Easy Shrimp Fried Rice Recipe

I perfected my Shrimp Fried Rice Recipe with one surprising pantry staple and a timing trick most cooks overlook.

Every time I make my Easy Shrimp Fried Rice I wonder why I ever ordered takeout. I keep it simple, letting raw shrimp and long grain white rice do all the work, and somehow the result is way more satisfying than you’d expect.

People call it a Shrimp Fried Rice Recipe or even joke that it’s my quick Japanese Shrimp Fried Rice riff, and I get why. It’s a little rough around the edges, I’ve burned it once or twice and sometimes the rice sticks but that only makes me want to cook it again.

Try it, you’ll see what I mean.

Ingredients

• Shrimp: lean protein, low calories, cooks quick, gives salty seafood flavor, sometimes sweet.
• Rice: starchy carb, fills you up, absorbs sauce, day old rice fries crisper.
• Eggs: add protein, silky texture, helps bind grains, makes fried rice richer.
• Soy sauce: brings umami and salt, deepens color, can be lower sodium if you want.
• Sesame oil: tiny amount boosts aroma, toasty flavor, use sparingly it packs a punch.
• Peas and carrots: add fiber and vitamins, sweet color, cut blandness a bit.
• Scallions: fresh bite, light onion flavor, green parts add color, whites give savory backbone.

Ingredient Quantities

• 12 ounces (about 340 g) raw shrimp, peeled and deveined
• 3 cups cooked long grain white rice, preferably day-old and cold
• 2 large eggs, lightly beaten
• 2 to 3 tablespoons neutral oil like vegetable or canola, divided
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated, optional
• 1 small yellow onion, finely diced (about 1/2 cup)
• 1 cup frozen peas and carrots
• 3 scallions, thinly sliced (whites and greens separated if you want)
• 2 to 3 tablespoons low sodium soy sauce
• 1 tablespoon oyster sauce, optional but recommended
• 1 teaspoon toasted sesame oil for flavor
• Salt and freshly ground black pepper, to taste

How to Make this

1. Prep everything first so you can move fast: thaw and pat dry the shrimp, beat the eggs, finely dice the onion, mince the garlic and grate the ginger if using, slice the scallions keeping whites and greens separate, measure 3 cups cold cooked long grain rice (day old is best), and have the frozen peas and carrots ready. Season the shrimp lightly with salt and pepper.

2. Heat a large wok or heavy skillet over high heat until very hot, add 1 tablespoon neutral oil and swirl. Pour in the beaten eggs, scramble quickly until just set, break into large pieces and transfer to a plate. Dont overcook the eggs or they get rubbery.

3. Add another 1 tablespoon oil to the pan, spread the shrimp in a single layer and cook one to two minutes per side until opaque and just cooked through. Toss them out onto the plate with the eggs. If your pan looks crowded, cook the shrimp in two quick batches so they sear instead of steam.

4. Add the remaining oil to the pan, lower heat to medium high and toss in the diced onion and the white parts of the scallions. Cook about two minutes until they soften, then stir in the garlic and grated ginger and cook about 30 seconds until fragrant. Dont let the garlic burn.

5. Stir the frozen peas and carrots into the aromatics and cook until heated through, about a minute or so.

6. Crank the heat back up to high and add the cold rice, breaking up any clumps with your spatula or the back of a spoon. Keep the rice moving so it gets a little toasty and each grain separates. This is the moment to use some elbow grease its worth it.

7. Drizzle 2 to 3 tablespoons low sodium soy sauce over the rice and add 1 tablespoon oyster sauce if using. Stir well to coat the rice evenly, then add 1 teaspoon toasted sesame oil for flavor. Taste and adjust with a pinch of salt and freshly ground black pepper.

8. Return the cooked shrimp and scrambled eggs to the pan, toss everything together until just heated through and mixed evenly. Add the green parts of the scallions, give one last toss for about 20 to 30 seconds.

9. Serve hot right away with extra scallions or a splash more soy sauce if you like. Tip for success: use very cold rice, very high heat, and dont crowd the pan or you wont get that nice fried texture.

Equipment Needed

1. Large wok or heavy skillet (for high heat searing, day of the show)
2. Heatproof spatula or wooden spatula to keep the rice moving, break clumps and scramble eggs
3. Tongs or slotted spoon to turn and transfer shrimp without fuss
4. Small mixing bowl and a fork for beating the eggs
5. Chef’s knife and cutting board for onion, scallions, garlic and ginger
6. Microplane or fine grater for fresh ginger (or a small grater)
7. Measuring cups and spoons for rice, soy and oils
8. Plate or shallow bowl to hold the cooked eggs and shrimp while you finish the rice

FAQ

Easy Shrimp Fried Rice Recipe Substitutions and Variations

• Shrimp: use equal weight diced chicken breast or thigh (cook through till no pink), extra-firm tofu pressed and pan-fried for a vegetarian swap, or sea scallops if you want a nicer dinner — scallops sear fast so add them last
• Day-old long grain rice: use cooled jasmine or basmati for similar texture, cooked brown rice for nuttier chew (may need a splash more soy), or cooked quinoa for a protein boost; cauliflower rice works too but stir less so it doesn’t turn mushy
• Eggs: replace with crumbled firm tofu (about 1/2 cup per 2 eggs) for vegan scrambled texture, or omit and add an extra egg’s worth of sliced scallions and peas for color and bite
• Soy sauce / oyster sauce: swap low sodium soy with tamari for gluten-free or coconut aminos for lower sodium and a touch sweet; for oyster sauce use hoisin plus a splash of soy or a teaspoon of mushroom soy for a similar umami hit

Pro Tips

1. Use really cold, day old rice if you can. If you only have fresh rice spread it on a sheet pan to cool and pop it in the fridge for 20 to 30 minutes, then break clumps apart with your fingers so the grains fry separately.

