Here is my homemade shrimp fried rice recipe that's quick, easy, and more delicious than takeout. This authentic Chinese recipe features plump shrimp stir fried with silky scrambled eggs, fresh and frozen veggies, and fiery chili peppers. Use leftover rice for an all-in-one meal that's ready to serve in about 30 minutes!
Table of Contents
Why this shrimp fried rice recipe is the best?
Fried rice is a classic dish at many local Chinese restaurants. It isn't anything complicated. Most include stir fried proteins and veggies cooked with scrambled eggs and rice, all combined with a soy-based sauce. But these pantry staples together create an irresistible meal that is bursting with big umami flavors and satisfying textures!
Because it's so simple and practically foolproof, this is one of my restaurant favorites to make at home. And it's time I share it with you!
We start with the basics in this authentic best shrimp fried rice recipe, then take the tastiness up a notch by adding spicy chili peppers. The result is a familiar and comforting dish that's absolutely delicious - and is healthier than takeout fast food chains.
Not only does homemade fried shrimp rice taste amazing, it can be as fast - or even faster! - than picking up or having an order delivered. Prep the ingredients ahead and use leftover rice to make this easy Asian recipe in less than 30 minutes. It's perfect to serve as a side dish or well rounded meal complete with protein, veggies, and carbs - plus TONS of flavor!
*Here are more easy and delicious dinner recipes for you to try:
- Best Prawn Biryani
- Easy Beef and Broccoli Recipe
- Instant Pot General Tso's Chicken
- Beef Stir Fry
- Indo Chinese Chilli Paneer
Ingredients you'll need for shrimp fried rice
Large Shrimp: Peeled and deveined. You can purchase ready-to-use shrimp, or whole shrimp and remove the shells and top vein yourself.
Cooked Rice: The key to perfect fried rice is to use pre-cooked rice that has been completely cooled.
Eggs: Use large eggs. I prefer cage-free brown eggs as these tend to have nice vibrant yellow/orange yolks.
Fresh Veggies: This recipe includes chopped white onion, carrots, green peas, and sliced scallions.
Light and Dark Soy Sauce: Using both variations makes a deeply umami sauce that isn't overwhelmingly salty.
Vegetable and Sesame Oil: Canola or vegetable oil is high-heat and perfect for stir frying the shrimp and veggies. We use nutty and rich sesame oil to finish the fried rice right before removing from the stove.
Chili Paste: Use homemade or your favorite spicy chili paste for a delicious kick of heat. Feel free to omit if you like a more mild fried rice.
Ginger and Garlic: These fresh minced aromatics are spicy (not hot) and earthy. They add intense savory flavors to the dish.
Rice Vinegar: A mild but tangy vinegar that balances the salty and savory flavors.
Spices: The combination of dried chili pepper, white pepper, and salt is pleasantly hot. But again, leave out the chili pepper to make a non-spicy recipe for fried rice with shrimps.
Sesame Seeds: These are delicious to garnish the rice with some nice texture and light nutty taste.
How to make shrimp fried rice?
- In a bowl, add shrimp, light soy sauce, ½ teaspoon salt and ½ teaspoon white pepper.
2. Stir well to combine.
3. Heat 1 tablespoon oil in a large wok or heavy bottom pan over medium high heat. Place the shrimp in a single layer and cook for 2 minutes.
4. Toss and cook for another 1 minute or until opaque and cooked through. Remove on plate and set it aside.
5. Add 1 tablespoon oil in the same wok. Season the eggs with ¼ teaspoon salt, ¼ teaspoon white pepper.
6. Beat well and pour the eggs into the wok.
7. Quickly scramble with your spatula until soft. Do not overcook. Remove to the same plate as the shrimp and set aside.
8. Heat the remaining 1 tablespoon oil in the wok. Add minced garlic, ginger and dried red chilies. Stir fry for few seconds, until fragrant.
9. Add chopped onion and cook for 1 minute.
9. Now, add frozen green peas and chopped carrots, cook for 1 minute.
10. Season with the remaining salt, white pepper, add red chilli paste and cook for 30 seconds. Add rice vinegar and toss well.
11. Add the rice, dark soy sauce, cooked shrimp and eggs. Stir-fry for 1-2 minutes.
12. Add sesame oil, green onions and stir well. You can season the rice with more soy sauce, salt or pepper, if desired.
13. Sprinkle some toasted seeds and serve. Enjoy!
Expert Tips
- Cold rice is a must. The rice grains need to hold up well to being stir fried over high heat without getting mushy. Precooked and chilled rice is nice and firm, and therefore doesn't fall apart in the wok or skillet.
- Use plenty of shrimp. One pound should equal about 26-30 shrimp, depending on size.
- Purchase ready-to-use shrimp. To make this an easy fried recipe with shrimps I suggest purchasing them already peeled and deveined.
