Name: Shrimp Fried Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb medium shrimp, peeled & deveined; Salt & black pepper, to taste; 4 cups cooked rice (day-old, cold rice is best); 2 large eggs, lightly beaten; 1 cup frozen peas (or mixed veggies); 1 small onion, diced; 3 cloves garlic, minced; 3–4 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 2 tbsp vegetable oil (divided); Salt & black pepper, to taste; 2 green onions, chopped (for garnish)

Jump to Recipe·5 from 28 reviews

If you crave a quick, restaurant-worthy meal that’s bright, satisfying, and packed with bold flavors, Shrimp Fried Rice is the answer. Plump, juicy shrimp mingle with tender vegetables, fluffy rice, and a savory blend of sauces, making each bite a taste adventure. This recipe has all the pan-tossed magic you love in takeout, but with fresh ingredients and zero fuss. Whether it’s a busy weeknight or a casual dinner with friends, you’ll adore how incredibly tasty, easy, and crowd-pleasing Shrimp Fried Rice can be.

Ingredients You’ll Need

The beauty of Shrimp Fried Rice is in its simplicity—every ingredient is carefully chosen to enhance flavor, texture, and stunning color. Here’s what makes this classic dish sing:

Shrimp: Reach for medium, peeled, and deveined shrimp for convenient, juicy morsels that cook up quickly.
Day-old cooked rice: Cold, previously cooked rice gives you that perfect chewy texture that soaks up flavors without turning mushy.
Eggs: Lightly beaten eggs add richness and a fluffy element throughout the fried rice.
Frozen peas (or mixed veggies): A colorful pop of sweetness and crunch that balances the savory bites.
Onion: Diced onion lays down a delicious aromatic base and complements the garlic beautifully.
Garlic: Minced fresh garlic boosts the entire dish with its irresistible aroma and punch of flavor.
Soy sauce: The classic essential for umami depth; use a good-quality soy sauce for best taste.
Oyster sauce: Just a splash rounds out the seasoning with a touch of silky sweetness.
Sesame oil: A drizzle brings nutty warmth and authenticity to the finished dish.
Vegetable oil: This neutral oil is perfect for hot, even stir-frying without adding extra flavor.
Salt & black pepper: Season the shrimp for a simple flavor boost before they ever hit the pan.
Green onions: Chopped fresh and sprinkled on top for a crisp finish, both in taste and appearance.

How to Make Shrimp Fried Rice

Step 1: Prep and Season the Shrimp

Start by gently patting your shrimp dry with a paper towel—this helps them sear, not steam. Season them lightly with salt and black pepper to build that base layer of flavor. Set aside while you prep the other ingredients, and your shrimp will be ready to shine.

Step 2: Sear the Shrimp

Heat one tablespoon of vegetable oil in a big skillet or wok over medium-high heat. Once it’s shimmering, add your shrimp in a single layer. Let them cook, undisturbed, for about two minutes so they get a nice sear, then flip and finish for another minute or two until they turn pink and opaque. Scoop them out and set aside—they’ll finish cooking in the fried rice later, staying tender and juicy.

Step 3: Scramble the Eggs

Return the pan to the heat and add a little more vegetable oil if needed. Pour in your lightly beaten eggs and gently scramble until just set. This shouldn’t take long at all! Remove the eggs and keep them with the shrimp. Quick, easy, and your pan is now infused with even more flavor.

Step 4: Sauté the Aromatics and Vegetables

With that same pan, toss in your diced onion, garlic, and frozen veggies. Stir-fry until the onion softens and the veggies are vibrant and just cooked through. The aroma will have you hungry already! Everything is building towards a seriously irresistible Shrimp Fried Rice.

Step 5: Add the Rice

Now it’s time for the star—your cold, day-old rice. Break up any clumps with your spatula and stir-fry for 4 to 5 minutes. This lets the grains soak up all those tempting flavors and develop that signature fried rice texture. Don’t be afraid to press down and toss well; you want every kernel coated and happy.

Step 6: Season and Toss

Drizzle in your soy sauce, oyster sauce, and sesame oil. Mix everything together so the rice and veggies are evenly flavored. The kitchen will start to smell like your favorite spot for takeout, but even better!

Step 7: Bring It All Together

Return the shrimp and eggs to the pan. Toss gently, folding everything together so that the eggs break into fluffy ribbons and the shrimp are tucked throughout. This final step unites all the bold, savory, nutty, and sweet flavors in one glorious pan. You can taste-test now for seasoning—and sneak a bite, if you can resist!

How to Serve Shrimp Fried Rice

Garnishes

The finishing touch for Shrimp Fried Rice is a handful of freshly chopped green onions scattered on top. They add freshness, color, and a mild bite that brings every spoonful to life. A sprinkle of toasted sesame seeds or a dash of chili flakes can also make the dish pop, so don’t be shy with your garnishes.

Side Dishes

Shrimp Fried Rice is a one-pan meal, but if you want to round out your table, pair it with a light Asian cucumber salad, crispy spring rolls, or a simple miso soup. These sides balance the bold flavors and make the meal feel even more special—perfect for a weekday dinner or sharing with friends.

Creative Ways to Present

Serve Shrimp Fried Rice nestled in shallow bowls for comfort-food appeal or press it into a ramekin and unmold onto plates for an elegant dome. For parties, scoop the rice into lettuce cups for fun, hand-held bites. However you present it, this dish is always a standout centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Shrimp Fried Rice to an airtight container. It keeps beautifully in the refrigerator for up to three days. This means easy lunches or quick dinners the rest of the week—just as delicious as when it was first made.

Freezing

If you want to make Shrimp Fried Rice ahead for longer, portion it into freezer-safe bags or containers, squeezing out as much air as possible. It will freeze well for up to two months. Thaw in the fridge overnight before reheating for best texture.

Reheating

For the freshest taste, reheat Shrimp Fried Rice in a skillet over medium heat, adding a splash of water to keep it from drying out. Stir gently until evenly heated. The microwave works too—cover loosely and heat in 30-second bursts, fluffing with a fork in between.

FAQs

Can I use fresh rice instead of day-old rice?

Day-old rice is best because it’s dryer, giving you that classic fried rice texture without clumping or getting mushy. If you’re in a pinch, spread freshly cooked rice on a tray, cool it quickly, and refrigerate uncovered for at least 30 minutes before using.

What if I don’t have oyster sauce?

If you’re out of oyster sauce, you can substitute with a touch more soy sauce and a pinch of sugar, or even a bit of hoisin sauce. The flavor will be slightly different but still delicious.

Can I swap out the shrimp for another protein?

Absolutely! You can use diced chicken, pork, tofu, or even extra veggies to make a satisfying fried rice. Just cook your chosen protein first, then follow the same steps as you would for shrimp.

Is Shrimp Fried Rice gluten-free?

It can be—just choose gluten-free versions of soy and oyster sauce. Double-check the labels to keep your meal celiac-friendly without sacrificing flavor.

Can I add more veggies?

Definitely. This recipe is super flexible: diced carrots, bell peppers, corn, or even baby spinach can be added with the onion and garlic. The more, the merrier—just make sure there’s enough room in the pan to stir-fry everything evenly.

Final Thoughts

Once you try homemade Shrimp Fried Rice, you’ll wonder why you ever waited in a takeout line! Every time I make this, it’s a joyful, flavorful kitchen win, and I can’t wait for you to experience it too. Grab your wok (or big skillet!), gather your favorite people, and make some Shrimp Fried Rice magic tonight.