Asian

Shrimp Fried Rice Recipe

A quick, flavorful bowl of fluffy rice packed with tender shrimp, vibrant veggies, and savory sauce, perfect for an easy weeknight dinner.

The aroma of sizzling shrimp and soy sauce swirling with jasmine rice is pure comfort, and each forkful brings a satisfying mix of tender seafood, crisp-tender veggies, and savory depth.

This shrimp fried rice is ideal for a fast weeknight dinner when you need something delicious but not fussy, or a clever way to use leftover rice and brighten up the week.

I first tested this in my tiny apartment kitchen, and the crispy edges on the rice paired with the sweet snap of peas and carrots had everyone asking for seconds, making it a go-to when I want to feel accomplished without spending all evening in the kitchen.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time15 mins

🕐Total Time30 mins

🍰Servings4 servings

🇺🇸CuisineAsian

🔢Calories~350 per serving

Ingredients

Rice and Aromatics

3 tablespoons vegetable oil, divided

2 cups cooked jasmine rice, preferably day old and chilled

3 cloves garlic, finely minced

1 small yellow onion, diced

Shrimp and Veggies

1 pound large shrimp, peeled, deveined, and patted dry

1 cup frozen peas and carrots mix, thawed and drained

2 green onions, thinly sliced, whites and greens separated

2 large eggs, lightly beaten

Sauce and Seasoning

3 tablespoons soy sauce or tamari

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

Salt and freshly ground black pepper to taste

Optional: pinch of red pepper flakes for heat

Garnish and Serving

Sliced green onions and toasted sesame seeds for serving

Lime wedges for bright finishing notes

Substitutions & Variations

★Use cooked and chilled brown rice for a nuttier flavor and chewier texture, adjusting cook time slightly.

★Swap shrimp for diced chicken breast or firm tofu for variety.

★Replace oyster sauce with a bit more soy sauce and a teaspoon of sugar for a vegan version.

★Use any frozen vegetable blend you like, such as broccoli or snap peas, for color and crunch.

Step-by-Step Instructions

1

Prep the Rice and Protein

Measure the day old jasmine rice and break up any clumps. Pat the shrimp dry, season lightly with salt and pepper, and slice if large. Gather peas and carrots mix, sliced green onions, and beaten eggs near the stove for quick access.

2

Scramble the Eggs

Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Pour in the beaten eggs, let them set slightly, then stir gently until softly scrambled. Transfer to a plate and set aside.

3

Sear the Shrimp

Add another tablespoon of oil to the same pan, increase heat to medium high, and cook the shrimp in a single layer until pink and just cooked through, about 2 to 3 minutes per side. Remove shrimp to the plate with the eggs.

4

Aromatics and Rice

Add the remaining tablespoon of oil, then stir in the diced onion and garlic. Cook until fragrant and slightly translucent, then add the chilled rice. Stir and press gently to let the grains toast and develop light crispy edges.

5

Combine and Sauce

Return the shrimp and eggs to the pan, then mix in the peas and carrots and sliced green onion whites. Drizzle with soy sauce, oyster sauce if using, and sesame oil, and toss everything until evenly coated and heated through.

6

Finish with Eggs and Heat

Add the scrambled eggs back into the pan, fold them in gently, taste, and season with additional salt, pepper, or a pinch of red pepper flakes if you want a little kick.

7

Adjust Consistency

If the rice seems very dry, splash in a tablespoon or two of water or low-sodium broth and stir until it loosens and absorbs for a glossy finish.

8

Serve with Garnish

Divide the shrimp fried rice among bowls, top with remaining green onion greens and toasted sesame seeds, and serve with lime wedges for a bright, fresh lift.

9

Storage and Reheat Tips

Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a hot skillet with a tiny splash of water to refresh texture.

Pro Baker Tips

✓Day old rice fries better and yields distinct, glossy grains without turning mushy.

✓For extra flavor, use homemade or high-quality store-bought broth instead of water when loosening the rice.

✓Taste and adjust salt carefully since soy and oyster sauces are already seasoned.

Storage & Serving Notes

◆Refrigerate in an airtight container for up to 3 days and reheat gently on the stovetop or in the microwave.

◆Freeze for up to 1 month in a sealed container; thaw in the fridge overnight and reheat in a hot skillet to refresh the rice grains.

Serving Suggestions

Serve this vibrant shrimp fried rice as a satisfying main or alongside simple greens for a balanced meal.

›Garnish each bowl with sliced green onions and toasted sesame seeds

›Add a squeeze of fresh lime right before serving

›Pair with edamame and cucumber salad for a complete Asian-inspired table

Frequently Asked Questions

Can I make this in a rice cooker

Yes, cook the rice ahead in your rice cooker, cool it, then stir fry the shrimp and veggies and finish by tossing everything together in the rice cooker pot if it is large enough.

What is the key to restaurant style texture

Use chilled day old rice, high heat, and avoid crowding the pan so the grains develop those delicious crispy edges.

Is this kid friendly

Absolutely, you can tone down the sauce and skip spicy flakes, or keep the heat mild and let kids top their own bowls with sesame seeds and lime.

🍽️

Go Make It!

This shrimp fried rice is quick, satisfying, and endlessly customizable, so give it a try tonight and enjoy the comfort of a classic done exceptionally well.