Fried Rice with Shrimp

Make Easy and Delicious Fried Rice with Shrimp at Home

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Introduction

There’s something magical about the sizzle of shrimp hitting a hot wok, followed by that irresistible aroma of garlic and sesame oil wafting through the kitchen. This best fried rice with shrimp recipe transforms humble leftover rice into a restaurant-quality meal that’ll have your family gathering around the table in minutes. What makes this dish truly special isn’t just its incredible flavor—it’s the perfect balance of tender, succulent shrimp, fluffy rice grains, and crisp vegetables all tossed together in savory harmony.

I’ve been perfecting this easy fried rice with shrimp for beginners over the years, and it’s become our go-to weeknight dinner when we need something satisfying but don’t want to spend hours in the kitchen. The beauty lies in its simplicity and versatility. Whether you’re using day-old takeout rice or cooking fresh jasmine rice specifically for this dish, the results are consistently delicious. My kids request this family friendly fried rice with shrimp at least twice a month, and honestly, I never get tired of making it because it comes together so effortlessly.

Why You’ll Love This Recipe

• Lightning-fast preparation – Ready in under 30 minutes using ingredients you likely already have
• Perfect for meal prep – Makes excellent leftovers and reheats beautifully for busy lunch days
• Customizable to your taste – Easily adjust vegetables, spice level, or protein portions
• Budget-friendly protein – Shrimp cooks quickly and a little goes a long way
• One-pan wonder – Minimal cleanup means more time enjoying your meal

Ingredient Notes & Substitutions

Cooked rice forms the foundation of this dish, and day-old rice works best because it’s drier and won’t get mushy. If you’re cooking fresh rice, spread it on a baking sheet and refrigerate for at least an hour before using.

Fresh shrimp should be peeled and deveined—I prefer medium to large sizes (31-40 count) because they have great texture without being overwhelming. Frozen shrimp works perfectly fine; just thaw and pat dry thoroughly before cooking.

Sesame oil provides that authentic Asian flavor profile that makes this dish sing. A little goes a long way, so don’t skip it! If you don’t have sesame oil, you can substitute with a tiny amount of tahini mixed with neutral oil.

Mixed vegetables give color and nutrition—frozen peas and carrots are classic, but feel free to use fresh broccoli, snap peas, or bell peppers. The key is cutting everything into small, uniform pieces so they cook evenly.

Eggs add richness and protein while creating those lovely golden ribbons throughout the rice. Room temperature eggs incorporate more easily than cold ones straight from the fridge.

How to Make It

The secret to perfect fried rice lies in proper technique rather than exotic ingredients. Starting with a screaming hot wok or large skillet is crucial—this creates that coveted “wok hei” or breath of the wok that gives restaurant fried rice its distinctive smoky flavor.

Cooking the vegetables first ensures they maintain their crisp texture while developing a slight char. When you add the shrimp, they’ll cook quickly—usually just 2-3 minutes until they turn pink and curl. Overcooking makes them rubbery, so watch carefully.

The rice addition is where magic happens. Breaking up any clumps with your spatula and constantly moving everything around prevents sticking while allowing each grain to get coated with those beautiful flavors. Creating a well in the rice for the scrambled egg ensures even distribution and prevents the egg from clumping together.

Tips for Success

Use high heat throughout the entire cooking process – This prevents the rice from becoming mushy and creates better texture

Don’t overcrowd your pan – Cook in batches if necessary to maintain high heat and proper browning

Keep ingredients prepped and ready – Fried rice cooks quickly, so having everything chopped and measured beforehand is essential

Taste and adjust seasoning – Start with less soy sauce than you think you need—you can always add more

Let the rice rest briefly before serving to allow flavors to meld together

Storage & Reheating

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as everything melds together beautifully. When reheating, add a splash of water or chicken broth to prevent drying out, and use medium heat to warm through gently. You can also reheat individual portions in the microwave, stirring halfway through. Avoid freezing this dish, as the shrimp texture changes significantly when frozen and thawed.

Serving Suggestions

This quick fried rice with shrimp recipe works wonderfully as a complete meal, but you can also serve smaller portions alongside grilled chicken or beef teriyaki. For extra flavor, offer sriracha, sweet chili sauce, or additional soy sauce on the side. A simple cucumber salad or steamed edamame makes an excellent light accompaniment. For special occasions, garnish with toasted sesame seeds or a drizzle of chili oil for extra visual appeal.

FAQs

Can I use brown rice instead of white rice?
Absolutely! Brown rice works well, though it has a chewier texture and nuttier flavor. Cook it the same way but may need an extra minute or two.

What if I don’t have day-old rice?
Cook fresh rice, then spread it on a baking sheet and refrigerate for at least an hour, or pop it in the freezer for 15-20 minutes to cool quickly.

Can I make this healthier?
Try this healthy fried rice with shrimp version by using brown rice, increasing the vegetable ratio, and using minimal oil. You can also substitute egg whites for whole eggs.

Notes

This simple fried rice with shrimp meal brings back memories of my grandmother’s kitchen, where she’d transform leftovers into something extraordinary with just a few pantry staples. The key to her success—and yours—is embracing the high heat and not overthinking the process. Some of my favorite homemade fried rice with shrimp ideas have come from experimenting with whatever vegetables were in my crisper drawer.

Ingredients:

• Rice (Cooked)
• Olive Oil
• Shrimp (Peeled And Deveined)
• Olive Oil
• Sesame Oil
• Garlic (Minced)
• Mixed Vegetables (Frozen)
• Egg (Lightly Beaten)
• Green Onions (Chopped)
• Optional: Mushrooms

How to make Fried Rice with Shrimp:

Step 1. Saute the vegetables in the olive oil for 3 minutes.

Step 2. Mix in the shrimp and saute until they are cooked through.

Step 3. Add in the rice, garlic, soy sauce, and sesame oil, and saute for 3-4 more minutes.

Step 4. Push the rice to one side, and saute the egg until cooked through. Incorporate the cooked egg into the rice mixture.

Step 5. Sprinkle with green onions and serve.

You’re going to love the wonderful Chinese flavors this fried rice recipe offers. Served hot from the wok, it’s a delicious combination of filling rice, juicy shrimp, colorful vegetables, and oriental flavors.

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Related Recipes You Might Enjoy:

This easy shrimp fried rice recipe will soon become your go-to Asian-inspired meal. If you are more of a chicken lover, try my Chinese Chicken Fried Rice recipe.

For my fellow shrimp lovers, I have Spanish Shrimp with Rice and Honey Garlic Shrimp on the website too.