Shrimp Fried Rice (Easy, Better-Than-Takeout, One-Pan)

** Wok-style shrimp fried rice with peas, carrots, scrambled egg ribbons, and green onions in a big bowl.

This shrimp fried rice is the kind of dinner that saves your weeknight. It’s quick, cozy, and tastes better than takeout because you control the heat and don’t overdo the sauce. The key is using cold, day-old rice so every grain stays fluffy and not mushy.

Introduction

If you’ve ever made fried rice and ended up with a sticky clump, you’re not alone. The fix is simple: use chilled rice and cook it over high heat so it toasts a little. That’s what gives shrimp fried rice that “wok-ish” flavor at home.

This shrimp fried rice is also super flexible. Clean out the veggie drawer, add extra egg for protein, or make it spicy. Everyone asks for this one because it’s fast and satisfying.

Why You’ll Love This Shrimp Fried Rice

• Better than takeout. Fresh shrimp, fluffy rice, and the perfect savory sauce.
• One-pan cleanup. A big skillet or wok is all you need.
• Great for leftovers. Day-old rice turns into something amazing.
• Family-friendly. Mild, cozy flavors that kids usually love.
• Meal prep friendly. Makes a great lunch the next day.

Ingredients for Shrimp Fried Rice

Main

• Cooked rice (4 cups, cold) – Cold rice stays fluffy and fries well.
• Sub: Brown rice works too, but it’s a bit chewier.
• Shrimp (1 lb, peeled and deveined) – Quick-cooking protein that soaks up flavor.
• Eggs (2 large) – Adds richness and those classic soft egg bites.

Veggies and Aromatics

• Frozen peas and carrots (1 1/2 cups) – Easy shortcut that still tastes great.
• Sub: Diced bell pepper, corn, or chopped broccoli.
• Green onions (4, sliced) – Fresh finish and mild onion flavor.
• Garlic (3 cloves, minced) – Savory base flavor.
• Fresh ginger (1 tsp, grated) – Adds that takeout-style warmth.
• Sub: 1/4 tsp ground ginger.

Sauce

• Soy sauce (3 tbsp) – Main salty, savory flavor.
• Sub: Low-sodium soy sauce if you prefer.
• Sesame oil (1 1/2 tsp) – Adds nutty aroma. A little goes a long way.
• Neutral oil (2–3 tbsp) – For high-heat frying.
• Butter (1 tbsp, optional) – Makes the rice taste extra rich at the end.
• Black pepper – Classic fried rice finish.

How to Make Shrimp Fried Rice

• 1. Whisk eggs with a pinch of salt. Heat a large skillet over medium-high with a drizzle of oil. Scramble eggs until just set, then slide onto a plate.
• 2. Sear shrimp in the same skillet over medium-high for 1–2 minutes per side, until pink and just firm. Remove to the plate with the eggs.
• 3. Sauté garlic and ginger in a splash of oil for 20–30 seconds until fragrant. Add peas and carrots and cook 2 minutes.
• 4. Fry the cold rice over high heat. Break up clumps with a spatula and stir-fry 4–5 minutes until the rice looks dry, hot, and a little toasted.
• 5. Sauce it: drizzle soy sauce around the edges of the pan and stir. Add sesame oil and a few grinds of black pepper.
• 6. Finish by stirring in shrimp, eggs, and most of the green onions. Optional: add butter and stir until melted for extra cozy flavor.
• 7. Serve hot with the remaining green onions on top. If it tastes flat, add a tiny pinch of salt or another splash of soy sauce.

Tips for Perfect Shrimp Fried Rice

• Use cold rice. Warm rice turns gummy. Cold rice stays fluffy.
• Cook hot and fast. High heat gives better texture and flavor.
• Don’t drown it in soy sauce. Add a little, taste, then adjust.
• Dry shrimp well. Pat dry so they sear instead of steaming.
• Add sesame oil at the end. It keeps the aroma stronger.

Variations & Substitutions

• Spicy version: Add sriracha or a pinch of red pepper flakes.
• More veggies: Add diced zucchini, mushrooms, or chopped spinach at the end.
• Pineapple twist: Stir in 1 cup diced pineapple for sweet-savory vibes.
• Gluten-free: Use gluten-free soy sauce.
• Extra protein: Add an extra egg or stir in edamame.

Storing & Reheating

• Fridge: Store up to 4 days in an airtight container.
• Reheat: Warm in a skillet over medium heat with a tiny splash of water to loosen the rice.
• Freezing: Freeze up to 2 months. Thaw overnight in the fridge and reheat hot.

Serving Suggestions & Pairings

• Serve with steamed broccoli or a quick cucumber salad.
• Add extra green onions and a squeeze of lime for a fresh finish.
• Great as a one-bowl meal for busy nights.

Reader Review: “Finally! Fried rice that isn’t mushy. The cold rice tip worked like magic, and the shrimp stayed so tender.”

Shrimp Fried Rice Recipe Card

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet or Wok
Cuisine: Asian-Inspired
Diet: Pescatarian

Ingredients

• 4 cups cooked rice, cold
• 1 lb shrimp, peeled and deveined, patted dry
• 2 large eggs
• 1 1/2 cups frozen peas and carrots
• 4 green onions, sliced, divided
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 3 tbsp soy sauce
• 1 1/2 tsp sesame oil
• 2–3 tbsp neutral oil, divided
• Salt and black pepper
• 1 tbsp butter optional

Instructions

• 1. Scramble eggs in a hot oiled skillet over medium-high; remove.
• 2. Sear shrimp 1–2 minutes per side; remove.
• 3. Sauté garlic and ginger 30 seconds. Add peas and carrots 2 minutes.
• 4. Add cold rice and stir-fry 4–5 minutes over high heat until hot and fluffy.
• 5. Add soy sauce and sesame oil. Stir in shrimp, eggs, and green onions. Optional butter at the end.

If you try this shrimp fried rice, tell me what veggies you tossed in. Did you keep it classic, or go “clean out the fridge” style?

Shrimp Fried Rice (Easy, Better-Than-Takeout, One-Pan)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Donald Anderson
• Total Time: 22 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This shrimp fried rice is quick, savory, and packed with protein—made with cold rice, tender shrimp, and classic takeout flavors in one skillet.

---

Ingredients

Scale 1x2x3x

• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, divided
• 2 large eggs, beaten
• 1 cup frozen peas and carrots
• 3 cups cooked white rice, cold (day-old works best)
• 3 green onions, sliced (whites and greens separated)
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon toasted sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat shrimp dry; season with salt and pepper.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook shrimp 1–2 minutes per side until pink; remove.
3. Add eggs and scramble until just set; remove to a plate.
4. Add remaining 1 tablespoon oil. Sauté garlic, ginger (if using), and green onion whites 30 seconds.
5. Add peas and carrots; cook 2 minutes.
6. Add cold rice and stir-fry 3–4 minutes until hot.
7. Stir in soy sauce, oyster sauce (if using), sesame oil, shrimp, eggs, and green onion greens. Cook 1 minute and serve.

Notes

• Rice tip: Spread freshly cooked rice on a tray to cool quickly if you don’t have leftovers.
• Veg swaps: Add diced bell pepper, corn, or chopped broccoli.
• Make-ahead: Prep shrimp and chop aromatics up to 1 day ahead.
• Tools: Large skillet or wok, spatula.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dinner
• Method: Stir-Fry
• Cuisine: Asian-inspired