Shrimp Fried Rice

This Shrimp Fried Rice recipe delivers restaurant-quality flavor in just 30 minutes using leftover rice. Featuring tender shrimp, fluffy eggs, and vibrant peas and carrots tossed in a savory soy and sesame sauce, this easy stir-fry is faster than delivery and budget-friendly. Perfect for a quick weeknight dinner or a satisfying lunch.

Why Leftover Rice Works Best

Mushy fried rice usually comes from fresh rice.

Fresh rice holds too much moisture. When it hits a hot pan, it releases steam and turns sticky. Chilled, leftover rice is drier. The grains stay firm and separate easily. This helps the rice absorb sauce without becoming soggy.

Tips for best results:

• Cook rice at least one day ahead
• Spread on a baking sheet to cool quickly
• Store in an airtight container overnight
• In a pinch: freeze fresh rice on a tray for 30 minutes

Best rice to use:
Jasmine or long-grain white rice works best. It has less starch and gives the right texture.

Ingredient Substitutions and Variations

This shrimp fried rice is easy to adjust.

Protein options:

• Chicken or pork: use diced meat and cook fully first
• Tofu: use 12 oz extra-firm tofu, pressed and pan-fried

Vegetable options:

• Use carrots, bell peppers, snap peas, or broccoli
• Add fresh spinach at the end for extra color

Dietary options:

• Gluten-free: use tamari or coconut aminos
• Low-sodium: use low-sodium soy sauce and less salt

How to Store and Reheat

Fried rice stores well and reheats easily.

Storage:

• Let rice cool completely
• Place in an airtight container
• Refrigerate up to 3–4 days

Reheating (best method):
Avoid the microwave if possible. It can make shrimp rubbery.

• Heat a skillet over medium-high heat
• Add a small splash of soy sauce or oil
• Stir-fry for 3–5 minutes until hot

Make sure shrimp reaches 165°F (74°C).

Freezing

Freezing is not recommended. The rice and shrimp lose texture after thawing.

Jana Rae

Shrimp Fried Rice

Learn how to make the best Shrimp Fried Rice in just 30 minutes! This easy recipe uses leftover rice for perfect texture. Better than takeout and ready for a quick weeknight dinner!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5

Course: Main Course, Side Dish

Cuisine: Asian, Chinese

Calories: 425

Ingredients Method Notes

Ingredients

  

• 1 lb 450g 26-30 count uncooked shrimp, peeled and deveined
• 1 teaspoon cornstarch
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons light olive oil or canola oil divided
• 4 large eggs beaten
• ¼ cup green onion finely chopped
• 5 cups leftover chilled white rice rinsed before cooking*
• 12 oz 340g frozen carrots and peas, thawed
• 2 tablespoons soy sauce or coconut aminos or to taste
• 1½ teaspoons sesame oil

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Method

 

1. In a small bowl, toss the shrimp with cornstarch, salt, and pepper until evenly coated. Set aside.
2. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set, about 1-2 minutes. Remove from the pan and set aside.
3. Add another tablespoon of oil to the same pan. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove and set aside with the eggs.
4. Add the remaining tablespoon of oil to the pan. Add the green onion and stir-fry for 30 seconds until fragrant.
5. Add the chilled rice and thawed carrots and peas. Break up any clumps with a spatula and stir-fry for 3-4 minutes until heated through.
6. Return the cooked eggs and shrimp to the pan. Add the soy sauce and sesame oil. Toss everything together and cook for another 2-3 minutes until everything is well combined and heated through.
7. Serve hot, garnished with extra green onion if desired.

Notes

The key to perfect fried rice is using cold, leftover rice. Freshly cooked rice is too moist and will turn mushy. To get your rice ready, cook it the day before and refrigerate overnight. If you need it the same day, spread the cooked rice on a baking sheet and chill in the freezer for 30 minutes. For extra flavor, add a splash of rice vinegar or a pinch of red pepper flakes!

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