Authentic shrimp fried rice recipe loaded with juicy shrimp, perfectly cooked jasmine rice, scrambled eggs, crisp-tender vegetables and a balanced savory sauce. This easy shrimp fried rice beats takeout: it’s not greasy, is healthier, and can be ready in under 30 minutes.
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Homemade shrimp fried rice
This Chinese-style shrimp fried rice is simple enough for busy weeknights and tastes better than many restaurant versions. The method ensures tender, non-rubbery shrimp, fluffy non-gummy rice, evenly scrambled eggs and crisp vegetables, all flavored with a harmonious sauce and a touch of sesame oil.
This one-pan-style recipe is both flavorful and nutritious, making it a great weeknight main. Variations include chicken, pork, or hibachi-style fried rice when you want to switch proteins.
Ingredients and substitutions
Full ingredient amounts and the printable recipe are in the recipe card below. The list here is a quick reference.
- Shrimp: De-shelled, de-veined jumbo or extra-large shrimp (fresh or thawed frozen).
- Eggs: Lightly scrambled.
- Rice: White jasmine rice rinsed and drained thoroughly for the best texture.
- Veggies: Carrots and green peas. Frozen mixed vegetables also work well.
- Aromatics: Yellow onion and garlic to build flavor.
- Sauces: Dark soy sauce plus low-sodium soy sauce (or tamari/coconut aminos).
- Liquid: Water or stock.
- Sesame oil: Toasted sesame oil (or chili sesame oil) used sparingly for finishing.
- Cooking fat: Any neutral oil such as avocado, canola, sunflower, or light olive oil.
Tips for success
- Best shrimp: Choose jumbo, extra-large, or colossal shrimp. Thawed frozen shrimp are convenient and work well.
- Scrambled eggs: Cook eggs quickly over medium-high heat so they stay tender. Remove them from the pan as soon as they set to avoid overcooking.
- Extra vegetables: Add green beans, sliced snow peas, or a frozen vegetable blend for more color and nutrients.
- Prevent gummy rice: Rinse the rice under running water until the water runs clear to remove surface starch. Fluff cooked rice with a fork.
- Boost shrimp flavor: Toss shrimp with a tablespoon of soy sauce and red pepper flakes for at least 5 minutes before sautéing.
How to make shrimp fried rice
See the detailed, step-by-step recipe card below for exact measurements, cook times, and a video demonstration.
Step 1 — Scramble eggs and sauté shrimp
- Scramble eggs: Beat eggs until smooth. Heat a tablespoon or two of oil in your pan or Instant Pot on sauté, add the eggs and stir quickly until softly scrambled. Remove and set aside.
- Season shrimp: Toss shrimp with soy sauce and red pepper flakes, if using.
- Sauté shrimp: Heat oil, cook shrimp until opaque and just cooked through, then set aside.
- Sauté aromatics: Sauté chopped onion and garlic briefly until softened to release flavor.
Step 2 — Deglaze and add rice
- Deglaze: Add water or stock and scrape the bottom of the pot to loosen browned bits.
- Add rinsed rice: Spread rinsed jasmine rice in a single even layer. Do not stir.
Step 3 — Cook and fluff rice
- Cook: Add diced carrots on top of the rice. If using an Instant Pot, pressure cook according to the recipe card. For stovetop, simmer gently until rice is tender and liquid is absorbed.
- Fluff: Fluff the cooked rice with a fork to separate the grains.
Step 4 — Combine and finish
- Add sauce and peas: Stir in thawed green peas and the soy/sesame sauce mixture, mixing until the rice is evenly coated.
- Add protein and eggs: Fold in the sautéed shrimp and scrambled eggs. Let the fried rice rest a few minutes before serving so flavors meld.
Serving ideas
Shrimp fried rice is a complete meal on its own, but it pairs well with spicy condiments like sriracha or chili garlic sauce. Other complementary sides include:
- Stir-fried bok choy
- Chinese cucumber salad
- Dumplings, potstickers or egg rolls
- Egg drop soup
- Sesame roasted Brussels sprouts
- A fried egg on top
- Shrimp and broccoli or stir-fried shrimp for variety
- Chili garlic potatoes or tofu
Leftovers and storage
Fridge: Store fried rice in airtight containers for up to 5 days.
Freezer: Freeze portions in freezer-safe bags for up to 3 months for easy reheating later.
Reheating directions
Microwave: Reheat until warm throughout.
Stovetop: Reheat in a skillet over medium-high heat, stirring frequently to avoid sticking.
FAQs
Fried rice gets most of its signature taste from the sauce blend—typically a mix of dark soy, regular soy (or tamari), and a touch of chili sauce—plus sesame oil for aroma.
A simple seasoning is soy sauce and red pepper flakes. Marinate briefly before cooking to boost flavor.
Perfectly cooked, well-rinsed rice, crisp-tender vegetables, properly cooked proteins and the right sauce balance make great fried rice.
Recipe
Shrimp Fried Rice Recipe
Watch Recipe Video
Authentic shrimp fried rice packed with juicy shrimp, fluffy jasmine rice, eggs, and crisp vegetables. Quickly made and full of flavor, this is an easy weeknight favorite.
Ingredients
- 1.5 cups jasmine rice (rinsed and drained)
- 14 jumbo shrimp (de-shelled and de-veined, thawed if frozen)
- 1 cup onion, roughly chopped
- 1/2 tbsp garlic, minced
- 1 cup carrots, diced (1/2-inch)
- 3/4 cup green peas, thawed
- 2 large eggs, beaten
- 4 tbsp avocado oil or other neutral oil
- For the sauces: 1 tbsp dark soy sauce, 2 tbsp low-sodium soy sauce (or tamari/coconut aminos), 1 tsp toasted sesame oil
- For the shrimp: 1 tbsp soy sauce and 1 tsp red pepper flakes (optional)
- 1.5 cups water or stock
Equipment
Instant Pot DUO 6-quart or a large skillet/wok works well.
Instructions
- Crack and beat the eggs until smooth. Heat 2 tbsp oil in the pot or skillet on medium-high, add eggs, scramble quickly, and transfer to a bowl when set.
- Place shrimp in a bowl, toss with 1 tbsp soy sauce and red pepper flakes. Heat 1 tbsp oil, sauté shrimp until opaque, then set aside.
- Add 1 tbsp oil, sauté onion for one minute, then add garlic and cook until onion softens. Cancel sauté if using an Instant Pot.
- Add water or stock and deglaze by scraping any stuck bits. Spread rinsed rice in a single layer and top with diced carrots without stirring.
- If using an Instant Pot, seal and pressure cook on high for 4 minutes, then allow 10 minutes natural release before venting. For stovetop, simmer covered until rice is cooked and liquid absorbed.
- Fluff the rice with a fork, add thawed peas and the sauce mixture, stirring to coat the rice evenly.
- Fold in the cooked shrimp and scrambled eggs. Taste and adjust seasoning. Let rest 5–10 minutes, then serve.
Notes
- Rinse rice: Rinse until water runs clear to remove excess starch and ensure fluffy grains.
- Deglaze well: Scrape the pot or pan to avoid stuck bits and to prevent burn errors when using pressure cookers.
- Spicy option: Add 1 tsp sriracha to the sauce or increase red pepper flakes for heat.
Nutrition
Calories: 486 kcal | Carbohydrates: 68 g | Protein: 12 g | Fat: 18 g
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