Succulent, juicy shrimp, fluffy rice, and savory umami flavor come together in this easy shrimp fried rice recipe. Ready in just 30 minutes, this meal uses leftover rice to create the perfect fluffy texture in every bite.
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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.
The key to perfectly textured fried rice starts with the rice itself: cold, day-old rice has less moisture, so the grains stay firm and separate during stir-frying. Before cooking, break up any clumps with clean, oiled hands or an oiled rice paddle. This helps keep the grains fluffy and prevents them from clumping together or becoming mushy as they absorb the savory sauce.
Why My Recipe Works
- Velveting the shrimp: Baking soda makes the shrimp slightly alkaline, helping them stay tender and juicy. Cornstarch forms a light coating that locks in moisture.
- Toasting the sauce on the pan edges: Pouring the sauce around the hot pan lets it sizzle and reduce slightly before hitting the rice, concentrating its savory flavor and adding a deeper, toasted taste.
- Managing heat and moisture: Cooking over medium-high heat keeps the pan hot enough to drive off excess moisture as the rice fries. This helps the grains stay fluffy and prevents soggy fried rice.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Cooked Jasmine Rice: Cold, day-old rice is drier, helping the grains stay separate and fluffy. If using fresh rice, spread it evenly on a baking sheet and freeze uncovered for 45 minutes to dry it out. (Sub: Long-grain white rice)
- Shallot: Finely diced for a mild, slightly sweet onion flavor. (Sub: Diced onion)
- Garlic Cloves: Use fresh, finely minced garlic for the best flavor. (Sub: Jarred minced garlic)
- Carrots: Dice small for quick, even cooking. (Sub: Corn niblets or finely diced bell peppers)
- Peas: Add for a pop of sweetness and color. (Sub: Cut green beans or edamame)
- Large Eggs: Scrambled into soft, rich ribbons throughout the rice.
- Vegetable Oil: Use a high-smoke-point oil for stir-frying. (Sub: Avocado or peanut oil)
- Green Onions: Finely chopped and added at the end as a fresh garnish.
Shrimp Marinade
- Raw Jumbo Shrimp: Use peeled and deveined raw shrimp for a meaty, succulent bite (16/20 per pound). Avoid pre-cooked shrimp or small varieties, which can turn rubbery. (Sub: Large shrimp)
- Regular Soy Sauce: Adds savory seasoning to the shrimp. (Sub: Low-sodium or light soy sauce)
- Shaoxing Wine: Adds depth and balances the shrimp's flavor. (Sub: Dry sherry)
- Cornstarch: Forms a thin coating that helps the shrimp retain moisture during high-heat cooking. (Sub: Potato starch)
- Vegetable Oil: Helps prevent the shrimp from sticking together. (Sub: Avocado or peanut oil)
Sauce
- Regular Soy Sauce: Provides the main salty, savory base. (Sub: Light or low-sodium soy sauce)
- Dark Soy Sauce: Adds deep color and subtle sweetness. (Sub: Mushroom-flavored dark soy sauce)
- Toasted Sesame Oil: Adds a nutty, aromatic finish.
- Chicken Bouillon Powder: Adds concentrated savory, umami flavor.
- White Pepper: Adds subtle heat that complements Chinese-style stir-fries. (Sub: 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, combine the shrimp with the listed marinade ingredients and let it marinate for 5-10 minutes. Set aside.
- Prepare the sauce: In a small bowl, combine the listed sauce ingredients and set aside.
- 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 a slightly translucent center. They will finish cooking when added back later. Remove from the pan and set aside.
- 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.
- Scramble the eggs: Add the remaining vegetable oil to the open space. Add the beaten eggs and let them set for 10 seconds, then scramble and break them into bite-sized pieces. Toss everything together.
