Easy Shrimp Fried Rice (30 Minutes)

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Succulent, juicy shrimp, fluffy rice, and savory umami flavor come together in this easy shrimp fried rice recipe. Ready in just 30 minutes, this turns leftover rice into a quick and satisfying meal with tender shrimp in every bite.

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Why It Works
Ingredients & Substitutes
Expert Tips
Instructions
Variations
Pairing Suggestions
Storage & Reheating
FAQ
More Like This
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This comforting Chinese dish brings back memories of my mom stir-frying shrimp and rice together in her trusty wok. Peeling and deveining the shrimp as a teen wasn't my favorite job, but the reward was always worth it.

After making homemade shrimp fried rice for years, I've found that cold, day-old rice gives you fluffy, separate grains instead of soft, clumpy rice.

Why It Works

Jasmine rice: Its long, slender grains stay separate when fried, giving the rice a light, fluffy texture.
Tender shrimp: Cornstarch helps the shrimp retain moisture while oil keeps the pieces separated for even cooking.
Toasted sauce: Adding the sauce around the hot pan edges lets it sizzle and deepen in flavor before coating the rice.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Cooked Jasmine Rice: Cold, day-old jasmine rice is drier and easier to separate. If using freshly cooked rice, spread it out on a baking sheet, freeze uncovered for 45 minutes, and break it up before frying. Standard long-grain white rice also works.
Raw Jumbo Shrimp: I prefer peeled and deveined 16/20 Black Tiger shrimp, but other large shrimp work too with a shorter cooking time. Avoid pre-cooked or smaller shrimp, which can become rubbery.
Shallot: Finely dice it so it cooks quickly. Diced onion works too.
Garlic Cloves: Freshly minced garlic gives the best flavor. Jarred minced garlic also works.
Peas & Carrots: Fresh or frozen peas and diced carrots both work. Rinse and drain frozen vegetables well so they don't cool the pan.
Large Eggs
Vegetable Oil: Use a neutral, high-smoke-point oil for stir-frying. Refined avocado oil or canola oil also work.
Green Onions

Shrimp Marinade

Regular Soy Sauce: Light soy sauce also works, or use low-sodium soy sauce.
Shaoxing Wine: Dry sherry works too.
Cornstarch: Potato starch also works.
Vegetable Oil: Refined avocado oil or canola oil also work.

Sauce

Regular Soy Sauce: Light soy sauce also works, or use low-sodium soy sauce.
Dark Soy Sauce: I prefer Pearl River Bridge Superior Dark Soy Sauce because it's darker and thicker than other brands. Mushroom-flavored dark soy sauce also works.
Toasted Sesame Oil
Chicken Bouillon Powder
White Pepper: Black pepper works too but has a sharper flavor.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Expert Tips

Break up the rice: Use lightly oiled hands or a rice paddle to separate cold clumps before frying.
Rest the refrigerated rice for 10 minutes so it doesn't significantly lower the pan temperature.
Rinse and dry the shrimp to remove shell fragments and odors, then pat dry to prevent steaming.
Use a wok if possible: A regular pan works, but you won't get the same smoky wok hei.
Use all the cooking oil: Too little causes the rice to stick instead of frying cleanly.

Instructions

Below are step-by-step instructions on how to make shrimp fried rice:

Raw shrimp coated in a translucent marinade of soy sauce and cornstarch.

Marinate the shrimp: In a large bowl, combine the shrimp with the listed marinade ingredients and marinate for 5-10 minutes. Set aside.

Dark, rich savory stir-fry sauce mixed in a small container.

Prepare the sauce: In a small bowl, combine the listed sauce ingredients. Set aside.

Pink shrimp par-cooked and lightly seared on the edges.

Cook the shrimp: Heat 3 tablespoons (45 ml) vegetable oil in a large pan or wok over medium-high heat. Add the shrimp and cook until mostly pink with slightly translucent centers. They will finish cooking when added back later. Remove from the pan and set aside.

Minced garlic, diced shallots, orange carrots, and green peas sizzling together.

Cook the aromatics and vegetables: Add the garlic and shallots and sauté for 10 seconds, or until fragrant. Add the peas and carrots and stir-fry for 10 seconds. Push the vegetables to one side of the pan, leaving an open space for the eggs.

Scrambled yellow eggs broken into small pieces and tossed with colorful vegetables.

Scramble the eggs: Add the remaining vegetable oil to the open space, followed by the beaten eggs. Let the eggs set for 10 seconds, then scramble and break them into bite-sized pieces. Toss everything together.

Golden jasmine rice tossed with shrimp, eggs, and green peas, evenly coated in a rich mahogany soy sauce glaze and topped with sliced green onions.

Add the shrimp, rice, and sauce: Return the shrimp to the pan and toss to combine. Add the rice, breaking up any remaining clumps. Spread it evenly across the pan and let it toast undisturbed for about 10 seconds, then stir-fry. Pour the sauce along the edges of the pan and let it sizzle for about 5 seconds before tossing everything together. Keep stir-frying until the rice is evenly coated and no sauce remains at the bottom of the pan. Remove from the heat and garnish with green onions.

Variations

Protein Swap: Replace the shrimp with thinly sliced chicken breast, flank steak, or pork shoulder and cook through before setting aside.
Gluten-Free Adaptation: Use tamari instead of soy sauce, dry sherry instead of Shaoxing wine, and certified gluten-free chicken bouillon powder.

Pairing Suggestions

Serve Chinese shrimp fried rice with:

Egg Rolls: Crispy wrappers contrast nicely with the soft, fluffy fried rice.
Lo Mein: Savory, saucy noodles complement the drier, fluffy texture of the fried rice.
Szechuan Chicken: Bold, spicy flavors balance the savory shrimp fried rice.

Storage & Reheating

Refrigerator: Store leftover fried rice in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Stir-fry in a pan over medium heat for about 3 minutes, or microwave for 2-3 minutes, stirring halfway through, until steaming hot throughout.

FAQ

Why did my shrimp turn small, tough, and rubbery?

Shrimp overcook quickly over high heat. Cook them until mostly pink with slightly translucent centers, remove them from the pan, then return them later to finish cooking so they stay plump and tender.

How do I reduce the strong fishy smell from shrimp?

Rinsing the shrimp under cold water helps remove lingering odors, while Shaoxing wine helps mellow any remaining seafood smell during cooking.

Why do I need to cook the ingredients in stages?

Adding everything at once can overcrowd the pan and lower the heat, causing the ingredients to steam instead of fry. Cooking in stages keeps the pan hot so the rice stays fluffy and the shrimp sears properly.

More Like This

Check out my other Asian fried rice recipes:

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