Shrimp fried rice is one of those comforting dishes that brings me right back to Friday night dinners. It’s quick, satisfying, and uses simple ingredients you probably already have on hand, fluffy white rice, tender shrimp, crisp bean sprouts, and that perfect splash of soy sauce.
Why You’ll Love This Recipe
- Tastes just like restaurant takeout – Save money and enjoy authentic flavors without leaving home
- Simple everyday ingredients – No exotic sauces or specialty items required
- Great for using leftover rice – That container of rice in your fridge? Perfect for this!
- Quick weeknight dinner – From stove to table faster than delivery would arrive
- Easily customizable – Make it yours with different vegetables or protein options
Easy Shrimp Fried Rice
- Total Time: 45 minutes
- Yield: 4 servings
Description
A serving of shrimp fried rice featuring golden-brown fried rice with visible grains, succulent pink shrimp pieces, crisp white bean sprouts, bright green scallions, and ribbons of scrambled egg throughout, served in a rustic bowl with chopsticks on the side.
Ingredients
For the Rice:
- 3 cups water
- 1½ cups uncooked white rice (or use 4 cups cold, cooked rice—day-old works best!)
For the Fried Rice:
- 4 tablespoons vegetable oil (canola or peanut oil work great too)
- 1 cup fresh bean sprouts (adds that signature crunch)
- ½ cup chopped onion (yellow or white onion)
- 1½ cups cooked medium shrimp, peeled and deveined, tails removed (about ¾ pound raw shrimp)
- 2 large eggs, beaten (room temperature if possible)
- ¼ cup chopped green onion (scallions—both white and green parts)
- 4 tablespoons soy sauce (use low-sodium if you’re watching salt)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon sesame oil (this is the secret flavor booster!)
Instructions
Pour 3 cups of water into your medium saucepan and bring it to a rolling boil. Add your rice and give it one good stir to prevent sticking.
Lower the heat to the gentlest simmer possible. Cover with the lid and let it cook undisturbed for 20 minutes until the water disappears and the rice becomes tender.
Once finished, transfer the rice to a large plate or baking sheet and spread it out. This helps it cool faster and prevents clumping. For quicker results, refrigerate for 15 minutes.
Set your wok or large skillet over medium-high heat and let it warm for a full 2 minutes. You want it really hot—when a water droplet sizzles instantly, you’re ready.
Add the vegetable oil and swirl it around to coat the cooking surface. Toss in your bean sprouts and chopped onion.
Stir-fry these vegetables for roughly 3 minutes, keeping everything moving. The onions should turn translucent and develop some golden edges. Those browned bits equal flavor!
Now comes the satisfying part—add all your cooled rice to the hot pan along with the cooked shrimp. Break up any rice clumps with your spatula as you toss everything together.
Keep stirring and flipping for about 3 minutes. The rice should heat through completely and start picking up a light golden color from the hot pan.
Your kitchen will start smelling absolutely incredible at this point. The shrimp will warm perfectly during this step.
Push all your rice and vegetables toward the edges of the pan, creating an empty circle in the center. Pour your beaten eggs directly into this space.
Let them sit undisturbed for just a few seconds until they start setting on the bottom. Then scramble them gently with your spatula.
While the eggs are still slightly wet, mix everything back together. Add the green onions, soy sauce, salt, pepper, and that crucial sesame oil.
Stir constantly for about 4 minutes. The eggs will finish cooking and every grain of rice will get coated in the seasonings.
Remove your pan from the heat and give everything one final toss. Take a little taste and adjust the seasonings to your preference.
Serve immediately while everything is hot and steaming. Fried rice tastes best fresh from the pan.
