Shrimp Fried Rice: Easy, Quick & Better Than Takeout!
If you’ve ever dreamed of recreating your favorite takeout dish at home, this Shrimp Fried Rice recipe will make you believe you can cook like a pro chef in under 20 minutes. It’s quick, incredibly flavorful, and uses everyday ingredients you probably already have in your kitchen.
This homemade version beats any restaurant — fresher, lighter, and fully customizable. Juicy shrimp, perfectly seasoned rice, tender veggies, and just the right amount of soy and sesame flavor — all come together in one sizzling pan.
It’s the perfect weeknight dinner that’s ready faster than delivery and way more satisfying.
Why You’ll Love This Shrimp Fried Rice
- Ready in 20 minutes: Fast enough for busy weeknights.
- One-pan meal: Everything cooks in the same wok or skillet.
- Healthier than takeout: You control the oil, sodium, and ingredients.
- Restaurant-quality flavor: Authentic taste from simple ingredients.
- Family favorite: Even picky eaters will devour this!
The Secret to Perfect Fried Rice
The key to incredible fried rice is cold, leftover rice.
Freshly cooked rice is too soft and sticky, while day-old rice firms up and absorbs the sauces perfectly, creating that iconic chewy texture.
If you don’t have leftover rice, simply spread freshly cooked rice on a tray and chill it in the fridge for 30–40 minutes to dry it out before using.
Ingredients You’ll Need
- 3 cups cold, cooked jasmine or long-grain rice
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil (divided)
- 2 large eggs, lightly beaten
- 1 cup frozen peas and diced carrots (thawed)
- 3 green onions, sliced (reserve some for garnish)
- 3 cloves garlic, minced
- 3 tablespoons soy sauce (low-sodium if preferred)
- 1 tablespoon oyster sauce (optional for rich umami flavor)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Step-by-Step Instructions
1. Prep Everything Before You Start
Fried rice cooks fast, so have all your ingredients measured and ready. Pat the shrimp dry with paper towels — this helps them sear instead of steam.
2. Cook the Shrimp
Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over medium-high heat. Add shrimp in a single layer, season lightly with salt and pepper, and sauté for 2–3 minutes until pink and opaque. Remove shrimp and set aside.
3. Scramble the Eggs
Add a bit more oil to the same pan. Pour in beaten eggs and scramble just until set. Push to one side of the pan.
4. Add Veggies and Garlic
Add peas, carrots, and minced garlic to the open side of the pan. Sauté for 1–2 minutes until fragrant and softened slightly.
5. Add Rice and Sauces
Add cold rice to the pan, breaking up any clumps with a spatula. Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything together for 3–4 minutes, letting the rice absorb all that flavor.
6. Combine and Serve
Add the cooked shrimp back to the pan. Toss until everything is evenly coated and heated through. Taste and adjust seasoning if needed.
Finish with sliced green onions for freshness and serve hot!
Shrimp Fried Rice: Easy, Quick & Better Than Takeout!
Ingredients
Equipment
Method
- Heat 1 tbsp oil in a wok or skillet over medium-high heat. Cook shrimp 2–3 minutes until pink and opaque; remove and set aside.
- Add remaining oil and scramble eggs just until set. Push to the side of the pan.
- Add peas, carrots, and garlic. Stir-fry 1–2 minutes until fragrant.
- Add cold rice, soy sauce, oyster sauce, and sesame oil. Stir-fry 3–4 minutes.
- Return shrimp to pan, mix everything, and cook until heated through. Garnish with green onions and serve.
Notes
Tips for the Best Fried Rice
- Cold rice is non-negotiable: It keeps your fried rice light and fluffy.
- Don’t overcrowd the pan: Cook in batches if needed for even browning.
- Use high heat: Helps caramelize the rice and brings out that “wok hei” flavor.
- Customize it: Add your favorite veggies, swap shrimp for chicken or tofu, or make it spicy with chili oil.
Flavor Variations
- Spicy Shrimp Fried Rice: Add a teaspoon of sriracha or chili flakes.
- Pineapple Fried Rice: Add diced pineapple and cashews for a tropical twist.
- Garlic Butter Shrimp Fried Rice: Add 1 tablespoon of butter with the garlic.
- Vegetable Fried Rice: Omit shrimp and load up with extra veggies.
Serving Suggestions
This shrimp fried rice makes a satisfying meal on its own, but you can serve it alongside:
- Sweet chili shrimp or honey garlic chicken
- Steamed dumplings or egg rolls
- Cucumber salad or miso soup
For a balanced meal, pair it with a light side dish and finish with something refreshing like mango sorbet or green tea ice cream.
Make-Ahead, Storage & Reheating
To Store: Cool completely, then refrigerate in an airtight container for up to 3 days.
To Freeze: Store in freezer-safe bags for up to 2 months.
To Reheat: Warm in a skillet over medium heat with a splash of water or soy sauce to revive moisture.
Fun Fact: The Fried Rice Origin Story
Fried rice originated in China as a creative way to use leftover rice and vegetables. The first recorded version dates back over 1,000 years to the Sui dynasty! Every region has its twist — from Thai basil fried rice to Japanese yakimeshi — but the classic shrimp version remains one of the most popular worldwide.
Nutrition Snapshot (Per Serving)
Calories: 370 | Protein: 24g | Carbs: 45g | Fat: 10g | Fiber: 2g | Sodium: 720mg
High in protein and packed with flavor, this shrimp fried rice proves that homemade takeout can be delicious and wholesome.
Final Thoughts
This Easy Shrimp Fried Rice is everything you want in a quick weeknight dinner: fast, customizable, satisfying, and better than anything you can order. Whether it’s a cozy family dinner or a solo late-night craving, this recipe will become a go-to favorite you’ll make again and again.
Skip the takeout — your kitchen’s about to smell amazing. 🍤
