Shrimp Fried Rice

This shrimp fried rice recipe brings together tender shrimp, perfectly cooked rice, vibrant vegetables, and a flavorful sauce that blends soy, oyster sauce, rice vinegar, and sesame oil. It’s a fantastic dish to whip up when you want something comforting yet fresh, with the ability to control every ingredient. The shrimp cooks quickly and adds a delicate seafood touch that lifts the whole meal beyond typical fried rice.

I made this during a busy weeknight when I had leftover rice and frozen shrimp, and now it’s become a weekly goto that everyone in my family raves about

Ingredients

• Shrimp: cleaned and deveined for convenience and best texture
• Low sodium soy sauce: to keep salt levels balanced, choose gluten free soy or tamari if needed
• Chicken broth: adds subtle depth and moisture to the shrimp marinade
• Fresh garlic: pressed for aromatic punch
• Peanut oil: chosen for its high smoke point and mild flavor
• Yellow onion: diced to build sweetness and body in the dish
• Frozen peas: thawed for vibrant color and a burst of sweetness
• Medium carrot: diced for crunch and natural sugars
• Freshly grated ginger: for warming spice and zing
• Eggs: whisked with soy sauce for a silky, savory addition
• Rice vinegar: brightens and balances the sauce
• Sesame seed oil: imparts its signature nutty aroma
• Oyster sauce: adds umami richness and complexity
• Long grain white rice: precooked and preferably cold so grains stay separate when fried
• Scallions: chopped for freshness and garnish

Instructions

Sear the Shrimp:

Preheat a large wok or a highsided nonstick pan over mediumhigh heat. Add peanut oil, swirl to coat the surface, then lay the shrimp in one single layer. Cook about two minutes per side until opaque and just cooked through. Remove the shrimp and set aside so they don’t overcook.

Sauté the Vegetables:

Add more peanut oil to the pan and reduce heat to medium. Toss in diced onions and carrots, stirring occasionally, cooking until they soften and slightly caramelize. Next, add peas and a splash of soy sauce, cooking until the vegetables are tender but still vibrant.

Add Garlic and Ginger:

Push the vegetables to the sides of the pan creating a small empty space in the center. Add pressed garlic and grated ginger to this center spot. Let them cook for 30 seconds to a minute until fragrant, then mix everything together to evenly distribute the aromatics.

Cook and Scramble the Eggs:

Push the vegetables aside again and pour the whisked eggs into the center of the pan. Cover the eggs and let them cook undisturbed for about one minute until set on the bottom. Begin scrambling the eggs gently with a spatula and fold them into the sautéed vegetables creating soft curds.

Incorporate Rice and Shrimp:

Fluff the cooked rice with a fork to separate the grains, then add it to the pan. Stir to combine well with the eggs and vegetables. Return the shrimp to the pan along with chopped scallions. Gently fold everything together to avoid breaking up the shrimp.

Add Sauce and Finish Cooking:

Pour the prepared sauce mixture evenly over the rice and stir gently to coat all ingredients. Cook for a few more minutes while stirring occasionally to allow the sauce to absorb and the fried rice to get slightly crispy bits on the bottom. Remove from heat and serve immediately.

My favorite part of this recipe is how the scallions add a bright, fresh contrast right at the end. One time my kids helped me toss the scallions in, and they were so proud they couldn’t wait to dig in, it’s moments like that that make cooking feel special.

Storage Tips

To store leftovers, keep the shrimp fried rice in an airtight container in the refrigerator for up to three days. When ready to eat again, gently reheat in a pan over medium low heat adding a splash of chicken broth or water to maintain moisture. Avoid the microwave to keep the shrimp tender.

Ingredient Substitutions

If you want to change up the veggies, try adding chopped broccoli, asparagus, or baby corn for variety. For a vegetarian spin, omit the shrimp and add tofu cubes or extra mushrooms. Swap peanut oil with canola or vegetable oil if you have a nut allergy, and use tamari or coconut aminos for a soy free option.

Serving Suggestions

Serve this fried rice alongside simple steamed greens or a crisp cucumber salad with a light vinaigrette to balance the richness. It also pairs beautifully with a quick egg drop soup or hot and sour soup for a more complete Asian inspired meal.

This shrimp fried rice is a quick, flexible weeknight winner that’s easy to customize for dietary needs. Serve hot and enjoy.

Common Recipe Questions

→ What type of rice is best for this dish?

Long grain white rice works best, preferably cooked a day ahead and chilled for optimal texture.

→ Can frozen shrimp be used?

Yes, but thaw and drain thoroughly to avoid excess moisture while cooking.

→ How is the sauce prepared?

A blend of soy sauce, oyster sauce, rice vinegar, and sesame oil creates a rich and balanced flavor profile.

→ What vegetables complement the shrimp and rice?

Onions, carrots, peas, and scallions offer traditional flavors, but additions like broccoli or green beans can work well too.

→ How should leftovers be reheated?

Reheat gently in a pan or wok over medium-low heat with a splash of broth and soy sauce to keep moisture and flavor intact.