Notes
- Don’t overcrowd your pan – If you’re doubling the recipe, cook it in two batches. Too much in the pan at once will cause everything to steam instead of getting that lovely fried texture
- Have all your ingredients prepped before you start – Fried rice cooks fast! Chop everything, measure your sauces, and have it all within arm’s reach before you turn on the heat
- Make a well in the center for the eggs – This technique helps the eggs cook properly before mixing them in, giving you those pretty ribbons instead of scrambled clumps
- Taste as you go – Soy sauce brands vary in saltiness, so start with 3 tablespoons and add the fourth at the end if you need it
- Add frozen peas or carrots – Toss in ½ cup during step 3 for extra color and nutrition
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese-American
Ingredients You’ll Need
For the Rice:
- 3 cups water
- 1½ cups uncooked white rice (or substitute 4 cups of cold, day-old cooked rice for even better results)
For the Fried Rice:
- 4 tablespoons vegetable oil (peanut or canola oil are excellent alternatives)
- 1 cup fresh bean sprouts (these bring the signature crunch)
- ½ cup chopped onion (yellow or white varieties work perfectly)
- 1½ cups cooked medium shrimp, peeled and deveined, tails removed (approximately ¾ pound before cooking)
- 2 large eggs, beaten (bring to room temperature for best results)
- ¼ cup chopped green onion (use both the white and green portions)
- 4 tablespoons soy sauce (opt for reduced-sodium if you prefer)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon sesame oil (this tiny addition makes all the flavor difference!)
Why These Ingredients Work
Starting with properly cooled rice makes all the difference in this dish. Cold rice from the refrigerator creates individual grains that fry beautifully instead of turning into a sticky clump.
Fresh rice straight from the pot contains too much moisture and will become mushy during cooking. Day-old refrigerated rice has dried out slightly, giving you that perfect restaurant texture.
The vegetable oil can handle high heat without burning, which creates those delicious browned bits that taste like your favorite takeout spot. Bean sprouts add freshness and a satisfying crunch that contrasts wonderfully with the tender rice.
Using pre-cooked shrimp is a real time-saver. They only need warming through, which means they’ll soak up all those savory seasonings without overcooking.
The eggs create delicate ribbons throughout the rice when cooked properly. Soy sauce delivers that essential salty, umami-rich base that makes fried rice so addictive.
Here’s where the magic happens: sesame oil added at the finish line brings a warm, nutty aroma that elevates everything. That small drizzle is what makes people ask for your secret recipe!
Green onions provide bright color and fresh flavor, while the regular onions and bean sprouts create layers of texture in every bite.
Essential Tools and Equipment
- Large skillet or wok (12-inch or bigger works best for easy tossing)
- Medium saucepan with lid (for preparing the rice)
- Wooden spoon or heat-safe spatula (for stirring without scratching)
- Small bowl (for whisking the eggs)
- Measuring cups and spoons
- Sharp knife and cutting board
Step-by-Step Instructions
Step 1: Cook and Cool the Rice
Pour 3 cups of water into your medium saucepan and bring it to a rolling boil. Add your rice and give it one good stir to prevent sticking.
Lower the heat to the gentlest simmer possible. Cover with the lid and let it cook undisturbed for 20 minutes until the water disappears and the rice becomes tender.
Once finished, transfer the rice to a large plate or baking sheet and spread it out. This helps it cool faster and prevents clumping. For quicker results, refrigerate for 15 minutes.
Step 2: Heat Your Wok and Cook the Veggies
Set your wok or large skillet over medium-high heat and let it warm for a full 2 minutes. You want it really hot—when a water droplet sizzles instantly, you’re ready.
Add the vegetable oil and swirl it around to coat the cooking surface. Toss in your bean sprouts and chopped onion.
Stir-fry these vegetables for roughly 3 minutes, keeping everything moving. The onions should turn translucent and develop some golden edges. Those browned bits equal flavor!
Step 3: Add the Rice and Shrimp
Now comes the satisfying part—add all your cooled rice to the hot pan along with the cooked shrimp. Break up any rice clumps with your spatula as you toss everything together.
