Shrimp Fried Rice

Shrimp fried rice comes together fast with juicy shrimp, fluffy rice, and crisp veggies in every bite. Skip takeout and make this easy dinner at home tonight.

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Skip the takeout and make shrimp fried rice at home with juicy shrimp, fluffy rice, and veggies in every bite. You can whip it up fast using simple pantry staples and a hot skillet. It’s packed with flavor and tastes just like your favorite Chinese restaurant. Perfect for an easy weeknight dinner or a quick lunch everyone will love.

This shrimp fried rice recipe is super easy to make when you follow the step-by-step guide below. We’ve added photos, helpful directions, and the best pro tips and tricks. You’ll also find the most frequently asked questions and clear answers to help every step of the way. 

You can make shrimp fried rice in just thirty minutes using juicy shrimp, cooked rice, and simple veggies. It’s fast, filling, and way better than takeout from your favorite Chinese restaurant.

This easy dinner works great for busy weeknights, family meals, or last-minute guests. Every bite packs bold flavor with garlic, sesame oil, and soy sauce.

What you'll need to make this recipe for shrimp fried rice:

• 1 pound of uncooked medium shrimp, peeled and deveined
• 3 teaspoons of vegetable oil, divided into 1 teaspoon and 2 teaspoons
• ¼ large Vidalia onion, chopped
• 2 cloves of minced garlic
• 1 cup of frozen peas and carrots
• 3 cups of cooked jasmine rice
• 2 large eggs
• 3 tablespoons of soy sauce
• ½ teaspoon of sesame oil
• Green onions
• Cilantro, optional

Rice: This recipe uses jasmine rice, but white or brown rice works just as well. Leftover rice saves time and adds great texture. You can also swap in cauliflower rice for a low-carb option.

Protein: Swap the shrimp for chicken, beef, or pork if you want a different flavor. Use tofu or pineapple for a meat-free version. For the eggs, choose either fresh or liquid—both work great.

Vegetables: Toss in your favorite veggies, fresh or frozen. Try broccoli, corn, bell peppers, onions, water chestnuts, or bean sprouts.

Spice: Want heat? Sprinkle red pepper flakes on top to give your fried rice a spicy boost.

Follow along with our step-by-step instructions and pictures to make this easy shrimp fried rice at home. Check out the tips and tricks listed below to make every bite taste just right. Let’s get started!

FIRST STEP: In a large skillet or wok, add 1 teaspoon of vegetable oil and the raw shrimp and cook for 2 to 3 minutes, seasoning with a little bit of salt and pepper and flipping halfway through.

Don’t overcook! When finished, set the shrimp aside but leave the oil/remnants in the pan.

SECOND STEP: Add another 2 teaspoons of vegetable oil, plus the onion and garlic. Cook until onions are soft, about 2 to 3 minutes.

Stir occasionally to keep the garlic from burning.

THIRD STEP: Add in the frozen peas and carrots and cook until they are partially thawed, about 1 to 2 minutes.

FOURTH STEP: Turn the heat up to medium-high and add the cooked rice. Cook for another 2 to 3 minutes until the rice is nice and hot and starts to brown.

Reduce the heat and the rice to the sides of the pan, making space for the eggs.

FIFTH STEP: Crack the eggs into the middle of the pan and scramble. Once the eggs are cooked, stir them into the rice.

SIXTH STEP: Add cooked shrimp back to the pan.

SEVENTH STEP: Mix the soy sauce and sesame oil together and pour over the rice mixture. Stir until the rice is coated with sauce.

EIGHTH STEP: Top with chopped green onions and/or cilantro if you’d like.

This shrimp fried rice recipe works for almost any meal or gathering. You can serve it for dinner, parties, or even lunch.

• Family dinners: This recipe makes dinner quick, easy, and tasty with just one pan. Kids love the mix of shrimp, rice, and veggies. Serve it with crab Rangoon and dip for a full takeout-style meal.
• Weeknight lunches: Pack leftovers in a lunchbox and reheat in minutes. The flavors hold up well and taste even better the next day. Pair it with chicken and rice soup or teriyaki steak bites for a filling midday meal.
• Casual parties or get-togethers: Serve a big batch for friends and keep it warm in a slow cooker. Everyone can grab a scoop and enjoy. Add honey chicken or Chinese chicken salad on the side for a crowd-pleasing spread.

Fried rice and shrimp is a longtime favorite with our readers because it’s quick, flexible, and packed with bold flavor in every bite. It fits busy schedules, picky eaters, and weeknight cravings without skipping on taste or fun.

