Shrimp Fried Rice
I made Shrimp Fried Rice last night, and it turned out amazing! This dish is flavorful and satisfying while still being light and healthy. It’s the perfect way to use up leftover rice, and the shrimp add a delicious protein boost.
It’s easy and quick to prepare, perfect for busy days. I make it about once a week because it’s so simple and packed with flavors. With its combination of tender shrimp, soft rice, and tasty vegetables, this dish has become a must-have in my household. I love how I can adjust the seasonings to match my taste each time I make it.

I add garlic and ginger for extra flavor when making shrimp fried rice. The aroma that fills my kitchen is incredible, and I know the final dish will be delicious. Sometimes, I add a little more soy sauce or sesame oil to enhance the taste even more.
You can also add other ingredients, such as mushrooms, bell peppers, or pineapple, if you like. The result is just Wow! You’ll love it, and this dish never disappoints when it comes to a perfect meal.
I prefer to enjoy it with a side of steamed vegetables and a little chili sauce for extra heat. Some extra green onions on top make it even more delicious. This recipe is super easy to make, and the flavors blend beautifully every time.
Why You Need to Try Shrimp Fried Rice?
Shrimp Fried Rice is the perfect combination of savory, satisfying, and quick to prepare. It’s packed with protein, vegetables, and bold flavors, making it an excellent meal for lunch or dinner. Plus, it’s a great way to use up leftover rice and avoid food waste!
Perfect For:
- Quick Meals: It takes only 15-20 minutes from start to finish, making it ideal for busy days.
- Healthy Eating: Made with shrimp and vegetables, this dish is full of protein, fiber, and essential nutrients.
- Meal Prep: You can cook a big batch and store it for easy lunches throughout the week.
- Versatile Cooking: You can add different proteins, vegetables, or sauces to customize it to your liking.
Ingredients
- 1 cup cooked jasmine rice (preferably day-old)
- ½ lb shrimp, peeled and deveined
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 egg, lightly beaten
- ½ cup frozen peas and carrots
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp ginger, minced
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 2 green onions, chopped (for garnish)
- ½ tsp red pepper flakes (optional for spice)
Kitchen Equipment You’ll Need
- Wok or large frying pan
- Spatula
- Cutting board
- Knife
- Measuring spoons
- Small bowl (for beating eggs)

How to make Shrimp Fried Rice
Step 1:
If using fresh shrimp, rinse and pat them dry. Cook the rice in advance and let it cool (cold rice works best for fried rice).
Step 2:
Heat 1 tsp vegetable oil in a large pan or wok over medium-high heat. Add shrimp, season with a little salt and pepper, and cook for 2-3 minutes per side until pink. Remove from the pan and set aside.
Step 3:
In the same pan, add a little more oil if needed. Pour in the beaten egg and scramble until fully cooked. Remove and set aside with the shrimp.
Step 4:
Add the remaining vegetable oil, then sauté onions, garlic, and ginger for about 1 minute until fragrant.
Step 5:
Add the frozen peas and carrots. Stir-fry for 2 minutes until softened.
Step 6:
Push the vegetables to one side of the pan and add the rice. Stir-fry for 2-3 minutes, breaking up any clumps.
Step 7:
Drizzle in soy sauce and sesame oil, then mix well to coat the rice evenly.
Step 8:
Add the cooked shrimp and scrambled eggs back to the pan. Stir everything together and cook for 1-2 minutes to blend the flavors.
Step 9:
Remove from heat, garnish with green onions, and sprinkle red pepper flakes for extra spice. Serve hot!
Helpful Tips
- Use Day-Old Rice: Cold rice works best because it prevents the dish from becoming mushy. Freshly cooked rice can make it too soft.
- Cook the Shrimp First: Searing the shrimp before adding the other ingredients keeps them juicy and prevents overcooking.
- Scramble the Egg Separately: Cooking the egg separately and adding it back later ensures even distribution in the rice.
- Use High Heat: Stir-frying on high heat gives the dish a smoky flavor and keeps the vegetables crisp.
- Don’t Overdo the Soy Sauce: Start with a little and add more if needed. Too much can make the rice too salty.
- Add Sesame Oil at the End: This keeps the sesame flavor strong and prevents it from burning during cooking.
- Garnish for Extra Flavor: Chopped green onions or sesame seeds add a final touch that enhances both texture and taste.
Optional Ingredients
- Mushrooms – Add an earthy flavor and extra texture.
- Pineapple – A touch of sweetness that balances the savory flavors.
- Red Bell Pepper – Adds crunch and color to the dish.
- Oyster Sauce – Gives a rich, slightly sweet depth to the fried rice.
- Chili Flakes – For a spicier version.
- Cashews – Adds a nutty crunch.
How to Serve Shrimp Fried Rice?
My favorite way to serve Shrimp Fried Rice is fresh from the pan with an extra drizzle of sesame oil and a sprinkle of green onions. It adds the perfect finishing touch.
You can also serve it with a side of steamed broccoli or a light soup for a complete and balanced meal. The fresh vegetables complement the rice beautifully.
For an extra indulgent version, top it with a fried egg and a little sriracha sauce. The combination of the runny yolk and flavorful rice is absolutely delicious.
Recipe Variations
Garlic Butter Shrimp Fried Rice: Cook the shrimp in garlic butter for extra richness before adding them to the rice.
Spicy Shrimp Fried Rice: Add chopped red chilies or a spoonful of chili paste for extra heat.
Teriyaki Shrimp Fried Rice: Drizzle teriyaki sauce over the rice for a sweet and savory twist.
Coconut Shrimp Fried Rice: Use coconut milk and shredded coconut for a tropical touch.
Vegetable Shrimp Fried Rice: Add more vegetables like zucchini, baby corn, or spinach for extra nutrients.
Lemon Garlic Shrimp Fried Rice: Squeeze fresh lemon juice and add extra garlic for a bright, fresh flavor.

