Easy Shrimp Fried Rice Recipe

I finally nailed a Shrimp Fried Rice Recipe that tastes like the good takeout but better, and I’m not giving away all my secrets.

But I can’t stop making this; I’m obsessed with the way shrimp and rice just click. I love this Shrimp Fried Rice Recipe because it hits that salty, slightly sweet spot and is so satisfying.

I adore the contrast between edges and tender centers, and that hit of garlic and soy. Real talk: I reach for 1 pound shrimp peeled and deveined and 3 cups day old cooked long grain rice cold every time.

Fried Rice Recipe Easy? Absolutely.

Messy, fast, honest. Pure crave, no fluff.

I want it now, seriously. No waiting, just eat.

Ingredients

• 1 pound shrimp peeled and deveined: juicy protein, makes it feel like restaurant takeout.
• 3 cups day old cooked long grain rice cold: firmer grains that won’t clump, you’ll get better texture.
• 2 large eggs beaten: scrambles into little pockets of richness, adds comfort.
• 1 cup frozen peas and carrots thawed: bright color and tiny sweet bites, simple veggie boost.
• 1 small yellow onion finely chopped: savory backbone, gives mild crunch and caramel notes.
• 2 cloves garlic minced: punchy aromatics, wakes everything up fast.
• 3 tablespoons soy sauce: salty depth, ties all the components together nicely.
• 1 tablespoon oyster sauce: adds glossy umami, basically makes it taste richer.
• 2 tablespoons vegetable oil: neutral frying fat, helps get those slightly crisp bits.
• 1 teaspoon sesame oil: nutty finish, a little goes a long way.
• 2 green onions sliced: fresh, sharp oniony pop at the end.
• 1 teaspoon kosher salt or to taste: balances flavors, adjust so it’s not flat.
• 1/2 teaspoon freshly ground black pepper: gentle heat and brightness, keeps it interesting.
• 1/2 teaspoon granulated sugar optional: tiny sweetness that mutes any harsh saltiness.

Ingredient Quantities

• 1 pound shrimp peeled and deveined
• 3 cups day old cooked long grain rice cold
• 2 large eggs beaten
• 1 cup frozen peas and carrots thawed
• 1 small yellow onion finely chopped
• 2 cloves garlic minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 2 green onions sliced
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar optional but helps balance flavors

How to Make this

1. Heat a large wok or skillet over high heat until very hot, then add 1 tablespoon vegetable oil and swirl to coat.

2. Pat shrimp dry, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and stir fry 2 to 3 minutes until pink and just cooked through; transfer to a plate.

3. Add the remaining 1 tablespoon vegetable oil to the pan, pour in beaten eggs and scramble quickly until just set, then remove and set with the shrimp.

4. Lower heat to medium-high, add a little more oil if the pan is dry, then sauté the chopped yellow onion about 2 minutes until softened; add minced garlic and cook 30 seconds until fragrant.

5. Add thawed peas and carrots and stir for 1 minute, then add the cold day old rice, breaking up any clumps with the back of your spatula so the grains separate.

6. Stir fry the rice 3 to 5 minutes until heated through and starting to get a little color; sprinkle 1 teaspoon kosher salt (or to taste), the remaining 1/4 teaspoon black pepper, and 1/2 teaspoon sugar if using, then toss to combine.

7. Return the cooked shrimp and eggs to the pan, pour in 3 tablespoons soy sauce and 1 tablespoon oyster sauce, and stir constantly so the sauce coats everything evenly.

8. Drizzle 1 teaspoon sesame oil over the rice, add sliced green onions, give one last big stir and taste, adjusting salt or soy sauce if needed.

9. Serve hot, garnished with extra green onions if you like; use day old rice and a ripping hot pan for best texture, and don’t overcook the shrimp or eggs or they’ll get rubbery.

Equipment Needed

1. Large wok or large heavy skillet (12 inch works well)
2. Heatproof spatula or metal turner for stir frying
3. Wooden spoon or silicone spoon for stirring
4. Small bowl for beating eggs
5. Plate or shallow bowl to rest cooked shrimp and eggs
6. Cutting board
7. Chef’s knife
8. Measuring spoons (tsp and tbsp)

FAQ

Easy Shrimp Fried Rice Recipe Substitutions and Variations

• Shrimp → Thinly sliced chicken breast or thigh: cook until just done and use same timing as shrimp; chicken soaks up the soy-oyster mix well, but cook it longer so it’s safe to eat.
• Day-old long grain rice → Cold cooked jasmine or basmati, or even quinoa: jasmine gives a softer stick, quinoa adds protein and a slightly nutty bite.
• Eggs → Crumbled firm tofu or scrambled silken tofu: toss in near the end so it warms through, and season a little extra because tofu is pretty bland.
• Soy sauce → Tamari for gluten-free or coconut aminos for lower sodium and a slightly sweeter flavor: both keep that savory depth if you can’t use regular soy.

