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Packed with plump shrimp, crisp-tender rice, and bold, savory flavors, this shrimp fried rice delivers the ultimate takeout experience at home.
Every element of this recipe has been tested and perfectedโfrom the dynamic seasonings, to the ideal shrimp size, to a streamlined method that delivers perfectly al dente rice with buttery, crisp edges (never mushy or soggy). With step-by-step photo instructions, pro tips, and endless customization ideas, itโs destined to become a family favorite.
Why youโll love this recipe for Shrimp Fried Rice:
Iโve experimented and perfected this recipe to bring you an easy-to-follow tutorial for foolproof results every time.ย Hereโs why youโll love it:
MOUTHWATERING SHRIMP: A dynamic seasoning blend mixed with cornstarch enhances their flavor while locking in moisture and creating that irresistible golden, pan-seared crust of flavor.
PERFECT TEXTURE: Every grain is tender yet al dente, with buttery, slightly crisp edges, thanks to foolproof tips and tricks.
FULL FLAVORED:ย Ingredients like oyster sauce, toasted sesame oil, and white pepper elevate this recipe with rich, savory flavors.
EASY TECHNIQUE: No constant shuffling of ingredientsโthis method cooks the eggs right in the skillet at the end for less fuss and more flavor.
EASY TO MAKE:ย Fast enough for a weeknight, with clever shortcuts that donโt skimp on taste.
ENDLESSLY CUSTOMIZABLE: Use the crave-worthy sauce as your base, then toss in your favorite veggies, proteins, or add-ins. See the Variations section for inspiration.
Homemade Shrimp Fried Rice Ingredients
The recipe ingredients may look lengthy, but most are whisked together in a sauce or added to the quick stir-fry. Letโs take a closer look at what youโll need (measurements in the printable recipe card at the bottom of the post):
Shrimp: Large 26โ30 count shrimp are ideal for shrimp fried rice because their size allows you to achieve a flavorful sear without overcooking, resulting in the best textureโtender and juicy yet slightly crisp.
Look for peeled and deveined shrimp at the seafood counter or the frozen section of the grocery stores.
The shrimp is seasoned with cornstarch, white pepper, kosher salt, and paprika. Coating shrimp with cornstarch and spices helps lock in moisture, create a light, crisp exterior, and protect the delicate flesh from overcooking. The cornstarch also promotes better browning.
Rice: Use 1-2 day-old, long-grain jasmine rice because itโs dry and slightly firm, which prevents clumping and allows it to fry up with that perfect chewy texture.
Youโll need 4 cups of cooked rice for this recipe. To yield 4 cups of cooked rice, steam 2 cups of uncooked rice. I make mine in my rice cooker for hands-off ease, one to two days ahead of time, or keep it stashed in my freezer.
Eggs:ย 4 eggs are scrambled in the center of the pan for added protein and texture. Omit if youโre allergic or theyโre not your thing.
Vegetables: Diced carrots and frozen peas are the quintessential veggies and my favs, but feel free to use any veggies you like. For the peas, please only use frozen petite peas (unthawed).
Aromatics: Use one white onion and 4-6 cloves of garlic, depending on your garlic love. Garlic powder and onion powder may be substituted in a pinch and added directly to the sauce.
Green onions: Both the white and green parts of the green onions are added to the recipe at different stages for maximum aromatic goodness.
Butter and oil: By using both butter and oil, you reap the indulgent, buttery taste while the oil ensures the butter doesnโt burn. Use a neutral-tasting oil and unsalted butter. You may substitute the butter with oil, but youโll be missing the signature hibachi fried rice flavor.
For the Sauce
Soy sauce:ย Use reduced-sodium soy sauce so the rice isnโt too salty and there is wiggle room to salt to taste.
Oyster sauce:ย This is a game-changer and will elevate your fried rice and all of your Asian cooking! It adds a punch of sweet and salty, earthy flavor.ย
You can find oyster saucein the Asian aisle of any supermarket for only a few dollars or on Amazon here.ย Please use QUALITY oyster sauce such asย Lee Kum Keeย or Kikkoman.ย You truly can taste the difference and will be sorely disappointed with lower-quality brands.
Toasted sesame seed oil: This is a must-have flavor booster for shrimp fried rice. You can find it in the Asian section of the grocery store or on Amazon. Take care to use toastedย sesame oil for its strong, nutty aroma and flavor. Please donโt use light/plain sesame oil, which isnโt nearly as flavorful.
Rice wine:ย Use Shaoxing cooking wineย or I useย โKikkoman Aji-Mirin: Sweet Cooking Rice Seasoningโย which is commonly found in the Asian section of most grocery store, or you canย Amazon it.ย I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.ย
The best substituteis pale dry sherry. Do NOT substitute withย rice vinegar, they are NOT the same. ย
White pepper: It has a milder, earthier flavor compared to black pepper and is a game changer. Please donโt substitute!
Five-spice powder: This adds complex warming nuances, made from star anise, cloves, Chinese cinnamon (cassia bark), Sichuan pepper, and fennel seeds. You may skip it if you donโt have it stocked.
