The Ultimate Easy Shrimp Fried Rice Recipe: Ditch Takeout for a Flavorful Homemade Meal
Say goodbye to takeout and hello to a homemade delight! This incredibly easy shrimp fried rice recipe is an essential dish to master, proving that delicious, restaurant-quality meals can be made right in your kitchen. In just 30 minutes, using simple, everyday ingredients, you can whip up a vibrant and flavorful meal that will quickly become a family favorite. It’s time to experience the fresh taste and convenience of making your own fried rice!
Why This Easy Shrimp Fried Rice Recipe Will Be Your Go-To
There are countless reasons why this shrimp fried rice recipe stands out as a must-have in your cooking repertoire. First and foremost, its simplicity and speed are unmatched. You can create a deeply satisfying, super flavorful meal in just 30 minutes, making it perfect for busy weeknights when you crave something delicious without the fuss of complex preparations or the wait for delivery. It’s an ideal solution for those moments when you want a quick dinner that still feels special.
This recipe harnesses the fresh flavors of plump, tender shrimp, combined with aromatic basmati rice, savory soy sauce, nutty sesame oil, and a medley of colorful vegetables like eggs, onions, garlic, peas, and carrots. Each ingredient plays a crucial role, building layers of taste and texture that are characteristic of authentic fried rice. The secret to its incredible flavor often lies in the high-heat cooking method, which infuses every component with a delicious wok-hei (breath of the wok) char that’s hard to replicate with other cooking techniques.
Beyond its speed and taste, this shrimp fried rice is incredibly versatile. Once you master the fundamental techniques of making fried rice, you’ll find it easy to customize. You can easily swap out the shrimp for other proteins, choosing to keep it vegetarian with just egg, or adding chicken or pork fried rice for variety. The possibilities for vegetable additions are also endless, allowing you to incorporate your favorite seasonal produce or whatever you have on hand. This adaptability makes it a truly dynamic dish that can evolve with your cravings and pantry staples. Let’s get started on creating this culinary masterpiece!
Essential Ingredients for Perfect Shrimp Fried Rice
Gathering your ingredients is the first step to creating this delightful shrimp fried rice. This recipe calls for a mix of fresh produce, succulent shrimp, and staple pantry items that come together to create a symphony of flavors and textures. You’ll find all precise measurements, a complete list of ingredients, and detailed instructions in the printable recipe card at the very end of this post. But first, let’s dive into some key ingredient insights and substitution suggestions to help you make this dish your own.
Ingredient Deep Dive & Smart Substitutions
Understanding each ingredient’s role and knowing how to make smart substitutions will elevate your fried rice game.
- RICE – The foundation of any great fried rice! We highly recommend using **cold, day-old cooked rice**. This is crucial because fresh, warm rice is too moist and will lead to a mushy, clumpy fried rice. Day-old rice dries out slightly in the refrigerator, allowing it to achieve that perfect separate, slightly chewy texture that stir-frying demands. While we prefer basmati or jasmine rice for their fragrant aroma and slightly elongated grains, you can also use long-grain white rice or even brown rice if you prefer a nuttier flavor and added fiber. Just ensure it’s thoroughly chilled.
- SHRIMP – For this recipe, you’ll need approximately 10 ounces of medium-sized raw shrimp. It’s essential that they are peeled, deveined, and have their tails removed for easy eating. If using frozen shrimp, make sure to thaw them completely and, most importantly, pat them thoroughly dry with paper towels. Excess moisture will prevent them from searing properly and can make your fried rice watery. To thaw frozen shrimp quickly, place them in a sealed ziplock bag and submerge them in a bowl of cold water (avoid warm or hot water, as it can start to cook the shrimp unevenly). They should be ready in about 25 minutes. While precooked shrimp can be used in a pinch, their flavor and texture are simply not comparable to raw shrimp, especially when shrimp is the star of the dish. Raw shrimp will cook to a much more tender and succulent consistency, absorbing the flavors of the wok beautifully.
- EGG – Eggs are a classic addition to fried rice, contributing not only a pleasant texture but also richness and a subtle savory depth. The scrambled egg pieces help bind the rice and other ingredients together, adding a fluffy, almost creamy element to each bite. We’ll be scrambling two large eggs directly in the wok, a simple step that adds significant value to the overall dish.
- ADDITIONS & FLAVOR BOOSTERS – These are the components that truly define the distinct fried rice taste:
- Soy Sauce: This provides the essential umami, salty, and savory notes. We recommend using a good quality regular or low-sodium soy sauce. For a gluten-free option, tamari is an excellent substitute.