Keep stirring and flipping for about 3 minutes. The rice should heat through completely and start picking up a light golden color from the hot pan.
Your kitchen will start smelling absolutely incredible at this point. The shrimp will warm perfectly during this step.
Step 4: Scramble in the Eggs and Season
Push all your rice and vegetables toward the edges of the pan, creating an empty circle in the center. Pour your beaten eggs directly into this space.
Let them sit undisturbed for just a few seconds until they start setting on the bottom. Then scramble them gently with your spatula.
While the eggs are still slightly wet, mix everything back together. Add the green onions, soy sauce, salt, pepper, and that crucial sesame oil.
Stir constantly for about 4 minutes. The eggs will finish cooking and every grain of rice will get coated in the seasonings.
Step 5: Serve and Enjoy
Remove your pan from the heat and give everything one final toss. Take a little taste and adjust the seasonings to your preference.
Serve immediately while everything is hot and steaming. Fried rice tastes best fresh from the pan.
You Must Know
Cold rice is absolutely essential for this recipe—there’s no way around it. Hot, freshly made rice will turn into a gummy, sticky mess when you try to fry it.
If you’re cooking rice specifically for this dish, plan ahead. Spread it out on a plate and refrigerate for at least 30 minutes before using. Better yet, make it the day before.
Day-old refrigerated rice is actually ideal because the grains have separated and dried out slightly. This creates that light, fluffy texture where each grain stays distinct.
Your pan must be properly heated before you start cooking. High heat creates that slightly smoky, restaurant-quality flavor that makes fried rice so special.
If your pan isn’t hot enough, everything will steam instead of frying. You’ll end up with disappointing, soggy rice instead of the crispy, flavorful dish you’re craving.
Pro Tips & Cooking Hacks
- Day-old rice is your best friend – If using fresh rice, spread it on a sheet pan and refrigerate uncovered for at least 30 minutes to dry it out
- Don’t crowd the pan – When doubling the recipe, cook in two separate batches for the best texture and flavor
- Prep everything first – Fried rice cooks quickly, so have all ingredients chopped, measured, and ready before heating the pan
- Create a well for the eggs – This technique prevents scrambled egg chunks and creates those pretty ribbons throughout the rice
- Adjust soy sauce to taste – Different brands have varying salt levels, so start with less and add more as needed
- Boost nutrition with frozen vegetables – Peas, carrots, or corn can be added during step 3 without any thawing needed
- Monitor your heat carefully – Medium-high gives you sizzle without scorching; adjust if things are browning too quickly
Flavor Variations & Suggestions
This foundational recipe welcomes all kinds of creative additions. Try mixing in frozen peas, diced carrots, or small broccoli florets when you cook the initial vegetables. They’ll soften perfectly and add nutritional value plus beautiful color.
For those who enjoy spice, stir in some sriracha sauce or sprinkle red pepper flakes with the other seasonings. The heat balances wonderfully with the savory elements.
Leftover rotisserie chicken makes an excellent substitute for shrimp—or combine both proteins for an extra hearty version. Some cooks love adding chopped cashews or peanuts right before serving for additional crunch and richness.
Consider experimenting with aromatics like fresh minced garlic or grated ginger added alongside the onions. These ingredients bring depth and warmth to the overall flavor profile.
Want to stretch this into a more filling meal? Add an extra egg or two. Fried rice is wonderfully forgiving and encourages you to make it uniquely yours!
Make-Ahead Options
Planning ahead actually improves this recipe. Cook your rice the previous evening or earlier in the day, then store it covered in the refrigerator. Cold rice from the fridge performs perfectly in fried rice.
You can also prepare your shrimp in advance. If starting with raw shrimp, cook and peel them up to two days before making the fried rice. Store them in an airtight container in the refrigerator.
Chop your onions and green onions ahead of time and keep them separate in the fridge as well. With this prep work done, the actual cooking takes only about 10 minutes.
