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!
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Shrimp Fried Rice features fluffy rice, succulent shrimp, eggs, peas and carrots with garlic and onions seasoned in a savory sauce! It's a delicious main dish served at many Chinese restaurants and originates from China.
I love making this dish as I usually have leftover rice and frozen shrimp in the fridge. Fried rice is a great way to use up leftover ingredients reducing food waste and makes for an easy weeknight meal.
It's also packed with flavor thanks to the tenderizing shrimp marinade and the savory sauce that coats every grain of rice. Say goodbye to spending $15-20 on Chinese takeout if you make my version of this Chinese classic!
In addition, you can easily swap out the proteins and vegetables for ones you enjoy making it very customizable. I share substitutes below.
Ingredients & Substitutes
Please scroll to the below recipe card for exact measurements.
- Leftover Cooked Jasmine Rice: cold day-old rice is crucial to create fluffy grains as it's drier and contains less moisture. Or substitute with regular white long grain rice, basmati rice or brown rice. Avoid using short-grain rice.
How to dry out hot rice?
Spread out hot or warm rice on a large sheet pan in a single layer, pop it into the freezer fully exposed for 60 minutes to dry out the moisture. Then break up the cold rice with clean hands with a bit of neutral oil on them to prevent sticking.
- Shallot: or substitute with ¼ of a small onion.
- Garlic Cloves: or substitute with ½ teaspoon garlic powder mixed into the sauce.
- Carrots: or substitute with fresh or frozen corn niblets or finely diced bell peppers.
- Peas: fresh or frozen peas both work or substitute with fresh or frozen chopped green beans, broccoli florets, or edamame.
- Eggs
- Neutral Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Green onions: for garnishing (optional).
Shrimp Marinade
- Shrimp: fresh or frozen large to jumbo shrimp are recommended. Or substitute with small shrimp. Get the easy peel deveined kind to make things easier.
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce.
- Shaoxing Wine: a Chinese rice cooking wine sold at many Asian grocery stores. Or substitute with Dry Sherry or dry white wine. For a non-alcoholic version, substitute with chicken broth.
- Cornstarch: or substitute with potato starch, tapioca starch or arrowroot starch.
- Neutral Oil
Sauce
- Regular Soy Sauce: or substitute with low sodium soy sauce or light soy sauce.
- Dark Soy Sauce: this is thicker and darker than regular soy sauce. Or substitute with mushroom soy sauce.
- Sesame Oil: or substitute with sesame seeds. If you're allergic to sesame, omit it.
- Chicken Bouillon Powder: this is also known as Chicken stock powder.
- White Pepper: or substitute with black pepper.
Variations
- If you’re gluten-free, substitute both soy sauces with tamari sauce, coconut aminos or a gluten-free soy sauce and substitute the chicken bouillon with a gluten-free version.
- If you're vegan or vegetarian, omit the shrimp, chicken bouillon powder and eggs. Add in more veggies of your choice and more soy sauce to taste.
- Not a fan of shrimp? Substitute with chicken, more eggs, beef or pork.
Note: The Asian grocery store will carry most of the Asian specific ingredients.
Expert Tips
- Use cold day-old rice and avoid using hot rice. Day-old cold rice will ensure a fluffier fried rice with separated grains.
- Break up the rice prior to frying with clean hands or a rice paddle. This exposes the surface area of each grain so it can be seasoned and toasted better in the pan.
- Rinse the peeled and deveined shrimp with cold water to remove any tiny shells or dirt and strain the shrimp to remove excess moisture. This prevents the shrimp from tasting fishy.
- Use a carbon steel wok for optional smoky flavor. When the oil hits the hot steel it creates a smoke to season the food in the pan. This is the secret ingredient to most Chinese takeout.
- Pour the sauce around the rice along the edges of the pan. When the sauce mixture hits the pan, it "toasts" the sauce creating extra umami flavor!
Instructions
Below are step-by-step instructions on how to make shrimp fried rice:
- In a large bowl, marinate peeled and deveined shrimp with marinade ingredients as listed above for 5 minutes and set aside.
- In a small bowl or measuring cup, combine the sauce ingredients as listed. Set aside.
- Heat 3 tablespoon or 45 ml of vegetable oil in a large pan or wok on medium-high heat. Fry shrimp until 50% cooked, about 15-20 seconds. Remove the shrimp from the pan and set aside.
- 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 remaining vegetable oil into empty space. Pour in the beaten eggs, then scramble before mixing with the other ingredients.
- Mix in the shrimp. Add rice and pour the sauce around the rice along the edges of the pan. Toss everything together until all rice grains are colored brown. Remove off heat and garnish with green onions.
Storage and Reheating
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes or reheat in a pan on medium heat until hot.
- Freezer friendly? Fried rice can be stored in a freezer friendly bag and frozen for up to 1 month. To reheat, defrost it overnight in the fridge and reheat on the stovetop in a pan or microwave from frozen until hot.
Pairing Suggestions
Shrimp fried rice serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- chow mein, lo mein, plain noodles, 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, Cashew Chicken, Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Shrimp Omelet, Soy Garlic Tofu, Chinese Braised Tofu and more!
FAQ
Shrimp fried rice can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat until hot.
Soggy fried rice can be due to a few different 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-high heat or higher, especially in a carbon steel wok. This creates a non-stick cooking surface.
No, a large pan will work too! But if you want that smoky taste that you'll find in most Asian takeout, use a steel wok. When the oil hits the hot steel, it creates a smoke in the air that envelops the food making it taste smoky.
📖 Recipe
Quick Easy Chinese Shrimp Fried Rice
Ingredients
- 4 ½ cups cooked jasmine rice day-old and cold (see below Notes for amount of uncooked rice to use)
- 1 lb jumbo shrimp or large shrimp, peeled & deveined
- 1 shallot finely diced
- 3 cloves garlic minced
- ½ cup carrot small diced (or sub with corn niblets)
- ½ cup peas fresh or frozen (or sub with small chopped green beans)
- 3 large eggs beaten
- 4 tablespoon vegetable oil or any neutral oil
- ½ green onion finely chopped for garnish
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
- 1 teaspoon chicken bouillon powder (aka chicken stock powder)
- ⅛ teaspoon white pepper or black pepper
Instructions
- In a large bowl, marinate peeled and deveined shrimp with marinade ingredients as listed above for 5 minutes and set aside.
- In a small bowl or measuring cup, combine the sauce ingredients as listed. Set aside.
- Heat 3 tablespoon or 45 ml of vegetable oil in a large pan or wok on medium-high heat. Fry shrimp until 50% cooked, about 15-20 seconds. Remove the shrimp from the pan and set aside.
- 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 remaining vegetable oil into empty space. Pour in the beaten eggs, then scramble before mixing with the other ingredients.
- Mix in the shrimp. Add rice and pour the sauce around the rice along the edges of the pan. Toss everything together until all rice grains are colored brown. Remove off heat and garnish with green onions.
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!