- Add the shrimp, rice, and sauce: Return the shrimp to the pan and toss to combine. Add the rice and spread it evenly across the pan. Let it toast undisturbed for about 10 seconds, then stir-fry briefly. Pour the sauce along the edges of the pan and let it sizzle for about 5 seconds before tossing everything together. Continue stir-frying until the rice is evenly coated and no sauce remains in the bottom of the pan. Remove from heat and garnish with green onions.
Expert Tips
- Bring the cold rice to room temperature for 10 minutes so it doesn't significantly lower the pan temperature.
- Rinse the raw shrimp under cold water to remove loose shell fragments and lingering odors.
- Pat the shrimp dry with a paper towel so they sear rather than steam.
- Let the rice toast undisturbed for 10 seconds to develop golden, crispy edges.
- Stir-fry the rice quickly after toasting to distribute the heat evenly.
Variations
- Protein Swap: Replace the shrimp with thinly sliced chicken breast, flank steak, or pork shoulder. Stir-fry the meat until fully cooked, then set aside before continuing with the recipe.
- Gluten-Free Adaptation: Use tamari or coconut aminos instead of soy sauce, swap the Shaoxing wine for dry sherry, and make sure the chicken bouillon powder is certified gluten-free.
- Plant-Based Alternative: Omit the shrimp, eggs, and chicken bouillon. Replace the shrimp with cubed extra-firm tofu and use a plant-based bouillon powder for added savory flavor.
Pairing Suggestions
Serve shrimp fried rice with:
- Egg Rolls: Crispy wrappers provide a satisfying contrast to the soft, fluffy fried rice.
- Lo Mein: Thick, savory-sauced noodles add a hearty texture and classic takeout flavor.
- Szechuan Chicken: Bold, spicy chili flavors balance the rich, savory flavors of the shrimp fried rice.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Stir-fry in a hot pan over medium heat for about 3 minutes, until steaming hot throughout.
FAQ
Why did my shrimp turn small, tough, and rubbery?
Shrimp overcook quickly at high heat. Cook them until mostly done, remove them from the pan, then return them during the final 30 seconds of stir-frying to keep them plump, juicy, and tender.
How do I reduce the strong fishy smell from shrimp?
Shaoxing wine helps balance strong seafood odors while adding savory depth. The heat of the wok also cooks off much of the alcohol, leaving a clean, savory aroma.
Why do I need to cook the ingredients separately?
Adding everything at once overcrowds the pan and lowers the heat, causing the ingredients to steam instead of sear. Cooking them in stages keeps the pan hot and lets each ingredient cook properly.
📖 Recipe
Easy 30-Min. Shrimp Fried Rice
Succulent, juicy shrimp, fluffy rice, and savory umami flavor come together in this easy Chinese shrimp fried rice recipe. Ready in just 30 minutes, this meal uses leftover rice to create the perfect fluffy texture in every bite.
Ingredients
- 4 ½ cups cooked jasmine rice cold, day-old rice, broken up
- 1 lb jumbo shrimp peeled, deveined, rinsed, strained
- 1 shallot finely diced
- 3 garlic cloves minced
- ½ cup carrot small diced
- ½ cup peas
- 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
- 1.5 teaspoon cornstarch
- 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
Instructions
- In a large bowl, combine the shrimp with the listed marinade ingredients and let it marinate for 5-10 minutes. Set aside.
- In a small bowl, combine the listed sauce ingredients and set aside.
- 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 a slightly translucent center. They will finish cooking when added back later. Remove from the pan and set aside.
- 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.
- Add the remaining vegetable oil to the open space. Add the beaten eggs and let them set for 10 seconds, then scramble and break them into bite-sized pieces. Toss everything together.
- Return the shrimp to the pan and toss to combine. Add the rice and spread it evenly across the pan. Let it toast undisturbed for about 10 seconds, then stir-fry briefly.
- Pour the sauce along the edges of the pan and let it sizzle for about 5 seconds before tossing everything together. Continue stir-frying until the rice is evenly coated and no sauce remains in the bottom of the pan.
- Remove from heat and garnish with green onions.
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!