Shrimp Fried Rice
Add Preferred SourceShrimp fried rice is fast, full of flavor, and better than takeout. It’s the perfect mix of protein, veggies, and rice all tossed in one pan with savory sauces. Great for lunch, dinner, or anytime you’re craving something satisfying.
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This shrimp fried rice has become one of my go-to meals, especially on busy weeknights. It comes together quickly, makes great use of leftover rice, and tastes like it came from your favorite takeout spot. I love how the shrimp stay juicy, the rice gets that little crispy edge, and the soy sauce brings everything together. It always hits the spot, no matter how many times I make it.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Shrimp Fried Rice
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep things simple and use basic ingredients you probably already have in your kitchen. Here’s how I make shrimp fried rice step-by-step.
Cook the shrimp first
Heat 2 tablespoons of vegetable oil in a wok or large non-stick skillet over medium heat. Add your shrimp and cook them for 2–3 minutes until they turn pink and opaque. Once done, take them out and set aside.
When I make this, I use a carbon steel wok with a flat bottom because it heats super evenly and gives the rice that golden edge I love—it also works great on my gas stove without wobbling around.
Sauté the onions
Turn up the heat to high. Add the rest of the oil to the pan, then toss in the chopped onion. Stir for 1–2 minutes until it turns lightly golden and smells amazing.
Scramble the egg
Push the onions to one side of the pan. Crack in the egg on the empty side and scramble it. Let it set just enough to break it into small pieces with your silicone spatula.
Add rice and veggies
Now toss in the cooked rice, your choice of mixed vegetables (frozen or fresh), and the soy sauce. Stir well, breaking up any clumps of rice. Let it cook for 5–10 minutes, stirring every few seconds so the bottom gets that golden crispy layer.
Bring back the shrimp
Return the shrimp to the pan and stir everything together so the flavors can blend. Sprinkle in chopped green onions for a fresh finish. Turn off the heat and you’re done!
Quick tip if rice feels dry
If the rice looks a little dry, add 1–2 tablespoons of water and give it a quick stir to loosen it all up.
Recipe Notes and Tips
I keep this shrimp fried rice recipe flexible and fuss-free. Here are a few quick notes to help make it even better:
- Use day-old rice: Cold, leftover rice gives you the best texture. Freshly cooked rice is too soft and can get mushy.
- Rice type: Long-grain white rice or jasmine rice works great. Avoid short-grain or sticky rice—it clumps up too much.
- Don’t skip the high heat: Cooking over medium-high to high heat helps everything fry instead of steam.
- Shrimp: I use large shrimp (about 16 per pound). They cook quickly and stay juicy. You can use frozen shrimp, just make sure it’s thawed and drained.
- Use any veggies: Frozen peas, diced carrots, corn, broccoli, even green beans all work well.
- Soy sauce control: Adjust to taste, and try a mix of light soy sauce and dark soy sauce for more depth. If you’re looking for less salt, try low sodium soy sauce.
- Add protein: You can swap or add proteins like chicken, pork, beef, or tofu if you’d like.
- Flavor boosters: A splash of sesame oil or a pinch of white pepper adds extra takeout-style flavor.
- No wok: A large skillet or non-stick pan works just fine. I’ve also used this nonstick 12-inch skillet with a lid when I double the batch and it holds everything without spilling.
- Make it spicy: Add chili flakes or a drizzle of sriracha if you want some heat.
How to Store Leftover Shrimp Fried Rice
Leftover shrimp fried rice keeps well in the fridge for up to 3 days. Just let it cool completely, then store it in an airtight container. When you’re ready to reheat, a quick stir-fry in a hot pan brings it back to life.
You can also microwave it, but adding a splash of water helps keep the rice from drying out. Avoid freezing it if you can—the shrimp doesn’t always thaw nicely.
What to Serve With Shrimp Fried Rice
Shrimp fried rice is a full meal on its own, but it also plays well with others. I like to serve it with steamed broccoli, a side of crab rangoon, or a simple cucumber salad.
If you’re feeding a crowd, pair it with chicken stir-fry or sweet and sour pork for a fun mix-and-match dinner. A little sweet and sour sauce or extra soy sauce on the side never hurts either.
More Recipes You Will Love
I always keep a few go-to recipes on hand when I want something fast, tasty, and satisfying. If you liked this shrimp fried rice, you might also love:
Equipment
Ingredients
- 1 pound cooked rice (preferably day-old, cold rice)
- 4 tablespoons vegetable oil
- 1 pound large shrimp (around 16 pieces) peeled and deveined
- ½ cup onion finely chopped
- 1 cup mixed vegetables (frozen or fresh)
- 1 large egg
- ¼ cup soy sauce (adjust to taste)
- 2-3 tablespoons water
- ¼ cup spring onions chopped
Instructions
- Heat 2 tablespoons of vegetable oil in a wok or large non-stick skillet over medium heat. Add the shrimp and cook for 2–3 minutes, or until pink and opaque. Remove from the pan and set aside.4 tablespoons vegetable oil, 1 pound large shrimp
- Increase the heat to high. Add the remaining oil to the pan. Sauté the chopped onions for 1–2 minutes, until lightly golden.½ cup onion
- Push the onions to one side of the pan. Crack the egg into the empty side of the pan. Scramble and cook until just set, breaking it into small pieces with a spatula.1 large egg
- Add the cooked rice, mixed vegetables, and soy sauce. Stir everything together, breaking up any clumps of rice. Continue cooking for 5–10 minutes, stirring every few seconds to allow a light crust to form on the bottom. If the rice seems too dry, add 1–2 tablespoons of water and mix to loosen it up.1 pound cooked rice, 1 cup mixed vegetables, ¼ cup soy sauce, 2-3 tablespoons water
- Return the cooked shrimp to the pan and toss to combine. Stir in the chopped spring onions. Turn off the heat.¼ cup spring onions
- Serve hot, with extra soy sauce or chili flakes on the side if desired.
Video
Notes
- Use day-old rice: Cold, leftover rice gives you the best texture. Freshly cooked rice is too soft and can get mushy.
- Rice type: Long-grain white rice or jasmine rice works great. Avoid short-grain or sticky rice—it clumps up too much.
- Don’t skip the high heat: Cooking over medium-high to high heat helps everything fry instead of steam.
- Shrimp: I use large shrimp (about 16 per pound). They cook quickly and stay juicy. You can use frozen shrimp, just make sure it’s thawed and drained.
- Use any veggies: Frozen peas, diced carrots, corn, broccoli, even green beans all work well.
- Soy sauce control: Adjust to taste, and try a mix of light soy sauce and dark soy sauce for more depth. If you’re looking for less salt, try low sodium soy sauce.
- Add protein: You can swap or add proteins like chicken, pork, beef, or tofu if you’d like.
- Flavor boosters: A splash of sesame oil or a pinch of white pepper adds extra takeout-style flavor.
- No wok: A large skillet or non-stick pan works just fine.
- Make it spicy: Add chili flakes or a drizzle of sriracha if you want some heat.
Storage and Reheating Instructions
- Fridge: Leftover shrimp fried rice keeps well in the fridge for up to 3 days. Just let it cool completely, then store it in an airtight container.
- Reheat: When you’re ready to reheat, a quick stir-fry in a hot pan brings it back to life. You can also microwave it, but adding a splash of water helps keep the rice from drying out.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