The finished dish doesn’t meal-prep quite as well since the eggs and vegetables soften during storage. However, leftovers will keep refrigerated for up to three days. Just know that reheated fried rice has a different texture than fresh—still delicious, but not as crispy.
What to Serve With Shrimp Fried Rice
This dish stands alone beautifully as a complete meal, especially when loaded with vegetables. But if you’re feeding a crowd or recreating a full Chinese restaurant experience at home, several sides complement it wonderfully.
Start with a warm bowl of egg drop soup or tangy hot and sour soup. These light starters prepare your palate without filling you up too much.
Crispy egg rolls or spring rolls with sweet chili dipping sauce add that satisfying crunch everyone loves. A simple cucumber salad dressed with rice vinegar and sesame seeds provides cool, refreshing contrast.
For additional protein options, consider orange chicken or beef with broccoli as classic pairings. Fortune cookies make a fun dessert that brings smiles to the table.
A pot of fragrant jasmine tea or cold iced green tea rounds out the meal perfectly and helps cleanse your palate between bites.
Allergy Information
This recipe contains shellfish from the shrimp, which ranks among the most common food allergens. If you need to avoid shellfish, substitute with diced cooked chicken, pork, beef, or cubed tofu for a protein-rich alternative.
The dish also includes eggs, which can be omitted if necessary, though they do contribute nice texture and protein. Soy sauce contains both soy and wheat (gluten), so individuals with celiac disease or gluten sensitivity should use tamari or coconut aminos instead.
Sesame oil contains sesame, another frequent allergen. If this poses a problem, simply omit it or use additional vegetable oil, though you’ll miss some of that characteristic nutty flavor.
As written, this recipe is naturally dairy-free and nut-free. Always verify ingredient labels, particularly on pre-cooked shrimp and soy sauce, since some brands may include unexpected allergens or be processed in facilities with cross-contamination risks.
Storage & Reheating
Leftover shrimp fried rice stays fresh in an airtight container in the refrigerator for up to three days. Allow it to cool completely before sealing to prevent moisture buildup that leads to sogginess.
When you’re ready to enjoy it again, the stovetop method works best. Heat a skillet or wok over medium heat with a small amount of oil. This technique helps restore some of the original fried texture.
Stir frequently and heat until warmed completely, approximately 5 minutes. You can also use the microwave—place rice in a microwave-safe bowl covered with a damp paper towel and stir every minute until hot.
The microwave won’t give you quite the same texture as the stovetop method, but it works in a pinch. I don’t recommend freezing fried rice since the eggs and vegetables don’t thaw well and become watery and mushy.
This dish truly shines when enjoyed fresh or within a few days of preparation.
Questions I Get Asked A Lot
What if I don’t have cooked shrimp?
You can easily cook raw shrimp yourself. Peel and devein them first, then sauté in a tablespoon of oil for 2-3 minutes until they turn pink. Set them aside and add during step 3. You’ll need approximately ¾ pound of raw shrimp to yield 1½ cups cooked.
My fried rice turned out mushy, what happened?
This typically means your rice was too moist or warm when you began cooking. Ensure your rice is completely cold with separated, somewhat dried-out grains. Also avoid stirring too aggressively—gentle tossing works better than vigorous mixing.
Can I make this ahead for meal prep?
You can prepare all the individual components in advance, but fried rice truly tastes best served fresh. The texture changes significantly when reheated, and vegetables lose their crispness. If you do have leftovers, proper storage and stovetop reheating give the best results.
What’s the best pan to use for fried rice?
A large wok is ideal because the curved sides make tossing easy and the broad cooking surface allows moisture to evaporate quickly. However, a large skillet (12-inch or larger) works wonderfully too! Just ensure your pan is spacious enough to toss everything comfortably without spilling.
💬 Tried this recipe? Leave a comment and rating below! I’d absolutely love hearing about your shrimp fried rice experience and any creative twists you added
