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.
That is a good tip especially to those fresh to the blogosphere. Simple but very precise information… Many thanks for sharing this one. A must read article!
So glad you found this helpful.
I really like the recipe and flavors but my dish was a bit dry. Does it need more oil? Please advise. Thank you!
Hi Liliya! This isn’t meant to be a saucy dish, but you can add more oil or even a splash of water to add moisture if the rice seems dry. I hope that helps!
Thank you! Will try to do that next time!
This is a great recipe! So glad I can make it at home now:)
Love your recipes. Can this be made with chicken breasts?
Hi Judi, I imagine that will work too but I also have a Chicken Fried Rice recipe.
I can’t see how you used 5 cups of rice as it looks to me that you used maybe 2-3 cups at most. Otherwise there’d not be many shrimp per person. The measuring cup looks like a 4 cup so looks like you used maybe 2 cups?
Hi Lorna, the measurements are correct. You could use less if you prefer but the sauce and seasonings would need to be adjusted or it would overwhelm the dish.
Wholesome recipe, thanks !
You’re welcome!
What does the cornstarch do on the shrimp?
Hi Sally, it makes for crispier shrimp.
Thank you!
We love this recipe
I’m so glad you enjoyed it!
This is by far the best shrimp fried rice I made/had it’s better then take out. I make it every time I have left over rice. My family loves it🤤🤤😘
Thank you so much for sharing that with us, Monica. I appreciate it!
Tank you
You’re welcome!
Great recipe! Easy and tasty and my whole family loved it!
I’m so glad you enjoyed it!
This coconut shrimp and fried rice was awesome. Never could get it right until I used your receipe
Thank you for giving this recipe a try, Larry! I’m so glad that you enjoyed it.
I made my jasmine rice this morning to use in the recipe this evening. I’m refrigerating it now. Do I need to rinse before using tonight?
Hi Kelly, I haven’t tried rinsing it after cooking. 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 chicken fried rice the other night and it was delicious! The only change I made is I added pineapple pieces!
Nice, that sounds yummy. Thanks for sharing that with us and providing great feedback!
Just made this for dinner. This was excellent! Will be making again.
I’m so glad you enjoyed your dinner, Catherine. Enjoy!
Hi Natasha. I made this recipe the other night and it was delicious! I search your recipes frequently for new ideas, since I’m doing a lot of cooking lately! Keep them coming!
That’s great to hear, Janice. Enjoy cooking!
I love all your recipes your smiling face is so friendly! I feel as though I’ve known you for years. Please keep up the good work! You are wonderful! Stay safe and be happy! Thank you ,love. Rennie
Aww! That’s the best! Thank you for sharing that awesome & thoughtful feedback with me Rennie!
I made this recipe as directed and it was delicious.
I’m so glad you enjoyed this recipe Jenean! Thank you for sharing that with us!
Would it be as good if I used frozen cooked shrimp? Thanks
Saundra
Hi Saundra, I always try to avoid using cooked shrimp in recipes that call for uncooked because you can’t really make the shrimp take on any flavor without overcooking them. I think you could still make it work but omit the cornstarch on the shrimp and you won’t need to do the marinating. I would still flash heat them until warmed through but no longer than that because re-cooking cooked shrimp will make them rubbery. I hope you love the recipe!
Thanks for sharing that and for the great feedback. I’m so glad you enjoyed it!
Hi Natasha, what brand of skillet do you use in this recipe? I have been looking for a big skillet like yours. Love the fried rice by the way it was delicious!
Thank you, Miranda. You can check out my list of tools here
Where do u get the coconut aminos?
Hello! This is the Coconut Aminos that I used.
Went a bit overboard with the Soy Sauce but it tastes amazing!
Thanks Dave. I’m sure it will be perfect the next time you’re making this recipe!