Who needs takeout? You can make this restaurant-style Shrimp Fried Rice recipe at home! This recipe pairs succulent shrimp with crispy rice, egg, peas, and carrots for a complete meal in a bowl.
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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!
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 —
My Tips for Perfect Shrimp Fried Rice
- Defrost Frozen Shrimp. If you’re using frozen shrimp, thaw the night before in the refrigerator, or if you forgot (guilty!), you can submerge a sealed bag of shrimp in bowl of cold water for 20 to 30 minutes until defrosted. (Do not use hot or warm water! This is tempting to speed along the defrosting, but will mess up the shrimp as it will start to cook on the outside.)
- Make Sure the Pan Is Hot. Be sure to monitor your pan’s heat level when cooking fried rice. Keeping the pan hot is critical, otherwise you may end up steaming everything instead of frying it, and that will give you soggy rice.
- Know When the Shrimp Are Done. Shrimp cook FAST, especially as we’re working over medium-high heat for shrimp fried rice. You know shrimp are done cooking when they are pink, and the moment they are no longer translucent.
- Avoid Overcooking the Scrambled Eggs. Do not overcook the egg. Gently scramble them until they are just barely set.
Shrimp Fried Rice Recipe
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
Video
This shrimp fried rice recipe is savory, satisfying, and so easy to make. It’s a quick, flavorful dinner that feels like takeout at home!
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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.
Nutrition
Serving: 1of 4Calories: 497kcalCarbohydrates: 37gProtein: 33gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 361mgPotassium: 556mgFiber: 3gSugar: 1gVitamin A: 562IUVitamin C: 2mgCalcium: 127mgIron: 3mg
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.
Thank you Nancy!