Savory fried rice fried with succulent shrimp, vegetables and aromatics - made in one-pan with simple ingredients! This quick and easy Chinese shrimp fried rice recipe is ready in 30 minutes. A restaurant-quality main or meal that's family-friendly!
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Shrimp fried rice is a Chinese restaurant classic that features fluffy jasmine rice stir-fried with tender shrimp, carrots, peas, garlic and shallots in a savory sauce!
It's a satisfying 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 a frozen shrimp! It truly hits the spot and is such a crowd pleaser.
Why you'll love this recipe:
- Ready in 30-minutes.
- Made with simple ingredients!
- Customizable - see substitutes below.
- Better-than-takeout and cheaper!
- Family-friendly.
- Great for busy weeknights and meal prep.
Ingredients & Substitutes
Please scroll 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 of a small onion.
- Garlic Cloves
- Carrots: fresh or frozen work. Or substitute with corn or finely diced bell peppers.
- Peas: fresh or frozen work. Or substitute with chopped green beans, broccoli florets, or edamame.
- Large Eggs
- Neutral Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil, or canola oil. Avoid olive oil or any low-smoke point oil.
- Green Onions
Shrimp Marinade
- Jumbo Shrimp: or substitute with large shrimp.
- Regular Soy Sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce, or coconut aminos.
- Shaoxing Wine: or substitute with dry sherry wine, 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: see substitutes just above.
- Dark Soy Sauce: or substitute with dark mushroom soy sauce or season with more regular soy sauce at the end of the stir fry process.
- 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
- Gluten-free version - swap both soy sauces with tamari sauce, coconut aminos or a gluten-free soy sauce and the chicken bouillon with a gluten-free version.
- Vegan or Vegetarian version - omit the shrimp, chicken bouillon powder and eggs and add cooked tofu and more veggies.
- Not a fan of shrimp? Swap with chicken, beef, or pork. Or add tofu or more eggs and skip the marinade.
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 your hands or a rice paddle, so it toasts evenly and creates a fluffy fried rice.
- For fresh rice, use slightly less water when steaming to keep the grains firm.
- Own a steel wok? Use it to get that smoky flavor (or 'wok hei') - the secret ingredient in Chinese takeout.
- Use medium-high heat to prevent moisture build-up in the pan.
- Toast your soy sauce by pouring it along the hot edges of the pan for 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 off heat and garnish with green onions.
Storage & Reheating
- Shrimp fried rice will last up to 4 days stored in an airtight container in the fridge, once cooled. To reheat: microwave or reheat on the stovetop until hot throughout.
- Shrimp fried rice can be frozen in a freezer-safe bag, once cooled, for up to 3 months. To reheat, defrost overnight in the fridge and reheat on the stovetop until hot throughout.
Pairing Suggestions
Shrimp fried rice serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, or hot and sour soup.
- noodle dishes like chow mein, lo mein, or soup noodles.
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Szechuan Chicken, String Bean Chicken, Beef Mushroom Stir Fry, Shrimp Omelet, 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, once cooled. 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 like 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 tender shrimp, garlic, shallots, carrots and peas. This quick and easy shrimp fried rice is made with leftover rice and simple ingredients! Ready in 30 minutes, family-friendly and restaurant-quality!
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
- Break up the cold day-old rice with a rice paddle or a wooden spatula to separate the grains and set aside.
- In a large bowl, marinate 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 another 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 the 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 off 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
Anne Marie
Hello Christine! Could you please tell me how many cups of uncooked rice I need for 6 servings. I'll be using basmati rice. Thank you! 😊
Cathie G
Better than any takeout Chinese! I did make 2 additions one onion and water chestnuts was going to add some bean sprouts but didn't have any. I used sweet dark soy sauce not dark soysauce.Pinch of salt at the end pinch of sugar. I have never been disappointed with your recipes and look forward to making another one thanks appreciate you and your authentic recipes!
christieathome
Thanks so much for sharing your kind review with me, Cathie! So happy that my recipes don't disappoint and I appreciate all the support 🙂
Anne Marie
Hello Christine! I made your recipe a couple of days ago and it was fantastic! I've been making fried rice for quite a few years but your recipe was sooo good 😊 I loved how the shrimp's remained soft and tender.. Just a quick question, I was wondering whether I could cook fried shrimps after marinating it the way I prepared it for the fried rice? Thank you so much for a wonderful recipe!
christieathome
Hi Anne, thanks for making my recipe and glad you enjoyed it! Yes, you could definitely fry the shrimps alone with the marinade but it may need some other elements like garlic, ginger, shallots or onion to elevate it. Enjoy! - Christie
Carol
Absolutely delicious!
christieathome
Thanks so much for making my recipe, Carol! I am so happy that you enjoyed it 🙂
Kenrick
First time doing schrimp fried rice. I added a little ginger, its was delicious. I will definitely making it again and invite over my neighbors
christieathome
Thanks for making my recipe, Kenrick! Glad you enjoyed it and I hope the neighbours will too for the next time 🙂
Jon Richards
This is my go to recipe.. tried it with salt and pepper squid instead of prawns. Brilliant.. keep the recipes coming - we love them. Thank you so much. Kind regards, Jon & Yvonne - Australia
christieathome
Thank you so much for making my recipes, Jon! Happy to hear that you and your partner, Yvonne, love them! That is music to my ears. Have a lovely day!
Shruti
This is my go-to fried rice recipe! It’s so easy to make and comes out delicious every time. I love it!
christieathome
Awesome, thanks so much for making it Shruti! Glad you enjoyed it 🙂
Sandy Stiner
Wow, made this today and was shocked at how easy it was and how tasty it was!!!! Thanks Christie!
christieathome
Thank you kindly!!! So happy it satisfied your taste buds Sandy!
Tony McNamara
I tried this recipe last night and it was a success with family as all of your recipes are
christieathome
Thank you kindly, Tony! Really happy that the family enjoyed it! Appreciate the very kind words.
Sylvia
Can I make without the wine if I don’t have any?
christieathome
Yes you definitely can!
Peter
So easy and tasty. If I can make a meal this nice anyone can
christieathome
Aw thank you so much Peter! Really glad you enjoyed it! Thanks for making my recipe!
Maria
Hello Christie!
This is the best recipe ever. I marinated the king prawns in brandy instead of the Shaoxing wine. All the family love it. Thanks
christieathome
Thank you for making my recipe Maria! I'm so happy you all liked it and great idea with the brandy! Have a lovely day - Christie
Teja
Can I make this without the wine and chicken instant stock?
christieathome
Yes but it won't be AS flavourful without the instant stock but still good!
Jaclyn
I FLOVE this recipe. I have been making fried rice since I was in college and this recipe is a game changer. Thank you! Do you have one for pan friend noodles as well?
christieathome
Thank you for making my recipe Jaclyn! I am so glad you enjoyed it 🙂 I have many pan fried noodle recipes and if you search under noodles you'll find them all listed. Thanks and have a great day!
Erica
Delicious!!! Saw your post on Instagram and instantly knew I was making it for dinner next week. Shocked that no ginger was used but it still came out great! Thanks for the recipe!
christieathome
Thanks so much Erica for making my recipe! Glad you enjoyed it! Feel free to add as much ginger as you'd like for future 🙂 Have a great day! - Christie
Heidi | The Frugal Girls
Fried rice and shrimp are two of my very favorite things... and now you've combined them. This is so perfect, especially with the avocado oil!