Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound large shrimp, peeled and deveined; 4 cups cooked white rice, preferably day-old; 3 large eggs, beaten; 1 cup mixed vegetables (peas, carrots, corn); 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 4 green onions, chopped; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon sesame oil; 3 tablespoons vegetable oil; 1 teaspoon white pepper; Salt to taste; Sesame seeds for garnish

Featured in dinners.

Just look at this gorgeous bowl of shrimp fried rice! Those plump, juicy shrimp glistening on top of perfectly separated rice grains – it's calling your name, isn't it? I'm telling you, this is one of those recipes that looks fancy but is secretly so easy you'll wonder why you've been ordering takeout all this time. See how the rice has that beautiful golden color from the soy sauce and how the eggs are scrambled throughout? That's the magic happening in your wok! The fresh green onions on top add that perfect pop of color and freshness. When you make this, your kitchen will smell absolutely incredible – that combination of garlic, ginger, and soy sauce will have everyone asking "when's dinner ready?" Trust me, once you nail this recipe, you'll be making it on repeat. It's faster than waiting for delivery and tastes so much better!

By chris

Updated on Tue, 25 Nov 2025 03:15:06 GMT

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Main recipe image showcasing the final dish — Golden shrimp fried rice with plump shrimp, scrambled eggs, and green onions in white bowl | lonerecipes.com

I discovered authentic shrimp fried rice during a trip to San Francisco's Chinatown, where I watched a chef work his magic in an open kitchen. The way he tossed that wok with such confidence, the rice flying through the air and landing perfectly back in the pan – it was mesmerizing. That dish changed everything I thought I knew about fried rice. It wasn't greasy or heavy like some takeout versions; it was light, flavorful, and each grain of rice was perfectly separated. The shrimp were plump and sweet, not rubbery, and the whole dish had this incredible depth of flavor from the right balance of soy sauce and sesame oil. When I came home, I was determined to recreate it. After several attempts and lots of research, I finally cracked the code. The secret isn't just in the ingredients – it's in the technique. High heat, quick cooking, and that day-old rice are absolutely essential. Now, this recipe is my version of that magical Chinatown experience, and I'm so excited to share it with you. Every time I make it, I'm transported back to that bustling kitchen and the incredible flavors that inspired this dish.

Why I love this recipe

I love this Shrimp Fried Rice recipe for so many reasons, but mainly because it proves that restaurant-quality food is absolutely achievable at home. There's something incredibly satisfying about creating a dish that tastes better than takeout, costs less, and takes about the same time as waiting for delivery. I love how versatile it is – you can easily swap the shrimp for chicken, add different vegetables, or adjust the seasonings to your taste. It's also the perfect way to use up leftover rice, which means less food waste in my kitchen. The textures in this dish are what really get me – those tender, perfectly cooked shrimp against the slightly chewy rice, the soft scrambled eggs throughout, and the crisp vegetables. And let's talk about that umami-rich flavor from the combination of soy sauce, oyster sauce, and sesame oil – it's absolutely addictive! This recipe has become my go-to for busy weeknights when I want something comforting and delicious without spending hours in the kitchen. Plus, it's impressive enough to serve to guests, and everyone always asks for the recipe. That's the mark of a truly great dish!

What You Need From Your Kitchen

Large Shrimp: Peel, devein, and pat dry before cooking for the best texture
Day-Old Cooked Rice: Break up any clumps and ensure it's cold from the refrigerator
Eggs: Beat thoroughly and have ready for quick scrambling
Mixed Vegetables: Use frozen or fresh, diced into small uniform pieces
Garlic and Ginger: Mince finely to release maximum flavor into the dish
Soy Sauce and Oyster Sauce: Combine these for the authentic umami-rich seasoning
Sesame Oil: Add at the end for that signature nutty aroma

