If you love fried rice, try this Shrimp Fried Rice recipe, that's loaded with tender garlicky shrimp, fluffy rice, and veggies, it's a better than takeout and can be ready in 30 minutes.
You have to try this shrimp fried rice recipe! It's versatile, easy to prepare, and satisfies your cravings for homemade Asian food. This dish can be served as a side or a filling main course, making it perfect for any meal.
This shrimp fried rice recipe is a crowd-pleaser, but if you're looking to diversify your fried rice game, I've got you covered. You might love my Spam Fried Rice, a unique blend of flavors, Chicken Fried Rice, a classic favorite, Garlic Fried Rice for a simple yet tasty option, or Kimchi Fried Rice for a fiery treat.
Why You’ll Love This Recipe
- Quick and Easy: This easy shrimp fried rice recipe is a snap to put together, making it perfect for those busy weeknights, and tastes just like the fried rice at Chinese restaurants.
- Garlicky Flavors: The combination of shrimp, rice, and vegetables create classic Asian flavors you’re going to love, especially if you love the flavors of garlic shrimp.
Shrimp Fried Rice Ingredients
- Rice: The base of this dish, it provides the grains that will soak up all the delicious flavors. You can use any type of rice, but long grain is the most popular one to use. I like to use either long grain (Jasmine rice) or medium grain (Japanese calrose rice) and it works great, just make sure you are using leftover day old rice, because it makes a drier fried rice which has a better texture.
- Shrimp: I use frozen shrimp, sized 21/25 because it is what I always have on hand but you can use any sized shrimp. If you use smaller ones, use more. Make sure it is fully thawed as well before you use it.
- Frozen Vegetables: These veggies add a pop of color and a crunch to the dish. You can also use fresh diced carrots and fresh peas as well.
- Egg: Almost all Chinese fried rice has egg to give it a delicious flavor and texture.
- Soy Sauce and Salt: These simple seasonings are the key to the dish's savory, umami flavor. They give the dish a depth that makes it more than just your average takeout.
- Garlic and Ginger: This duo of aromatics give the shrimp it's delicious garlicky flavor.
How to Make Shrimp Fried Rice
Making this incredible shrimp fried rice recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Break up the Rice: Start by oiling your hands and breaking up the day-old cooked rice into small pieces. Aim for individual grains if possible.
Beat the Eggs: In a small bowl, beat 2 large eggs with 1 teaspoon of oil and set it aside.
Mix the Sauces: In another bowl, combine soy sauce (or fish sauce) and salt and set it aside.
Prepare the Garlic, Ginger, and Green Onions: Finely mince or grate garlic and ginger and set it aside. Next, finely mince 2 stalk of green onion, separate the greens from the whites and set it aside for later.
Prepare the Shrimp
Peel the Shrimp: Make sure your shrimp has fully thawed if you're using frozen shrimp, then peel the shrimp. You can also devein the shrimp as well, but it is optional.
Cut the Shrimp Smaller (Optional): I like to use large shrimp, sized 21/25 since it's what I always have at home. I cut them into bite sized pieces by cutting them in half length-wise so it is easier to eat, you can also chop them in half down as well. If you are using smaller shrimp, or like larger shrimp in your fried rice, then you can skip this step.
Coat the Shrimp with Starch: Add ½ teaspoon cornstarch to the shrimp and gently mix it by hand until everything is coated.
Cook the Shrimp Fried Rice
Heat the Pan and Add Oil: Set a large skillet or wok over medium-high heat. Once the pan is hot, add a bit of oil to it.
Cook the Veggies: Add in 1 cup of frozen veggies and stir fry them for 2 minutes until the veggies are soft.
Cook the Shrimp: Add in the shrimp and cook it until it turns opaque and fully cooked, about 2 minutes.
Add the Aromatics: Add in the minced garlic, ginger and the whites of the green onions and stir fry everything for 1 minute until it is fragrant.
Prepare the Egg scramble: Push aside the veggies and shrimp, add a bit of oil to the pan, and pour in the beaten egg. Let it cook for about 30 seconds until it's about 50% cooked.
Add the Rice and Mix: Place the rice on top of the half-cooked eggs. Stir the only rice and egg together until the egg is fully cooked and the eggs looks dry. This should take about 2-3 minutes. If there are still chunks of rice, use the back of your spatula to break them up.
