Shrimp Fried Rice

Shrimp Fried Rice is one of those meals that feels a little bit like magic. You start with simple leftovers—cold rice, a bag of frozen veggies, maybe some shrimp hanging out in the freezer—and somehow end up with a hot, savory dinner that tastes like it came from your favorite takeout spot. It’s fast, it’s satisfying, and it’s a total lifesaver on busy weeknights.

What I love about this recipe is how flexible it is. Got leftover chicken instead of shrimp? Go for it. Prefer brown rice or have a handful of extra veggies you need to use up? Toss them in. Once you get the basic method down, you can mix and match based on what you have in the fridge.

Growing up, fried rice was always one of those “clean out the fridge” meals my mom would make at the end of the week. Whatever leftovers we had—rice, veggies, the last few bites of chicken or pork—they’d all get tossed into a big skillet with soy sauce and garlic, and somehow, it always tasted amazing.

This version keeps things simple but full of flavor—garlic, sesame oil, soy sauce, and just the right amount of peppery kick. And don’t skip the step of chilling the rice ahead of time—it’s the secret to that perfect fried rice texture that’s not mushy or clumpy. If you’ve never made fried rice at home before, you’re in for a treat. It’s easier than you think—and way better than takeout.

Why You’ll Love This Recipe

• Better than takeout: Fresh, hot, and full of flavor without the delivery wait time.
• Quick and easy: Ready in about 30 minutes with simple ingredients you likely already have.
• Great use for leftovers: Perfect way to repurpose leftover rice or frozen veggies.
• Customizable: Swap the shrimp for chicken or tofu, or leave it out for a veggie version.
• Family-friendly: Mild, savory flavors that even picky eaters can get behind.
• Meal prep win: Tastes just as good the next day, making it ideal for lunches.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Unsalted butter: This is used for scrambling the eggs and sautéing the veggies. Using unsalted butter lets you control the saltiness of the dish.
• Sesame oil (or vegetable oil): Adds a rich, nutty flavor typical of fried rice. If using vegetable oil, consider adding a splash of sesame oil at the end for that classic taste.
• Large eggs: Scrambled separately for soft, fluffy bites throughout the rice.
• Garlic: Freshly minced garlic gives the rice a savory punch—don’t skip it!
• Frozen shrimp: Thaw, peel, and devein before cooking. You can also remove the tails if you prefer. Medium-sized shrimp work best here. 
• Frozen peas and carrots: No chopping required! Just toss them in frozen and let them heat through.
• Cooked white rice: Cold, day-old rice is key—it fries up better and won’t get mushy. I used long-grain white rice.
• Soy sauce: Adds salt and umami. Use low-sodium if you’re watching your salt intake.
• Rice wine vinegar: Gives a little tang and helps balance the richness.
• White or black pepper: White pepper has a milder, slightly earthy flavor. Black pepper works just as well for a bolder kick.
• Green onions: Stirred in at the end for a pop of color and freshness.
• Sesame seeds: For a finishing touch that adds texture and a hint of nuttiness, toast them for extra flavor if you have time.
• Salt and pepper: Season to taste at the very end, especially if using regular soy sauce.

How to Make Shrimp Fried Rice

• Step One: Heat one tablespoon of butter in a small skillet over medium heat. Add the beaten eggs and gently scramble until set, about 3 minutes. Set aside.
• Step Two: Heat sesame oil over medium heat in a large skillet or wok. Add the garlic and cook for 30 seconds until fragrant. Add the shrimp and cook until pink and opaque, about 4 minutes. Remove the shrimp from the skillet and set aside.

• Step Three: Melt the remaining tablespoon of butter in the same skillet over medium heat. Add the frozen peas and carrots. Cook, stirring often for 6 to 8 minutes, until heated through and tender.
• Step Four: Add the rice, soy sauce, rice vinegar, and white pepper to the skillet. Use a spatula to break up any clumps of rice. Increase the heat to medium-high and stir-fry for 4 minutes.

