The Best Shrimp Fried Rice Recipe (Better Than Takeout!)
By Barbara | Soul Food Cooking | SoulFoodCooking101.com
Put the phone down for a second, because that delivery app is about to lose its job tonight. By the time a driver found your street, parked, and walked up to the door, you could already have a plate of hot, savory shrimp fried rice in front of you. That’s the whole reason I keep coming back to this one. It moves fast, it tastes like a treat, and it uses the kind of everyday things you probably have sitting in your fridge right now.
This is the dinner I lean on when the evening is loud and everybody’s hungry at the same time. It carries the same easy, throw-it-together spirit as my Shrimp Dirty Rice Ground Beef Sausage, only lighter and quicker on its feet. So grab your wok and let’s get cooking.
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RECIPE OVERVIEW
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Cuisine: Asian-American / Soul Food Fusion
- Course: Main Dish
WHY YOU’LL LOVE THIS SHRIMP FRIED RICE
Here’s why this one stays in the rotation.
It keeps the dishes down. One wok handles the whole thing, so cleanup is quick. And if you love feeding the family shrimp the easy way, you’ll want my Easy Bang Bang Shrimp in your back pocket too.
It beats the delivery clock. From a hot wok to a full plate in around 15 minutes, you’ll be eating before the takeout would have shown up.
It rescues leftover rice. Day-old rice is drier, which is exactly what gives fried rice that loose, separate texture instead of a sticky clump. Yesterday’s pot finally has a purpose.
The flavor is layered, not flat. Soy sauce, sesame oil, oyster sauce, fresh garlic, and ginger build on each other so every forkful tastes like it took longer than it did.
It bends to whatever you have. No shrimp? Swap in chicken or beef, or keep it all vegetable. If you want to see how the same method plays out with poultry, my How To Make The Best Chicken Fried Rice walks you right through it.
Ingredients
Here is everything you’ll need for my shrimp fried rice. I like to have it all prepped and lined up before the heat goes on, because fried rice does not wait on anybody.
For the Shrimp Fried Rice:
- medium or large shrimp, peeled and deveined
- cooked rice, day-old preferred (white or jasmine works great)
- canola oil, divided
- eggs, beaten
- onion, diced
- garlic, minced
- fresh ginger, grated
- frozen peas and carrots, thawed
- bean sprouts
- soy sauce
- oyster sauce
- sesame oil
- green onions (scallions), sliced
- salt and black pepper
Tools You’ll Need
- A wok (or a large skillet; a wok is ideal for that high-heat stir-fry magic, but a big skillet does the job)
- Wooden spoon or spatula
- Small bowls for your prepped ingredients
- Measuring spoons
Watch the Video
Before we get into the steps, go ahead and watch the full recipe video right here. Seeing it come together makes all the difference.
How To Make Shrimp Fried Rice
Step 1: Heat the Wok and Fry the Egg
Bring your wok up to temperature over medium heat. Once it is hot, add a tablespoon of canola oil and let it heat through. Pour in the beaten egg and let it cook for about two minutes, stirring gently as it sets. When it is cooked through, lift it out and set it aside. It comes back later.
Pro Tip: Don’t overcook the egg here. You want it set, not rubbery, since it gets a little more heat when it goes back in at the end.
Step 2: Cook the Shrimp
Add the second tablespoon of canola oil to the wok and bring it back up to heat. Slide in the shrimp and season right away with salt and pepper, then toss to coat. Cook for about two minutes, only until they turn pink and curl. Don’t push them past that. Pull the shrimp out and set them with the egg. This is the same gentle hand I use on my Cajun Fried Shrimp, where a quick cook keeps every bite tender.
Step 3: Sauté the Aromatics
Now the flavor starts building. Add the diced onion, minced garlic, and grated ginger to the wok. Sauté for about a minute, stirring the whole time, until everything is fragrant. Your kitchen is about to smell incredible, so consider yourself warned.
Step 4: Add the Vegetables
Add the peas and carrots and keep stirring for another minute. You want them warmed through and just starting to take on a little color.
Step 5: Add the Rice and Return the Proteins
Here comes the good part. Add the cooked rice to the wok and spread it out so it catches the heat. Bring the egg and shrimp back in, then stir everything together. Break up any clumps of rice so all that good stuff is mixed evenly throughout.
Step 6: Season and Sauce It Up
Pour in the soy sauce, sesame oil, and oyster sauce, then scatter in the sliced scallions. Stir until every grain of rice is coated and glossy. This is the moment fried rice goes from good to the kind of thing you keep sneaking bites of straight from the wok.
Step 7: Add the Bean Sprouts
Toss in the bean sprouts and sauté for one more minute. They bring a fresh snap and crunch to every bite, so try not to leave them out.
Step 8: Serve and Enjoy
And there it is. Plate up your shrimp fried rice, scatter a few extra scallions over the top if you like, and watch how fast everybody at the table starts asking for seconds.
