This Shrimp Fried Rice recipe is fast, flavorful, and better than takeout! Made with juicy shrimp, fluffy brown rice, scrambled eggs, and colorful veggies, it comes together in 25 minutes and tastes like something you’d order from your favorite restaurant.
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5 Star Review
“I have never reviewed a recipe before but I made this last evening. Followed the recipe with no changes and it was excellent!”
— Elizabeth —
Shrimp fried rice, ready lickety-split.
You can have this shrimp fried rice recipe whipped up in less than 30 minutes, which is faster than it would take to peruse a menu and wait for it to be ready and delivered. (We want fried rice NOW!)
This shrimp fried rice is incredibly fresh and flavorful. With a perfect shrimp-veg-rice ratio and a simple but delectable sauce, you’ll find that the homemade version is far superior to fast food takeout chains.
Of course, another great benefit of cooking your own shrimp fried rice is the cost savings. Chicken Fried Rice and Pork Fried Rice are also affordable takeout alternatives!
Ingredients and Substitutions
You’ll find the full ingredient list in the recipe card below, but here are a few helpful notes before you begin.
- Shrimp. Peeled and deveined, then pat them dry so they sear without steaming.
- Cornstarch. A light coating helps the shrimp stay tender and gives them that subtle restaurant-style finish.
- Canola, Grapeseed, or Peanut Oil. Use a neutral oil with a high smoke point.
- Green Onions. Keep the white and green parts separate. They go in at different times.
- Butter. Adds richness and that classic fried rice flavor.
- Eggs. If you’re not a fan of eggs in fried rice, you can leave ’em out or even add some torn soft tofu intsead.
- COLD Cooked Brown Rice. Cold! This is essential. Warm or freshly cooked rice will turn mushy. Day-old rice fries best.
- Low-Sodium Soy Sauce. Start with the listed amount and adjust to taste.
- Sesame Oil. Just a drizzle gives that unmistakable fried rice aroma.
- Frozen Peas and Carrots. No need to thaw. Straight from the freezer works perfectly.
Step-By-Step Instructions
Season the Shrimp (photo 1). Pat the shrimp dry and toss with cornstarch, salt, and pepper.
Cook the Shrimp (photo 2). Add the shrimp to a skillet with the oil and cook both sides until pink and opaque. (Do not overcook! Shrimp go from perfect to rubbery quickly.) Transfer to a plate.
Scramble the Eggs (photo 3). Add butter to the skillet. Once melted, pour in the beaten eggs. Scramble, then remove to the plate with the shrimp.
Crisp the Rice (photo 4). Add the remaining oil and the white parts of the green onions. Stir for about 15 seconds, then spread the rice into a single layer. Let it cook undisturbed for 1 to 2 minutes so the bottom gets lightly crisp, then stir, spread again, and let sizzle another minute.
Season (photo 5). Stir the soy sauce and sesame oil over into the rice, then add the peas, carrots, and remaining butter. Cook until warmed through.
Finish (photo 6). Return the shrimp and eggs to the skillet with the green parts of the onions. Cook 1 minute more to heat everything through. Serve hot with extra soy sauce if desired. ENJOY!
What to Serve with Shrimp Fried Rice
- Stir Fry. Why use plain rice when you can serve Pork Stir Fry, Chicken Stir Fry, or Zucchini Stir Fry over delectable shrimp fried rice?
- Asian-Inspired Dishes. Like takeout at home! Pair your rice with Asian Chicken Wraps, Air Fryer Egg Rolls, or General Tso Tofu.
- Salad. For a lighter option, try this Asian Cucumber Salad or Asian Cabbage Salad.
Shrimp Fried Rice Recipe
Video
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Ingredients
- 1 pound medium shrimp peeled and deveined, tails on or off, thawed if frozen
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons canola oil grapeseed oil, or peanut oil, divided
- 3 green onions thinly sliced, about ½ cup, white and green parts divided
- 2 tablespoons unsalted butter divided
- 4 large eggs beaten
- 3 cups COLD leftover brown rice
- 3 tablespoons low sodium soy sauce plus additional for serving
- 2 teaspoons sesame oil toasted or untoasted
- 1 (12-ounce) bag frozen peas and carrots about 1 ½ cups, no need to thaw
Instructions
- Pat the shrimp dry. Place in a bowl and top with the cornstarch, salt, and pepper. Toss to coat.