- Thaw frozen shrimp. Thaw in the fridge overnight in a colander with a tray underneath to catch moisture. To quick thaw, put the shrimp in a sealed bag in a bowl of cold water for 30-45 minutes, or until defrosted. Gently rinse the shrimp under cool running water to remove any remaining ice crystals, and pat try with a clean lint-free towel.
- Don't skip the sesame oil. This is the not-so-secret ingredient for the most authentic Chinese shrimp fried rice.
- Use a hot wok or skillet. Preheat the wok and cook ingredients over high heat. Stir fried shrimps and veggies should quickly sear - keep them moving so they don't burn!
- Prep ingredients in advance. Because you are cooking quickly over high heat it's best to have everything chopped, measured out, and ready to go.
- Soft scrambled eggs. Be gentle and don't overcook the eggs. You want the scramble to have a silky and tender texture, so remove them from the heat when they still look slightly underdone. They will continue to cook a bit once tossed with the hot rice and veggies.
FAQs
Shrimp are a low calorie and low carb food. This lean seafood has very little fat, but shrimps do pack a lot of protein!
Yes, it is easy to make this shrimp fried rice recipe gluten-free! Soy sauce is the only potential source of gluten in this recipe. You can either use a verified GF-friendly soy sauce, or swap for coconut aminos or tamari.
You can make fresh rich to use for this fried rice recipe. However, it must be cooled first before frying! Otherwise you run the risk of mushy rice.
Cook the rice per package instructions. To quickly cool, spread the cooked rice out on a large baking sheet. Refrigerate for 30 minutes or freeze for 15 minutes until the rice is no longer warm to the touch.
Serving Ideas
This shrimp egg fried rice is fantastic all-in-one dish. It includes protein, carbs/starches, and veggies... Everything you need for a satisfying dinner!
To make it an even heartier meal you can serve this entree with more stir fried or roasted veggies on the side. We love simple sautéed broccoli or simple roasted vegetables!
Crunchy fried other goodies are always a good idea, too. Try our classic vegetarian spring rolls, chicken spring rolls, Chinese-style chicken bread rolls or delicious Indo-Chinese chicken samosa recipes.
Storage and freezing
Store Leftovers: Cool the shrimp and rice dish before placing in an airtight container. Store in the refrigerator for up to 3 days.
Freeze: Cool shrimp fried rice completely. Separate portions into individual airtight containers for easy reheating. Store in the freezer for up to 3 months.
Reheat: Thaw frozen rice in the refrigerator overnight. Then reheat in the microwave in short 20-second bursts at 50 percent power. Stir between each burst. If the rice seems a bit too sticky, drizzle a teaspoon of water over the rice as you continue to reheat and stir.
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Easy Shrimp Fried Rice Recipe
Ingredients
- 1 pound Large Shrimp (25-30 in count, peeled and deveined)
- 2 teaspoons Light Soy Sauce
- 1 teaspoon Salt (divided)
- 1 teaspoon Ground White Pepper (divided)
- 3 tablespoons Oil ( divided)
- 3 large Eggs
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 3-4 Dried Red Chilies (I have used Sichuan chilies)
- ½ medium Yellow Onion (finely chopped)
- ¾ cup Green Peas
- ¾ cup Carrot (diced)
- 1 teaspoon Red Chili Paste
- 2 teaspoons Rice Vinegar
- 4 cups Cooked White Rice
- 2 tablespoons Soy Sauce (low-sodium)
- 1 tablespoon Sesame Oil
- 2-3 Green Scallions (chopped)
- ½ teaspoon Sesame Seeds
Instructions
- In a bowl, combine shrimp, light soy sauce, ½ teaspoon salt and ½ teaspoon white pepper. Set it aside.
- Heat 1 tablespoon oil in a large wok or heavy bottom pan over medium high heat. Place the shrimp in a single layer and cook for 2 minutes. Toss and cook for another 1 minute or until opaque and cooked through. Remove on plate and set it aside.
- Add 1 tablespoon oil in the same wok. Season the eggs with ¼ teaspoon salt, ¼ teaspoon white pepper and beat well.
- Pour the beaten eggs into the wok and quickly scramble with your spatula until soft. Do not overcook. Remove to the same plate as the shrimp and set aside.
- Heat the remaining 1 tablespoon oil in the wok. Add minced garlic, ginger and dried red chilies. Stir0fry for few seconds, until fragrant.
- Add chopped onion and cook for 1 minute.
- Now, add frozen green peas and chopped carrots, cook for 1 minute.
- Season with the remaining salt, white pepper, add red chilli paste and cook for 30 seconds. Add rice vinegar and toss well.
- Add the rice, soy dark soy sauce, cooked shrimp and eggs. Stir-fry for 1-2 minutes.
- Add sesame oil, green onions and stir well. You can season the rice with more soy sauce, salt or pepper, if desired.
- Sprinkle some toasted seeds and serve. Enjoy!
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