- Sesame Oil: A little goes a long way with this ingredient! Drizzled in at the end, sesame oil imparts a wonderfully nutty, aromatic flavor that is quintessential to Asian stir-fries. Do not skip this; it’s a flavor powerhouse.
- Vegetables: Our base includes frozen peas and carrots, which are convenient and cook quickly. Along with finely chopped onion and minced garlic, these add freshness, crunch, and a layer of aromatic flavor. Feel free to customize your vegetable mix! Bell peppers (red, green, or yellow), corn kernels, broccoli florets, sliced mushrooms, or even thinly sliced cabbage are all fantastic additions. Just ensure any fresh vegetables are chopped to a similar size for even cooking.
- Cornstarch & Garlic Salt (for shrimp): The cornstarch creates a light, protective coating on the shrimp, helping them achieve a tender interior and a slightly crisp exterior when stir-fried. The garlic salt provides a quick and easy burst of flavor.
Step-by-Step Guide: Crafting Your Shrimp Fried Rice
These step-by-step photos and instructions are here to help you visualize how to make this recipe perfectly. For a printable version of this recipe, complete with precise measurements and detailed instructions, simply Jump to Recipe at the bottom of this page.
- Prepare Your Wok: Heat 3 Tablespoons of olive oil in a wok or a large, heavy-bottomed skillet over medium-high heat. Ensure the oil is shimmering and hot before adding ingredients, as high heat is key to proper stir-frying.
- Season the Shrimp: In a large bowl, combine the prepared shrimp with garlic salt (to taste) and ½ Tablespoon of cornstarch. Toss gently until the shrimp are evenly coated. This cornstarch coating will help them crisp up nicely.
- Cook the Shrimp: Add the coated shrimp to the hot oil in the wok. Stir-fry for 4-5 minutes, tossing continuously, until the shrimp turn opaque, curl into a C-shape, and develop pink and red hues. Be careful not to overcook, as this can make them rubbery.
- Remove Shrimp: Once cooked, remove the shrimp from the wok using a slotted spoon and transfer them to a paper towel-lined dish. This will absorb any excess oil. Set the shrimp aside for now; they will be added back in later.
- Sauté Vegetables: To the same hot wok (add a tiny bit more oil if needed), add the minced garlic, chopped onion, and frozen peas and carrots. Stir-fry for a few minutes until the onions soften slightly and the peas and carrots are tender-crisp.
- Prepare the Eggs: Crack both large eggs into a small bowl and whisk them briefly to break up the yolks and combine.
- Scramble the Eggs: Push the sautéed vegetables to one side of the wok, creating an empty space on the other side. Pour the whisked eggs into this clear space. Allow the eggs to set for a moment, then scramble them with your spoon or spatula until fully cooked but still soft.
- Combine with Rice: Once the eggs are scrambled, stir them together with the vegetables. Then, add the 2 cups of cold, cooked Basmati rice to the wok. Break up any clumps of rice with your spatula as you stir.
- Add Sauces and Shrimp: Pour in the 1 ½ Tablespoons of sesame oil and ½ cup of soy sauce over the rice and vegetables. Return the reserved cooked shrimp to the wok.
- Final Stir-Fry: Stir everything together well, ensuring all ingredients are evenly coated with the sauces and heated through. Cook for just a couple more minutes, allowing the flavors to meld, but avoid overcooking the shrimp or drying out the rice.
Frequently Asked Questions & Expert Tips for Success
Here are some common questions and essential tips to ensure your shrimp fried rice turns out perfectly every time:
Shrimp cooks very quickly, making it easy to overcook if you’re not careful. Perfectly cooked shrimp will curl into a loose C-shape and turn opaque with beautiful pink and red hues. Overcooked shrimp, on the other hand, tend to form a tight O-shape, turn a whitish-grey color, and develop a rubbery, tough texture. The key is to remove them from the heat as soon as they’ve changed color and are just opaque throughout the center.
To maintain freshness and safety, store any leftover shrimp fried rice in an airtight container in the refrigerator for 3-4 days. When reheating, you can use a microwave, adding a splash of water or a teaspoon of soy sauce to moisten the rice and prevent it from drying out. Alternatively, reheat on the stovetop in a lightly oiled pan over medium-low heat until warmed through, stirring occasionally.
Yes, shrimp fried rice freezes quite well! Prepare and cook the dish as normal, then allow it to cool completely to room temperature. Transfer the cooled mixture to a large, freezer-safe ziptop bag, pressing out as much air as possible, or an airtight freezer container. Freeze for up to 3 months for best quality. To reheat, thaw the fried rice in the refrigerator overnight. Then, reheat it over medium-low heat on the stovetop, stirring for about 3-5 minutes until thoroughly warmed, adding a little water or oil if needed to prevent sticking.
