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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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:
- 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.
- 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.
- 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, 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 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:
📖 Recipe
Easy Shrimp Fried Rice (30 Minutes)
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.
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
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 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. 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, followed by the beaten eggs. Let the eggs 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, 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. Continue 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.
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!