How to Make Shrimp Fried Rice
Letโs take a closer look at how to make shrimp fried rice with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Step 1: Season the Shrimp.ย In a medium bowl, mix the shrimp, the cornstarch, salt, and white pepper. Let rest for 10 minutes at room temperature.
Step 2: Sear the Shrimp.ย Heat aย large non-stick skilletย over medium-high heat. Once hot, swirl in 2 tablespoons of olive oil.ย Working in two batches, add the shrimp in a single layer. Cook for 1 minute per side, or just until cooked through and opaque. Transfer to a bowl using a slotted spoon.
Step 3: Make Sauce. Whisk the sauce ingredients together; set aside
Step 4: Sautรฉ the Onion. Melt the butter with the oil in a large nonstick sautรฉ pan. Add the chopped onions and stir-fry for 2 minutes.
Step 5:Stir Fry Carrots. Add the carrots and white parts of the green onions and stir-fry until the white onions are softened, about 5 minutes.ย Add the garlic and sautรฉ for 30 seconds.
Step 6:Stir Fry Rice. Add the rice, and stir-fry for one minute.ย
Step 7:Add the Peas and Sauce. Add the frozen peas and sauce, and cook for 3-4 minutes, until the rice is warmed through and the sauce is absorbed.
Step 8:Scramble the Eggs. Push the rice to the outside perimeter of the pan to make a large hole/well in the center. ย Add one teaspoon of oil to the cleared space, and spread it evenly.ย Pour the eggs into the well, then scramble thoroughly in the cleared space.
Step 9:Combine. Add the shrimp and green onions, then stir everything together. Remove from heat.
Best Shrimp Fried Rice Recipe Tips
Follow these tips and tricks for the best fried rice every time!
Pat the shrimp dry before seasoning: This helps the spices stick and the shrimp to sear instead of steam.
Donโt overcook the shrimp: For the best texture, cook the shrimp in a single layer in batches so they sear instead of steam. Remove them as soon as they turn opaque and pink to prevent overcooking and keep them juicy.
Rinse rice thoroughly before cooking: Run cold water over the rice in a sieve until the water runs clear. This removes extra starch and prevents it from clumping or becoming mushy when cooked.
Use cold rice:ย You must use chilled, cooked rice; otherwise, your fried rice will be mushy and clump together. Two-day-old rice is ideal because itโs not only cooled but slightly dried out. Refrigerate the rice uncovered for up to 2 days. Cover and refrigerate if storing longer.
To dry out rice in a hurry: If you donโt have time to chill your rice, spread freshly made rice on a baking sheet, cover with plastic wrap, and freeze for 10-15 minutes until thoroughly chilled (but not frozen).
Let the rice brown a bit on the bottom: Let it rest for a bit in between stirs so that it can brown a bit on the bottom.
Cook eggs thoroughly.ย Donโt โsoft scrambleโ the eggs like you typically would. Instead, make sure they are thoroughly cooked so they donโt get lost and disintegrate when stirred into the rice.
SHrimp Fried Rice Recipe Variations
These Shrimp Fried Rice variations let you take the classic recipe in exciting new directions, from sweet and tropical to bold and spicy. With just a few swaps or add-ins, you can transform the flavor profile while keeping the dish quick, easy, and crowd-pleasing.
Use Brown Rice or Quinoa: Follow the same directions, making sure itโs chilled, day old rice/quinoa.
Mix up the Veggies: Use any of your favorite stir-fry-friendly vegetables such as bell peppers, celery, mushrooms, zucchini, corn, edamame, etc. Spinach would also be tasty added at the end.
Use All Frozen Vegetables: Add a package of frozen vegetables when the frozen peas are added. Donโt thaw first.
Spicy Shrimp Fried Rice: Add a drizzle of sriracha, chili garlic sauce, gochuchang, or toss in sliced fresh chilies for heat.
Pineapple Fried Rice: Melt one tablespoon of butter with one tablespoon of neutral oil. Increase to medium-high and addย pineapple.ย Stir fry for 3 to 5 minutes or until the edges of the pineapple are caramelized. Remove from the pan and add back to the rice at the end.
Kimchi Shrimp Fried Rice: Fold in chopped kimchi and a splash of kimchi juice for bold, tangy heat.
Thai-Inspired Fried Rice: Swap half the soy sauce for fish sauce, add lime juice, and fresh basil for a fragrant, tangy kick.
Teriyaki Shrimp Fried Rice: Replace the soy sauce with teriyaki sauce for a slightly sweeter, glazed flavor. Also delicious with pineapple and cashews!
How long does shrimp fried rice last in the fridge?
Store leftovers in an airtight container in the fridge for up to 5 days.
Can you freeze shrimp fried rice?
Let the rice cool completely, then store it in an airtight container or a freezer-size bag (works great to lay flat in the freezer). Store for up to 2 months. Let the rice thaw in the fridge overnight before reheating.
To Reheat:
Microwave for one minute, stir, then continue to microwave at 15-second intervals as needed. Alternatively, reheat in a nonstick skillet with a drizzle of hot oil, stirring often, about 5 minutes.
