This Shrimp Fried Rice is a meal that will become a go-to for weeknight dinners or entertaining. The shrimp paired with veggies and rice with an authentic sauce will get rave reviews every time you make it!
Shrimp Fried Rice-
Shrimp Fried Rice is a takeout favorite that is so easy to recreate at home in just 20 minutes! It is packed with protein from the juicy shrimp and eggs and nutrients from the veggies. This homemade, hibachi-style dish is so flavorful and a great way to add seafood to your diet.
Why You’ll Love This Recipe:
- A good way to use up leftover rice.
- Made with less oil and additives, making it healthier than takeout.
- Quick for a simple weeknight dinner.
- Stores well, making a great meal prep idea!
- Easily double the recipe to feed a party!
Shrimp Fried Rice Ingredients:
The ingredients for this Japanese-inspired Shrimp Fried Rice are super simple.
- Shrimp- you want to use fresh (thawed), quality shrimp for the best flavor and texture.
- Seasonings- kosher salt and pepper are all you need to season the shrimp.
- Oil- you’ll need olive oil or canola oil to saute the shrimp and veggies.
- Vegetables- peas, carrots, and corn are our choice of veggies.
- Garlic- brings out the flavor of the dish.
- Rice- the best rice to use for fried rice is chilled, day-old rice. It’s less sticky than freshly cooked rice and mixes together well with the rest of the ingredients.
- Soy sauce- use low-sodium soy sauce to control the level of salt in the final dish.
- Sesame oil- sesame oil is the key to authentic flavor.
- Green onion- a few tablespoons of chopped green onion for an optional garnish.
- Sesame seeds- optional, for garnish.
How to Make Shrimp Fried Rice:
The Chinese fried rice with shrimp comes together in one pan or wok and moves quickly, so prep all your ingredients ahead of time!
- Cook the rice: Cook rice according to package instructions or use our Oven Baked Rice recipe. Cover and set aside.
- Prep shrimp: Peel and devein the shrimp. Season with salt and pepper.
- Cook shrimp: In a large skillet, heat 1 Tbsp oil over medium-high heat. Once hot, add the shrimp in a single layer and cook for 1 minute per side. When cooked, remove from the skillet and cover to keep warm.
- Saute veggies: Add 1 Tbsp oil to the pan and add the peas, carrots, corn, and garlic. Cook until tender and the garlic is fragrant.
- Scramble eggs: Move the vegetables to one side and add the eggs to the other side of the pan. Scramble the egg until cooked and broken apart. Once the eggs are set, stir into the vegetables.
- Combine: Add the shrimp back into the skillet with the rice. Add the soy sauce, sesame oil, green onion and gently toss to combine. Allow the rice to reheat. If needed, adjust the seasoning by adding more soy sauce, sesame oil, or salt and pepper to taste.
- Serve and enjoy, friends.
Substitutions and Variations-
Feel free to mix this recipe up with some optional variations and substitutes. Here are some ideas:
- Different protein: You can also make this fried rice with chicken or beef. The cook time will be longer for other proteins as shrimp cooks more quickly.
- Add pineapple: For a sweet kick, mix in some pineapple chunks!
- Add heat: Make the rice spicy by mixing some hot sauce with the soy sauce and sesame oil. Then pour the mixture into the rice.
- Different vegetables: Switch up the vegetables based on what you have on hand. Try with broccoli, green beans, mushrooms, onions, or baby corn spears.
Though this recipe is complete on its own, you can serve it with a side, such as:
- Side salad: Add a Korean Carrot Salad or this Kani Salad Recipe for a crunchy side.
- With vegetables: Pair with basic vegetables such as these Oven Roasted Veggies or with some Honey Glazed Carrots.
- Appetizers: This recipe pairs well with Asian appetizers like egg rolls or Dumplings.
The secret for restaurant-style fried rice is to use chilled, day-old rice. We prefer long-grain white rice like basmati or jasmine rice, but any other long-grain that is less starchy will work best for the fried rice.
If you cook rice before you’ll just need to rinse it under cold water so it isn’t sticky.
You can thaw frozen shrimp and use it in this recipe, we do not recommend using unthawed shrimp.
Shrimp is fully cooked when it is no longer translucent. It will curl and the thickest part will no longer be light gray. Undercooked shrimp will still be mostly straight while overcooked shrimp will curl into a complete “O” shape.
You can use frozen vegetables such as frozen peas, carrots, and corn!
Store & Freeze-
- STORE: Store leftovers refrigerated in an air-tight container for up to 4 days.
- FREEZE: Allow the rice to cool completely. Freeze in a freezer-safe container for up to 3 months. Thaw completely, and reheat to serve.
- REHEAT: Reheat on a skillet over medium-low heat until warmed through. Or, place in the microwave until reheated.
More Shrimp Recipes:
Easy Shrimp Fried Rice Recipe
- 1 pound raw shrimp peeled and deveined
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 Tbsp olive oil
- 1 cup frozen peas and carrots thawed
- ½ cup corn
- 3 large eggs
- 3 garlic cloves minced
- 2 cups uncooked rice cooked, rinsed and cooled
- 3 Tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 3 green onions
- 1 green onion to garnish (optional)
- Cook rice and rinse in cold water; cover the rice and set aside.
- Season shrimp with salt and pepper.
- In a skillet, heat 1 Tbsp oil. Once it’s hot, add shrimp and cook for 1 minute per side. Remove from the skillet and cover to keep warm.
- Add 1 more Tbsp oil, peas, carrots, corn, and garlic and cook until heated.
- Move veggies to one side and beat the eggs and scramble. Then, stir them into the veggies.
- Add the shrimp back and add the rice, soy, sesame oil and green onion. Gently toss everything to combine.
- Serve and enjoy, friends.