Savory rice fried with succulent shrimp and vegetables - made in one pan with simple ingredients! This easy Chinese shrimp fried rice recipe is ready in just 30 minutes with leftover rice. A delicious, family-friendly meal that's great for busy weeknights.
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Shrimp fried rice is a classic Chinese restaurant dish that features fluffy jasmine rice stir-fried with tender shrimp, carrots, peas, garlic, and shallots in a savory sauce!
I love this Asian rice dish as it's flavorful, comforting, and uses up leftover rice in the fridge, which I always have extra of.
I also adapted this recipe from my Chicken Fried Rice recipe, which has been a hit with many of my readers.
Don't forget to check out my 10-minute Egg Fried Rice, Vegetable Fried Rice, or Spam Fried Rice.
Why This Recipe
- No rubbery-tasting shrimp: The shrimp are marinated with baking soda, cornstarch, and oil to tenderize them and protect against overcooking. They are also removed from the pan once cooked and added back later to prevent them from becoming rubbery.
- No clumpy fried rice: Most fried rice recipes turn out clumpy if you use the wrong type of rice: I recommend using cold, day-old cooked rice to get fluffy grains.
- Great color and flavor: I've tested this recipe with different brands of dark soy sauce and Lee Kum Kee Premium or Pearl River Bridge Superior give it the best color and flavor.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Cooked Jasmine Rice: Or substitute with cooked white, short-grain, medium-grain, long-grain rice. It's crucial to use cold, day-old rice as it's drier, which creates separated grains and fluffier fried rice. If using freshly cooked rice, I recommend spreading it on a large baking sheet and freezing it for 45 minutes to dry it out, then break it up.
- Shallot: I recommend shallots for a sweeter taste. Substitution: ¼ cup diced onion.
- Garlic Cloves: Fresh garlic is recommended. Substitution: Jarred minced garlic.
- Carrots: Fresh or frozen diced carrots both work. Substitution: Corn or finely diced bell peppers.
- Peas: Fresh or frozen peas both work. Substitution: Chopped green beans, broccoli florets, or edamame.
- Large Eggs
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Green Onions: To add aroma and color.
Shrimp Marinade
- Raw Jumbo Shrimp: Use jumbo shrimp (16-20 per pound), fresh or thawed from frozen. Tiger shrimp are best for a meatier bite, while white shrimp are a tender alternative. Substitution: Extra-large shrimp (21-25 per pound), but avoid small or pre-cooked shrimp.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Shaoxing Wine: A fermented Chinese rice wine for depth and acidity [I recommend Pagoda or Double Phoenix]. Substitutions: Use dry sherry, dry white wine, or chicken broth.
- Cornstarch: Or substitute with potato starch, tapioca starch, or arrowroot starch.
- Neutral Oil: See notes above.
Sauce
- Regular Soy Sauce: See notes above for substitutes.
- Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Chicken Bouillon Powder: Adds a savory pop of flavor [I recommend Knorr]. For an MSG-free alternative, use Totole or Better Than Bouillon.
- White Pepper: Or substitute with black pepper.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make shrimp fried rice:
- Marinate the shrimp: In a large bowl, marinate the shrimp with marinade ingredients as listed above for 5 minutes and set aside.
- Prepare the sauce: In a small bowl, combine the sauce ingredients as listed above. Set aside.
- Cook the shrimp: Heat 3 tablespoon (45 ml) vegetable oil in a large pan or wok on medium-high heat. Fry shrimp until halfway cooked. Remove the shrimp from the pan and set aside.
- Cook aromatics and vegetables: Sauté garlic and shallots for 10 seconds until fragrant. Add peas and carrots and stir-fry for 10 seconds. Push to the side of the pan.
- Scramble the eggs: Add remaining vegetable oil into empty space. Add beaten eggs and let them set for 10 seconds before scrambling. Then toss everything together.
- Add shrimp, rice and sauce: Add shrimp and toss together. Add rice and pour sauce along edges of the pan, letting it toast for about 5 seconds. Then toss until rice is evenly coated and there's no sauce left in the base of the pan. Remove from heat and garnish with green onions.
Expert Tips
- Use cold, day-old rice: Drier grains separate more easily, resulting in light, fluffy fried rice.
- If using freshly cooked rice: spread it on a sheet pan, freeze for 45–60 minutes, then break it up to separate the grains.
- Break up the rice before cooking: Use a rice paddle or clean hands to loosen any clumps so the grains can toast evenly in the pan.
- Use a steel wok or steel pan: These retain high heat and create the smoky aroma known as wok hei (the secret ingredient in Chinese takeout). Nonstick pans can't achieve this.
- Use medium-high heat: Proper heat helps to toast the rice and prevents moisture buildup, which can cause soggy fried rice.
- Don't overcook the shrimp: Cook until the shrimp is mostly pink with a slightly translucent center, since it will be stir-fried again later.
- Pour the soy sauce along the edges of the pan: Let it sizzle briefly before mixing with the rice to develop a richer flavor.
Variations
- Meat version: Replace the shrimp with sliced chicken, flank steak, or pork shoulder.
- Gluten-free version: Replace both soy sauces with tamari sauce, coconut aminos or a gluten-free soy sauce. Use gluten-free chicken bouillon. Replace the Shaoxing wine with dry sherry, dry white wine or chicken broth.
- Vegan or Vegetarian version: Remove the shrimp, chicken bouillon powder, and eggs and add cooked tofu and more veggies.