- Use Cold, Day-Old Rice: This is the golden rule! It’s less starchy and won’t clump or get mushy.
- High Heat is Crucial: Stir-frying requires high heat to achieve that distinct ‘wok-hei’ flavor and to cook ingredients quickly without overcooking.
- Don’t Overcrowd the Wok: Cook in batches if necessary. Overcrowding lowers the temperature and steams the ingredients instead of frying them, resulting in a soggy dish.
- Mise en Place: Have all your ingredients prepped and measured before you start cooking. This dish comes together very quickly, so you won’t have time to chop or measure during the process.
- Adjust Seasoning: Taste and adjust soy sauce and garlic salt at the end. Different soy sauces have varying sodium levels, so season to your preference.
Absolutely! To make this shrimp fried rice gluten-free, simply substitute regular soy sauce with an equal amount of tamari, which is a gluten-free alternative that offers a similar rich umami flavor. All other ingredients in this recipe are naturally gluten-free.
Delightful Serving Suggestions for Shrimp Fried Rice
Shrimp fried rice is incredibly versatile and can be enjoyed in many ways. It’s hearty enough to be served as a complete meal on its own, offering a perfect balance of protein, carbohydrates, and vegetables. For a truly authentic experience, serve it directly from the wok to capture its fresh-off-the-heat flavor.
If you’re looking to create a more elaborate Asian-inspired feast, this fried rice pairs wonderfully as a side dish with almost any main course. Consider serving it alongside classic Chinese dishes like sweet and sour chicken, General Tso’s tofu, or crispy spring rolls. It goes exceptionally well with a comforting bowl of egg drop soup for a well-rounded meal, or with some steamed broccoli or sautéed greens for an extra veggie boost.
To add a final touch of freshness and flavor, we recommend garnishing your shrimp fried rice with freshly sliced green onions (scallions) just before serving. Their mild, oniony bite and bright green color not only enhance the taste but also make the dish visually more appealing.
Discover More Irresistible Asian-Inspired Recipes
If you loved this easy shrimp fried rice, you’ll surely enjoy exploring more of our delicious Asian-inspired recipes that bring restaurant flavors right to your home kitchen. Here are some of our favorites:
- Classic Chow Mein
- Creamy Crab Rangoon
- Savory Shrimp and Broccoli Stir-Fry
- Tangy Sweet and Sour Shrimp
- Exotic Pineapple Fried Rice
I genuinely love to bake and cook, and my greatest joy is sharing my kitchen experiences and perfected recipes with all of you! Remembering to come back each day for new inspiration can sometimes be tough, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes, making meal planning and cooking easier and more exciting!
Shrimp Fried Rice
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner, Side Dish
Cuisine: American, Chinese
Ingredients
- 3 Tablespoons olive oil
- 10 ounces medium raw shrimp peeled, deveined, tails removed
- garlic salt to taste
- ½ Tablespoon cornstarch
- 1 Tablespoon minced garlic
- 1 cup chopped onion
- 12 ounces frozen peas and carrots
- 2 large eggs
- 2 cups cooked Basmati rice
- 1 ½ Tablespoons sesame oil
- ½ cup soy sauce
Things You’ll Need
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Wok
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Vinyl gloves
Before You Begin
- You can use frozen shrimp, but be sure to thaw and pat them dry first. To thaw frozen shrimp quickly, place them in a sealed ziptop bag and submerge them in a bowl of cold water (do not use warm or hot water). The shrimp should thaw in around 25 minutes.
- We prefer basmati or jasmine rice, but you can also use white or brown rice. Always use cold, day-old rice for the best fried rice texture.
Instructions
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Heat olive oil in wok over medium high heat.
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In a large bowl, toss the shrimp with garlic salt and cornstarch.
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Add shrimp to the hot oil and stir fry for 4-5 minutes, tossing continuously.
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Remove shrimp with a slotted spoon to a paper towel lined dish. Set aside.
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To the hot wok, add minced garlic, chopped onion, and frozen peas and carrots. Toss to coat.
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Crack both eggs into a bowl and give them a stir to break up the yolks.
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Move the vegetables to one side of the wok and add the egg to the other side. Stir the egg to scramble them.
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Stir to combine the scramble egg with the vegetables, then add the cooked rice.
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Add sesame oil, soy sauce, and the reserved cooked shrimp.
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Stir everything together well and cook only long enough to heat through.
Expert Tips & FAQs
- Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave, adding a splash of water to moisten.
- To freeze – Prepare and cook as normal, allow the shrimp fried rice to cool, then transfer the mixture to a large ziptop bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat over medium-low on the stovetop until warmed through (3-5 minutes).
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.