Restaurant Style Shrimp Fried Rice loaded with juicy tender shrimp, rice, carrots, scallions and eggs! So much better than takeout, made in one pan and ready in under 35 minutes!

Love takeout recipes as much as I do? Then try my Bang Bang Shrimp Tacos, Authentic Beef Fried Rice or my Chicken Chow Mein!

Shrimp fried rice in skillet with a wooden spoon.

before you get started / kelley’s tips

  • Use day-old rice for the best results! If you’re like me and aren’t the best about planning ahead simply cook the rice spread it out on a sheet tray covered with parchment paper and freeze it until cooled.
  • Add COLD rice: The temperature of the rice really does matter! Cold rice fries better than warm rice. Warm even lukewarm rice when fried can get mushy and stick to the pan.
  • Break up clumps of rice: If you do use day-old rice make sure to break up the rice with your fingers. When the rice gets cold and sits in the fridge it tends to clump up. Separating the clumps makes sure all of the rice will get properly toasted.
  • Use high heat! If we want our shrimp-fried rice to taste like the restaurant version we have to mimic the wok and use high heat! High heat browns the rice and veggies and cooks it quickly so it doesn’t get mushy. Also, make sure not to stir the fried rice too much while you are cooking or the rice won’t get a chance to brown.

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    What is in Shrimp Fried Rice?

    • Shrimp: I use large, raw shrimp. They are easily found in large supermarkets in the frozen section, and some places may even have fresh shrimp. If you’re using frozen, make sure to thaw them before cooking.
    • Rice: The key to making the best Fried Rice is to use cooked and cooled rice. You can make it the day before and store it in the fridge until it’s time to cook! I prefer to use long-grain white rice or jasmine rice. It cooks up fluffy and does not clump together.
    • Vegetables: I use diced carrots, garlic, and frozen peas. Feel free to use whatever vegetables you have on hand, fresh or frozen! Pre-packaged bags of stir fry vegetables are perfect for this Shrimp Fried Rice recipe.
    • Eggs: Are added for a little more protein and flavor. You can omit and substitute tofu if you are allergic to eggs.
    • Fish Sauce: Fish sauce is a fermented sauce made of fish or krill. It adds tons of umami to this Shrimp Fried Rice recipe!
    • Soy Sauce:  I always use low sodium soy sauce however dark or regular soy sauce can be substituted just make sure to dilute it a bit with water to cut down on the saltiness.
    • Sriracha sauce and chili sauce: Here’s where the heat comes in, plus a little extra sweetness! These two sauces can be found in the international aisle of large supermarkets, or in your local Asian grocery store. If you are a fan of spicy add some extra Sriracha sauce or red pepper flakes.
    • Garnish: I like to top my stir-fried rice with green onions and sesame seeds for garnish.

    How to make Shrimp Fried Rice

    • Heat 1 tablespoon of oil in a medium skillet. Add shrimp and cook until tender and fully cooked about 3-4 minutes. Remove the shrimp from the pan and set it aside.
    Sautéing shrimp in large skillet.
    1. Add the remaining 1 tablespoon of oil to the same pan. Add in the carrots and saute for 4-5 minutes or until tender. Stir in garlic and cook for one minute. Add in the cold, cooked rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
    Adding cold day old rice to skillet with diced carrots.
    1. Make a well in the center of the pan and add the eggs stirring constantly until the eggs are fully cooked. Fold the eggs into the rice and add the Sriracha, fish sauce, soy sauce, and chili sauce.
    Adding sweet chili sauce to rice and veggies in the skillet.
    1. Top with scallions, and sesame seeds, and serve immediately!
    Shrimp fried rice topped with sesame seeds and green onions in a white bowl.

    Make this fried rice your own!

    • In place of the shrimp add chicken, ham, beef, or bacon. Simply brown the meat in the pan first, set aside then toss it back in with the rice and veggies once they’ve finished cooking.
    • In place of the rice try adding riced cauliflower for a healthy gluten-free twist.
    • Quinoa is another healthy low-carb option. You can cook the quinoa ahead of time and add it just like you would the rice.
    • For a twist try adding chopped-up kimchi to this shrimp fried rice recipe. It adds the perfect tang and heat!
    • Feel free to substitute whatever vegetables you have on hand. Red bell peppers, mushrooms, celery, or broccoli would all be great in this!
    • Save time and make this recipe in the air fryer!
    Shrimp fried rice in a large skillet with a wooden spoon.

    What goes with Shrimp Fried Rice?

    Frequently Asked Questions

    What is the secret ingredient to Chinese fried rice?

    The secret ingredient to making the most perfect fried rice is cooked and cooled rice! Using freshly cooked, hot rice will just turn into mush, however, using rice that is a day or so old guarantees the best consistency as the rice has time to firm up a little.

    How To reheat fried rice

    My favorite way to reheat fried rice is in the skillet or in the air fryer for best texture and flavor!

    Fried rice in a skillet with sautéed veggies and shrimp.

    Here are other takeout recipes to make at home!

    Recipe

    Easy Shrimp Fried Rice

    5 from 6 votes
    Quick and Easy Shrimp Fried Rice. Shrimp, eggs, rice, veggies and scallions make this dish healthy and satisfying. Ready in under 35 minutes!
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Serves 4
    Rate Print

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      Ingredients 

      Instructions

      • Heat 1 tablespoon of oil in a medium skillet. Add shrimp and cook until tender and fully cooked about 3-4 minutes. Remove the shrimp from the pan and set aside.
      • Add in the remaining 1 tablespoon of oil to the same pan. Add in the carrots and saute for 4-5 minutes or until tender. Stir in garlic and cook for one minute.
      • Add in the cold cooked rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
      • Make a well in the center of the pan and add the eggs stirring constantly until the eggs are fully cooked. Fold the eggs into the rice and add in the Sriracha, fish sauce, soy sauce and chili sauce.
      • Top with scallions and serve immediately!

      Nutrition Information

      Calories: 444kcalCarbohydrates: 53gProtein: 27gFat: 14gSaturated Fat: 7gCholesterol: 325mgSodium: 1467mgPotassium: 270mgFiber: 2gSugar: 3gVitamin A: 3034IUVitamin C: 17mgCalcium: 135mgIron: 3mg

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