Easy Shrimp Fried Rice Recipe

I make this shrimp fried rice on repeat because it’s fast, comforting, and somehow both humble and the kind of thing my kids announce at the table like it’s a party. It’s just rice, juicy shrimp, a few veggies, and a bright swipe of soy—no nonsense, no weird ingredients, just satisfying food that disappears fast.

My husband declared it “restaurant-level” after I burned one pan and nearly set off the smoke alarm. Now he asks for it on “busy weeknight days” and sneaks extra scallions on his plate. The kids love the eggs folded in like little ribbons; once my toddler handed me a spoonful and said, “It’s good, mama,” which is the highest culinary praise in this house. It’s the kind of dish that lives in our rotation because it’s forgiving and feeds everyone with minimal drama.

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I used to panic about “wok hei” and special pans. Then I got over myself and used my biggest skillet, cranked the heat, and it was fine. Funny thing: one time I added a spoon of sesame oil too early and everything tasted toasted in a sad way—moral: sesame oil is a finishing oil here, not the main cooking oil. Also, frozen peas + a quick soak of leftover rice in the microwave is an actual tiny miracle when you’re late for school pick-up. I’ve flipped shrimp off the spatula before—wear dark clothes.

Shopping Tips

– Seafood: Buy raw shrimp (peeled or unpeeled) if you can; they cook faster and stay juicier. Look for firm, translucent shells and a fresh sea smell.
– Grains/Pasta: Use day-old or well-cooled rice—freshly steamed rice can clump and turn mushy. If you must, spread hot rice on a tray to cool quickly.
– Vegetables: Carrots, peas, scallions, and a little bell pepper are classic; grab a bag of frozen mixed veg for emergency nights.
– Eggs: A couple of eggs folded in gives texture and protein—no need for anything fancy, just fresh eggs.
– Fats & Oils: Use a neutral oil (canola, vegetable) for cooking and keep toasted sesame oil for finishing; a little goes a long way.

Prep Ahead Ideas

– Cook and cool rice a day ahead; store it in a shallow container in the fridge so it cools evenly.
– Peel and devein shrimp the night before, or buy them prepped—pat dry and store in a sealed container on ice in the fridge.
– Chop veggies and slice scallions into separate containers or zip bags; eggs can be cracked into a jar and whisked the morning of.
– Keep sauces mixed (soy, a touch of sugar or honey, sesame oil) in a small jar so you just pour and stir at cook-time.
– Label containers and stack in front of the fridge so they’re the first thing you see on dinner-time panic.

✔Time-Saving Tricks

– Use leftover cold rice—no rinsing or extra steps. If you only have fresh rice, spread it on a sheet pan and chill for 15–20 minutes.
– Frozen mixed vegetables thaw in the pan quickly; toss them in at the start so they release less water.
– Whisk eggs in a mug and scramble in the same pan first, then push to the side and cook shrimp — one pan, less washing.
– Pre-mix sauce in a jar so you can drizzle and finish in seconds.
– Don’t crowd the pan—if you’re making a big batch, do shrimp in two quick batches so they don’t steam.

✔Common Mistakes

– Overcrowding the pan: once I dumped everything at once and ended up with soggy rice. Fix: cook in batches or use a larger pan.
– Adding soy too early: makes the rice soggy and too salty; reserve sauce to finish and taste as you go.
– Overcooking shrimp: this is a classic—I’ve chewed through rubber once. Shrimp need minutes, not forever; pull them when they’re opaque and curled.
– Burning garlic: toss it in late or lower the heat after garlic releases its aroma. If it burns, start over with a fresh pan or add acidity (rice vinegar) to cut the bitterness.

What to Serve It With

– Quick cucumber salad or a simple green salad with rice vinegar dressing.
– Steamed broccoli with a squeeze of lemon or soy.
– Crispy egg rolls or store-bought gyoza for crunch.
– Leftover fried rice is also rad scooped into lettuce cups for a lighter bite.

✔Tips & Mistakes

– Use very high heat if you can handle it; it keeps things from steaming.
– Salt in stages—a little in the egg, a little in the final sauce.
– If your rice is clumping, toss with a splash of oil and break it up with a spatula before it hits the pan.
– Forgot the scallions? Add thinly sliced chives or a sprinkle of green onion flakes.

✔Storage Tips

Leftovers live in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of oil to revive texture—microwaving works in a pinch but it gets softer. Cold fried rice? No shame—my husband eats it straight from the fridge at 7 a.m. with an egg on top. If you plan to freeze, note shrimp can get rubbery; freeze mainly cooked rice + veggies, then add fresh shrimp when reheating.

✔Variations and Substitutions

– Tamari or low-sodium soy sauce swap for regular soy if you’re watching salt.
– Use chicken, tofu, or diced ham instead of shrimp—just adjust cook times.
– Short-grain rice works but can be stickier; jasmine or long-grain gives the classic texture.
– No eggs? Omit or scramble silken tofu for a vegan-ish texture.
– Add a splash of fish sauce for depth, or sriracha for heat—both are addictive, so use sparingly.

Frequently Asked Questions

Easy Shrimp Fried Rice Recipe

Quick, savory shrimp fried rice with tender veggies and fluffy eggs, perfect for busy weeknights. Tastes like your favorite takeout, made at home.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 4 cup cold cooked jasmine rice day-old rice fries best
• ▢ 12 oz raw shrimp, peeled and deveined medium size
• ▢ 1.5 tbsp neutral oil such as canola or avocado oil
• ▢ 1 tbsp unsalted butter
• ▢ 0.5 cup beaten eggs about 2 large eggs
• ▢ 1 cup frozen peas and carrots no need to thaw
• ▢ 0.5 cup sliced green onions divided, green parts for garnish
• ▢ 0.5 cup diced yellow onion
• ▢ 2 tsp minced garlic
• ▢ 1 tsp minced fresh ginger
• ▢ 3 tbsp soy sauce low-sodium preferred
• ▢ 1 tbsp oyster sauce
• ▢ 2 tsp rice vinegar
• ▢ 1 tsp toasted sesame oil
• ▢ 0.25 tsp white pepper black pepper works in a pinch
• ▢ 0.5 tsp kosher salt to taste
• ▢ 0.25 tsp red pepper flakes optional heat

Instructions

Preparation Steps

• Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, and white pepper in a small bowl; set aside.
• Break up cold cooked rice with a fork so the grains separate easily.
• Heat 1 tsp oil in a large skillet or wok over medium. Pour in beaten eggs, scramble just set, then transfer to a plate.
• Increase heat to medium-high. Add 2 tsp oil, then the shrimp. Stir-fry until pink and opaque, 2–3 minutes. Move to the plate with eggs.
• Add remaining oil and the butter. Sauté yellow onion for 2 minutes, then stir in garlic and ginger for 30 seconds.
• Toss in peas and carrots and cook until warmed through, about 1 minute.
• Add rice. Spread it out and let it sizzle undisturbed 1 minute, then stir-fry until hot and lightly crisp.
• Return shrimp and eggs to the pan. Pour in the sauce and stir until everything is evenly coated.
• Fold in most of the green onions. Season with salt and red pepper flakes. Garnish with remaining green onions and serve.

Notes

Variation: Add a drizzle of chili oil, or swap half the rice for cauliflower rice for a lighter bowl. Leftovers reheat well in a hot skillet with a splash of water to steam and revive the rice.

This recipe is an original creation inspired by classic Easy Shrimp Fried Rice Recipe flavors. All ingredient ratios and instructions are independently developed.