Shrimp Fried Rice: An Incredible Ultimate Recipe for 5-Star Flavor

There’s a reason shrimp fried rice is a weeknight hero: the moment the sesame oil hits the hot pan you’ll smell toasted nuttiness, garlic, and soy mingling with sweet, ocean-fresh shrimp. Each bite is a contrast—fluffy grains of rice, snappy peas and carrots, tender shrimp, and the silky custard of scrambled egg—finished with a bright hit of scallion. Making this is a small, joyful ritual that fills the kitchen with warmth and the promise of comfort.

This recipe shines for busy dinners, potlucks, and even meal-prep lunches. It turns leftover rice into something extraordinary and is fast enough for a midweek supper yet elegant enough for informal dinner guests. If you’re rounding out a warm-weather menu, pair it with a chilled salad or explore other easy options in this roundup of 50 easy no-bake recipes for hot days and nights to build a complete, carefree meal.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 generous portions
Difficulty Level: Easy — great for cooks of any skill level

Nutrition Highlights

Nutrition estimates per serving (recipe yields ~4 servings). These are approximate values calculated from standard ingredient nutrition profiles (USDA FoodData Central) and reflect commonly used ingredient portions. For personalized dietary guidance, consult a registered dietitian or authoritative sources such as USDA FoodData Central and Mayo Clinic.

Calories: ~360 kcal
Protein: ~33 g
Carbohydrates: ~27 g
Fat: ~11 g
Saturated fat: ~2 g
Fiber: ~3 g
Sodium: ~800–1,000 mg (depends heavily on soy sauce)
Cholesterol: ~150 mg

Notes: Shrimp is a lean, high-protein seafood that contributes the bulk of the protein here; rice supplies most of the carbohydrates. Sodium can be high because of soy sauce—use low-sodium soy sauce to reduce that number (Mayo Clinic notes limiting sodium can support heart health). These values were estimated from ingredient data in USDA FoodData Central.

Why You’ll Love It

Irresistible savory aroma: the combination of garlic, soy, and sesame oil is instantly comforting and appetite-building.
Speed and simplicity: with day-old rice and a hot pan, dinner comes together in under 30 minutes—ideal for busy evenings.
Crowd-pleasing and flexible: it works for picky eaters and adventurous ones alike; swap veggies or proteins in seconds.
Healthy protein boost: shrimp adds lean protein with minimal fat, making this dish a satisfying, balanced meal when paired with vegetables.

Step-by-Step Instructions

Ingredients

2 cups cooked rice (preferably day-old; white jasmine or long-grain)
1 pound (about 450 g) raw shrimp, peeled and deveined (medium or large)
2 tablespoons vegetable oil (divided)
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mixed vegetables (frozen peas and carrots or fresh, thawed if frozen)
2 eggs, beaten
3 tablespoons soy sauce (or low-sodium soy sauce)
1 teaspoon sesame oil
Salt and freshly ground black pepper, to taste
2 green onions (scallions), thinly sliced for garnish

Optional ingredients and substitutions

Use brown rice for higher fiber (increase liquid and cooking time if cooking fresh).
Replace shrimp with cooked chicken, tofu, or tempeh for a different protein.
Add a splash of oyster sauce or hoisin for extra umami.
For gluten-free: use tamari or coconut aminos instead of regular soy sauce.

Method

Prep: Break up any clumps in the cold, cooked rice so it’s loose. Pat shrimp dry and season lightly with salt and pepper.
Heat a large wok or wide skillet over high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil is shimmering, add shrimp in a single layer and sear 1–2 minutes per side, just until pink and opaque. Remove shrimp and set aside (they’ll finish cooking later). Tip: avoid overcooking—shrimp cook very quickly.
Add the remaining 1 tablespoon oil to the pan. Sauté chopped onion until translucent (about 2 minutes), then add garlic and cook 30 seconds until fragrant.
Push the aromatics to one side of the pan. Pour beaten eggs into the cleared area and scramble gently until just set. Break eggs into small curds and mix with the onions and garlic.
Add the mixed vegetables and stir-fry 1–2 minutes until heated through. Return the cooked shrimp to the pan.
Add the rice, breaking up any remaining clumps with a spatula. Toss everything together over high heat so the rice gets heated through and slightly toasted—about 2–3 minutes.
Drizzle soy sauce evenly over the rice, stir to coat, then add sesame oil. Taste and adjust seasoning with salt, pepper, or extra soy sauce if needed.
Remove from heat, stir in most of the sliced green onions, reserving a few for garnish. Serve hot.

