Shrimp Fried Rice

You will never need to order takeout with this amazing and easy shrimp fried rice recipe. Each bite is loaded with perfectly cooked rice, onions, carrots, peas, egg, scallions, hints of garlic and ginger and all mixed with a homemade sauce that includes soy sauce, oyster sauce, rice vinegar, and sesame oil. Fried rice is incredibly easy to make at home, and adding the shrimp to it only takes an extra 5 minutes.
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Shrimp fried rice is in a white bowl with a spoon.

Shrimp fried rice is always one of my favorite dishes to order when I’m getting Chinese take out! It’s got all the flavors that I love in a fried rice, with one of my favorite proteins. However, ever since I’ve started making it myself, I never got the desire to order it for take out again.

This shrimp fried rice is so much better than anything that will arrive in a little white box on your doorstep. For starters, you have full control over the ingredients, so use what’s best and best for you. If you need to make it gluten free or eliminate something, you are free to do that!

Too often, take out rice is flavored only with soy sauce, whereas the sauce in this recipe is made with a plethora of flavorful ingredients. The shrimp and vegetables are also much fresher than what you’ll get with take out too. You can really taste the difference in the homemade dish not only in flavor, but in texture, too.

The ingredients for shrimp fried rice are on a wooden cutting board.

Ingredient Questions Answered

  • Shrimp – for best results, use fresh shrimp when possible. If you have to use frozen shrimp, make sure it’s thawed and drain off extra water. To save time, buy the shrimp already cleaned and deveined.
  • Soy Sauce – it’s best to use low sodium soy sauce because classic soy is overwhelmingly salty.
  • Gluten free – If you need to make the recipe gluten free, the only ingredients containing gluten are soy and oyster sauce, so substitute gluten free soy sauce or tamari and gluten free oyster sauce.
  • What Rice to Use in Fried Rice Dishes? Long Grain White Rice is always recommended for fried rice dishes and leftover cold rice is the best option. You can always make rice the day before and then store it in the refrigerator until ready to use.

Vegetable Variations and Add-Ons

While the vegetables I use are the most traditional to enjoy in fried rice, there are plenty of others that can also be tossed in there!

  • Asparagus (chopped)
  • Green beans (chopped)
  • Broccoli (diced)
  • Corn
  • Baby corn (chopped)
  • Cauliflower (diced)
collage of six images of cooking steps to make veggies, rice, and sauce for shrimp fried rice.

How to Make Shrimp Fried Rice

  • Cook shrimp first: mix the shrimp with seasoning and cook until opaque throughout. Take them out.
  • Cook the veggies: cook the veggies in the same pan until softened and then add garlic and ginger.
  • Add egg: add the whisked egg mixture in the middle of the pan, let it cook, and them mix with veggies.
  • Incorporate cooked rice with the ingredients in the pan and then mix in shrimp.
  • Pour whisked sauce over everything and gently fold to mix.
  • Sauté the fried rice for just a few more minutes.
A wooden spoon is placed in a pan filled with shrimp fried rice.

Tips For Reheating Fried Rice

First and foremost, I don’t recommend reheating this dish in the microwave since it has shrimp. Seafood isn’t it’s best after being reheated in the microwave. Instead, reheat your leftovers in a pan or wok over medium-low heat until it’s heated through.

Also, be sure to add a little moisture to the leftovers. I typically make a little mixture of chicken broth and a splash of soy sauce and water and mix it into the fried rice as it reheats.

A small white bowl is filled with shrimp fried rice.

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Shrimp fried rice is fully cooked in a black pan.

Shrimp Fried Rice Recipe

You will never need to order takeout with this amazing and easy shrimp fried rice recipe. Each bite is loaded with perfectly cooked rice, onions, carrots, peas, egg, scallions, hints of garlic and ginger and all mixed with a homemade sauce that includes soy sauce, oyster sauce, rice vinegar, and sesame oil. Fried rice is incredibly easy to make at home, and adding the shrimp to it only takes an extra 5 minutes.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 531kcal
Author: Lyuba Brooke

Ingredients

For Shrimp:

  • 1 lb cleaned and deveined shrimp
  • 1 tbsp low-sodium soy sauce use GF soy or tamari if needed
  • 1 tbsp chicken broth
  • 2-3 cloves of garlic pressed
  • 2 tbsp peanut oil for cooking

Vegetables:

  • 1-2 tbsp peanut oil for cooking
  • 1/2 yellow onion diced
  • 1 cup frozen peas thawed
  • 1 medium carrot diced
  • 3-4 garlic cloves pressed
  • 1 tsp fresh grated ginger
  • 1 tbsp low-sodium soy sauce

Eggs:

  • 2 eggs
  • 2 tsp low sodium soy sauce use GF soy or tamari if needed

Sauce:

  • 1 1/2 tbsp rice vinegar
  • 2 tsp sesame seed oil
  • 1/3 cup soy sauce
  • 2 tbsp oyster sauce

Rice:

  • 4 cups cooked long grain white rice leftover rice works great
  • 1/3 cup chopped scallions

Instructions

Before cooking:

  • Prepare your ingredients first because this is a fast recipe. So dice vegetables, whisk eggs with a splash of soy sauce, and whisk together soy sauce, oyster sauce, rice vinegar, and sesame seed oil. Measure remaining ingredients.
  • Make sure to peel, clean, and devein shrimp. (You can check out how to clean shrimp here.) In a bowl, mix shrimp with a tablespoon of soy sauce, pressed garlic, and a tablespoon of chicken broth.

To Cook:

  • Preheat a large wok or a large non-stick cooking pan with tall sides over medium-high heat. Add oil and sear shrimp for about 2 minutes on each side. Take them out of the pan and set it aside.
  • Add some more oil, lower the heat to medium, and add diced onions and carrots, stir and sauté for a few minutes.
  • Stir in peas and soy sauce and cook until vegetables softened.
  • Move them over to the side of the pan and add garlic and ginger to the center. Let it sauté until just fragrant and mix in with the vegetables.
  • Set vegetables to the sides of the pan and pour the whisked egg mixture into the center. Cover and let it cook for a minute or so. Start to scramble the eggs and mix it with the vegetables.
  • Fluff the rice and add it to the pan and mix.
  • Add shrimp back into the pan and add scallions. Gently stir everything to incorporate and as you stir, pour the sauce mixture all over and stir to coat everything evenly with sauce. 
  • Sauté for a couple of minutes and serve.

Nutrition

Calories: 531kcal | Carbohydrates: 58g | Protein: 36g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 368mg | Sodium: 2619mg | Potassium: 442mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3028IU | Vitamin C: 24mg | Calcium: 232mg | Iron: 5mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!

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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

5 from 1 vote

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One Comment

  1. 5 stars
    I made this for dinner tonight and my family loved it!

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