My shrimp fried rice makes the perfect way to use leftover rice every time. I make it all in one-pan for easy clean up!
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My Easy Shrimp Fried Rice Recipe
I created this recipe my husband, Ben, accidentally made 3 times the amount of rice we needed for dinner. I wasn’t sure how to use it all up and came up with the idea of this homemade shrimp fried rice.
I made it all in one-pan because I just didn’t feel like cleaning up a ton of dishes that night. And, it’s easy enough to make on weeknights because if I’m using leftovers, I want to use them in a fast way.
I have to say this tastes so much fresher than my typical Chinese takeout and I’ve started to make extra rice every few weeks just so my family can enjoy this recipe again.
And, if you love a good shrimp recipe, try my recipes for air fryer shrimp, my simple shrimp scampi recipe, frozen shrimp in the air fryer, and air fryer coconut shrimp.
Recipe for Fried Rice with Shrimp Ingredients
- Raw shrimp — I like to buy mine already peeled and deveined for ease
- Cornstarch
- Salt and pepper
- Canola oil — I’ve also used vegetable oil and olive oil with success
- Eggs
- Rice — I love to use leftover rice and have used both white and brown rice
- Frozen mixed vegetables
- Soy sauce — I recommend low sodium to control the salt level
- Sesame oil
- Green onions
How to Make Shrimp Fried Rice
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a medium bowl, season the shrimp with salt and pepper, then coat them in the cornstarch. Set the bowl aside.
STEP TWO: In a wok or large skillet over medium heat, drizzle a ½ teaspoon of oil in the pan.
STEP THREE: Add the eggs and season with salt and pepper. Scramble the eggs until they are no longer runny, then transfer them into a large bowl and set aside.
STEP FOUR: Wipe the pan out with a damp paper towel.
STEP FIVE: Increase the heat to medium-high. Drizzle 1½ tablespoons of oil into the pan and add the coated shrimp.
STEP SIX: Allow the shrimp to cook for 1-2 minutes on each side, then transfer them to the bowl with the eggs. Wipe any excess cornstarch that remains in the pan.
STEP SEVEN: Add the rest of the oil and let it heat up for a moment.
STEP EIGHT: Add in the rice and spread evenly in the pan.
STEP NINE: Allow the rice to sit for 2-3 minutes, then flip. The rice should sizzle.
STEP TEN: Add in the mixed vegetables, soy sauce, and sesame oil, then stir in the shrimp and eggs.
STEP ELEVEN: Allow everything to combine and cook until heated through. Taste and add additional salt, pepper, or soy sauce if desired.
STEP TWELVE: Garnish with the green onions.
Tips for the Best Shrimp Fried Rice Recipe
- Use fresh, raw, deveined shrimp rather than pre-cooked shrimp. I find raw shrimp soaks up the flavor more as it cooks.
- Using leftover rice that’s been chilled will allow it to crisp up more and have the best texture. I’ve used fresh rice and it has too much moisture and tends to make the shrimp fried rice mushy.
- Let the pan properly preheat for that iconic stir-fry sear. This is must-do for me.
- Pat the shrimp dry before tossing with the seasoning to ensure they get a nice crust.
- Let the rice sit undisturbed in the pan for 2-3 minutes to let it really crisp up before flipping. I’ve skipped this step and it just doesn’t get the same texture.
- Taste and adjust the salt throughout the cooking process. I recommend using a low-sodium soy sauce so it doesn’t get too salty. It’s easy to add salt, but I can’t take it away.
Variations and Substitutions For This Easy Shrimp Fried Rice
- Omit the cornstarch. I use cornstarch to help crisp up the shrimp, but the dish is still delicious without it.
- Try different seasonings like curry powder or garam masala for a flavor twist.
- Use a mixture of fresh veggies instead of mixed frozen veggies if you want to control exactly which veggies go into the recipe for fried rice with shrimp. I do this during the summer and saute them for a few minutes before adding them in.
- Swap out the shrimp for other proteins. I’ve used chicken, tofu, and steak bites.
- Use a long grain brown rice. I’ve used white and brown rice for this recipe.
- Add a splash of lime juice for a bright, zesty finish.
What to Serve with Shrimp Fried Rice
If I’m trying to recreate the Chinese take-out experience from home, I love pairing the best shrimp fried rice recipe with potstickers, crab rangoons, or spring rolls as an appetizer!
I also love serving it alongside orange chicken, sweet and sour chicken, or even pork belly if the family is looking for another protein besides shrimp.
Shrimp Fried Rice FAQs
How to Store Leftover Fried Rice and Shrimp
I store leftover shrimp fried rice in an airtight container in the refrigerator for up to 3 days. I recommend reheating in a pan on the stove for the best texture.
What is the Best Rice to Use in Fried Rice?
I always use a long grain jasmine rice in my fried rice! It contains less starch and will hold its structure better. I find short grain rice ends up getting mushy and clumpy.
Easy Shrimp Fried Rice
Ingredients
- 1 pound raw medium-large shrimp peeled and deveined
- 1 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons canola oil divided
- 3 large eggs beaten
- 4 cups rice leftover, chilled
- 1 1/2 cups frozen mixed vegetables thawed
- 3 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 4 green onions chopped
Instructions
- In a medium bowl, season the shrimp with salt and pepper and coat them in the cornstarch. Set the bowl aside.
- In a wok or large skillet over medium heat, drizzle ½ teaspoon of oil in the pan. Add the eggs and season with salt and pepper. Scrabble the eggs until they are no longer runny. Place them into a large bowl and set them aside.
- Wipe the pan out with a damp paper towel.
- Increase the heat to medium-high. Drizzle 1 ½ tablespoons of oil into the pan and add the coated shrimp. Allow them to cook for 1-2 minutes on each side. Remove them from the pan and add them into the bowl with the shrimp. Wipe any excess cornstarch remains from the pan.
- Add the rest of the oil and let it heat up for a moment. Add in the rice, and spread it evenly in the pan. Do not disturb the rice, but allow the rice to sit for 2-3 minutes and then flip it to allow more rice to brown. The rice should sizzle.
- Add in the mixed vegetables, soy sauce and sesame oil. Then stir in the shrimp and eggs. Allow all of that to combine and cook until everything is heated through. Taste and add additional salt, pepper or soy sauce if desired.
- Garnish with the green onions.
Notes
- Chilled leftover rice is best, because it will crisp up more. If you use rice that you just cooked, there will be too much moisture and it will get mushy.
- The amount of salt you use will depend if you used salt when you cooked the rice and if the soy sauce you use is low sodium or not. Don’t be afraid to taste and adjust throughout the cooking process.
- The use of cornstarch is to help crisp up the shrimp and adds a nice texture. If you do not have any, you can omit it.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