How to Store
To store, place the fried rice in an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium heat with a splash of water or soy sauce to refresh the flavors.
For freezing, divide the fried rice into individual portions and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
FAQ
Can I use fresh rice instead of day-old rice?
Yes, but fresh rice tends to be softer and can become mushy when stir-fried. If using fresh rice, spread it on a tray and let it cool for 30 minutes to remove excess moisture.
What type of shrimp should I use?
Use peeled and deveined shrimp for convenience. Medium-sized shrimp work best, but you can use large or small shrimp depending on your preference.
Do I need to thaw frozen shrimp before cooking?
Yes, it’s best to thaw frozen shrimp before cooking. Pat them dry with a paper towel to prevent excess moisture in the pan.
Can I make this dish without eggs?
Absolutely! If you don’t eat eggs, simply skip them. You can add extra vegetables or tofu for more texture and flavor.
What’s the best oil for making shrimp fried rice?
Use vegetable oil, peanut oil, or sesame oil. These oils handle high heat well and add a great flavor to the dish.
How do I prevent my fried rice from being too salty?
Start with a small amount of soy sauce, then taste and adjust as needed. You can also use low-sodium soy sauce to control the salt level.
Can I make shrimp fried rice spicy?
Yes! Add red pepper flakes, chili sauce, or sriracha to give your dish a spicy kick.
How long does shrimp fried rice last in the fridge?
Store it in an airtight container for up to 3 days. Reheat in a pan with a little oil or water to refresh the flavors.
Shrimp Fried Rice
Course: MainCuisine: ChineseDifficulty: Easy2
servings10
minutes10
minutes20
minutesThis Shrimp Fried Rice is quick, flavorful, and perfect for using up leftover rice! It’s a complete meal in one pan, packed with protein and vegetables.
Ingredients
1 cup cooked jasmine rice (preferably day-old)
½ lb shrimp, peeled and deveined
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp vegetable oil
1 egg, lightly beaten
½ cup frozen peas and carrots
½ small onion, finely chopped
2 cloves garlic, minced
½ tsp ginger, minced
½ tsp salt (or to taste)
¼ tsp black pepper
2 green onions, chopped (for garnish)
½ tsp red pepper flakes (optional for spice)
Directions
- If using fresh shrimp, rinse and pat them dry. Cook the rice in advance and let it cool (cold rice works best for fried rice).
- Heat 1 tsp vegetable oil in a large pan or wok over medium-high heat. Add shrimp, season with a little salt and pepper, and cook for 2-3 minutes per side until pink. Remove from the pan and set aside.
- In the same pan, add a little more oil if needed. Pour in the beaten egg and scramble until fully cooked. Remove and set aside with the shrimp.
- Add the remaining vegetable oil, then sauté onions, garlic, and ginger for about 1 minute until fragrant.
- Add the frozen peas and carrots. Stir-fry for 2 minutes until softened.
- Push the vegetables to one side of the pan and add the rice. Stir-fry for 2-3 minutes, breaking up any clumps.
- Drizzle in soy sauce and sesame oil, then mix well to coat the rice evenly.
- Add the cooked shrimp and scrambled eggs back to the pan. Stir everything together and cook for 1-2 minutes to blend the flavors.
- Remove from heat, garnish with green onions, and sprinkle red pepper flakes for extra spice. Serve hot!