- In a wide, deep skillet or wok, heat 2 tablespoons of the oil over medium high. Once the oil is hot and shimmering, add the shrimp in a single layer. Let cook on the first side for 1 to 2 minutes, then turn and continue cooking on the other side until the shrimp are pink and no longer translucent, about 30 seconds more. Do not overcook! Transfer the shrimp to a large plate or bowl and set aside.
- Add 1 tablespoon of the butter to the skillet. Let melt, swirling to coat the pan. Pour in the the beaten eggs. With a spatula, immediately begin to move the eggs around, cooking until they are scrambled and barely set. This will only take a minute or two. Remove to the plate with the shrimp.
- Add the remaining 1 tablespoon oil and the white part of the green onions. Let cook, stirring constantly, for 15 seconds. Add the cooked rice and spread into a single layer. Let sizzle undisturbed until lightly crisp on the bottom, 1 to 2 minutes. Stir, return to a single layer, and let sizzle 1 minute more.
- Drizzle the soy sauce and sesame oil over the top . Stir to combine.
- Stir in the peas and carrots and remaining 1 tablespoon butter. Let cook 1 to 2 minutes to warm the veggies through and melt the butter. Stir in the shrimp, eggs, and the green parts of the green onions, using a spatula to break up the eggs into small pieces. Let heat 1 minute more. Enjoy hot with additional soy sauce to taste.
Notes
- TO STORE: Let shrimp fried rice cool to room temperature, then store in refrigerator in airtight storage container for up to 5 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
- TO FREEZE: Once your shrimp fried rice has cooled, place it in an airtight, freezer-safe storage container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed.
I made this for dinner and my picky 12 year old, who never EVER has a positive comment about dinner (and who never eats rice or vegetables) scarfed down a plate, declared it really good and told me to make it again! Thanks for a dinner win!
Hi Alison! LOVE THAT!
This recipe was amazing! I used fresh broccoli florets instead of the green peas. I didn’t have leftover rice to use, but I cooked some brown rice in the rice cooker, which always overcooks it a tiny bit, let it cool, and then threw it in the fridge for about 30 minutes. I don’t cook well, but it turned out great anyway! I felt like a rock star! Thanks for the recipe!
Hi Sondra! So glad you enjoyed it! Thank you for this kind review!
I have never reviewed a recipe before but I made this last evening. Followed the recipe with no changes and it was excellent! Thanks for sharing.
Hi Elizabeth! So glad you enjoyed the recipe! Thank you for this kind review!
Why isn’t sodium amount in nutritional information.
Hi Sharon! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Made this with edamame and well done sautéed mushrooms as the only change. OMG!! This is a keeper. I could not stop eating 😂. Your recipes are always great – thank you!
Yum! Thanks Jennifer!
Made this tonight and loved it. My 4 year old ate his whole dinner! I wasn’t as lucky with my 2 year old, but he wants everything separate. For the purpose of parenting (ha), I could try separating next time since the shrimp and eggs are already set aside in the steps. But the flavors all came together so well and I felt proud of myself!
Glad to hear you enjoyed it, Sharon! Thank you!
The combination of shrimp, veggies, and leftover rice is just irresistible. I loved the hint of smokiness from the sesame oil, and the green onions added a nice freshness. Definitely a new favorite! I really love cooking your recipes. You make it fun and it tastes good. Thank you so much!
Thank you Rebecca!
I don’t normally leave comments anywhere but I have to thank you for this recipe. I made it today and my husband was very happy. The fried rice is packed with flavors. I’m always struggling to find what to make for dinner and this was a success. This will be a regular for us.
Yay! So glad to hear, thank you Irish!
Made this for dinner tonight. My husband & I thought it was delicious. Will make this again.
Thank you Nancy!