• Fast Weeknight Dinner: You only need one pan, a few ingredients, and about thirty minutes from start to finish. This meal comes together fast, so you can feed your family without stressing over dinner plans.
• Uses Leftovers: Toss in cooked rice, leftover veggies, or whatever protein you’ve got in the fridge.
• Kid-Approved: Kids love the fluffy rice, scrambled eggs, and tasty sauce mixed with juicy shrimp.
• Crowd-Friendly: You can double the batch easily to feed a group without needing extra time or effort.
• Budget-Friendly: You won’t need to order takeout or buy fancy ingredients to pull off a great meal.
• Great for Meal Prep: Leftovers reheat well and taste just as good for lunch the next day. Shrimp fried rice is one of those go-to meals people keep coming back to—and we totally get why!

Shrimp fried rice is one of those go-to meals people keep coming back to—and we totally get why!

Can I use freshly cooked rice for shrimp fried rice?
You can, but for the best shrimp fried rice, use cold, leftover rice from the day before. Using day-old rice keeps your shrimp fried rice from turning mushy. Spread it out before adding it to the skillet.

Do I need to thaw frozen shrimp before cooking?
Yes, thaw frozen shrimp fully before cooking. Pat them dry so they sear instead of steaming in the pan.

Should I cook the eggs before or with the rice?
Cook the eggs first, then set them aside. Stir them back in once the shrimp and rice finish cooking.

What kind of oil works best for shrimp fried rice?
Use sesame oil or vegetable oil. Both bring great flavor and help fry the rice evenly in a hot pan.

How long do I cook the shrimp?
Cook the shrimp for two to three minutes. Shrimp turns pink and curls when it’s done cooking.

Why does my fried rice stick to the pan?
Your pan may not be hot enough or you used too little oil. Use medium-high heat and keep everything moving.

What’s the best way to serve shrimp fried rice for dinner?
Scoop the hot shrimp fried rice right from the skillet into bowls and serve it fresh while it’s still steamy. Shrimp fried rice works great as a main dish because it includes protein, veggies, and rice in one skillet.

Can I serve shrimp fried rice at a casual party?
Yes, keep the shrimp fried rice warm in a slow cooker and let guests serve themselves from a large spoon.

Is shrimp fried rice good for lunch the next day?
Yes, pack it in a microwave-safe container for a fast and filling lunch that heats up in just minutes.

Is this recipe kid-friendly enough to serve to picky eaters?
Yes, kids usually enjoy shrimp fried rice thanks to the soft rice, scrambled eggs, and lightly seasoned shrimp.

How should I keep Shrimp Fried Rice in the refrigerator?
Spoon the rice into an airtight container and place it in the fridge. To keep it tasting fresh, add a little liquid when reheating. Use a few tablespoons of water or broth per cup of rice. Cover it while heating and stir often to create steam and warm it evenly.

Can I freeze shrimp fried rice?
Yes, freeze the rice in small portions so it’s easy to grab and reheat later. Once cooled, seal each portion in a freezer bag and use within three months. Thaw overnight in the fridge, then heat it in a skillet until hot.

Shrimp Fried Rice

Shrimp fried rice comes together fast with juicy shrimp, fluffy rice, and crisp veggies in every bite. Skip takeout and make this easy dinner at home tonight.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Asian

Servings 5 servings

Calories 204 kcal

Ingredients

  

1x2x3x

• 1 pound medium shrimp (peeled and deveined)
• 3 teaspoons vegetable oil (divided into 1 teaspoon and 2 teaspoons)
• ¼ large Vidalia onion (chopped)
• 2 cloves minced garlic
• 1 cup frozen peas and carrots
• 3 cups cooked jasmine rice
• 2 large eggs
• 3 tablespoons soy sauce
• ½ teaspoon sesame oil
• green onions (optional)
• cilantro (optional)

DIRECTIONS

 

• In a large skillet or wok, add 1 teaspoon of vegetable oil and shrimp and cook for 2 to 3 minutes, seasoning with a little salt and pepper and flipping halfway through. Don't overcook. Set shrimp aside but leave oil/remnants in the pan.
• Add another 2 teaspoons of vegetable oil, plus the onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
• Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
• Turn the heat up to medium-high and add the cooked rice. Cook for another 2 to 3 minutes until the rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
• Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
• Add cooked shrimp back to the pan.
• Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
• Top with chopped green onions and/or cilantro, optional.

Notes

• If you are watching your salt intake, you can use low sodium soy sauce in this recipe.
• This is a great recipe to make if you happen to have day-old rice from another meal.
• One of the secrets of delicious fried rice is a nice hot wok and plenty of oil, so your veggies don’t burn to the bottom.

Nutrition

Calories: 204kcal | Carbohydrates: 32g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 653mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2754IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg

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