Let's Make These Together

Prepare Your Mise en Place: The key to successful fried rice is having everything prepped and ready before you start cooking. Make sure your rice is cold and broken up into individual grains. Pat your shrimp completely dry with paper towels and season them lightly. Chop all your vegetables into uniform small pieces so they cook evenly. Mince your garlic and ginger finely. Beat your eggs and have all your sauces measured out. This prep work might seem tedious, but it's essential because once you start cooking, everything happens very quickly.
Master the High-Heat Technique: Get your wok screaming hot before adding any oil. When you add the oil, it should shimmer immediately. This high heat is what gives fried rice that characteristic smoky flavor called "wok hei." Work in batches if needed – overcrowding the pan will cause steaming instead of frying, resulting in mushy rice. Each component (shrimp, eggs, vegetables) gets cooked separately at high heat, then combined at the end. This ensures everything has the perfect texture.
Build Layers of Flavor: The magic of great fried rice is in the layering. First, the aromatics (garlic and ginger) create the flavor base. Then the vegetables add sweetness and texture. The rice gets coated in all these flavors as it fries. Finally, the sauces add that savory, umami-rich depth. Don't dump all the sauces in at once – pour them around the edges of the wok so they can caramelize slightly before mixing with the rice. This creates more complex flavors.
The Final Toss and Serve: Once everything is combined, give it a final toss to ensure even distribution of all ingredients. The rice should be hot, slightly glossy, and each grain should be separate. Taste and adjust the seasoning – you might want more soy sauce for saltiness or a dash more sesame oil for aroma. Garnish generously with fresh green onions and sesame seeds. Serve immediately while it's hot and at its best. Fried rice waits for no one!

Additional recipe photo showing texture and details — Restaurant-style shrimp fried rice with vegetables and perfectly cooked rice grains | lonerecipes.com

Switch Things Up

I'll never forget the first time I attempted fried rice at home. I was convinced it would be complicated, but after watching my friend's mom effortlessly toss rice in her wok during a dinner party, I knew I had to try it. My first attempt was... let's say "learning experience" – I used freshly cooked rice and ended up with a mushy mess! But once I discovered the day-old rice trick, everything changed. Now I actually cook extra rice the night before just so I can make this the next day. The best part? That moment when you add the soy sauce and it sizzles in the hot wok – the aroma alone makes it worth it. I've made this for countless weeknight dinners, and it's become my secret weapon when I want something quick but impressive. My kids actually prefer this to restaurant fried rice now, which is the ultimate compliment!

Perfect Pairings

This Shrimp Fried Rice pairs beautifully with a variety of Asian dishes. Serve it alongside crispy spring rolls or pot stickers for a complete Chinese takeout experience at home. For a lighter meal, pair it with a refreshing cucumber salad or hot and sour soup. If you want to make it a feast, add some General Tso's chicken or beef and broccoli on the side. The fried rice also works wonderfully with grilled teriyaki salmon or as a base for a stir-fry bowl. Don't forget a cold Asian beer or jasmine tea to complete the meal!

Step-by-step preparation photo — Homemade Asian shrimp fried rice topped with fresh scallions and sesame seeds | lonerecipes.com

Frequently Asked Questions

→ Can I use brown rice instead of white rice?: Yes, you can use brown rice, but keep in mind it has a chewier texture and nuttier flavor. Make sure it's completely cooked and cold before using. Brown rice may need an extra minute or two of stir-frying to heat through properly.
→ What if I don't have day-old rice?: If you don't have day-old rice, spread freshly cooked rice on a baking sheet in a thin layer and refrigerate uncovered for at least 30 minutes, or freeze for 10-15 minutes. This helps remove excess moisture, which is crucial for avoiding mushy fried rice.
→ Can I make this ahead of time?: While fried rice is best enjoyed fresh, you can make it up to 2 days ahead. Store in an airtight container in the refrigerator and reheat in a hot wok or skillet with a splash of oil. The texture won't be quite as good as fresh, but it's still delicious.
→ What can I substitute for oyster sauce?: If you don't have oyster sauce, you can use hoisin sauce, additional soy sauce, or a combination of soy sauce and a pinch of sugar. For a vegetarian option, look for vegetarian oyster sauce made from mushrooms, which is widely available in Asian markets.
→ How do I prevent my fried rice from being too oily?: Use a wok with a non-stick surface or well-seasoned carbon steel, which requires less oil. Make sure your wok is very hot before adding oil, and use just enough to coat the surface. If you notice excess oil pooling, you can carefully pour it off or blot the finished rice with paper towels.
→ Can I add other proteins to this recipe?: Absolutely! This recipe is very versatile. You can use chicken, pork, beef, or even tofu instead of shrimp. You can also make a combination fried rice with multiple proteins. Just cook each protein separately using the same technique as the shrimp, then add everything back in at the end.