Combine Everything: Push the shrimp and veggies back into the mix and stir everything together.
Add the Sauce: Drizzle the sauce evenly over the rice and stir everything together until it's all evenly seasoned.
Finish with Green Onions: Turn off the heat, mix in the green part of the green onions, and your delicious take-out style shrimp fried rice is ready to enjoy!
Joyce’s Tips For Making the Best Shrimp Fried Rice
- Use Day-Old Rice: For this rice recipe, it's best to use leftover cooked rice. Freshly cooked rice tends to be too soft and can turn mushy when stir-fried. Day-old rice has had time to dry out a bit, making it perfect for stir fries.
- Break Up Rice Grains Ahead of Time: Fried rice cooks really quickly, so it's important to try to break up the grains before hand so that it can cook more evenly. Try to aim to break them down to individual grains if possible.
- Don't Be Shy with the Oil: Adding a good amount of oil will not only help the ingredients stick less to the pan or wok, but it will also help each grain of rice fry up evenly as well.
- Use a Wok or Large Skillet: To make good fried rice, it's important not to overcrowd the pan so that the ingredients don't steam, which will make mushy textured rice. By using a large skillet or a wok, all the ingredients have a chance to make contact with the direct heat from the pan.
- Frozen Shrimp: If you are using frozen shrimp, make sure it is fully thawed before you use it so that it cooks evenly and all the way through.
- Customize with your Favorite Veggies: This dish is versatile and can be customized to suit your preferences. Feel free to add in any veggies you like. Just remember to cut them into small, even pieces so they cook quickly and evenly.
Serving Suggestions
- This shrimp fried rice recipe is a complete meal in itself, but for an extra crunch, serve it with a side of stir-fried veggies like my Chinese stir-fried cabbage with ginger soy. The fresh, crisp tastes of the vegetables will complement the savory flavors of the rice.
- If you're a fan of takeout, why not pair this dish with some tender shrimp spring rolls or wontons chips with sweet and sour sauce? It's like bringing your favorite Chinese take-out right into your home kitchen.
- For a more traditional Asian dining, serve this shrimp fried rice with a bowl of miso egg drop soup. The warm, soothing soup balances the hearty and flavorful rice dish.
- You can also serve a heartier meal by pairing this fried rice with some delicious shrimp stir fry like this tasty shrimp and broccoli stir fry or use this fried rice to sop of the delicious sauces from the sauce in my Chinese eggplant with garlic sauce.
Recipe Variation Ideas
- Spicy: For those who enjoy a bit of heat, this variation is a must-try. Add a teaspoon of crushed red pepper flakes or a dash of hot sauce to the stir fry. This will give your rice recipe a spicy kick that complements the savory flavors of the dish.
- Seafood Mix: If you love seafood, this variation is for you. Add a mix of seafood like squid along with the tender shrimp. This will give your dish a luxurious, restaurant-quality feel, perfect for impressing your guests or for a special family dinner.
Frequently Asked Questions
Long-grain white rice is the best for this recipe. It has separate, firm grains that are perfect for stir fries. Make sure the rice is cooked and cooled before you start, as day-old rice works best.
Absolutely! Fresh veggies can add a wonderful crunch and flavor to this dish. Just make sure to chop them into small, bite-sized pieces and cook until they're tender.
Cook the shrimp until it turns pink and is opaque throughout. This usually takes about 2 to 3 minutes.
Yes you can. You can make a fresh batch of rice, but make sure you put a lot less water than you normally do. Once it has finished cooking, spread out the rice on a large cookie sheet to cool, then put it in the freezer for 45 minutes to dry out. The goal is to get your rice dry.
Storing and Reheating
- Fridge: Leftovers can be stored in the fridge. Simply place the cooled rice in an airtight container and it will keep for up to 3 days.
- Reheat Instructions: To reheat, scramble the rice in a pan over medium heat. Add a splash of water if the grains seem dry. The dish tastes best when reheated on the stove rather than in the microwave. Enjoy this takeout favorite at home again!
- Freeze: Unfortunately, this shrimp fried rice recipe doesn't freeze well. The texture of the cooked rice and tender shrimp can become mushy upon thaw.
