This shrimp fried rice recipe comes together in less than thirty minutes and tastes much better than takeout. Tasty, tender shrimp are nestled in perfectly seasoned fried rice with carrots, peas, onions, and fluffy eggs. Enjoy this delicious dish anytime, and control the amount of sodium and fat in your fried rice.
The Best Shrimp Fried Rice
My family loves stir-fry recipes Make it fried rice with tender shrimp, and we are in heaven. Stir-fry is not difficult; with a few tips, anyone can master it. This shrimp fried rice recipe moves fast, so it needs your full attention. Prepare this fried rice in a wok or a large, heavy skillet that can handle the heat.
For best results, cook the rice one to two days in advance and store it in the fridge so it can get really cold and dry. Leftover Chinese takeout rice is perfect for this; they always give you more than you need. When properly stored in an airtight container, cooked white rice can last for several days.
Ingredients for Shrimp Fried Rice
- Shrimp: medium to large wild-caught shrimp are best
- Chinese five spice: optional but recommended
- Oil: vegetable or canola oil and sesame oil
- Vegetables: carrots, peas, garlic, green onions
- Ginger: fresh or ginger paste
- Eggs: large ones, eggs are an essential part of fried rice
- Rice: cooked and chilled
- Soy sauce: preferably low-sodium
How to make Shrimp Fried Rice
- Sprinkle the shrimp with Chinese Five Spice. Cook the shrimp in some oil over medium-high heat until done. Transfer to a plate and cover.
- Cook the carrots, peas, garlic, ginger, and green onions by staggering them and reducing the heat as you go.
- Push the veggies to the side and cook the eggs scramble-style. Transfer everything to a plate.
- Fry the rice in batches, transferring the cooked batches to a bowl.
- Combine all the cooked ingredients back in the skillet to warm them. For best results, serve promptly.
Beth’s Recipe Tips
- Everything moves fast with stir fry, so be prepared. Have everything you need close by and in some cooking order.
- For best results, use long-grain rice that has been well chilled. Fresh rice has a lot of moisture, and it will stick and clump. Chilled jasmine and basmati rice are good choices.
- When placed in the hot skillet and fried, the rice will crackle, sizzle, and pop—precisely what it is supposed to do.
- If you want to add different vegetables, try broccoli, bean sprouts, mushrooms, or zucchini.
- This recipe also works well with other proteins like chicken or ham.
Storage and Reheat
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated in the microwave at reduced power.
To freeze, first cool completely. Then, spoon into a sturdy freezer container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.
Shrimp Fried Rice Recipe
Ingredients
- 1 pound medium-large fresh shrimp 21-25 count peeled tails removed and deveined
- 1/4-1/2 teaspoon Chinese Five Spice optional but recommended
- 2 tablespoons vegetable oil or canola oil
- 2 teaspoons sesame oil
- 2 large carrots peeled and finely chopped
- 1 1/4 cups frozen peas
- 3 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 3 green onions chopped
- 3 large eggs
- 4 cups cooked rice chilled
- 3-5 tablespoons low sodium soy sauce
- Salt and pepper
Instructions
- Toss the dried shrimp lightly with Chinese Five Spice.
- Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a heavy skillet or wok over medium-high heat. Add shrimp and cook until pink, flipping halfway through the cooking process, approximately 1-1 1/2 minutes per side. If necessary, work in batches. Plate, cover, and keep warm.
- Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a heavy skillet or work over medium-high heat. Add chopped carrots and cook for 2-3 minutes, stirring several times. Add the peas and cook for 1-2 minutes, stirring a couple of times. Add garlic, ginger, and green onions; cook for 30 seconds. Push the veggies to the side of the pan. Add eggs and cook to scramble. Remove all of that to a plate, cover, and keep warm.
- Add 1-1 1/2 cups cold rice to a skillet over medium-high heat in an even layer. Sprinkle with 1-2 tablespoons soy sauce. Cook undisturbed for 2-3 minutes, flipping halfway through the cooking process. Work in batches, plating, covering, and keeping warm after each batch.
- Bring everything back to the skillet and heat on low for about 1-1 1/2 minutes, stirring several times. Season with salt and pepper to taste.
Notes
- Everything moves really fast with stir fry, so be prepared. Have everything you need close by and in some cooking order.
- For best results, use long-grain leftover rice that has been well chilled. Jasmine rice works very well for stir fry. Fresh rice has a lot of moisture in it, and it will stick and clump.
- When placed in the hot skillet and fried, the rice will crackle, sizzle, and pop—precisely what it is supposed to do.
Nutrition
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Carrie Russo
This was excellent. I used frozen mixed vegetables with broccoli, carrots, snow peas, water chestnuts.
Beth Pierce
Thanks Carrie! So happy that you liked it!
Dannii
We are always looking for new ways to cook with rice and this looks deliciously comforting.
Adrianne
There are so many great flavours and textures in this recipe and I love that it doesn’t have to be perfect as you indicate. I am a huge fan of these ingredients so will try the recipe soon!
Rachna
I love shrimp and this one-pot meal is my kind of recipe. Perfect with veggies and rice. Bookmarking it to try it later.
Jacqueline Meldrum
I’m always looking for new rice dishes. Thanks for the inspiration.
Jessie
This was definitely better than take out and so much easier than I thought it would be.
Soniya
Oh. Wow! One of my family favorite takeout dishes. Can’t wait to try it.
Shelley
Awesome that this comes together in about 30 minutes – literally than faster than takeout!
Toni Dash
I loved how tasty this is!! Will definitely make it again!
Katherine
Such an extra special fried rice! The 5 spice is a must for us!
Abi
Fried rice recipes are all over the Internet lately because of Uncle Roger. For me, fried rice with shrimp is the best way to go!
Adriana
Shrimp fried rice is my favorite dish super simple to put together and so colorful. Now I am officially hungry!
Dannii
Loving all the colours and flavours going on in this.
Jere Cassidy
No one in my family likes shrimp, can you believe that? I am so making this just for me, it looks so delicious and better than any takeout.
Colleen
Great tips for fried rice! Leftover rice is key, and yours looks so spot on. I love the shrimp, and I’m craving now.
Veena Azmanov
All the goodness and flavors in one dish. Easy, quick and delicious. My kids to love it.