Conclusion

This Shrimp Fried Rice is proof that you don't need to order takeout to enjoy restaurant-quality Chinese food. With simple ingredients and a hot wok, you can create this delicious, satisfying meal in under 30 minutes. The key is using day-old rice and high heat to get that authentic texture and flavor. Each bite delivers tender shrimp, fluffy rice, and perfectly seasoned vegetables that'll make this your new go-to weeknight dinner. Serve it as a main dish or alongside your favorite Asian-inspired meals for a complete feast!

Shrimp Fried Rice

Restaurant-quality shrimp fried rice made at home with tender shrimp, fluffy rice, scrambled eggs, and fresh vegetables in savory soy sauce.

Prep Time

15 Minutes

Cook Time

15 Minutes

Total Time

30 Minutes

By: chris

Category: dinners

Difficulty: easy

Cuisine: Chinese

Yield: 4 Servings (4 balls)

Dietary: Seafood, Pescatarian, Gluten-free option

Ingredients

011 pound large shrimp, peeled and deveined

024 cups cooked white rice, preferably day-old

033 large eggs, beaten

041 cup mixed vegetables (peas, carrots, corn)

054 cloves garlic, minced

061 tablespoon fresh ginger, minced

074 green onions, chopped

083 tablespoons soy sauce

092 tablespoons oyster sauce

101 tablespoon sesame oil

113 tablespoons vegetable oil

121 teaspoon white pepper

13Salt to taste

14Sesame seeds for garnish

Instructions

Step 01

Prepare all your ingredients before cooking. Make sure your rice is cold and day-old for best results - if using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes. Pat the shrimp dry with paper towels and season lightly with salt and white pepper. Beat the eggs in a small bowl and set aside. Chop all vegetables and aromatics.

Step 02

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Remove shrimp from the wok and set aside on a plate.

Step 03

Add another tablespoon of oil to the wok. Pour in the beaten eggs and let them sit for a few seconds until they start to set. Scramble the eggs, breaking them into small pieces with your spatula. Once cooked through, remove from wok and set aside with the shrimp.

Step 04

Add the remaining tablespoon of oil to the wok. Add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant but not burned. Add the mixed vegetables and stir-fry for 2-3 minutes until heated through and slightly tender.

Step 05

Add the cold rice to the wok, breaking up any clumps with your spatula. Stir-fry the rice for 3-4 minutes, constantly moving it around to prevent sticking. Make sure the rice gets coated with the oil and heated through evenly. The rice should start to get slightly crispy on some edges.

Step 06

Pour the soy sauce, oyster sauce, and sesame oil over the rice. Toss everything together until the rice is evenly coated and turns a beautiful golden-brown color. Return the cooked shrimp and scrambled eggs to the wok, along with the chopped green onions (reserving some for garnish). Toss everything together for another 1-2 minutes until heated through. Taste and adjust seasoning with additional soy sauce or salt if needed. Garnish with remaining green onions and sesame seeds before serving hot.

Notes

Day-old rice is essential for perfect fried rice. Freshly cooked rice is too moist and will become mushy. If you must use fresh rice, spread it on a baking sheet and refrigerate for at least 30 minutes to dry it out.
Keep your wok or pan very hot throughout the cooking process. High heat is the secret to restaurant-quality fried rice with that signature smoky flavor.
Don't overcrowd the pan. If your wok isn't large enough, cook the recipe in two batches for best results.
Feel free to substitute the shrimp with chicken, pork, beef, or make it vegetarian with tofu. The technique remains the same.
For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce, and check that your oyster sauce is gluten-free.