This easy Shrimp Fried Rice recipe is an easy 25 minute meal that is sure to be a hit with the family. My simple tips and tricks will ensure that this classic turns out perfect.
Growing up, one of my favorite take-out meals was shrimp fried rice. There is something about it that quietly whispers comfort food to me and makes me want to grab the container and huddle up on the couch.
This homemade fried rice recipe is no different. It is delicious and comforting, but it comes together at home in under 30 minutes. Plus, I would dare say, that this is even better than the take-out that I grew up on.
How to Make Shrimp Fried Rice
Here is a brief overview of how this simple recipe comes together. For the full recipe for shrimp fried rice including all measurements, please scroll to the recipe card at the bottom of the post.
- Start with leftover rice. This recipe must be made with day old rice. Read more on the importance of this below.
- Scramble the eggs. Cook the eggs in a hot skillet with melted butter just until done, then take them out of the pan and cover to keep warm.
- Cook the carrots. Add oil to the pan and allow it to heat. Add the carrots and cook for about 5 minutes.
- Cook the shrimp. Add the shrimp, green onions, and garlic, and cook until the shrimp has gone from translucent to pink, just a few minutes. Be careful not to overcook the shrimp.
- Add the rice. Add the rice and toss to fully coat it in the oil, breaking up any chunks. Then stir in the reserved eggs and soy sauce.
- Finally, add the peas. Remove the pan from the heat and stir in the frozen peas. If you stir in the peas as soon as you turn off the heat, the heat of the dish will thaw them perfectly.
Rinsing Rice Before Cooking
The best rice for fried rice is long grain white rice. To get four cups of cooked rice, you will start with about 1 1/3 cups of dry rice. Rinse the rice before cooking it to remove extra starch. This will result in fluffier rice and prevent it from being overly sticky while it cooks.
Using Day Old Rice
It is important when making this recipe that you use rice that is either leftover from the day before, or that has been refrigerated for at least four hours. This allows the rice to cool and dry out slightly, which gives fried rice the perfect consistency. If you use fresh rice which is fluffy and soft, it will turn into a mushy mess.
Buying and Thawing Shrimp
Since we live in the Midwest, we don’t have great access to fresh seafood. Because of this, we frequently turn to the convenience of frozen shrimp. It is frozen at its freshest point and easy to keep on hand. When using frozen shrimp, there are a couple of key things to consider.
- Get raw frozen shrimp. Cooking the thawed raw shrimp in the sesame oil and garlic gives it a really nice flavor. If you buy frozen cooked shrimp, you will miss out on that addition, needing to stir in the thawed shrimp at the end with the rice.
- Factor the thawing time. When planning to use frozen shrimp in your recipe, be sure to factor in the thawing time. I often thaw my shrimp under cold running water, a process that typically takes around 15 minutes. It’s crucial to follow the instructions on the package for proper thawing.
- Plan ahead. For the safest and most controlled thawing process, place the bag of frozen shrimp in the refrigerator the night before you plan to make the recipe.
Tips and Tricks
This easy fried rice with shrimp is a simple recipe, but a few tips make it go smoothly and result in the best dinner or side dish!
- Have all ingredients ready to go. This includes chopping vegetables, deveining and peeling shrimp, and having the cooked and cooled rice ready. Stir-frying is a quick process, so having everything ready is key.
- Don’t thaw the peas. Since frozen peas are completely cooked, we add them right to the dish from frozen. They will warm just enough to thaw from the heat of the other ingredients. If you thaw them first, they will be too mushy.
- Use other veggies. If your family doesn’t like peas, swap them out for diced bell peppers. Just sauté them in the oil in step 3 before you add in the rice.
- Make it gluten free. Remember that soy sauce does contain gluten. To make this recipe gluten free, use a gluten free soy sauce or tamari.
- Skip the egg. If someone in your house has an allergy to eggs, simply leave them out and start the recipe on step 3.
Storing and Reheating Leftovers
If you have any leftover fried rice with shrimp, store it in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat on the stovetop or in the microwave. If it looks dry, add a splash of water.
Other Delicious Recipes With Shrimp
If you make this recipe for shrimp fried rice or any of my other recipes, let me know what you think by leaving a comment below.
Shrimp Fried Rice Recipe
Ingredients
- 2 tablespoons unsalted butter
- 3 eggs whisked
- 1/4 cup sesame oil
- 2 medium carrots peeled and diced into small 1/2 inch cubes
- 1 pound shrimp 70 – 90 count, peeled, deveined, and thawed according to package instructions
- 2 cloves garlic minced
- 5 green onions diced
- 4 cups rice (cooked, cooled, and refrigerated at least four hours)
- 1/4 cup soy sauce
- 1 cup frozen peas
Instructions
- Place a large skillet over medium heat. Add the butter and allow it to melt.2 tablespoons unsalted butter
- Add the eggs. Using a spatula, scrape from the outsides to the center, flipping them as you cook them. Cook until just done, remove from the pan and cover to keep warm. (If the pan has a lot of residual eggs, clean it and then return it to the heat.)3 eggs
- Add oil and allow it to heat. Add the carrots to the oil and cook, stirring occasionally for about 5 minutes.1/4 cup sesame oil, 2 medium carrots
- Add the shrimp, green onions, and garlic, and cook until the shrimp has gone from translucent to pink, about 2 to 3 minutes. Be careful not to overcook the shrimp.1 pound shrimp, 2 cloves garlic, 5 green onions
- Add the rice and toss to fully coat it in the oil, breaking up any chunks. Then stir in the reserved eggs and soy sauce.4 cups rice, 1/4 cup soy sauce
- Remove from the heat and stir in the frozen peas. If you stir in the peas as soon as you turn off the heat, the heat of the dish will thaw them perfectly.1 cup frozen peas
Sandie Wilson says
Where is the nutrition value. Only says 1 cup
Sorry about that Sandie! It is there now.
Sandra says
Instruction number 3 says to cook shrimp until no longer pink.. should that say until it is pink. My raw shrimp are white.
Dinner was very good!
Thank you so much for catching that Sandra and taking the time to come back and tell me!
Kathleen says
I cooked the shrimp fried rice and it’s delicious. The instructions read to pour sesame oil on a cooking surface, I wish I had cooked it in my wok and not in a cast iron frying pan. I slightly burned the whisked eggs. I poured everything into my wok after I had stirred all ingredients together. Next time I will use my wok.
Rita Morris says
This is a great recipe loved it
I’m so glad you liked it, Rita!
Sarah W says
Can I use frozen peas and carrots and just put them in during the last step as advised?
I would want to test that, as it would change the amount of oil you will need.