What to Serve with Shrimp Fried Rice
This fried rice is delicious with any dish! Here are some of our favorite pairings:
The secret to good fried rice is using cold, pre-cooked rice to ensure that each grain remains separate and firm during frying instead of clumping together and becoming mushy. Cook the fried rice in a hot skillet to prevent it from becoming soggy, using plenty of butter for a restaurant-style flavor.
Do you boil rice before making fried rice?
Yes, rice needs to be boiled or cooked in a rice cooker before making fried rice. Cooking rice beforehand is essential for the correct texture; otherwise, the rice will still be hard and not cook in the quick stir fry.
What is the secret ingredient in fried rice?
Toasted sesame oil boasts a rich, nutty flavor and deep, complex, savory notes that elevate the fried rice recipe! Beyond flavor, sesame oil enhances the sensory experience, imparting a delightful aroma that entices the palate.
Is fried rice healthy?
While fried rice isnโt a health food, cooking it at home is much healthier than buying from a restaurant because it generally uses much less butter and oil. To make healthier fried rice, use brown rice instead of white rice and oil instead of butter.
What gives fried rice its flavor?
Aromatic onions and garlic, soy sauce, oyster sauce, and toasted sesame oil flavor fried rice. The toasted sesame oil adds a nutty, authentic flavor and shouldnโt be skipped. Other ingredients like five-spice, white pepper, and ginger also season the rice without overpowering it.
Packed with plump shrimp, crisp-tender rice, and bold, savory flavors, this shrimp fried rice delivers the ultimate takeout experience at home. Every element of this recipe has been tested and perfectedโfrom the dynamic seasonings, to the ideal shrimp size, to a streamlined method that delivers perfectly al dente rice with buttery, crisp edges (never mushy or soggy). See the post for step-by-step photos, pro tips, and endless customization ideas.
Servings: 6servings
Total Time: 45 minutesmins
Prep Time: 25 minutesmins
Cook Time: 20 minutesmins
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4packed cupscooked 1-2 day-old long-grain Jasmine rice (see notes)
4eggs,whisked
1 1/4cupspetite frozen peas,not thawed
Instructions
Season the Shrimp: In a medium bowl, mix the shrimp, cornstarch, kosher salt, white pepper, and paprika. Let rest for 10 minutes at room temperature. (Meanwhile, you can make the sauce below.)
Sear the Shrimp: Heat a large non-stick skillet over medium-high heat. Once hot, swirl in 2 tablespoons of olive oil. Working in two batches, add the shrimp in a single layer. Cook for 1-2 minutes per side, or just until cooked through and opaque. Transfer to a bowl using a slotted spoon.
Make the Sauce: Whisk the ingredients together in a small bowl and set aside.
Sautรฉ the White Onion: Melt 2 tablespoons butter with 1 teaspoon oil over medium-high heat in large nonstick sautรฉ pan. Add the chopped white onion and stir fry for 2 minutes.
Stir Fry Carrots: Add the carrots and white parts of the green onions and stir fry until the onions are softened, about 5 minutes. Add the garlic and sautรฉ for 30 seconds.
Stir Fry the Rice: Add one tablespoon of butter to the pan and melt. Add the rice, and stir fry for one minute.
Add the Peas and Sauce: Add the frozen peas and sauce; cook for 3-4 minutes, until the rice is warmed through and the sauce is absorbed (let the rice rest for a bit in between stirs so that it can crisp up on the bottom).
Scramble the Eggs: Push the rice to the outside perimeter of the pan to make a large hole/well in the center. Add one teaspoon of oil to the cleared space, and spread it evenly. Pour eggs into the well, then scramble thoroughly in the cleared space (donโt "soft scramble" or the eggs will get lost).
Combine: Add the shrimp and green onions, then stir everything together. Remove from heat. Season to taste with salt, pepper (I like more salt), additional soy sauce, and/or chili sauce if desired.
Video
Notes
To yield 4 cups of cooked rice: Steam 2 cups of uncooked rice. Store it in the refrigerator for 1-2 days ahead of time, UNCOVERED to dry out, or store it in a bag in the freezer.ย ย
Rice wine:ย Use Shaoxing cooking wine, or I use โKikkoman Aji-Mirin: Sweet Cooking Rice Seasoningโย which is commonly found in the Asian section of most grocery store, or you canย Amazon it.ย I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.ย
The best substitute is pale dry sherry. Do NOT substitute withย rice vinegar, they are NOT the same. ย
Hi Michele! It is 4-6 cloves garlic, minced listed under the Fried Rice. I decided not to use fresh ginger because it is such a small amount. Instead, 1/4 teaspoon of ground ginger is listed in the Fried Rice Sauce. Enjoy!
Michele Whelan says
Hi Efren, in your picture of
Ingredients you mentioned you show garlic and ginger but I didnโt see ginger in the actual recipe. How much is needed?
Jen says
Hi Michele! It is 4-6 cloves garlic, minced listed under the Fried Rice. I decided not to use fresh ginger because it is such a small amount. Instead, 1/4 teaspoon of ground ginger is listed in the Fried Rice Sauce. Enjoy!