Shrimp Fried Rice Recipe

Shrimp Fried Rice is the kind of ultra-satisfying, lightning-fast meal I make when I want both comfort and something fun. Juicy shrimp, pillowy scrambled eggs, and that signature smoky flavor blend perfectly with every bite of fluffy rice, making it impossible to stop at one bowl.

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Ingredients You’ll Need

What I love most about making Shrimp Fried Rice is how it turns simple, everyday ingredients into something truly craveable. Each component plays a role—think juicy shrimp, fluffy eggs, and just the right hit of fresh aromatics to make the whole dish sing.

• Large shrimp (peeled and deveined): Shrimp are the star here—choose large ones for that juicy, snappy texture, and they cook in just minutes!
• Kosher salt & ground white pepper: These add foundational seasoning to the shrimp, bringing out their natural sweetness and subtle heat.
• Avocado oil: Its high smoke point makes it ideal for stir-frying, giving everything golden edges without burning.
• Onion: Diced onion brings mild sweetness and savoriness as the flavor base.
• Green scallions (white and green parts separated): The white parts add zing to the stir-fry; the greens add freshness at the end.
• Garlic and ginger: These aromatics fill the kitchen with that irresistible takeout aroma and deliver a punch of flavor.
• Frozen peas and carrots: No peeling or chopping needed! They infuse color, sweetness, and crunch.
• Large eggs: Eggs get scrambled right in the pan for a soft, comforting touch throughout.
• Cooked white rice: Day-old rice is best, as it fries up perfectly without going mushy.
• Tamari soy sauce or coconut aminos: Choose low-sodium for balance; this is the umami backbone of the whole dish.
• Toasted sesame oil: Adds deep, nutty flavor—drizzle it in at the end for that classic “wow” aroma.

Variations

Shrimp Fried Rice is truly a blank canvas for creativity. Whether you’re working with what’s already in your fridge or need a tweak to suit your tastes, this recipe is so easy to adapt!

• Swap the Protein: Chicken, tofu, or even leftover pork work beautifully in place of shrimp—just adjust the cooking time accordingly.
• Veggie Boost: Stir in bell peppers, mushrooms, baby corn, or snap peas for extra color and crunch.
• Go Low-Carb: Use riced cauliflower instead of cooked rice for a grain-free twist that still tastes amazing.
• Spicy Kick: Add a splash of sriracha or toss in some chopped chilies if you love a little heat with your fried rice.

How to Make Shrimp Fried Rice

Step 1: Season and Sear the Shrimp

Toss your peeled and deveined shrimp with kosher salt and white pepper so every bite is flavorful. Heat a generous splash of avocado oil in a wok or skillet until shimmering, then add the shrimp in a single layer—let them sizzle undisturbed for maximum color. Flip after a minute or two; they’re ready as soon as they’re opaque and just cooked through. Move them to a plate so they don’t overcook.

Step 2: Sauté the Aromatics

Add a touch more oil, then toss in the diced onion, the white parts of your green onions, minced garlic, and ginger. Stir-fry for about a minute. The pan will explode with fragrance, letting you know it’s time for the next step!

Step 3: Cook the Veggies

No need to thaw your frozen peas and carrots—just add them straight into the pan. Stir-fry for another minute or two, until they’re bright and just warmed through. This keeps them crisp and sweet!

Step 4: Scramble the Eggs

Push the veggies to the side, pour in the beaten eggs, and gently scramble them with your spatula. Cook just until they’re softly set; the eggs will finish cooking as you toss them with the rice.

Step 5: Stir-Fry Everything Together

Time for the magic! Add your rice, cooked shrimp, tamari soy sauce, and toasted sesame oil. Stir-fry everything for a couple of minutes, breaking up the rice and making sure the sauce and shrimp are beautifully distributed. Once everything is hot and mixed, you’re almost done—just stir in the green parts of the scallions to finish.

How to Serve Shrimp Fried Rice

Garnishes

To really make your Shrimp Fried Rice pop, sprinkle extra green scallions on top, and maybe a flurry of toasted sesame seeds for crunch and visual appeal. A wedge of lime on the side adds a zesty touch—just a quick squeeze brightens all the flavors beautifully.

Side Dishes

This dish is wonderfully filling on its own, but I love serving it with a crisp Asian cucumber salad, a bowl of miso soup, or some steamed broccoli on the side. For a bigger spread, pair it with spring rolls or a quick cabbage slaw for even more texture and color.

Creative Ways to Present

For a fun dinner party twist, serve Shrimp Fried Rice in individual bowls, or even in hollowed-out pineapple halves for a tropical touch. Little ramekins or Chinese takeout containers with chopsticks create a playful takeout-at-home vibe that always gets smiles.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp Fried Rice keeps beautifully in an airtight container in the fridge for up to three days. Store it as soon as it cools—shrimp stay tender and the rice stays wonderfully savory, making leftovers taste just as good tomorrow.

Freezing

You can freeze portions of Shrimp Fried Rice for up to two months. I recommend using zip-top bags pressed flat to save space and speed up defrosting. The flavors hold up well; just give it a gentle reheat from frozen.

Reheating

To reheat, stir-fry leftovers in a hot pan for a few minutes with a dash more oil (or a quick microwave if you’re on the go). Add a sprinkle of water and cover to steam if the rice seems dry—this fluffs it right back to life without making the shrimp tough.

FAQs

Final Thoughts

This Shrimp Fried Rice has saved many a busy weeknight in our home, and I truly hope it becomes a comfort-blanket recipe for you as well. Quick, customizable, and bursting with flavor, it’s the kind of dish that turns any meal into an occasion—so grab your chopsticks or a fork and dig in!

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