Succulent shrimp, fluffy rice, and eggs are stir-fried in a savory sauce for an easy, satisfying meal. This shrimp fried rice recipe is ready in just 30 minutes and turns leftover rice into fluffy, separate grains with tender shrimp in every bite.
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Shrimp fried rice is a popular Chinese fried rice dish made with shrimp, eggs, vegetables, and cooked rice stir-fried together in a savory sauce that you can find at most Chinese restaurants.
This comforting 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. If you don't have cold leftover rice, you can spread freshly cooked rice on a baking sheet and freeze it briefly to dry out the grains before breaking them up and frying.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Cooked Jasmine Rice: Use cold, day-old jasmine rice because it's drier and easier to separate. If using freshly cooked rice, spread the hot rice evenly on a large baking sheet and freeze uncovered for 45 minutes. Break up any clumps with clean, lightly oiled hands or a rice paddle before frying. Standard long-grain white rice also works.
- Raw Jumbo Shrimp: I prefer peeled and deveined 16/20 Black Tiger shrimp for a meaty bite, but other large shrimp work too. If using smaller shrimp, reduce the cooking time to prevent them from becoming rubbery. Avoid pre-cooked shrimp, as they can easily overcook.
- Shallot: Diced onion works too.
- Garlic Cloves: Fresh garlic gives the best flavor. Jarred minced garlic also works.
- Peas & Carrots: Fresh or frozen peas and carrots both work. You can also substitute with frozen mixed vegetables, corn, or cut green beans. I like to rinse frozen vegetables and drain them well to remove the chill so they don't lower the pan temperature.
- Large Eggs
- Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola or refined avocado oil.
- Green Onions
Shrimp Marinade
- Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
- Shaoxing Wine: Dry sherry also works.
- Cornstarch: Helps the shrimp retain moisture so they stay tender during stir-frying. Potato starch also works.
- Vegetable Oil: Coats the shrimp so the pieces separate more easily during stir-frying. Or use any neutral cooking oil.
Sauce
- Regular Soy Sauce: Light soy sauce also works. For a less salty option, 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: Use toasted sesame oil for a stronger sesame flavor than untoasted sesame oil.
- Chicken Bouillon Powder
- White Pepper: Black pepper works too but has a sharper flavor.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Prep everything first: Stir-frying moves quickly, so have all ingredients ready before heating the pan.
- Rinse and dry the shrimp: Rinse off any tiny shell fragments and lingering odors, then pat dry to prevent steaming.
- Don't overcook the shrimp: Par-cook just until mostly pink so they stay plump and tender.
- Don't overcook the eggs: Scramble just until set since they'll continue cooking with the rice.
- Cook everything in stages: This prevents overcrowding and keeps the pan temperature high.
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 marinate for 5-10 minutes. Set aside.
- Prepare the sauce: In a small bowl, combine the listed sauce ingredients. Set aside.
- Par-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. Don't cook them through yet, as they'll 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 everything 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, followed by the beaten eggs. Let the eggs set for 10 seconds, then scramble and break them into bite-sized pieces. Toss everything together.
- Finish the fried rice: 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 around the hot edges of the pan and let it sizzle for about 2 seconds to briefly toast the sauce before tossing it into the rice. Keep stir-frying until the rice is evenly coated and no sauce remains at the bottom of the pan. Return the shrimp to the pan and stir-fry just until cooked through and evenly distributed. Remove from the heat and garnish with green onions.
Storage & Reheating
- Refrigerator: Store leftover shrimp 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.
- Reheating: 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.
Variations
- Chicken version: Replace the shrimp with thinly sliced chicken breast and use the same marinade. Cook the chicken through before setting it aside, then return it at the end.
- Gluten-Free: Use gluten-free soy sauce, gluten-free dark 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 add a crunchy contrast.
- Lo Mein: Saucy noodles complement the fluffy fried rice.
- Szechuan Chicken: Spicy chicken adds a bold contrast.
FAQ
Why is my shrimp fried rice mushy?
Freshly cooked rice contains more moisture and can become soft and clumpy when fried. Use cold, day-old rice, or spread freshly cooked rice on a baking sheet and freeze uncovered for 45 minutes before frying.
Why did my shrimp turn small, tough, and rubbery?
The shrimp were likely overcooked. Par-cook them until mostly pink with slightly translucent centers, then return them at the end just until cooked through.
How do I reduce the strong fishy smell from shrimp?
Rinse the shrimp under cold water and pat them dry. Shaoxing wine in the marinade also helps mellow the seafood smell during cooking.
More Like This
Check out my other Asian fried rice recipes:
📖 Recipe
Easy 30-Minute Shrimp Fried Rice
Succulent shrimp, fluffy rice, and eggs are stir-fried in a savory sauce for an easy, satisfying meal. This shrimp fried rice recipe is ready in just 30 minutes and turns leftover rice into fluffy, separate grains with tender shrimp in every bite.
Ingredients
- 4 ½ cups cooked jasmine rice cold, day-old, broken up
- 1 lb jumbo shrimp peeled, deveined, rinsed, pat dried
- 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
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 marinate for 5-10 minutes. Set aside.
- In a small bowl, combine the listed sauce ingredients. 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 slightly translucent centers. Don't cook them through yet, as they'll 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 everything to one side of the pan, leaving an open space for 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.
- 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 around the hot edges of the pan and let it sizzle for about 2 seconds to briefly toast the sauce before tossing it into the rice. Keep stir-frying until the rice is evenly coated and no sauce remains at the bottom of the pan.
- Return the shrimp to the pan and stir-fry just until cooked through and evenly distributed. Remove from the heat and garnish with green onions. Serve immediately.
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
giuseppa bodnar
delicious and lived up to it's name so easy
Christie Lai
Thank you so much for making my recipe and leaving a positive review, Giuseppa! Have a great day!
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!