this!!!

    Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      You are welcome Shelly, I’m so happy to hear that you enjoyed it :). I never get tired of this dish.

      Reply

  • Anastasia
    February 5, 2015

    I have to say it’s a very good recipe! I’ve tried it twice and it turned out very good each time. That being said, if you add Sun-Bird Fried Rice spice or similar seasoning mix it’ll turn out even better!!! Enjoy! Also, I am definitely going to try other Natasha’s Kitchen recipes. They always turn out very good!

    Reply

    • Natasha
      natashaskitchen
      February 5, 2015

      Thank you so much for sharing that with me! Where do you buy that spice? I’ve never tried it before.

      Reply

  • Allison
    January 29, 2015

    Can I use fresh carrots? Should I cook them before adding the onions?

    Reply

    • Natasha
      natashaskitchen
      January 29, 2015

      Hi Allison, yes, that would be the best time to cook them without getting another pan dirty. That would work 🙂

      Reply

  • BernIce
    January 3, 2015

    First time making fried rice. Very simple to follow. You know how families have “PICKY EATERS”, well I have a picky husband. Who does not eat much of anything. But he did take a spoonful and tasted it, and very quietly got a plate filled it up and ate it. Thank you, now I have 5 dishes I can cook for him!

    Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      Aww that’s just music to my ears! Thank you so much for sharing that with me Bernice! 🙂

      Reply

  • Kim
    December 13, 2014

    Made this recipe tonight. LOVED it!!! My daughters devoured it! Thank you so much.

    Reply

    • Natasha
      natashaskitchen
      December 13, 2014

      That’s awesome! Thanks so much for sharing your great review 🙂

      Reply

  • Lilly
    September 9, 2014

    Can I use olive oil?

    Reply

    • Natasha
      natashaskitchen
      September 9, 2014

      Yes, but I would recommend an extra light olive oil with a higher smoke point and not extra virgin.

      Reply

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