Valentina Ablaev
This shrimp fried rice is the perfect 30-minute meal that tastes better than takeout! Tender shrimp tossed with vegetables in a simple sauce. This is the ideal balanced meal, and it couldn’t be easier to make!
This homemade shrimp fried rice will beat any chinese takeout! Just like our homemade orange chicken, we love to recreate takeout favorites from scratch! Top this shrimp fried rice with our classic hibachi sauce and serve with a side of crispy shrimp spring rolls for the ultimate takeout expereince!
Expert Tips:
- Use day-old rice! Fried rice is a great way to use up leftover rice in the fridge! Cooking it in the wok makes it fluffy and soft all over again!
- Don’t overcook the shrimp: For a delicious fried rice, it’s vital not to overcook the shrimp. Cook the shrimp for only around 2 minutes to prevent a rubbery shrimp.
Shrimp is an excellent protein that is so versatile! You can’t go wrong whether you’re making kung pao shrimp, our easy sauteed shrimp, or this simple fried rice.
Homemade is Best
This classic fried rice recipe is so easy to make that you’ll be done cooking before you can order takeout! This fried rice is entirely customizable, so you can make it appeal to even the pickiest eaters.
What Ingredients Do You Need for Shrimp Fried Rice?
- White rice – uncooked jasmine or basmati rice is perfect for this recipe.
- Shrimp – large shrimp, peeled and deveined.
- Vegetables – a combination of carrots, peas, and corn, a classic!
- Eggs – the key to an authentic fried rice.
- Sauce – a mix of low-sodium soy sauce and sesame oil gives you the perfect fried rice!
See the recipe card below for a complete list of ingredients and quantities.
Fried Rice Variations
- Swap the protein: If you’re not a big fan of shrimp, make a classic chicken fried rice!
- Bring on the heat: Spice up your fried rice with red pepper flakes or a sliced thai chili!
- Heat matters. When cooking with a wok, a medium-high heat is crucial in a delicious fried rice.
How to Make Shrimp Fried Rice
1. Shrimp. Heat your wok and add oil. Add the shrimp and cook for two minutes or until the shrimp is no longer translucent. Season with salt, and pepper, and remove the shrimp from the pan.
Cook rice. Rinse rice until water runs clear and cook using your preferred method. Once the rice is cooked, rinse under cold water and set aside.
2. Vegetables. Add more oil to the wok and add peas, carrots, and corn. Saute lightly and add garlic.
3. Eggs. Move all the veggies to and side and crack eggs onto the other. Scramble the eggs lightly and toss with the veggies once cooked.
4. Combine. Add the cooked rice and shrimp back into the wok. Add the soy sauce and sesame oil and mix until combined. Finish the fried rice with sliced green onions for the perfect garnish.
Serving Suggestions
- Classic appetizer: For the ideal takeout meal, serve fried rice with a serving of crispy crab rangoons.
- Salad: Serve the fried rice with a homemade kani salad for a balanced meal.
Store & Reheat
- Storage. Keep leftover fried rice in an airtight container for peak freshness for 3 days.
- Reheat. Warm up leftover rice in a pan. Add a splash of water if the rice is dry.
- Freeze. Fried rice is a great dish to freeze for an easy dinner! Add fried rice to a freezer-safe container or bag and store in the freezer for up to 3 months. Reheating: To warm up frozen rice, just add the rice directly to a pan and reheat. Add a splash of water to moisten the rice.
More Asian Recipes
If you enjoyed this fried rice recipe, be sure to try our other easy asian recipes; here are some of our favorites:
Grains and Pasta- Chicken
- Seafood
- Chicken
- Appetizer
- Chicken
If you’ve tried this shrimp fried rice or any other recipe on my website, please leave a star rating and your feedback in the comments below – we appreciate it!
Easy Shrimp Fried Rice Recipe
Ingredients
- 2 cups uncooked jasmine rice
- 1 pound raw shrimp peeled and deveined
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 cup frozen peas and carrots
- ½ cup corn
- 3 minced garlic cloves
- 3 eggs
- 3 Tbsp low-sodium soy sauce
- ½ tsp sesame oil
- 4 green onions
Instructions
- Rinse the rice thoroughly and cook using your preferred method.
- Once the rice is cooked, rinse it under cold water and set aside.
- Heat a wok and add 1 tbsp of oil. Add the shrimp to the wok and cook for 2 minutes. Season with salt and pepper, and remove the shrimp from the pan.
- Add 1 tbsp of oil to the wok and add frozen peas, carrots, and corn. Saute lightly and add minced garlic cloves. Cook until the garlic is fragrant.
- Move all the vegetables onto one side of the pan and crack in the eggs. Scramble the eggs lightly and mix in with the vegetables once cooked.
- Add rice and shrimp into the wok and toss with soy sauce and sesame oil.
- Cook everything until incorporated and the rice is reheated.
- Garnish with sliced green onions.
- Serve, and enjoy friends!
Notes
- Rinse the rice until the water runs clear for the best result.
- Don’t overcook the shrimp. Shrimp cooks quickly and can be removed from the pan when it turns pink on both sides.
- Store leftover fried rice in an airtight container for 3-5 days in the refrigerator.
Nutrition
FAQ’s
Jasmine rice, basmati rice or long-grain rice is best for fried rice!
Rinsing the fried rice removes some of the starch, so your fried rice isn’t sticky and mushy after cooking.
Use tamari or coconut aminos instead of soy sauce to make this fried rice gluten-free!
Yes, you can use a regular skillet to make a delicious fried rice.
