There’s something endlessly satisfying about a pan of hot, savory shrimp fried rice. It’s the kind of dish that feels like takeout but comes together effortlessly at home, using just a few pantry staples and a handful of freezer-friendly ingredients.
Whether you’re whipping up a weeknight dinner, cleaning out the fridge, or feeding a hungry crowd, this shrimp fried rice recipe is endlessly flexible—and completely delicious.
Why You’ll Love This Recipe
- Quick and easy: Perfect for busy nights or last-minute meals
- Pantry- and freezer-friendly: Uses basic ingredients you likely already have
- Customizable: Swap proteins or veggies based on what’s in your kitchen
- Comforting and satisfying: That warm, savory flavor hits every time
- Great as a meal or a side: Serve it solo or with dumplings, salad, or soup
Ingredients You’ll Need
Main Components:
- 3 cups cooked jasmine rice – Cold, day-old rice works best for ideal texture
- 1 tbsp sesame oil – A little goes a long way for nutty depth
- 2 tbsp vegetable oil – Grapeseed, canola, or any neutral oil for stir-frying
- 2 eggs, beaten – Cooked separately for fluffy curds
- 8 oz medium shrimp – Peeled, deveined, and patted dry
- 1 cup frozen peas and carrots – No thawing necessary
- 3 green onions, sliced – Use white parts for sautéing, green for garnish
- 3 garlic cloves, minced – Adds essential aromatic flavor
Sauces & Seasoning:
- 2–3 tbsp soy sauce – Adjust to taste
- 1 tsp oyster sauce (optional) – Adds that signature umami note
- Salt & pepper to taste – Always season at the end
How to Make Shrimp Fried Rice (Step-by-Step)
1. Prep everything first.
Fried rice comes together quickly, so having your ingredients ready is key. Break up cold rice with your hands, pat the shrimp dry, and whisk the eggs with a pinch of salt.
2. Scramble the eggs.
In a hot skillet or wok with a little oil, cook the beaten eggs until just set. Remove from the pan and set aside.
3. Sear the shrimp.
Add a bit more oil and cook shrimp for about 2 minutes per side, until pink and curled. Don’t overcook! Transfer them to the same plate as the eggs.
4. Sauté aromatics and veggies.
In the same pan, add garlic and the white parts of the green onions. After 30 seconds, toss in the frozen peas and carrots and stir until heated through.
5. Add rice and sauce.
Break up any clumps of rice and stir it in. Let it sit for a minute or two to develop some golden crust. Stir in soy sauce, a drizzle of sesame oil, and optional oyster sauce.
6. Finish and serve.
Add the cooked shrimp and eggs back in. Toss everything together, taste, adjust seasoning, and top with green onion tops before serving.
Expert Tips for the Best Shrimp Fried Rice
- Use cold rice. Day-old rice is ideal—it fries up drier and doesn’t clump. If using fresh, spread it on a baking sheet and let it cool for at least 30 minutes.
- Cook in stages. Eggs, shrimp, veggies, then rice—each gets its own spotlight.
- Don’t over-stir. Let the rice crisp up in spots; that golden crust is flavor gold.
- Keep the heat medium-high. You want a hot pan without burning anything.
Variations & Substitutions
- Protein swaps: Try diced chicken, leftover pork, or crispy tofu.
- Veggie swaps: Use what you’ve got—broccoli, corn, bell peppers, or even chopped kimchi for a tangy twist.
- Rice swaps: Jasmine is classic, but brown rice or even cauliflower rice can work in a pinch.
- Sauce tweaks: No oyster sauce? Skip it. Want spice? Add chili garlic sauce or a splash of sriracha.
Serving Suggestions
- Weeknight dinner: Serve it straight from the skillet for a no-fuss meal.
- With sides: Pair it with steamed dumplings, miso soup, or a cucumber salad.
- For gatherings: Let it anchor an easy buffet spread—guests can add toppings like chili oil, crispy shallots, or extra soy sauce.
Storage & Reheating
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Best in a skillet with a splash of oil or water. Microwave works, but the rice gets softer. Shrimp can toughen if reheated too often, so don’t reheat more than once.
- Freezer-friendly: Freeze extra portions right away—great for future meals.
Recipe FAQs
Can I use fresh rice instead of leftover?
Yes, but cool it down first. Spread it on a sheet pan and let it dry out before frying.
What if I don’t have oyster sauce?
No problem—just leave it out. Soy sauce brings plenty of flavor on its own.
Can I use frozen shrimp?
Absolutely. Just thaw them under cold water and pat dry before cooking.
How can I make it spicier?
Add chili garlic sauce to the pan, or finish with chili oil, sambal oelek, or sriracha at the table.
Nutrition Info (Per Serving, Approximate)
- Calories: 420
- Protein: 22g
- Carbs: 44g
- Fat: 18g
- Fiber: 3g
- Sodium: 750mg