Savory rice fried with succulent shrimp, vegetables and aromatics - made in one pan with simple ingredients! This easy Chinese shrimp fried rice recipe is ready in just 30 minutes, making it a better-than-takeout, family-friendly meal.
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Shrimp fried rice is a Chinese restaurant classic main that features fluffy jasmine rice stir-fried with tender shrimp, carrots, peas, garlic and shallots in a savory sauce!
It's a satisfying Asian rice dish that uses any leftover rice or ingredients in the fridge and every Chinese household has their own version of it!
I love cooking this on busy weeknights, especially if I have frozen shrimp! It truly hits the spot and it's such a crowd-pleaser.
You can also customize this fried rice by swapping the protein or vegetables for ones you like - see Ingredients & Substitutes section below!
Ingredients & Substitutes
Please scroll down to the below recipe card for exact measurements.
- Cold Day-Old Cooked Jasmine Rice or Long-Grain White Rice: Cold rice is ideal as it's drier creating separated grains and fluffier fried rice. If using freshly cooked rice, spread it on a large baking sheet and freeze for 45 minutes to dry it out, then break it up.
- Shallot: Or substitute with ¼ small onion.
- Garlic Cloves
- Carrots: You can use fresh or frozen diced carrots. Or substitute with corn or finely diced bell peppers.
- Peas: You can use fresh or frozen peas. Or substitute with chopped green beans, broccoli florets, or edamame.
- Large Eggs
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low-smoke-point oil.
- Green Onions
Shrimp Marinade
- Jumbo Shrimp: Or substitute with large shrimp. Get the easy peel, deveined kind to make it easier.
- Regular Soy Sauce: Or substitute with low sodium soy sauce or light soy sauce.
- Shaoxing Wine: Or substitute with dry sherry, dry white wine, or chicken broth.
- Cornstarch: Or substitute with potato starch, tapioca starch or arrowroot starch.
- Neutral Oil: See examples above.
Sauce
- Regular Soy Sauce: Or substitute with low sodium soy sauce or light soy sauce.
- Dark Soy Sauce: Or substitute with dark mushroom soy sauce or add more regular soy sauce to taste at the end of cooking.
- Sesame Oil: Or substitute with sesame seeds (omit if you're allergic).
- Chicken Bouillon Powder (aka Chicken Stock Powder)
- White Pepper: Or substitute with black pepper.
Variations
- Meat version - Replace the shrimp with sliced chicken, beef, or pork.
- 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.
Note: Asian ingredients are typically available at most Asian grocery stores or check online, like on Amazon.
Expert Tips
- Rinse the peeled, deveined shrimp with cold water to remove shells or dirt.
- Use day-old cold rice. If using fresh rice, spread it on a sheet pan and freeze for 45 minutes.
- Break up the rice with clean hands or a rice paddle, so it can toast evenly and create fluffier fried rice.
- If making fresh rice for this recipe, use slightly less water when steaming and dry it out in the freezer for 45 minutes.
- If you own a steel wok, use it for that smoky flavor (or 'wok hei') - the secret ingredient in Chinese takeout.
- Use medium-high heat to prevent moisture build-up in the pan.
- Pour the soy sauce along the edges of the pan to toast it creating more flavor.
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 shrimp: Heat 3 tablespoon or 45 ml of 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.
- Mix in shrimp, rice and sauce: Add shrimp and toss together. Add rice and pour sauce along edges of the pan, letting it toast for 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.
Storage & Reheating
- 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.
- 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.
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, Lo mein, Plain noodles, or Soup noodles.
- Vegetable Dishes: Chinese Garlic Gok Choy, Spicy Garlic Bok Choy, Chinese Garlic Yu Choy, Chinese Garlic Gai Lan, Garlic Green Beans or Stir-fried Snow Pea Leaves.
- Protein Dishes: Szechuan Chicken, String Bean Chicken, Beef Onion Stir-Fry, Beef and Broccoli, Honey Walnut Shrimp, Egg Foo Young, Soy Garlic Tofu, and more!
FAQ
Can I make this in advance?
Shrimp fried rice can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or reheat on the stovetop until hot throughout.
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.
Can I use freshly cooked rice?
Freshly steamed rice can be used but you'll need to dry it out first or it'll result in clumpy fried rice. To do this, evenly spread it out on a large baking sheet, freeze for 45 minutes, and break it up with a rice paddle.
📖 Recipe
Quick & Easy Chinese Shrimp Fried Rice
Savory rice fried with succulent shrimp, vegetables and aromatics - made in one pan with simple ingredients! This easy Chinese shrimp fried rice recipe is ready in just 30 minutes, making it a better-than-takeout, family-friendly meal.
Ingredients
- 4 ½ cups cooked jasmine rice or white long-grain rice, cold day-old (or see below Notes if you're making rice for this recipe)
- 1 lb jumbo shrimp or large 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 or 45 ml of 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 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
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!