Shrimp Fried Rice
Shrimp fried rice made in one skillet with day-old rice, juicy shrimp, scrambled egg, and peas and carrots. A fast, better-than-takeout dinner in 20 minutes.
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Shrimp Fried Rice is my answer to the takeout craving on a night I don’t feel like paying for delivery. Juicy shrimp, fluffy rice, scrambled egg, and peas and carrots all cook in one skillet, tossed in soy sauce and toasted sesame oil until every grain picks up that savory, slightly smoky flavor. It’s on the table in about 20 minutes and tastes better than the container it usually comes in.
Day-old rice is the real secret to fried rice that fries instead of steams. Freshly cooked rice is soft and full of moisture, so it clumps and turns gummy in the pan, while cold rice from the fridge has dried out just enough for the grains to separate and crisp. If you only have fresh rice, spread it on a sheet pan and chill it in the freezer for 20 minutes to dry it out fast.
High heat and a hot pan are what give this that restaurant flavor at home. I cook the shrimp first and set them aside so they don’t overcook, scramble the egg, then fry the rice hard before everything comes back together at the end. A bag of frozen peas and carrots means no chopping, so the whole thing moves fast once the pan is hot.
Why You’ll Love This Recipe
- Better than takeout. Fresh shrimp and a hot skillet beat the delivery version for less money.
- One pan, 20 minutes. Shrimp, egg, and rice all cook in the same skillet, start to finish.
- A great fridge-cleaner. Leftover rice and whatever vegetables you have on hand turn into dinner.
- Naturally kid-friendly. Mild, savory, and easy to adjust for picky eaters.
Shrimp Fried Rice Ingredients
Cold, day-old rice works far better than fresh here. Long-grain white rice or jasmine both fry up light and separate; short-grain or sushi rice is too sticky and tends to clump in the pan.
- 1 lb medium shrimp, peeled and deveined
- 3 tbsp vegetable oil, divided
- 2 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups cold cooked white rice (day-old)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp toasted sesame oil
- 3 green onions, sliced
- Salt and pepper, to taste
Recipe Variations
- Add other vegetables like edamame, corn, diced bell pepper, or small broccoli florets with the peas and carrots.
- Swap the shrimp for diced cooked chicken, or use both for a combination fried rice.
- Stir in a spoonful of chili crisp or a drizzle of sriracha at the end for a little heat.
How to Make Shrimp Fried Rice
- Cook the shrimp: Pat the shrimp dry and season with a pinch of salt and pepper. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat and cook the shrimp for 1-2 minutes per side, until pink and opaque and curled into a loose C shape. Transfer to a plate.
- Scramble the eggs: Add another tablespoon of oil, pour in the beaten eggs, and scramble for about 1 minute until just set. Transfer them to the shrimp plate.
- Soften the vegetables: Add the last tablespoon of oil, then the peas and carrots, garlic, and ginger. Stir-fry for 2 minutes until fragrant and the vegetables are heated through.
- Fry the rice: Add the cold rice, breaking up any clumps with your spoon. Spread it out and let it cook undisturbed for 1-2 minutes, then stir and repeat for 3-4 minutes total, until the rice is hot and starting to toast.
- Season: Drizzle in the soy sauce, oyster sauce if using, and sesame oil. Toss well so the rice is evenly coated and takes on color.
- Bring it together: Return the shrimp and egg to the pan along with the green onions. Toss everything for another minute until heated through.
- Taste and serve: Taste and add a little more soy sauce or a pinch of salt if needed, then serve hot.
Recipe FAQs
Why Do I Need Day-Old Rice?
Cold, dried-out rice fries and separates instead of steaming into a gummy clump. Fresh rice holds too much moisture, so it turns sticky in the pan.
Can I Use Fresh Rice If That’s All I Have?
Yes, in a pinch. Cook it, spread it on a sheet pan, and chill it in the freezer for 20-30 minutes to dry it out before frying.
How Do I Keep the Shrimp from Turning Rubbery?
Cook them just until they turn pink and curl into a loose C, then pull them out and add them back at the very end so they only reheat instead of overcooking.
What Can I Use Instead of Oyster Sauce?
It’s optional and adds a savory depth, but you can leave it out or swap in a splash of extra soy sauce or a little hoisin. The rice is still great without it.
Can I Add Other Vegetables or Make It a Full Meal, and How Do I Get That Smoky Restaurant Flavor?
Yes, edamame, corn, bell pepper, or broccoli all work. For the smoky wok flavor, use your highest heat and a wide pan so the rice sears instead of steams.
Cooking Tips
- Get every ingredient prepped and next to the stove before you start. Fried rice cooks fast over high heat and there’s no time to chop mid-cook.
- Use a wide skillet or wok so the rice spreads into a thin layer. A crowded pan steams the rice instead of toasting it.
- Don’t stir constantly. Letting the rice sit undisturbed for a minute at a time is what gives it those lightly crisped, toasted grains.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To freeze: Freeze cooled fried rice for up to 2 months. The shrimp softens a little once thawed, but the rice reheats well.
To reheat: Reheat in a hot skillet with a small splash of oil to re-crisp the rice, or microwave in short bursts. Add the shrimp near the end so it doesn’t overcook.
How to Serve Shrimp Fried Rice
Shrimp Fried Rice is a full meal on its own, but it’s great alongside egg rolls, potstickers, or a simple cucumber salad. Make it part of a takeout-style spread with our Teriyaki Chicken and Broccoli.
Loved This Recipe?
Shrimp Fried Rice turns leftover rice and a pound of shrimp into a fast, savory dinner that beats delivery every time.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
More like this: More shrimp for the rotation, plus a chow mein that beats the takeout order. Try Chili Lime Shrimp Bowls, Lemon Garlic Shrimp and Asparagus, or Restaurant-Style Chicken Chow Mein.
Shrimp Fried Rice
Ingredients
- 1 lb medium shrimp peeled and deveined
- 3 tbsp vegetable oil divided
- 2 large eggs beaten
- 1 cup frozen peas and carrots
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 cups cold cooked white rice day-old
- 3 tbsp soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp toasted sesame oil
- 3 green onions sliced
- salt and pepper to taste
Instructions
- Cook the shrimp: Pat the shrimp dry and season with a pinch of salt and pepper. Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat and cook the shrimp for 1-2 minutes per side, until pink and opaque and curled into a loose C shape. Transfer to a plate.
- Scramble the eggs: Add another tablespoon of oil, pour in the beaten eggs, and scramble for about 1 minute until just set. Transfer them to the shrimp plate.
- Soften the vegetables: Add the last tablespoon of oil, then the peas and carrots, garlic, and ginger. Stir-fry for 2 minutes until fragrant and the vegetables are heated through.
- Fry the rice: Add the cold rice, breaking up any clumps with your spoon. Spread it out and let it cook undisturbed for 1-2 minutes, then stir and repeat for 3-4 minutes total, until the rice is hot and starting to toast.
- Season: Drizzle in the soy sauce, oyster sauce if using, and sesame oil. Toss well so the rice is evenly coated and takes on color.
- Bring it together: Return the shrimp and egg to the pan along with the green onions. Toss everything for another minute until heated through.
- Taste and serve: Taste and add a little more soy sauce or a pinch of salt if needed, then serve hot.