• Step Five: Add the cooked shrimp and scrambled eggs to the skillet. Toss everything together and cook until heated, about 2 to 3 minutes.
• Step Six: Remove from the heat and stir in the green onions—season with salt and pepper to taste. Sprinkle with sesame seeds, if using. Serve hot.

What to Serve With It

Shrimp Fried Rice is a meal on its own, but if you’re looking to round it out, here are a few tasty ideas to serve alongside:

• Egg Rolls or Spring Rolls: Crispy, golden rolls are the perfect crunchy complement.
• Asian Slaw: Something fresh and crunchy with a tangy dressing helps balance the rich flavors.
• Miso Soup: Light and comforting, it’s a great starter or side.
• Steamed Dumplings: Go store-bought or homemade—either way, they’re always a hit.
• Cucumber Salad: Cool, refreshing, and super simple to make.
• Edamame: Lightly salted and steamed, these are great for snacking or a light side.

Variations and Substitutions

• Use different protein: Swap the shrimp for diced chicken, pork, beef, or even tofu. Leftover rotisserie chicken works great in a pinch.
• Go vegetarian: Skip the shrimp and eat extra vegetables like green beans, bell peppers, mushrooms, or broccoli.
• Change the rice: Brown rice, jasmine rice, or even cauliflower rice can be used if that’s what you have.
• Make it spicy: Add a dash of sriracha, a sprinkle of red pepper flakes, or a swirl of chili garlic sauce for some heat.
• Add pineapple: A handful of pineapple chunks adds a sweet contrast to the savory flavors—Hawaiian-style!
• Swap the veggies: Not a fan of peas and carrots? Try corn, edamame, or whatever frozen veggies are in your freezer.

Storage Instructions

Leftover Shrimp Fried Rice stores well, which makes it perfect for meal prep or next-day lunches.

• Fridge: Let the fried rice cool completely, then transfer it to an airtight container. It can be kept in the fridge for up to 3 days.
• Reheat: Warm it in a skillet over medium heat with a splash of water or a little oil to bring back that freshly cooked texture. You can also microwave it in short bursts, stirring in between.
• Freezer: You can freeze it, but the texture of the shrimp and rice may change a bit once thawed. If you freeze it, store it in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Tip: If you plan on freezing the shrimp, slightly undercook them so they don’t get rubbery when reheated.

Recipe Tips and Tricks

• Use cold rice: Day-old rice chilled in the fridge is drier and firmer, so it fries perfectly without getting mushy.
• Don’t overcrowd the pan: If your skillet is small, cook in batches to avoid steaming the ingredients instead of stir-frying them.
• Prep everything before you start: This recipe moves fast, so have all your ingredients chopped and ready before turning on the heat.
• Scramble the eggs first. Cooking the eggs separately keeps them soft and fluffy, rather than losing them in the mix.
• Cook shrimp just until pink: Overcooked shrimp can get rubbery. As soon as they turn opaque and pink, they’re done.
• Taste and adjust at the end: Depending on your soy sauce and butter, you might not need extra salt—taste before adding more.
• Add a squeeze of lime: For a fresh, bright finish, a little lime juice over the top just before serving takes it up a notch.

Why Do You Use Cold Rice?

If there’s one tip that makes all the difference in fried rice, it’s this: use cold, day-old rice. Here’s why it matters:

Freshly cooked rice is soft, steamy, and full of moisture, which is great when you’re eating it right away, but not so great when you’re stir-frying. Warm rice tends to clump together and can turn mushy in the skillet.

Chilling the rice overnight helps it dry out just enough so that every grain stays separate when you fry it. That means a better texture, more even cooking, and those delicious, slightly crispy bits that make fried rice so satisfying.

No leftover rice? You can still make it work—just spread freshly cooked rice on a baking sheet and pop it in the fridge (or freezer) for 20–30 minutes to cool it down and let some moisture escape. It’s not quite the same, but it does the trick in a pinch!

Rice Recipes

• Sardine Fried Rice
• Oven Baked Chicken Fried Rice
• Crockpot Chicken and Rice
• Curried Lentil Rice

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