Shrimp Fried Rice. Savory rice fried with tender shrimp, garlic, shallots, carrots and peas. An easy recipe made with leftover rice and simple ingredients in 30 minutes!
What is Shrimp Fried Rice?
Shrimp Fried Rice is a delicious, classic Chinese dish served at your local Chinese restaurant or for Chinese takeout. Each bite is packed with fluffy egg, shrimp, veggies, and flavorful rice. This is a very popular dish in Chinese cuisine and every Chinese household has their own version.
I love making this easy shrimp fried rice recipe since I usually have leftover rice in the fridge. Fried rice is a great way to use up leftover ingredients reducing food waste and this also makes for an easy weeknight meal that the whole family will enjoy.
Please scroll to the below recipe card for exact measurements.
- Leftover cooked rice: it should be day-old cold rice. I like using jasmine rice or you can use any white rice or brown rice. Avoid short grain rice.
- Shallot: or substitute with onion
- Frozen peas or fresh green peas: or substitute with any fresh vegetables that you enjoy like bell pepper or bean sprouts
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- Green onions: optional garnish
- Jumbo shrimp: Small shrimp work fine but for a meatier bite, I recommend a larger size. Get the easy peel deveined kind to make things easier. Frozen or fresh shrimp also both work.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Shaoxing wine, or Dry Sherry wine
- Neutral oil
- Regular soy sauce
- Dark soy sauce: different than regular soy sauce as it's thicker and darker.
- Sesame oil
- Chicken bouillon powder (aka. Chicken instant stock mix)
- White pepper: or black pepper
Note: The Asian grocery store will carry most of the Asian specific ingredients.
How to make Shrimp Fried Rice
Transfer peeled and deveined shrimp into a bowl. Marinate shrimp with Marinade ingredients as listed above for 5 minutes. Set aside.
In a small bowl, combine sauce ingredients as listed. Set aside.
In a large skillet or wok set over high heat, add 3 tablespoon vegetable oil. Once oil is hot. Fry shrimp until 50% cooked. Remove and set aside. Note: Shrimp cooks fast, so only cook for 15-20 seconds.
Fry garlic and shallots for 10 seconds or until softened. Quickly add in green peas and carrots and fry for another 10 seconds. Push everything to the side of the wok.
Add 1 tablespoon vegetable oil into empty space. Pour in beaten eggs and scramble before mixing with ingredients.
Add in Shrimp
Toss back in cooked shrimp.
Toss in Rice
Add rice and toss with ingredients.
Pour soy sauce mixture over top. Mix until all rice granules are colored brown.
Remove off heat. Serve and enjoy with optional green onions as a garnish.
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat on the stovetop.
How to dry out freshly cooked rice for fried rice?
To dry out fresh cooked rice, simply lay out cooked rice in a large baking sheet in a thin layer or single layer. Place it in the freezer exposed for 45 minutes until the rice dries out. Break up the rice with clean hands moistened with a neutral cooking oil to prevent the rice from sticking.
What gives Chinese fried rice its Flavour?
What gives Chinese fried rice its flavor is the soy sauce, sesame oil and the "wok hei". Wok hei means 'breath of wok'. This occurs when the hot oil hits a piping hot steel hot wok creating a smoke above the pan. This same smoke is what flavors the fried rice and many other Chinese dishes served at the restaurant. You can easily recreate this smoky flavor in a cast iron skillet but not in a non-stick pan.
Why is my fried rice soggy?
This can be due to a variety of reasons:
- Day-old rice was not used. This is the key to preventing mushy fried rice.
- Proteins and vegetables were added after rice was added to wok creating excess moisture.
- The heat wasn’t high enough. You should use at least medium heat to medium-high heat or higher, especially in a carbon steel wok. This creates the smoky flavor and a non-stick cooking surface.
Quick Easy Chinese Shrimp Fried Rice
- ½ stalk green onion finely sliced
- Transfer peeled and deveined shrimp into a bowl. Marinate shrimp with Marinade ingredients as listed above for 5 minutes. Set aside.
- In a small bowl, combine Sauce ingredients as listed above. Set aside.
- In a hot wok or large skillet on high heat, add 3 tablespoon vegetable oil. Once oil is hot. Add shrimps. Fry shrimp until 50% cooked. Remove and set aside.
- Fry garlic and shallots for 10 seconds or until softened. Quickly add peas and carrots and fry for another 10 seconds or until softened. Push everything to the side of the wok.
- Add 1 tablespoon of vegetable oil into empty space of wok. Pour in eggs and scramble before mixing with ingredients in wok.
- Toss back in shrimp.
- Add rice and toss with ingredients. Pour prepared sauce over top. Mix until all rice granules are colored brown.
- Remove off heat. Serve and enjoy with optional green onions as a garnish.