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A bowl of shrimp fried rice with plump sautéed shrimp, scrambled eggs, peas, carrots, and green onions, served with soy sauce and lime wedges in the background
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
Cook Time 20 minutes
Total Time 30 minutes
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

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!