If you’ve got cold rice and a few pantry staples, this Shrimp Fried Rice recipe is your shortcut to a restaurant-quality meal at home.
Juicy shrimp, fluffy eggs, colorful vegetables, and savory sauce come together in one skillet for the ultimate quick dinner.
It’s easy, customizable, and ready in under 30 minutes!
Why You’ll Love This Recipe
Better than takeout – fresher, less greasy, and fully customizable.
Fast & easy – one skillet and ready in under half an hour.
Perfect for leftovers – a great way to use cold rice and frozen veggies.
Kid-friendly & meal-prep friendly – reheats like a dream.
Versatile – use chicken, tofu, or skip the protein entirely.
What You’ll Need (Ingredient Highlights)
Shrimp (26–30 count) – peeled, deveined, and quick-cooking for protein.
Cold white rice – leftover rice is best for achieving that fried, crispy texture.
Frozen peas and carrots – thawed and tossed in for color and crunch.
Eggs – for added richness and texture.
Green onions – mild aromatic flavor and freshness.
Soy sauce or coconut aminos – adds depth and umami.
Sesame oil – finishes the dish with a nutty aroma.
Pro Tips Before You Start
Use chilled rice – freshly cooked rice will turn mushy; day-old rice is ideal.
Don’t overcrowd the skillet – cook shrimp in a single layer for a good sear.
Use a large, nonstick pan or wok – for easy stirring and crisping.
Don’t skip the cornstarch – it gives the shrimp a slightly crispy exterior.
Taste before adding more soy sauce – it’s easy to over-salt.
How to Make Shrimp Fried Rice (Step-by-Step)
Step 1 – Marinate the Shrimp
In a bowl, toss the raw shrimp with cornstarch, salt, and pepper.
Let it sit for 10 minutes at room temperature to absorb the seasoning.
Step 2 – Cook the Shrimp
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
When hot, add the shrimp in a single layer and cook for 1 minute per side, or until pink and opaque.
Remove and set aside in a bowl.
Step 3 – Scramble the Eggs
In the same skillet, pour in the beaten eggs.
Scramble gently until just set.
Transfer the cooked eggs to the same bowl as the shrimp.
Step 4 – Cook the Green Onions
Wipe down the skillet and return it to the heat.
Add 1 tablespoon of oil and cook the chopped green onions for about 30 seconds, just until fragrant.
Step 5 – Stir-Fry the Rice
Add the cold rice to the skillet and spread it out.
Let it sizzle for 1–2 minutes without stirring to get a slight crisp.
Stir and continue cooking another 1–2 minutes.
Step 6 – Add Sauce and Veggies
Drizzle soy sauce over the rice and mix well.
Stir in sesame oil and thawed peas and carrots.
Toss everything to combine evenly.
Step 7 – Finish with Shrimp and Eggs
Add the cooked shrimp and scrambled eggs back into the skillet.
Stir well and cook until everything is hot and sizzling.
Adjust seasoning with more soy sauce if needed.
What to Serve It With
Hot sauce or chili oil – for extra heat
Asian cucumber salad – to add a refreshing crunch
Spring rolls or dumplings – for a complete takeout-style meal
Lemon or lime wedges – a splash of acidity brightens the dish
Variations / Substitutions
Use chicken or tofu: Swap shrimp with other proteins.
Make it spicy: Add sriracha or crushed red pepper flakes.
Brown rice or quinoa: Works great as a healthy alternative.
Low-sodium soy sauce: If you’re watching your salt intake.
Storage & Leftovers
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months.
Thaw in the fridge overnight before reheating.
Reheat: In a skillet with a splash of water or oil, or microwave until hot.
FAQs
Can I use freshly cooked rice?
It’s better to use day-old rice.
Fresh rice tends to be too moist and sticky, resulting in mushy fried rice.
What size shrimp works best?
26–30 count is ideal—bite-sized and quick to cook.
Can I use other vegetables?
Yes! Bell peppers, corn, edamame, or chopped broccoli all work well.
Use gluten-free soy sauce or coconut aminos to make it fully gluten-free.
Can I make it ahead of time?
Yes. Cook, cool, and store in the fridge.
Reheat in a skillet for the best texture.
What oil is best for stir-frying?
Use a neutral high-smoke point oil like light olive oil, canola, or avocado oil.
Use cold, dry rice and don’t over-stir—let it crisp before tossing.
Final Thoughts
Once you try this Shrimp Fried Rice, you’ll ditch takeout for good.
It’s fast, budget-friendly, and way more flavorful than anything from a box.
Keep frozen veggies and leftover rice on hand, and you’ve got a delicious dinner ready anytime.
Shrimp Fried Rice
Ingredients
- 1 tsp cornstarch
- ¼ tsp sea salt
- ¼ tsp black pepper
- 3 Tbsp light olive oil or canola oil
- 4 large eggs beaten
- ¼ cup green onions chopped
- 5 cups cold cooked white rice rinsed before cooking
- 12 oz frozen peas and carrots thawed
- 2 Tbsp soy sauce or coconut aminos to taste
- 1½ tsp sesame oil
Instructions
- Mix shrimp with cornstarch, salt, and pepper. Marinate 10 min.
- Heat 2 Tbsp oil in skillet. Sear shrimp 1 min per side. Remove to bowl.
- Scramble eggs in skillet. Remove and add to shrimp.
- Wipe skillet, add 1 Tbsp oil, cook green onions 30 sec.
- Add rice, spread out, and cook 1–2 min per side.
- See full steps with tips & photos → https://wimpysdiner.net/shrimp-fried-rice/
Notes
- For best texture, use cold, day-old rice. Freshly cooked rice will be too soft and sticky.
- Add minced garlic or ginger for extra flavor in step 4.
- Swap shrimp for chicken, tofu, or a mix of proteins.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.
