Shrimp fried rice brings restaurant flavor straight to your kitchen in under 30 minutes. This homemade shrimp fried rice uses day-old rice, tender shrimp, and a savory blend of soy sauce and sesame oil to create a satisfying, better-than-takeout meal.
You’ll start by quickly cooking peeled, deveined shrimp until just pink, then stir-frying garlic and green onion for bright notes. Adding cold cooked rice prevents mushiness, while beaten egg ribbons add richness and texture. A splash of oyster sauce or extra soy sauce deepens the savory profile, and a final drizzle of sesame oil ties every grain together.
Whether you crave easy shrimp fried rice on a busy weeknight or a quick crowd-pleaser, this recipe delivers fluffy rice, succulent shrimp, and bold umami in every bite. Ready your wok or skillet, and let’s make the best shrimp fried rice at home.
Table of Contents
Why You’ll Love This Recipe
- Speedy weeknight meal. Ready in about 25 minutes from prep to plate—perfect for busy evenings.
- Better-than-takeout flavor. A blend of soy sauce, oyster sauce, and sesame oil delivers authentic umami without extra cost.
- One-pan ease. Stir-fry shrimp, veggies, rice, and egg in the same skillet for minimal cleanup.
- Clever use of leftovers. Day-old or leftover rice prevents clumping and gives you a quick way to repurpose extra grains.
- Customizable mix-ins. Swap peas, carrots, or bell pepper based on what’s on hand, and adjust protein—chicken or tofu works, too.
- Family-friendly comfort. The mild, savory profile wins over kids and adults alike, making this homemade shrimp fried rice recipe a regular rotation dish.
- Budget-friendly cooking. Stretch rice and shrimp across multiple servings, then store extras for easy lunches or dinners.
Ingredients
Yields 4 servings of homemade shrimp fried rice.
- 2 cups cold cooked rice (preferably day-old jasmine rice)
- 12 oz (340 g) shrimp, peeled and deveined
- 2 Tbsp neutral oil (canola or vegetable oil), divided
- 3 large eggs, beaten
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 3 green onions, sliced (white and green parts separated)
- ½ cup frozen peas and carrots (thawed)
- 3 Tbsp soy sauce (plus extra to taste)
- 1 Tbsp oyster sauce (optional, for deeper umami)
- 1 tsp sesame oil
- ½ tsp white or black pepper
- Salt, to taste
Tools You’ll Need
- Wok or large skillet
- Spatula or wooden spoon
- Bowl for eggs
- Plate for cooked shrimp
- Measuring spoons and cups
This lineup ensures fluffy grains, tender shrimp, and a bold mix of sauces for the best shrimp fried rice experience.
Instructions
Step 1: Heat the pan. Warm 1 Tbsp oil in a wok over medium-high heat until shimmering.
Step 2: Cook the shrimp. Add shrimp in a single layer. Stir-fry 1–2 minutes per side until pink and opaque. Transfer to a plate and set aside.
Step 3: Scramble the eggs. Add remaining 1 Tbsp oil. Pour in beaten eggs, gently scramble until just set, then transfer with shrimp.
Step 4: Sauté aromatics. Return pan to heat. Add onion and white parts of green onions; cook 1–2 minutes until softened. Stir in garlic and cook 30 seconds.
Step 5: Add rice and veggies. Add cold cooked rice, peas, and carrots. Toss constantly to break clumps and coat grains in oil.
Step 6: Season the rice. Drizzle soy sauce and oyster sauce over rice. Stir-fry 2–3 minutes, scrapping any rice bits from the pan.
Step 7: Return shrimp and eggs. Add shrimp, scrambled eggs, and green onion tops back to the wok. Sprinkle pepper, then toss gently to combine and heat through.
Step 8: Finish with sesame oil. Remove from heat. Drizzle sesame oil, taste, and add extra soy sauce or salt if needed.
Step 9: Serve immediately. Spoon onto plates or bowls. Garnish with extra sliced green onions if desired. Enjoy your easy shrimp fried rice!
Pro Tips and Variations
Use day-old rice. Cold rice grains separate easily, preventing clumps and ensuring fluffy texture.
High heat, fast pace. A hot wok gives the rice a slight char (“wok hei”) and prevents sogginess.
Dry shrimp first. Pat shrimp with paper towels; moisture hinders quick sear and can steam instead of fry.
Customize add-ins. Swap peas and carrots for diced bell pepper, corn, or chopped broccoli.
Protein swaps. Use diced chicken, tofu, or leftover roast for a twist on seafood.
Adjust umami. Add 1 tsp fish sauce or more oyster sauce for deeper savory notes.
Vegetarian option. Omit shrimp and oyster sauce; boost flavor with extra sesame oil and soy.
Spice it up. Stir in chili garlic sauce or red pepper flakes for a kick.
Prevent sticking. Keep ingredients moving; stir constantly once rice hits the pan.
One-pan meal prep. Cook double batch, cool, and freeze in portions. Reheat with a splash of soy sauce for fast lunches.
These insights guarantee your shrimp fried rice stays better than takeout—flavorful, customizable, and always easy to make.
Serving Suggestions
Classic accompaniment. Serve shrimp fried rice with steamed bok choy or sautéed snow peas for a complete meal.
Sauce sides. Offer chili garlic sauce, sriracha, or a wedge of lime to brighten each bite.
Protein boost. Top with extra grilled shrimp or marinated tofu for added heft.
Garnish flair. Sprinkle toasted sesame seeds, chopped cilantro, or thinly sliced red chili for color and crunch.
Family-style feast. Pair with hot and sour soup or egg drop soup and vegetable spring rolls for a takeout-at-home experience.
Meal prep hack. Pack cold in lunch bowls with a side of fresh cucumber salad for a refreshing contrast.
Conclusion
This homemade shrimp fried rice recipe delivers takeout-quality flavor with fresh ingredients and minimal effort. Day-old rice, tender shrimp, and a blend of soy and oyster sauces come together in one pan for a fast, satisfying meal. Customize add-ins and spices to make it your own, then enjoy a restaurant-style dish at home any night of the week.
FAQs
Why is special fried rice special?
Special fried rice stands out by combining multiple proteins, like shrimp, chicken, and ham, with a variety of veggies. It often includes a richer sauce blend—soy sauce, oyster sauce, and sesame oil—for extra depth and “wok hei” char.
What makes fried rice taste so good?
The mix of cold, day-old rice and high-heat stir-frying creates a slightly crispy grain texture. Beaten egg ribbons, savory soy and oyster sauces, and toasted sesame oil layer in umami, while green onions and garlic add bright, fresh notes.
How to know if shrimp is cooked?
Shrimp turns pink and opaque when done. In stir-fry, cook shrimp 1–2 minutes per side over high heat. If tails curl into a loose “C” shape, not tight “O,” the shrimp are perfectly cooked and still tender.Can you freeze shrimp fried rice?
Yes. Cool the fried rice completely, then pack into freezer-safe containers. Freeze up to 2 months. To reheat, thaw overnight in the fridge and stir-fry with a splash of soy sauce or oil to restore texture.