Pro Tips

– Use really dry rice. If you forgot to make it the day before, spread freshly cooked rice on a tray and chill in the freezer for 15 to 20 minutes so it dries out a bit, otherwise it turns glue-y when stir frying.

– Keep the pan screaming hot and work fast. Get the wok super hot first, add oil, and stir fry in quick bursts so the rice gets a little color. If the pan cools down add a splash more oil and let it heat up again before adding more ingredients.

– Never crowd the pan. Cook the shrimp and eggs separately and set them aside like the recipe says. If you dump everything in at once the shrimp will steam and the eggs wont get that nice texture.

– Taste as you go and finish with sesame oil and green onions last. Sesame oil is for aroma not salt, so add it at the end. If it needs more umami, add a little extra soy or oyster sauce, but go easy so it doesnt get too salty.

Easy Shrimp Fried Rice Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I finally nailed a Shrimp Fried Rice Recipe that tastes like the good takeout but better, and I'm not giving away all my secrets.

Pin

Servings

4

servings

Calories

410

kcal

Equipment: 1. Large wok or large heavy skillet (12 inch works well)
2. Heatproof spatula or metal turner for stir frying
3. Wooden spoon or silicone spoon for stirring
4. Small bowl for beating eggs
5. Plate or shallow bowl to rest cooked shrimp and eggs
6. Cutting board
7. Chef’s knife
8. Measuring spoons (tsp and tbsp)

Ingredients

• 1 pound shrimp peeled and deveined

• 3 cups day old cooked long grain rice cold

• 2 large eggs beaten

• 1 cup frozen peas and carrots thawed

• 1 small yellow onion finely chopped

• 2 cloves garlic minced

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 2 tablespoons vegetable oil

• 1 teaspoon sesame oil

• 2 green onions sliced

• 1 teaspoon kosher salt or to taste

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon granulated sugar optional but helps balance flavors

Directions

• Heat a large wok or skillet over high heat until very hot, then add 1 tablespoon vegetable oil and swirl to coat.
• Pat shrimp dry, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and stir fry 2 to 3 minutes until pink and just cooked through; transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil to the pan, pour in beaten eggs and scramble quickly until just set, then remove and set with the shrimp.
• Lower heat to medium-high, add a little more oil if the pan is dry, then sauté the chopped yellow onion about 2 minutes until softened; add minced garlic and cook 30 seconds until fragrant.
• Add thawed peas and carrots and stir for 1 minute, then add the cold day old rice, breaking up any clumps with the back of your spatula so the grains separate.
• Stir fry the rice 3 to 5 minutes until heated through and starting to get a little color; sprinkle 1 teaspoon kosher salt (or to taste), the remaining 1/4 teaspoon black pepper, and 1/2 teaspoon sugar if using, then toss to combine.
• Return the cooked shrimp and eggs to the pan, pour in 3 tablespoons soy sauce and 1 tablespoon oyster sauce, and stir constantly so the sauce coats everything evenly.
• Drizzle 1 teaspoon sesame oil over the rice, add sliced green onions, give one last big stir and taste, adjusting salt or soy sauce if needed.
• Serve hot, garnished with extra green onions if you like; use day old rice and a ripping hot pan for best texture, and don’t overcook the shrimp or eggs or they’ll get rubbery.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 344g
• Total number of serves: 4
• Calories: 410kcal
• Fat: 16.8g
• Saturated Fat: 6g
• Trans Fat: 0.2g
• Polyunsaturated: 5g
• Monounsaturated: 4.5g
• Cholesterol: 314mg
• Sodium: 1200mg
• Potassium: 451mg
• Carbohydrates: 40.8g
• Fiber: 3.1g
• Sugar: 2.5g
• Protein: 35.6g
• Vitamin A: 2250IU
• Vitamin C: 5mg
• Calcium: 55mg
• Iron: 1.6mg