What to Serve with Shrimp Fried Rice
This dish is hearty enough to stand on its own, but if you want to set out a fuller spread, here are some of my favorite ways to round it out:
- A pile of greens on the side, like my Classic Fried Cabbage Recipe, which cooks up just as fast as the rice does
- A saucy main to share, such as Easy Beef And Broccoli Recipe for that steakhouse-meets-takeout feel
- A second noodle bowl on the table, because nobody ever turned down my Garlic Noodles Recipe
- Something sweet and sticky like Sweet And Sour Chicken Recipe to make it a full takeout-style feast at home
- Egg rolls, spring rolls, or a bowl of hot and sour soup for the classic starters
How to Store and Reheat Leftovers
STORE
Let any leftovers cool completely before you put them away. Move the rice into an airtight container and refrigerate for up to three or four days. Fried rice reheats beautifully, so do not sleep on those leftovers. They make a quick lunch the next day with almost no effort.
REHEAT
Best method, stovetop: Add a small splash of water or broth to a pan over medium heat, add the fried rice, and stir until it is heated through, about three to five minutes. The little bit of liquid keeps the rice from drying out and brings back that fresh-cooked texture.
Microwave method: Place the rice in a microwave-safe dish, cover it loosely, and heat in one-minute bursts, stirring between each, until hot.
Pro Tips
Here is what I have learned after making this more times than I can count:
1. I always use day-old rice. Fresh-cooked rice holds too much moisture and turns fried rice mushy. If leftover rice isn’t an option, spread fresh rice on a baking sheet and chill it in the fridge for 30 minutes first.
2. High heat is your friend. Fried rice loves a hot wok. Give it the heat it wants and you’ll get that light char and wok flavor that makes the dish taste like the real thing.
3. Don’t crowd the wok. Work in batches if you need to. A crowded wok drops the temperature and steams your food instead of frying it.
4. Prep before you start. Have everything chopped, measured, and within arm’s reach before the burner goes on. This same prep-ahead habit is what makes my Teriyaki Chicken Bowl Recipe come together so quickly on a busy night.
5. Season as you go. Taste before you plate and adjust the soy sauce and salt, since every brand of soy sauce carries a different level of saltiness.
FAQS
Yes. Just thaw them fully and pat them dry before cooking. Extra moisture will steam the rice and make it soggy, and we are after that loose, separate texture instead.
Absolutely. A large, heavy skillet, like cast iron or stainless steel, works great. The key is getting it good and hot before your ingredients hit the pan.
Long-grain white rice or jasmine rice are my go-tos. They stay fluffy and separate after cooking. Steer clear of short-grain or sticky rice for this one.
Of course. Corn, bell peppers, mushrooms, snap peas, zucchini, load it up however you like. Fried rice is one of the most forgiving recipes out there.
You can. Diced chicken, thin-sliced beef, or even leftover steak all work. If beef is calling your name, borrow the searing method from my Beef Stir Fry Recipe and fold it right into the rice
The secret is to stop early. Shrimp cook in about two minutes. The moment they turn pink and curl into a C shape, they are done. Pull them off the heat, because they finish cooking when you add them back in at the end.
Shrimp is a lean, high-protein seafood, and this dish is loaded with vegetables. You can use brown rice for more fiber or cut back the soy sauce to lower the sodium. All in all, it is a well-balanced, satisfying meal.
Yes. Swap the regular soy sauce for tamari and make sure your oyster sauce is certified gluten-free. There are good options on the shelf for both.
JOIN THE #SFCFAMILY!
So tell me how your shrimp fried rice turned out. Did you keep it classic, or did you raid the fridge and toss in whatever vegetables you had on hand? Drop me a note in the comments and let me know what you paired it with, because I read every single one and your messages truly make my day. There is always a seat at this table for you, fam.
And when that wok is full and the rice is glistening, snap a picture of your plate and upload it on the Soul Food Cooking app so the rest of the #SFCFamily can see what you made. Seeing this family cook these recipes in your own kitchens is my favorite part of all of this. If you haven’t downloaded the app yet, it is free and waiting for you right here: https://soulfoodcooking101.com/soul-food-cooking-app/.
Until next time, remember to cook with love, eat with joy, and always season your food!
Barbara
Soul Food Cooking | SoulFoodCooking101.com
More Great Recipes
The Best Shrimp Fried Rice Recipe (Better Than Takeout)
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups cooked rice (preferably day-old)
- 2 eggs
- white onion, chopped
- 2 scallions, sliced
- 1/2 cup bean sprouts
- 1/4 cup frozen peas and carrots (thawed)
- 3 tbsps canola oil (divided)
- 1 clove garlic, minced
- 1 tsp ginger, minced or grated
- 1 tbsp oyster sauce
- 2 tbsps soy sauce
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1/4 tsp salt
Method
- Heat the wok over medium heat. Add 1 tablespoon oil. Fry the beaten egg for 2 minutes, then set aside.
- Add the remaining 1 tablespoon oil. Add the shrimp, season with salt and pepper, and cook 2 minutes. Set aside.
- Add the onion, garlic, and ginger. Saute 1 minute until fragrant.
- Add the peas and carrots. Saute 1 more minute.
- Add the rice and return the egg and shrimp. Stir to combine.
- Add the soy sauce, oyster sauce, sesame oil, and scallions. Stir until well combined.
- Add the bean sprouts. Saute 1 more minute.
- Serve hot and enjoy.
