Shrimp Fried Rice is a quick and delicious option for lunch or dinner, much like our classic fried rice and chicken fried rice. It combines tender shrimp, colorful veggies, and the right seasonings in just 30 minutes. Perfect on its own or alongside other Asian dishes.
What You’ll Find On This Page
Using cold-cooked rice is the key here; it keeps the rice from turning mushy and makes sure every grain gets nicely fried. This dish really satisfies with its tasty mix of savory and sweet, plus it's packed with both protein and vegetables.
If you love seafood like I do, or just want a tasty one-pot meal, this Shrimp Fried Rice is a simple and fulfilling option any day of the week.
Discover a Variety of Shrimp Recipes:
- Shrimp Stir Fry
- Honey Garlic Shrimp
- Kung Pao Shrimp
- Szechuan Shrimp
- Fried Shrimp
- Shrimp Scampi
- Shrimp Ceviche
Ingredients and Substitutions Overview
For this Shrimp Fried Rice, you'll need some basic pantry staples and key Chinese seasonings, which you can easily find at any Asian grocery stores. Here's what you'll need:
- Shrimp: Adds a lovely seafood flavor and boosts the protein content. Feel free to use any size, from large to small. Just make sure they're deveined and shelled before you start cooking.
- Rice: Pick from white, brown, basmati, or jasmine rice. I've gone with medium-grain white rice here, but any type is great, especially if it's leftover and cooled, which helps keep the grains separate and even frying.
- Sauces: We'll use soy sauce for its classic salty flavor, dark soy sauce to deepen the color and enrich the taste, and a little chili sauce for some heat. I suggest using low-sodium soy sauce to help control the salt content in the recipe.
- Vinegar: Important for adding a tangy note to the dish. You can choose rice vinegar, apple cider vinegar, or plain vinegar, whatever you have on hand.
- Veggies: Peas, corn, and carrots not only add beautiful colors but also a subtle sweetness. Feel free to toss in any other vegetables of your choice to mix it up a bit.
- Aromatics: Ginger and garlic add depth and an inviting aroma that is essential for this dish.
- Sesame Oil: Adds a distinctive nutty and aromatic flavor that's so typical in Chinese cooking. If you don't have sesame oil, any neutral oil will work just fine as a substitute.
How to Make Shrimp Fried Rice at Home?
Let's trun these ingredients into delicious shrimp fried rice. We'll start by seasoning the shrimp, then stir-frying them, and finally preparing the rice using cold white rice. I've provided step-by-step photos and a video to help you visualize the process. Let's get started!
Explore a World of Flavored Rice Dishes:
- Fried Rice
- Chicken Fried Rice
- Schezwan Fried Rice
- Egg Fried Rice
- Nasi Goreng
- Chicken and Rice
- Hainanese Chicken Rice
- Mexican Rice
Shrimp Fried Rice
Enjoy the classic taste of Shrimp Fried Rice, a tasty mix of juicy shrimp, fresh veggies, and aromatic seasonings. Quick and versatile, this dish is ready in under 30 minutes, making it perfect for a hearty lunch or dinner. Serve it on its own or as a delicious addition to your favorite Asian meals.
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Ingredients
For Seasoning the Shrimp
- 1½ lb Shrimp, cleaned and deveined
- ½ tsp Salt, or to taste
- ½ tsp Black Pepper Powder
For Cooking the Shrimp
- 2 tbsp Sesame Oil, or other cooking oil of your choice
For Fried Rice
- 4 cup White Rice, cooked, a day old cold rice preferred
- 1 tbsp Oil
- 1 tbsp Ginger, chopped
- 2 tbsp Garlic, chopped
- ¼ cup Carrot, chopped
- ¼ cup Green Peas
- ¼ cup Corn
- 2 Eggs
- 2 tbsp Soy Sauce, low sodium
- 2 tbsp Dark Soy Sauce
- 1 tbsp Vinegar
- 1 tbsp Chili Sauce
- Salt, to taste
- ½ tsp Black Pepper Powder
- Spring Onions, to garnish
Instructions
Seasoning the Shrimp
- Start by seasoning the shrimp with salt and pepper in a bowl. Mix it thoroughly, then set it aside for at least 10 minutes to let the flavors infuse.
Cooking the Shrimp
- Heat oil in a wok over medium heat. Add the shrimp, spreading them out evenly. Let them cook undisturbed for 2-3 minutes, then gently stir until they turn pink. Remove the shrimp and set aside for later use. Be careful not to overcook, as the shrimp can become rubbery.
Making Shrimp Fried Rice
- In the same wok, now on high heat, add a bit more oil along with the ginger and garlic. Sauté for 30 seconds to 1 minute, or until fragrant. This step builds the base flavor of the dish, so be careful not to let the garlic burn, as it can affect the flavor of the final dish.
