I’m thrilled to share my go-to Shrimp Fried Rice recipe—a quick Asian-inspired stir-fry that’s loaded with tender seafood, crisp veggies, and fluffy rice. You’ll love how easy it is to whip up this homemade, flavor-packed dish any night of the week.

Why You’ll Love This Shrimp Fried Rice Recipe

No oven needed—stove-top stir-fry magic in minutes
Ready in under 30 minutes for a perfect quick meal
Uses day-old rice for the ideal texture—no soggy grains

Customizable with your favorite veggies and seasonings
Loaded with protein-rich shrimp for a satisfying seafood dinner
One-pan cleanup—less time washing, more time savoring

Balanced flavors of soy, garlic, and sesame for authentic Asian taste
Kid-friendly and easy to adjust spice levels

Ingredients

3 cups cooked jasmine rice (preferably day-old, cooled)

1 pound large shrimp, peeled and deveined (fresh or thawed frozen)
2 tablespoons vegetable oil (or canola oil)
2 eggs, lightly beaten

1 cup frozen peas and carrots mix (thawed)
1 small yellow onion, finely diced
3 cloves garlic, minced

2 green onions (scallions), sliced on the bias
3 tablespoons soy sauce (low-sodium recommended)
1 tablespoon oyster sauce (optional for depth)

1 teaspoon toasted sesame oil
Salt and freshly ground black pepper, to taste

Directions

Prep your ingredients. If you haven’t already, cook and chill your jasmine rice (day-old rice fries best). Peel and devein the shrimp, dice the onion, mince the garlic, and beat the eggs in a small bowl.

Scramble the eggs. Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over medium-high heat. Pour in the beaten eggs, gently scramble until just set, then transfer to a clean plate.
Sear the shrimp. Add the remaining oil to the hot pan, then add shrimp. Season with a pinch of salt and pepper. Cook about 1 minute per side until pink and opaque, then remove and set aside.
Sauté aromatics. Reduce heat to medium, add diced onion and minced garlic. Stir-fry for 1–2 minutes until the onion is translucent and the kitchen smells amazing.

Stir in the veggies. Toss in the thawed peas and carrots, cooking for another 2–3 minutes until tender-crisp—this keeps your stir-fry vibrant and colorful.
Fry the rice. Crank heat to high and add the cooled rice. Break up any clumps with a spatula, stirring constantly to coat every grain in that savory base.
Season and sauce. Drizzle soy sauce, oyster sauce (if you’re using it), and sesame oil evenly over the rice. Stir-fry for about 1 minute so the rice soaks up all those umami flavors.

Bring it all together. Return the scrambled eggs and seared shrimp to the pan, scatter sliced green onions on top, and toss gently until everything is heated through and beautifully combined.
Taste and serve. Give your fried rice a final taste, adjusting salt or pepper as needed. Garnish with extra scallions, a sprinkle of sesame seeds, or a dash of hot sauce for a kick.

Servings & Timing

Yield: Serves 4

Prep Time: 10 minutes (rice must be pre-cooked)
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Spicy Shrimp Fried Rice: Stir in red pepper flakes or a swirl of Sriracha.
Pineapple Shrimp Fried Rice: Replace peas and carrots with pineapple tidbits for a sweet-savory twist.
Veggie-Packed Shrimp Rice: Add bell peppers, broccoli florets, or baby corn for extra nutrition.

Cauliflower “Fried Rice”: Swap rice for riced cauliflower for a low-carb, grain-free version.
Garlic Butter Shrimp Rice: Finish with a pat of garlic butter and chopped parsley for richness.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portioned bags or tubs for up to 1 month (thaw overnight in fridge).
Reheat: Warm gently in a skillet over medium heat, adding a splash of water or oil to revive moisture; microwave on medium power in 1-minute intervals, stirring in between.

FAQs

Q: Can I use fresh versus frozen shrimp?
A: Absolutely—just thaw frozen shrimp completely and pat dry before cooking to avoid excess moisture.

Q: What type of rice works best?
A: Day-old jasmine or long-grain rice fries up perfectly since it’s drier. Avoid freshly steamed rice, which can turn mushy.

Q: How do I prevent soggy fried rice?
A: Use chilled rice, high heat, minimal liquid seasonings, and work quickly—stir constantly!

Q: Can I skip the eggs?
A: Yes, omit eggs for an egg-free version or use scrambled tofu for a vegan twist.

Q: How long can I meal prep this dish?
A: You can prep ingredients in advance (rice, chopped veggies) and cook up to 3 days ahead; just reheat before serving.

Q: Is this gluten-free?
A: Use tamari or gluten-free soy sauce and omit oyster sauce to make it gluten-free.

Q: Can I swap brown rice for jasmine rice?
A: Sure—just ensure brown rice is cooked and cooled; it will be slightly chewier but still delicious.

Q: What if I don’t have a wok?
A: A large nonstick skillet works just as well—just follow the same steps.

Conclusion

This Shrimp Fried Rice is the perfect homemade stir-fry—fast, flavorful, and endlessly adaptable. Whether you’re feeding busy weeknight appetites or craving a seafood twist on classic fried rice, this easy recipe won’t disappoint. Give it a try, leave a comment with your favorite variation, and explore more of my Asian-inspired dishes for dinner inspiration!

Shrimp Fried Rice

This Shrimp Fried Rice is a flavorful, easy recipe loaded with tender shrimp, vegetables, and fluffy rice. Perfect for a quick Asian stir-fry dinner at home!

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings servings

Calories 350 kcal

Ingredients

3 cups cooked jasmine rice preferably day-old, cooled
1 pound large shrimp peeled and deveined
2 tablespoons vegetable oil or canola oil

2 eggs lightly beaten
1 cup frozen peas and carrots mix
1 small yellow onion diced

3 cloves garlic minced
2 stalks green onions (scallions) sliced
3 tablespoons soy sauce low-sodium

1 tablespoon oyster sauce optional for depth
1 teaspoon toasted sesame oil
Salt and pepper to taste

Instructions

Cook and cool jasmine rice ahead of time; peel and devein shrimp, dice onion, mince garlic, and beat eggs so everything’s ready to go.
Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Scramble beaten eggs until just set, then transfer to a plate.
Add remaining oil, then shrimp. Season with salt and pepper, cooking about 1 minute per side until pink and opaque, then set aside.

Reduce heat to medium, add onion and garlic. Stir-fry 1–2 minutes until the onion is translucent and fragrant.
Add peas and carrots mix, cooking 2–3 minutes until tender-crisp for vibrant color and texture.
Increase heat to high, add cooled rice, and break up any clumps. Stir-fry to coat grains evenly with oil and aromatics.

Drizzle soy sauce, oyster sauce, and sesame oil over rice. Stir-fry for another minute to let flavors meld.
Return eggs and shrimp to the pan, add green onions, and toss gently until everything is heated through and combined.
Taste and adjust seasoning with salt or pepper. Garnish with extra scallions or sesame seeds, then serve piping hot.

Notes

For best results, use day-old rice, adjust soy sauce to taste, and keep ingredients prepped for smooth stir-frying; leftovers store well up to 4 days in the fridge.