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
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!