Pairing Suggestions
Shrimp fried rice pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Bok Choy or Garlic Green Beans.
- Protein Dishes: Szechuan Chicken, Beef Onion Stir-Fry, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover shrimp fried rice can last up to 4 days stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- Freezer-friendly? Shrimp fried rice can be frozen for up to 2-3 months in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.
FAQ
Do I need a wok?
You don't need a wok to cook this dish, simply use a large pan and medium-high heat to ensure the grains toast evenly. But if you want to add that smoky flavor found in Chinese takeout (aka ‘wok hei’), it’s best to use a steel wok or steel pan. Unfortunately, it's not possible to achieve wok hei with a nonstick pan.
Can I use freshly cooked rice instead?
Freshly steamed rice can be used, but you'll need to dry it out first; otherwise it'll result in clumpy fried rice. To do this, evenly spread the cooked rice out on a large baking sheet, freeze for 45 minutes, and break it up with a rice paddle.
Why is my fried rice soggy?
Soggy fried rice can be caused by a few different factors, such as using freshly cooked or warm rice, not using cold day-old rice, not breaking up the rice beforehand or in the pan, or not using a high enough heat such as medium-high heat.
📖 Recipe
Quick & Easy Chinese Shrimp Fried Rice
Savory rice fried with succulent shrimp and vegetables - made in one pan with simple ingredients! This easy Chinese shrimp fried rice recipe is ready in just 30 minutes with leftover rice. A delicious, family-friendly meal that's great for busy weeknights.
Ingredients
- 4 ½ cups cooked jasmine rice or white long-grain rice - cold, day-old
- 1 lb jumbo shrimp peeled & deveined
- 1 shallot or ¼ small onion, finely diced
- 3 garlic cloves minced
- ½ cup carrot small diced, or sub with frozen
- ½ cup peas fresh or frozen
- 3 large eggs beaten
- 4 tablespoon vegetable oil or any neutral oil
- ½ green onion finely chopped
Shrimp Marinade
- 1.5 teaspoon regular soy sauce or light soy sauce
- 1.5 teaspoon Shaoxing Cooking Wine or dry sherry / dry white wine / chicken broth
- 1.5 teaspoon cornstarch or potato starch / tapioca starch
- 1.5 teaspoon vegetable oil or any neutral oil
Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon dark soy sauce
- 2 teaspoon sesame oil toasted kind
- 1 teaspoon chicken bouillon powder
- ⅛ teaspoon white pepper or black pepper
Instructions
- In a large bowl, marinate the shrimp with marinade ingredients as listed above for 5 minutes and set aside.
- In a small bowl, combine the sauce ingredients as listed above. Set aside.
- Heat 3 tablespoon (45 ml) vegetable oil in a large pan or wok on medium-high heat. Fry shrimp until halfway cooked. Remove the shrimp from the pan and set aside.
- Sauté garlic and shallots for 10 seconds until fragrant. Add peas and carrots and stir-fry for 10 seconds. Push to the side of the pan.
- Add remaining vegetable oil into empty space. Add beaten eggs and let them set for 10 seconds before scrambling. Then toss everything together.
- Add shrimp and toss together. Add rice and pour sauce along edges of the pan, letting it toast for about 5 seconds. Then toss until rice is evenly coated and there's no sauce left in the base of the pan. Remove from heat and garnish with green onions.
Notes
If you're cooking rice for this recipe
- Rinse 1 ½ cups or 300 grams of jasmine rice or white long-grain rice with cold water to make 2 cups of cooked rice.
- Cook rice in your rice cooker or on the stovetop.
- Evenly spread out the hot or warm cooked rice in a single layer on a large baking sheet.
- Place the baking sheet in the freezer, uncovered for 60 minutes so the cold air can dry out the rice.
- Once the rice is cold and dry, break up the rice with a rice paddle or spatula.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 431kcal | Carbohydrates: 60g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 282mg | Sodium: 1584mg | Potassium: 405mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3274IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 2mg
Lyn
Very good. Easy to make.
Christie Lai
Thank you so much for making my recipe and for leaving a positive review, Lyn! Glad you found it easy to make.
Krystal
I have made this for my family several times and it's always a hit. I use shrimp or chicken (sometimes both). It's such a quick and easy dinner. Thank you for sharing.
Christie Lai
Thank you so much for making my recipe and for this 5-star review, Krystal! I'm so happy you make this for your family several times. Thank you for your loyal support 🙂
Ralph
My wife loved it! I used the jasmine rice, cooked it the previous day, and incorporated it with everything else. This recipe was very flavorful and joins roughly five other recipes of yours that i have tried which have been successful.
Christie Lai
Thanks for making my recipe and sharing this positive review, Ralph! Super happy to hear that this worked out well for you and your wife. I appreciate your constant support in making so many of my recipes.
Charlene
I love it. The shrimp fried rice is lovely. Restaurant quality actually.
Christie Lai
Thank you so much for making my recipe and for the positive review! Glad you enjoyed it!
Mimi
This was so beautiful and I used this menu and I’m so proud of it and myself. Thank you ☺️
Christie Lai
Thanks so much for making my recipe Mimi! Glad you enjoyed it and glad you felt confidence in making it 🙂 Have a wonderful day!
Liz
Made this for dinner on a whim. This is hands down the best recipe I’ve tried for Shrimp Fried Rice! It was absolutely delicious and it tastes better than take out!!!
Christie Lai
Aww this makes me so happy to read! So glad you enjoyed my recipe, Liz!