2. Get the pan screaming hot and move fast. Crowding the pan makes everything steam not sear, so do shrimp in quick small batches and keep the rice moving for that slightly toasted bite.

3. Season slowly and finish smart: start with less soy than you think and add more after tasting, add oyster sauce or even a pinch of sugar for extra depth, then drizzle the toasted sesame oil at the very end so the aroma stays bright. A tiny splash of rice vinegar can also wake the whole dish up.

4. Use the right tools and tricks for texture: a heavy wok or skillet and a sturdy metal spatula help you scrape and separate the rice. Cook delicate stuff quick and return it at the end so nothing gets rubbery, and if you want more umami a pinch of MSG or a little chicken bouillon powder does wonders.

Easy Shrimp Fried Rice Recipe

Recipe by James Level

0.0 from 0 votes

I perfected my Shrimp Fried Rice Recipe with one surprising pantry staple and a timing trick most cooks overlook.

Pin

Servings

4

servings

Calories

397

kcal

Equipment: 1. Large wok or heavy skillet (for high heat searing, day of the show)
2. Heatproof spatula or wooden spatula to keep the rice moving, break clumps and scramble eggs
3. Tongs or slotted spoon to turn and transfer shrimp without fuss
4. Small mixing bowl and a fork for beating the eggs
5. Chef’s knife and cutting board for onion, scallions, garlic and ginger
6. Microplane or fine grater for fresh ginger (or a small grater)
7. Measuring cups and spoons for rice, soy and oils
8. Plate or shallow bowl to hold the cooked eggs and shrimp while you finish the rice

Ingredients

• 12 ounces (about 340 g) raw shrimp, peeled and deveined

• 3 cups cooked long grain white rice, preferably day-old and cold

• 2 large eggs, lightly beaten

• 2 to 3 tablespoons neutral oil like vegetable or canola, divided

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated, optional

• 1 small yellow onion, finely diced (about 1/2 cup)

• 1 cup frozen peas and carrots

• 3 scallions, thinly sliced (whites and greens separated if you want)

• 2 to 3 tablespoons low sodium soy sauce

• 1 tablespoon oyster sauce, optional but recommended

• 1 teaspoon toasted sesame oil for flavor

• Salt and freshly ground black pepper, to taste

Directions

• Prep everything first so you can move fast: thaw and pat dry the shrimp, beat the eggs, finely dice the onion, mince the garlic and grate the ginger if using, slice the scallions keeping whites and greens separate, measure 3 cups cold cooked long grain rice (day old is best), and have the frozen peas and carrots ready. Season the shrimp lightly with salt and pepper.
• Heat a large wok or heavy skillet over high heat until very hot, add 1 tablespoon neutral oil and swirl. Pour in the beaten eggs, scramble quickly until just set, break into large pieces and transfer to a plate. Dont overcook the eggs or they get rubbery.
• Add another 1 tablespoon oil to the pan, spread the shrimp in a single layer and cook one to two minutes per side until opaque and just cooked through. Toss them out onto the plate with the eggs. If your pan looks crowded, cook the shrimp in two quick batches so they sear instead of steam.
• Add the remaining oil to the pan, lower heat to medium high and toss in the diced onion and the white parts of the scallions. Cook about two minutes until they soften, then stir in the garlic and grated ginger and cook about 30 seconds until fragrant. Dont let the garlic burn.
• Stir the frozen peas and carrots into the aromatics and cook until heated through, about a minute or so.
• Crank the heat back up to high and add the cold rice, breaking up any clumps with your spatula or the back of a spoon. Keep the rice moving so it gets a little toasty and each grain separates. This is the moment to use some elbow grease its worth it.
• Drizzle 2 to 3 tablespoons low sodium soy sauce over the rice and add 1 tablespoon oyster sauce if using. Stir well to coat the rice evenly, then add 1 teaspoon toasted sesame oil for flavor. Taste and adjust with a pinch of salt and freshly ground black pepper.
• Return the cooked shrimp and scrambled eggs to the pan, toss everything together until just heated through and mixed evenly. Add the green parts of the scallions, give one last toss for about 20 to 30 seconds.
• Serve hot right away with extra scallions or a splash more soy sauce if you like. Tip for success: use very cold rice, very high heat, and dont crowd the pan or you wont get that nice fried texture.

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: 317g
• Total number of serves: 4
• Calories: 397kcal
• Fat: 13.1g
• Saturated Fat: 1.3g
• Trans Fat: 0.05g
• Polyunsaturated: 1.5g
• Monounsaturated: 7.8g
• Cholesterol: 259mg
• Sodium: 875mg
• Potassium: 386mg
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 1.5g
• Protein: 27.8g
• Vitamin A: 1000IU
• Vitamin C: 2mg
• Calcium: 82mg
• Iron: 1.2mg