Shrimp Fried Rice: Easy, Quick & Better Than Takeout!
When you’re craving takeout but don’t want to wait (or spend extra money), this Shrimp Fried Rice recipe is your perfect solution. It’s quick, flavorful, and incredibly satisfying — a full meal in one pan that’s ready in just 20 minutes.
Juicy shrimp, fluffy rice, scrambled eggs, and colorful vegetables come together in a deliciously savory sauce that tastes just like your favorite restaurant version — maybe even better! The best part? You can make it at home with simple ingredients and full control over salt, oil, and spice levels.
This easy recipe captures the classic takeout flavor and texture but skips the grease. Once you try it, you’ll never go back to delivery fried rice again.
🍤 Why You’ll Love This Shrimp Fried Rice
There are endless reasons to make this dish a regular in your kitchen rotation — here are the top ones:
- Quick and Easy: Ready in 20 minutes from start to finish.
- One-Pan Wonder: Minimal cleanup for maximum satisfaction.
- Customizable: Swap proteins, veggies, or sauces to your taste.
- Better Than Takeout: Crisp-tender shrimp and fluffy rice every time.
- Meal-Prep Friendly: Stores and reheats beautifully for busy weeknights.
Whether you’re cooking for yourself, your family, or guests, this shrimp fried rice is an instant crowd-pleaser.
🍚 Ingredients
Here’s everything you need to make restaurant-style Shrimp Fried Rice at home:
Main Ingredients:
- 3 cups cooked white rice (preferably day-old, cold rice)
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 cup frozen peas and diced carrots (thawed)
- 3 green onions, sliced (plus extra for garnish)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or more to taste)
- 1 tablespoon oyster sauce (optional, for depth)
- 1 teaspoon sesame oil
- Salt and black pepper to taste
Optional Add-Ins:
- Diced onion
- Chopped bell pepper
- A pinch of red pepper flakes for heat
🔥 Instructions
1. Prepare the Ingredients
Before you start cooking, make sure everything is ready — shrimp peeled and deveined, rice cooked and cooled, and vegetables chopped. Fried rice cooks fast, so prepped ingredients make all the difference.
If you’re using freshly cooked rice, spread it on a baking sheet and let it cool for at least 30 minutes to remove excess moisture. Day-old rice works best for that signature fluffy texture.
2. Cook the Shrimp
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and season with a pinch of salt and pepper. Cook for about 1–2 minutes per side, just until pink and opaque. Remove shrimp from the pan and set aside.
3. Scramble the Eggs
In the same skillet, add a bit more oil if needed. Pour in the beaten eggs and cook, stirring gently, until scrambled and just set. Push the eggs to one side of the pan.
4. Sauté the Vegetables
Add another drizzle of oil, then toss in minced garlic, peas, and carrots. Stir-fry for 2–3 minutes until the veggies are tender but still slightly crisp.
5. Add the Rice and Seasonings
Add the cold rice to the skillet, breaking up any clumps with a spatula. Pour in soy sauce, oyster sauce, and sesame oil. Stir-fry everything together for 2–3 minutes until evenly coated and heated through.
6. Add Shrimp and Eggs Back In
Return the cooked shrimp and scrambled eggs to the skillet. Toss everything together, letting the shrimp reheat and absorb the flavors. Sprinkle in sliced green onions and stir again.
Taste and adjust seasoning — add more soy sauce or sesame oil if desired.
7. Serve and Garnish
Serve hot, garnished with extra green onions or a sprinkle of sesame seeds. Enjoy your homemade Shrimp Fried Rice — fresh, fragrant, and absolutely delicious!
Shrimp Fried Rice
Ingredients
Equipment
Method
- Prepare all ingredients and ensure the rice is cold and separated.
- Heat 1 tablespoon of oil in a wok over medium-high heat. Add shrimp, season, and cook 1–2 minutes per side until pink. Remove and set aside.
- Add a little more oil, pour in eggs, and scramble gently. Push to one side of the pan.
- Add garlic, peas, and carrots; stir-fry 2–3 minutes until tender.
- Add rice, soy sauce, oyster sauce, and sesame oil. Stir-fry to coat evenly.
- Return shrimp and eggs, toss everything together, and cook for another 1–2 minutes.
- Garnish with green onions and serve hot.
Notes
🧂 Tips for Perfect Shrimp Fried Rice
1. Use Cold Rice:
Day-old rice gives the best texture — it’s firm and won’t clump or get mushy.
2. High Heat is Key:
Cook everything quickly over high heat for that smoky “wok hei” flavor that mimics restaurant-style fried rice.
3. Don’t Overcook the Shrimp:
Shrimp cooks in minutes! Remove it from heat as soon as it turns pink and curls slightly.
4. Customize Freely:
Swap shrimp for chicken, tofu, or even beef — the technique remains the same.
5. Add Sauce Gradually:
Start with less soy sauce and add more to taste. You can always add salt, but you can’t take it away!
🍳 Variations
1. Pineapple Shrimp Fried Rice
Add chunks of fresh pineapple for a sweet, tropical flavor that pairs beautifully with shrimp.
2. Spicy Sriracha Fried Rice
Stir in 1–2 teaspoons of Sriracha or chili paste for a fiery kick.
3. Garlic Butter Shrimp Fried Rice
Use butter instead of oil and extra garlic for a rich, aromatic version.
4. Veggie Fried Rice
Skip the shrimp and double the vegetables — perfect for a meatless Monday.
5. Brown Rice or Quinoa Swap
For a healthier twist, use brown rice or cooked quinoa instead of white rice.
🍽️ What to Serve with Shrimp Fried Rice
While this dish can easily stand on its own, here are some delicious side ideas to complete your meal:
- Egg Rolls or Spring Rolls
- Asian Slaw with sesame dressing
- Steamed Dumplings
- Cucumber Salad with rice vinegar and sesame oil
- Hot & Sour Soup
Pair with a glass of iced green tea or a cold sparkling water with lime for a refreshing balance.
🕰️ Make-Ahead and Storage Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze portions in resealable bags for up to 2 months. Thaw overnight in the fridge and reheat on the stove for best results.
Reheating Tip:
Use a skillet over medium heat and add a splash of water or soy sauce while reheating — it brings moisture back and revives the flavors beautifully.
🍤 Fun Fact: The Secret to Takeout-Style Fried Rice
Authentic fried rice gets its unique flavor from high heat and quick cooking — a technique known as “wok hei” in Chinese cuisine. It literally translates to “breath of the wok,” referring to the smoky, slightly charred flavor developed when food is tossed in a hot wok.
While it’s hard to recreate that exact flavor at home, using a very hot skillet or wok and working quickly gets you incredibly close!
🧾 Nutrition (Per Serving)
- Calories: 380
- Protein: 28g
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Sodium: 780mg
🌟 Final Thoughts
This Shrimp Fried Rice is everything takeout should be — flavorful, satisfying, and easy to make at home. With juicy shrimp, perfectly seasoned rice, and colorful vegetables, it’s a balanced meal that’s sure to impress.
Whether you’re meal prepping, feeding the family, or just want a quick dinner that feels special, this recipe delivers every time. Once you master this simple method, you’ll be saying goodbye to takeout and hello to homemade deliciousness — fast, fresh, and better than restaurant quality.
