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Make this shrimp fried rice at home! Loaded with succulent shrimp and a medley of vegetables, this shrimp fried rice is so much better than take-out and you get exactly what you’re paying for!
As you all know, fried rice is my go-to whenever I need something quick and tasty that isn’t picking up the phone and calling the local Chinese takeout restaurant. Growing up, my mom would make fried rice at least once a week because it was a great excuse for her to clean out the refrigerator and throw in the forgotten produce that wouldn’t last another week.
My shrimp fried rice recipe is a variation of the traditional fried rice and it is just as tasty! I made sure to add extra juicy shrimp in the rice so every single bite you are getting at least one shrimp! The beauty of making shrimp fried rice at home is that you don’t have to skimp on the protein.
Ingredients for Shrimp Fried Rice
- Day-old white rice – It can be any kind of long- or short-grain rice.
- Butter
- Eggs
- Veggies – Onion (not pictured), frozen corn, and frozen peas and carrots mix. You may also add whatever vegetables you have leftover in the refrigerator
- Low-sodium soy sauce – Using low-sodium soy sauce allows you to better control the flavor of your fried rice.
- Dark soy sauce – I like using dark soy sauce to give the shrimp fried rice a deep, rich, dark color. You only need a splash.
- Salt and pepper
How to Make Shrimp Fried Rice Step by Step
- Reheat the rice in the microwave. This makes it easier to scoop out of the container and also much easier to break up in the wok and not have rice flying everywhere.
- Cook the eggs. Scramble the eggs over medium-high heat with a little cooking oil then place in a bowl and set aside.
- Brown the shrimp. In the same wok, add cooking oil then add your shrimp to the wok. You may have to do this in two batches to ensure that the shrimp doesn’t steam but actually browns on the exterior. Season with salt and pepper. Shrimp cooks fast so watch it! 2-3 minutes on each side then remove and set aside on a plate.
- Cook the onion. Add 1 tablespoon of butter to the wok and cook the onion until soft and translucent.
- Combine everything. Once the onion is cooked, add the warm rice, frozen veggies, and eggs, to the wok and toss to incorporate. Add the soy sauce and stir to coat all the rice and ingredients. Add the shrimp and remaining butter and stir to evenly distribute.
Shrimp Fried Rice Tips for Success
- Use day-old rice. Day-old rice is the best to use because it’s somewhat dried out and doesn’t have extra moisture and starchiness like fresh rice does. If you use fresh rice, it makes the fried rice soggy and mushy. It’s not good and not the desired texture.
- Don’t overcrowd the shrimp. If your wok is not big enough to cook all the shrimp at once, with enough room for it to brown, then you’ll want to cook the shrimp in batches so it doesn’t steam. You want the exterior of the shrimp to be slightly browned and to achieve this, you need to ensure there is enough room to accomodate the shrimp in the wok.
- Use the right pan. A wok is best here. Woks are designed to disperse high heat evenly. In addition, they have quite a bit of usable surface area which is helpful for pan frying because all of the ingredients get more direct contact with the hot surface. If you don’t have a wok, a large heavy-bottomed pan/skillet will work.
- Make sure the skillet or wok is HOT. Asian cooking typically involves high heat which allows everything to cook fast but also get that nice deep flavor from the char on the rice and all the other ingredients. Pro tip: allow the rice to sit on the hot surface of the wok for several minutes before stirring. I love doing this because it makes the rice crispy.
Shrimp Fried Rice Variations
If shrimp isn’t your thing, that’s okay! There are many variations of fried rice and you’ve come to the right place! It’s like a Chinese take-out menu with all the fried rice options, haha
If you’re feeling creative, kimchi fried rice and pineapple fried rice are a unique take on the classic! Thai basil fried rice is another favorite of mine.
Storage Instructions
Allow shrimp fried rice to come to room temperature then store in an airtight container in the refrigerator for up to five days. To reheat, use a microwave and heat through or you can reheat it on the stovetop.
Pro tip: I like putting a damp paper towel to cover the rice in the container before microwaving. It helps create steam and keeps the rice from drying out.
Serving Suggestions
Enjoy shrimp fried rice with a savory, meaty entree such as my Beijing Beef or Orange Chicken. It’s also delicious with a simple vegetable side dish like my Chinese Cabbage Stir Fry. What about an appetizer to kick off your meal? You’ll love Crispy Golden Spring Rolls or going with the shrimp theme, Shrimp Shumai!
Shrimp Fried Rice
Equipment
Ingredients
- 3 cups (555 g) day old white rice
- 4 large eggs
- 1 ½ pounds (680 g) frozen shrimp, thawed
- 4 tablespoons (56 g) butter, divided
- 1 medium onion, diced
- 1 cup (165 g) frozen corn, thawed
- 1 cup (140 g) frozen peas and carrots mix, thawed
- ½ cup (118 ml) low sodium soy sauce
- Splash of dark soy sauce, optional (mainly for richer color)
- Salt and pepper, to taste
Instructions
- Reheat your leftover rice in the microwave for 2 minutes to warm it through so it's easy to break up in the wok. Set aside.
- In a wok, use a little cooking oil then cook your eggs to a scramble. Remove the scrambled eggs from wok and set aside in a bowl.
- In the same wok, add cooking oil then add your shrimp to the wok. You may have to do this in two batches to ensure that the shrimp doesn't steam but actually browns on the exterior. Season with salt and pepper. Shrimp cooks fast so watch it! 2-3 minutes on each side then remove and set aside on a plate.
- Add 1 tablespoon of butter to the wok then add onion and cook until onion is translucent and soft, about 3-4 minutes.
- Add the warmed rice and break it up with your spatula, as needed. Add the corn and peas and carrot mix to the rice along with the scrambled eggs. Keep folding the rice in with the veggies until well-combined.
- Pour the soy sauce over the rice. You might want to do this slowly in case it gets too salty for you and you can reduce the amount you use. I'd pour it in 1 circle around the skillet at a time and then mix it altogether and taste. Use more or less soy sauce as desired.
- Finally, add the shrimp and the remaining 3 tablespoons of butter. Remove from heat and continue to mix until all ingredients are evenly distributed and butter has fully melted.
- Serve warm and enjoy!
My kids gobbled up this shrimp fried rice so fast. We all absolutely loved every single bite!
I needed a fast dinner using shrimp and found this on Pinterest. WOW! So much better than I expected, especially since it was so easy to make. I will be making often.
This is the best ever quick weeknight dinner. We don’t have a local Chinese take-out and I was so excited to try this fried rice with shrimp because it is my husband’s favorite. It was a big hit and we will be making this at least once a week.
This was such a great dinner! The shrimp cooked fast, and the rice, vegetables, and egg combination was delicious. I added the dark soy sauce and the regular soy sauce, and it tasted great!