More Chinese Takeout Recipes You May Like
- Sweet and Sticky Char Siu (Chinese BBQ Pork)
- Honey Sesame Chicken
- Shrimp and Broccoli Stir Fry
- Beef and Onion Stir Fry (Quick and Easy Classic Recipe)
- Crispy Cantonese Beef Chow Mein
- Sweet and Sour Pork Recipe (咕噜肉)
- Singapore Noodles (Singapore Mei Fun)
- Beef Chow Fun (干炒牛河)
- Sweet and Sour Chicken
- Chinese Eggplant with Garlic Sauce (鱼香茄子)
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Recipe Card
Shrimp Fried Rice
Joyce's Recipe Notes
- Use Day-Old Rice: For this rice recipe, it's best to use leftover cold cooked rice. Freshly cooked rice tends to be too soft and can turn mushy when stir-fried. Day-old rice has had time to dry out a bit, making it perfect for stir-fries.
- Break Up Rice Grains Ahead of Time: Fried rice cooks really quickly, so it's important to try to break up the grains beforehand so that it can cook more evenly. Try to aim to break them down into individual grains if possible.
- Don't Be Shy with the Oil: Adding a good amount of oil will not only help the ingredients stick less to the pan or wok, but it will also help each grain of rice fry up evenly as well.
- Use a Wok or Large Skillet: To make good fried rice, it's important not to overcrowd the pan so that the ingredients don't steam, which will make mushy textured rice. By using a large skillet or a wok, all the ingredients have a chance to make contact with the direct heat from the pan.
- Frozen Shrimp: If you are using frozen shrimp, make sure it is fully thawed before you use it so that it cooks evenly and all the way through.
Ingredients
- 3 cups leftover rice
- 10 shrimp (21/25, if you're using smaller shrimp add a few more)
- ½ teaspoon cornstarch
- 1 cup frozen vegetables
- 2 large eggs
- ½ teaspoon ginger (finely grated)
- ½ tablespoon garlic (finely grated, 2 cloves)
- 2 stalks green onions
Instructions
Preparation
- Break up the 3 cups leftover rice into small pieces by hand. Aim for individual grains if possible.
- In a small bowl, beat 2 large eggs with 1 teaspoon of oil and set it aside.
- In another bowl, combine 2 tablespoons soy sauce (or fish sauce) and ½ teaspoon salt and set it aside.
- Finely mince or grate ½ teaspoon ginger and ½ tablespoon garlic and set it aside. Next, finely mince 2 stalks green onions, separate the whites and the greens and set them aside for later.
Prepare the Shrimp
- Make sure your shrimp has fully thawed if you're using frozen shrimp, then peel the shrimp. You can also de-vein them as well, but it is optional.
- (Optional) Cut the Shrimp Smaller: I like to use large shrimp, sized 21/25 since it's what I always have at home. I cut them into bite sized pieces by cutting them in half length-wise so it is easier to eat, you can also chop them in half down as well. If you are using smaller shrimp, or like larger shrimp in your fried rice, then you can skip this step.
- Add ½ teaspoon cornstarch to the shrimp and gently mix it by hand until everything is coated. This will seal in some of the juices.
Cook the Shrimp Fried Rice
- Set a large skillet or wok over medium-high heat. Once the pan is hot, add a bit of oil to it.
- Add in 1 cup frozen vegetables, and stir fry them for 2 minutes until the veggies are soft.
- Add in the shrimp and cook it until it turns opaque and fully cooked, about 2 minutes.
- Add in the minced garlic, ginger, and the whites of the green onions and stir fry everything for 1 minute until it is fragrant.
- Push aside the veggies and shrimp, add a bit of oil to the pan, and pour in the beaten egg. Let it cook for about 30 seconds until it's about 50% cooked.
- Place the rice on top of the half-cooked eggs. Stir the only rice and egg together until the egg is fully cooked and the eggs looks dry. This should take about 2-3 minutes. If there are still chunks of rice, use the back of your spatula to break them up.
- Combine the shrimp and veggies back into the rice and egg mix and stir everything together.
- Drizzle the sauce evenly over the rice and stir everything together until it's all evenly seasoned.
- Turn off the heat, mix in the green part of the green onions, and your delicious take-out style shrimp fried rice is ready to enjoy!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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