This Shrimp Fried Rice recipe comes together in less than thirty minutes and tastes so much better than takeout. I love to serve this dish with Sweet Pork Dumplings and Crab Rangoon.
My family loves stir fry. Now make it fried rice with shrimp, and we are in heaven. Stir fry is not difficult at all, and with a few tips, it can be mastered by anyone. This shrimp fried rice recipe moves fast, so it really needs your full attention. Now is not the time to fold laundry or call your bookie! You can prepare this fried rice in a wok or just a large, heavy skillet that can handle the heat.
There is one thing that really needs to be done one to two days in advance, and that is to cook your rice and store it in the fridge so it can get really cold and dry. Leftover Chinese takeout rice is perfect for this, and they always give you more than you need. When properly stored in an airtight container, cooked white rice can last for several days.
How do you make Shrimp Fried Rice at home?
Start by prepping those shrimp. Peel them, remove the tails, and devein them. Dry them really well and sprinkle them on both sides with just a little bit of Chinese Five Spice. It adds a nice flavor and beautiful color to the cooked shrimp.
Now grab a large skillet and heat about 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once it is good and hot, add the shrimp and cook for about 1 1/2 minutes on each side. Remove to a plate, cover, and keep warm. Now add a little more canola and sesame oil. Now add the chopped carrots and cook for 2-3 minutes, stirring several times. Add the peas and cook for 1-2 minutes, stirring once or twice. Finally, add the garlic, ginger, and green onions, cooking for 30 seconds. Push the veggies to the side of the pan and add the eggs and cook to scramble. Remove all of that to a plate, and cover it to keep it warm.
Now add the cold rice to the pan in an even layer over medium-high heat. Drizzle as evenly as possible with soy sauce. Sprinkle with a little bit of fresh cracked pepper. Cook the rice undisturbed for about 1 1/2 minutes, then flip and cook for another 1 1/2 minutes. I work in three small batches with no more than 1 1/2 cups per batch. Place the cooked rice in a bowl as you finish it. Once finished, add everything back to the skillet and heat it up on low for just a minute or so. Don’t go too long, as you don’t want the shrimp overcooked.
Helpful tips for making homemade Fried Rice:
- Everything moves really fast with stir fry, so be prepared. Have everything you need close by and in some cooking order.
- You don’t have to use Chinese Five Spice, but it is delicious.
- For best results, use long-grain leftover rice that has been well chilled. Fresh rice has a lot of moisture in it, and it will stick and clump.
- Don’t sweat perfection on this. Stir fry has room for slight errors in cooking time and is supposed to be fun.
- The rice will crackle, sizzle and pop when placed in the hot skillet and fried. That is precisely what it is supposed to do.
- If you want to add a different vegetable in there, for goodness sake, add it! Finely chopped broccoli can be added at the same time as the carrots. Add frozen or canned corn at the same time as the peas.
- This recipe also works well with chicken.
So what are you waiting for? I know you are going to love this homemade shrimp fried rice! Make you and your loved ones a really special wholesome dinner that you can feel good about. They will be singing your praises!
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Shrimp Fried Rice
This easy Shrimp Fried Rice is lightly seasoned with ginger and garlic and full of carrots, peas, green onions, and fresh shrimp. Make this delicious, better-than-takeout fried rice at home for a simple and delicious dinner!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: main meal shrimp
- Method: stove top
- Cuisine: Asian
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
- 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 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 heavy skillet or work over medium high heat. Add chopped carrots and cook for 2-3 minutes; stirring several times. Add peas and cook for 1-2 minutes; stirring a couple of times. Add garlic, ginger and green onions; cooking 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 skillet over medium high heat in 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.
- You don’t have to use Chinese Five Spice, but it is delicious.
- For best results, use long-grain leftover rice that has been well chilled. Fresh rice has a lot of moisture in it, and it will stick and clump.
- Don’t sweat perfection on this. Stir fry has room for slight errors in cooking time and is supposed to be fun.
- The rice will crackle, sizzle and pop when placed in the hot skillet and fried. That is precisely what it is supposed to do.
- If you want to add a different vegetable in there, for goodness sake, add it! Finely chopped broccoli can be added at the same time as the carrots. Add frozen or canned corn at the same time as the peas.
- This recipe also works well with chicken.
Keywords: how to make shrimp fried rice, shrimp fried rice recipe, fried rice with shrimp, fried rice and shrimp
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Seema Sriram
You said it right, everything happens fast once stirfry hits the wok. The flavours in this stirfry look so good.
Kay
Prawns with egg-fried rice is my son and daughters favourite takeout, which I can now make for them at home thanks to this recipe.
★★★★★
Dannii
Such a great healthier alternative to ordering takeout. I love all the flavours going on here.
★★★★★
Jessica
My mom and daughter are the seafood eaters so I am going to give this a try and put chicken in mine and the shrimp for them. This is a win for an easy weeknight dinner.
★★★★★
Maria
This is a great way to recycle left over rice! I love that its easy to do but the taste and flavor is so delicious and satisfying. This recipe deserves a sure spot in our weekly meal plan.
★★★★★
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.
★★★★★