- Add the carrots, green peas, and corn to the wok. Stir-fry the vegetables for about 2-3 minutes, or until they become crisp-tender. You want the veggies to retain a bit of crunch to add texture to the fried rice.
- Push the veggies to one side of the wok, creating a space in the center. Crack the eggs into that space and let them set for a few seconds before scrambling. Once the eggs are fully cooked, stir them into the vegetables to mix everything together evenly.
- Add the cold, cooked rice to the wok. Using cold rice helps avoid clumping and allows each grain to fry evenly. Pour in the soy sauce, dark soy sauce, chili sauce, vinegar, black pepper, and a small pinch of salt. Mix everything well, using a spatula to break up any clumps of rice. Stir-fry for about 1-2 minutes, letting the rice get a slightly crispy texture. Toss the shrimp back in and mix everything thoroughly. Stir-fry for another minute until the rice gets nice and crispy.
- Finish by sprinkling chopped spring onions on top for a fresh burst of flavor and color. Remove the wok from the heat and serve immediately. Your delicious Shrimp Fried Rice is ready to enjoy.
Serving
- Enjoy this delicious Shrimp Fried Rice on its own or pair it with other tasty Chinese recipes like soups and chicken dishes. For more ideas, check out the serving suggestions section below.
Recipe Video
Chef's Notes and Tips
To make the perfect Shrimp Fried Rice at home, here are some helpful tips you can follow:
- Rice Done Right: I’ve used medium-grain white rice, but feel free to try other types. Leftover or day-old rice, like white, brown, jasmine, or basmati, works best. If you’re using freshly cooked rice, chill it for at least 2 hours or refrigerate it for 30 minutes for great results.
- Drying the Shrimp: Before cooking, give the shrimp a quick pat with a paper towel. This helps them sear nicely and keeps any extra moisture from making your rice soggy.
- Heat and Wok: Stir-fry on high heat to achieve a nice, crispy texture. If possible, use a quality wok to get that restaurant-style finish. If a wok isn't available, a non-stick pan works well as a good alternative.
- Prepare Ahead: Stir-frying happens fast, so it’s a good idea to have everything ready before you start cooking. Chop your veggies, season your shrimp, and have all your ingredients laid out so you can toss them in without any rush.
- Salt and Soy Sauce: I recommend using low-sodium soy sauce to keep the salt in check. Since we add a bit of salt at different points during cooking, it’s good to be mindful to avoid oversalting the dish.
- Use a Spatula: Use a wooden or silicone spatula for stir-frying. It’s great for scraping the bottom of the wok or pan, helping everything cook evenly without scratching your cookware.
- Veggie Variety: I’ve used carrots, peas, and corn in this recipe, but feel free to add your favorite veggies! Bell peppers, broccoli, or snap peas can add extra color and crunch. You can customize it with whatever veggies you like best.
Nutrition Info
Serving: 1serving | Calories: 395kcal | Carbohydrates: 44g | Protein: 33g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 219mg | Sodium: 585mg | Potassium: 494mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1144IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Shrimp Fried Rice is a versatile dish that pairs beautifully with other Chinese cuisine for a fuller meal experience. Here are some pairing options that I suggest trying with it:
- Stir Fries: Pair Shrimp Fried Rice with a variety of stir-fries like Chicken Stir Fry, Shrimp Stir Fry, Vegetable Stir Fry, or Tofu Stir Fry. These dishes provide a quick and flavorful addition, adding different flavor to your meal.
- Chinese Chicken Dishes: Shrimp Fried Rice pairs perfectly with popular Chinese chicken dishes like Sweet and Sour Chicken, Kung Pao Chicken, Sesame Chicken, and Cashew Chicken, adding both flavor and variety to your meal.
- Soups: Light soups like Egg Drop Soup, bold and flavorful Hot and Sour Soup, or the subtle Miso Soup all pair wonderfully with Shrimp Fried Rice, offering a comforting start to the meal.
- Salads: Serve Shrimp Fried Rice with a light side like Asian Slaw or Cucumber Salad. These fresh, crunchy salads give a refreshing contrast to the fried rice.
- Spring Rolls or Egg Rolls: Crispy and filled with vegetables, they provide a delicious crunch that complements the rice.
- Roasted Vegetables: A simple and healthy side dish, sauteed or roasted vegetables like broccoli, green beans, bok choy, or snow peas pairs well with the rich flavors of Shrimp Fried Rice.
Storage Suggestions
For the best flavor, enjoy this Shrimp Fried Rice while it's fresh. If you have any leftovers, just store them in an airtight container for up to two days. You can reheat it in the microwave or on the stovetop, but keep in mind that the texture and taste might be a little different from when it’s freshly made.
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