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This easy shrimp fried rice recipe is made with simple ingredients in under 30 minutes! It’s made with crisp vegetables, fluffy eggs, and juicy shrimp!
I love serving it with crab rangoons and slow cooker orange chicken!
I just know you’re going to love this shrimp fried rice! It’s incredibly delicious and so much better than take-out! For more of my favorite Chinese American recipes, check out this lobster fried rice and chicken lettuce wraps.
INGREDIENT NOTES & SUBSTITUTIONS
See the recipe card below for ingredient quantities and complete instructions.
- Shrimp – This can also be made with chicken, pork, or beef. Simply omit the meat to make it vegetarian.
- Rice – I like to use long grain white rice, but any type of rice should work fine including brown rice and short grain white rice.
- Frozen Peas and Carrots – these vegetables give added nutrition and color to this dish. While frozen is ideal, you can use canned or fresh.
- Soy Sauce – Nothing makes for a better Asian dish than the addition of soy sauce! It is a salty sauce that greatly enhances the meal. You can also substitute this for tamari, coconut aminos, or oyster sauce.
- Brown Sugar – the addition of brown sugar gives the sauce a slight sweetness that balances out the salty soy sauce. Many Asian dishes have a sweet and salty sauce, and this one is no exception!
TOP TIPS
- This recipe is so flexible that you can easily use cold, left-over rice, or freshly cooked rice. While there are those who prefer only cold day-old rice for texture purposes, and others prefer freshly cooked, I have found that either makes for delicious fried rice. Use what works best for you!
- The more you stir the rice the more flavorful it will be and the sauce will distribute a lot more evenly! So make sure to stir the rice continuously while cooking.
- Don’t overcook the shrimp, not even for a minute otherwise, they will turn out tough and rubbery.
- Make sure to use a wok or a nonstick skillet otherwise, the eggs and rice will stick to the pan.
- If using leftover cold rice, be sure to break it into smaller clumps as you fry it because it tends to stay in large clumps when cold.
HAVE LEFTOVERS?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. If freezing, it may be better to freshly cook the shrimp the day of eating it.
To reheat, just heat on the stove over medium heat to gently reheat or keep in an airtight, microwave safe container and reheat in the microwave for 1-2 minutes or until heated through.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Shrimp Fried Rice
Ingredients
- 1 lb raw shrimp , peeled and deveined
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil , divided
- 1 small onion, diced
- 2 green onions , chopped, white and green parts separated
- 2 garlic cloves, finely minced
- 1 teaspoon fresh ginger , finely minced
- 12 oz peas and carrots, frozen
- 1 tablespoon butter
- 3 eggs
- 5 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoon brown sugar
- 4 cups cooked white rice
Instructions
- Rinse shrimp and pat dry. Place in a bowl and season with ¼ teaspoon each of salt and pepper. Stir to mix well.
- In a small bowl, mix together the soy sauce, sesame oil, and brown sugar. Set them aside.
- In a large pan over medium high heat, drizzle 2 tablespoons of oil. When hot, add the shrimp in one layer and cook for about 1 minute, flipping once. Shrimp should be pink and no longer transparent. Remove from the pan and set aside.
- In the same pan, add 1 tablespoon of oil, along with the chopped onions, white parts of the green onions, garlic, and ginger. Sauté for 1-2 minutes or until fragrant.
- Stir in the peas and carrots and cook for about 2 minutes.
- Scoot the vegetables over to one side of the pan and add 1 tablespoon of butter to the empty side. Pour in the scrambled eggs and cook until set, breaking eggs into small pieces with a spatula.
- Add the shrimp, rice, and soy sauce mixture and stir well to combine. Garnish with chopped green onions and season with salt and pepper to taste. You can also drizzle extra soy sauce as desired.
Notes
- This recipe is so flexible that you can easily use cold, left-over rice, or freshly cooked rice. While there are those who prefer only cold day-old rice for texture purposes, and others prefer freshly cooked, I have found that either makes for delicious fried rice. Use what works best for you!
- The more you stir the rice the more flavorful it will be and the sauce will distribute a lot more evenly! So make sure to stir the rice continuously while cooking.
- Don’t overcook the shrimp, not even for a minute otherwise, they will turn out tough and rubbery.
- Make sure to use a wok or a nonstick skillet otherwise, the eggs and rice will stick to the pan.
- If using leftover cold rice, be sure to break it into smaller clumps as you fry it because it tends to stay in large clumps when cold.
Nutrition information is automatically calculated, so should only be used as an approximation.
