Shrimp Fried Rice Recipe
This shrimp fried rice recipe is quick, flavorful, and perfect for weeknights—made with leftover rice, soy sauce, and juicy shrimp in under 30 minutes!
Ingredients
- For the Rice Base
- 4 cups cold leftover jasmine rice – Day-old rice works best; prevents clumping.
- 2 tablespoons vegetable oil or canola – For high-heat cooking.
- 1 tablespoon sesame oil – Adds nutty authentic flavor.
- For the Shrimp & Protein
- 1 lb medium shrimp peeled and deveined – Fresh or frozen (thawed). Pat dry to avoid excess moisture.
- Salt & black pepper – For seasoning the shrimp.
- Vegetables
- 1 cup frozen peas and carrots – Classic fried rice combo.
- ½ cup diced onion – White yellow, or even red onion.
- 2–3 green onions sliced – For garnish and fresh bite.
- Sauce & Seasonings
- 3 tablespoons soy sauce – The main salty savory kick.
- 1 tablespoon oyster sauce optional – Adds depth and umami.
- ½ teaspoon sugar – Balances the flavors.
- 2 eggs beaten – Scrambled directly into the rice.
- ½ teaspoon garlic powder or 2 fresh cloves minced – Flavor base.
- Pinch of red pepper flakes optional – For subtle heat.
Instructions
- Prep your ingredients: Have everything chopped and ready. Fried rice moves fast once you start cooking.
- Cook the shrimp: Heat 1 tablespoon vegetable oil in a wok or cast iron over high heat. Season shrimp with salt and pepper, then cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- Scramble the eggs: Add a little more oil, then pour in beaten eggs. Stir until just set, then remove.
- Sauté veggies: Add onions, peas, and carrots. Cook 3–4 minutes until softened.
- Add rice: Crank up the heat. Break apart clumps and stir-fry rice with veggies for 3–4 minutes until heated through and slightly crispy.
- Season: Stir in soy sauce, oyster sauce (if using), sesame oil, sugar, and garlic. Toss well so every grain is coated.
- Combine everything: Return shrimp and scrambled eggs to the pan. Mix thoroughly.
- Garnish & serve: Sprinkle with green onions and serve hot.
Notes
- Use cold, leftover rice. Fresh rice gets mushy.
- Cook on high heat. Fried rice should sizzle—this prevents steaming and keeps it fluffy.
- Don’t overcrowd the pan. If your wok is small, cook in batches.
- Season in layers. Taste and adjust soy sauce or sesame oil as you go.
- Dry shrimp well. Excess moisture will steam instead of sear.