Practical tips

Day-old rice works best because it’s drier and less likely to clump; if you only have fresh rice, spread it on a tray to cool and dry for 20–30 minutes, or refrigerate briefly.
Use a very hot pan and work quickly—fried rice relies on high heat for that lightly toasted texture.
Don’t overcrowd the pan; if making a double batch, cook in two stages.
A wok offers the best sear, but a large nonstick skillet works well too.

Best Pairings

Serve plain as a complete meal—protein, carb, and veg in one skillet.
Bright side salads (cucumber-sesame or simple mixed greens with rice vinegar dressing) cut the richness.
For a light meal, pair with steamed edamame or miso soup.
For a heartier spread, serve alongside potstickers, Korean-style pickled vegetables (kimchi), or grilled vegetables.
Garnish options: a squeeze of lime, a drizzle of chili oil, or extra toasted sesame seeds for contrast.

Shelf Life & Storage

Room temperature: Do not leave shrimp fried rice at room temperature longer than 2 hours (follow standard food safety guidelines for perishable cooked seafood).
Refrigeration: Store in an airtight container and refrigerate for up to 3–4 days. Reheat thoroughly to steaming hot before serving.
Freezer: You can freeze shrimp fried rice, but texture may change (rice can become softer). Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet over medium-high heat, adding a splash of water or oil if needed.

Chef’s Advice

Use high heat and keep the ingredients moving—this helps create a slight “wok hei” char and prevents steaming.
Pat shrimp dry before searing to get a quick, flavorful crust.
If you prefer deeper color and flavor, use a small amount of dark soy sauce (or a touch of oyster sauce), but do so sparingly—these are more intense.
Taste as you go—soy sauce varies in saltiness. Consider starting with 2 tablespoons and adding more to taste.
For extra texture contrast, toss in toasted cashews or chopped roasted peanuts right before serving.

Creative Twists

Spicy Sriracha Shrimp Fried Rice: Add 1–2 teaspoons of Sriracha to the soy sauce, and finish with a drizzle of spicy mayo.
Pineapple & Shrimp Fried Rice (sweet-savory): Add 1 cup diced pineapple and 2 tablespoons chopped cilantro; omit some of the soy sauce for balance.
Vegan “Shrimp” Fried Rice: Replace shrimp with marinated and pan-seared king oyster mushroom “scallops” or plant-based shrimp, use tofu scramble instead of eggs, and swap soy sauce for tamari (gluten-free).
Low-Carb Cauliflower “Rice” Version: Replace cooked rice with 4 cups riced cauliflower (sautéed briefly). Keep the rest of the ingredients; reduce cooking time and watch moisture.

Recipe Q&A

Q: Can I use freshly cooked rice?
A: Yes—spread it on a tray to cool and dry a bit first. Day-old rice is best because it’s drier and separates more easily during frying.

Q: How do I prevent soggy fried rice?
A: Use cold, firm rice, a hot pan, and avoid adding too much liquid at once. Cook in batches to avoid overcrowding.

Q: What’s a healthy swap to reduce sodium?
A: Use low-sodium soy sauce or tamari and reduce the amount of added salt. Adding a squeeze of lime can enhance flavor without added sodium.

Q: Can I meal-prep this for lunches?
A: Yes—portion into airtight containers and refrigerate up to 3 days. Reheat thoroughly in a microwave or skillet; add a splash of water or oil if it seems dry.

Q: Is shrimp safe for reheating?
A: Yes—reheat to steaming hot throughout. Avoid reheating multiple times; consume refrigerated leftovers within 3–4 days.

Conclusion

Give this shrimp fried rice a try the next time you want an effortless, restaurant-worthy meal at home—it’s fast, versatile, and endlessly forgiving. If you enjoyed the technique and want another fried-rice perspective, see this excellent home-cook version at Easy Better-Than-Takeout Shrimp Fried Rice – Averie Cooks. For additional ideas on classic fried rice flavor builds and variations, this guide from Favorite Fried Rice! | Gimme Some Oven is a great companion. Share your photos and tweaks—I’d love to see how you make this your own.