Homemade Shrimp Fried Rice: Quick, Flavorful & Better Than Takeout in 30 Minutes
Craving the savory, satisfying taste of restaurant-quality fried rice but short on time? This easy shrimp fried rice recipe is an absolute game-changer. Forget expensive takeout and long waits – in just 30 minutes, you can whip up a truly delicious and vibrant meal right in your own kitchen. Featuring plump, succulent shrimp, fluffy rice, and an array of colorful vegetables all tossed in a perfectly balanced sauce, this dish is a weeknight winner that the whole family will adore. Get ready to experience the joy of homemade goodness that far surpasses any fast-food alternative!
Why This Easy Shrimp Fried Rice Recipe is a Must-Try
There are countless reasons why this shrimp fried rice recipe stands out as a kitchen staple. First and foremost, its incredible speed and simplicity make it perfect for busy weeknights when you need a satisfying meal fast. We’re talking about a total prep-to-plate time of just 30 minutes! Utilizing readily available, everyday ingredients like succulent shrimp, fragrant basmati rice, classic soy sauce, aromatic sesame oil, scrambled eggs, fresh onions, minced garlic, and a medley of frozen peas and carrots, this dish delivers an explosion of flavor with minimal effort.
Beyond its convenience, this recipe is a fantastic foundation for culinary creativity. Once you master the basic technique of making perfectly fried rice, you unlock a world of customization. You can easily switch up the protein, opting for just egg for a vegetarian twist, or exploring other popular choices like chicken or pork fried rice. The beauty of fried rice also lies in its adaptability when it comes to vegetables. Feel free to incorporate your favorite seasonal produce or whatever you have on hand – bell peppers, mushrooms, corn, or broccoli florets are all excellent additions. This recipe isn’t just a meal; it’s a versatile cooking skill that will serve you well for years to come. So, let’s dive in and start cooking!
Key Ingredients for Flavorful Shrimp Fried Rice
Gathering your ingredients before you begin cooking, also known as “mise en place,” is crucial for a smooth and efficient stir-fry experience. This quick-cooking dish requires all components to be ready to go once the heat is on. You’ll find all precise measurements, ingredients, and step-by-step instructions in the detailed, printable recipe card located at the conclusion of this post. For now, here’s a glimpse at the fresh, pantry-friendly items that will transform into your ultimate homemade shrimp fried rice:
Ingredient Deep Dive and Smart Substitutions
Understanding each ingredient’s role and potential substitutions can elevate your fried rice game. Here’s a closer look:
RICE – The foundation of any great fried rice is, well, the rice! We highly recommend using day-old, chilled cooked rice for the best results. Why day-old? Freshly cooked rice has a higher moisture content, which can lead to a gummy, clumpy, and soggy fried rice. Chilling it overnight in the refrigerator dries it out slightly, ensuring individual grains separate beautifully when stir-fried, giving you that perfect texture. While basmati or jasmine rice are our top picks for their fragrant aroma and ideal texture, you can certainly use other varieties like long-grain white rice or even brown rice if preferred. Just make sure it’s cooled and relatively dry.
SHRIMP – This recipe calls for 10 ounces of medium-sized raw shrimp, which should be peeled, deveined, and have their tails removed. If you’re using frozen shrimp, remember to thaw them completely and pat them thoroughly dry before cooking. Excess moisture will prevent them from searing properly and can make your fried rice watery. To quickly thaw frozen shrimp, simply place them in a sealed ziplock bag and submerge it in a bowl of cold water for about 25 minutes. Avoid using warm or hot water, as this can begin to cook the shrimp unevenly. While pre-cooked shrimp can be used in a pinch, their flavor and texture are generally inferior, especially since shrimp is the star of this dish. Raw shrimp provides a much sweeter flavor and a more tender bite.
EGG – The egg plays multiple roles in fried rice, acting as a binder for the rice and other ingredients, while also adding a delightful texture and a subtle richness. When scrambled and mixed into the dish, it creates those characteristic fluffy ribbons that are synonymous with classic fried rice.
ADDITIONS & SAUCES – These are the flavor powerhouses! The distinct umami and nutty flavors that make fried rice so irresistible come primarily from sesame oil and soy sauce – these are non-negotiable for an authentic taste! Don’t even think about skipping them. We also incorporate a convenient mix of frozen peas and carrots, which add sweetness, color, and nutrients without extra chopping. Chopped onion and minced garlic contribute essential aromatic depth. Feel free to personalize your fried rice with other vegetables you enjoy, such as diced bell peppers, sliced mushrooms, green beans, or even corn. Adding a touch of fresh ginger along with the garlic can also provide an extra layer of aromatic complexity.
How to Make Perfect Shrimp Fried Rice at Home
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat the olive oil in a wok or a large, heavy-bottomed skillet over medium-high heat until shimmering. A wok is ideal for stir-frying as its sloped sides allow for quick and even cooking, but a large skillet works well too.
- In a spacious bowl, combine your prepped shrimp with garlic salt and cornstarch. Toss thoroughly to ensure each shrimp is lightly coated. The cornstarch helps create a tender texture and a slight crispness on the exterior of the shrimp.
- Carefully add the coated shrimp to the hot oil in the wok. Stir-fry for a quick 4-5 minutes, tossing continuously to cook them evenly. Keep a close eye on them; shrimp cooks very fast and can easily become tough if overcooked. They should turn opaque with pink and red hues and curl slightly.
- Once cooked, use a slotted spoon to remove the shrimp from the wok and transfer them to a paper towel-lined dish. This will drain any excess oil. Set the cooked shrimp aside for later.
- To the same hot wok (you might need to add a tiny bit more oil if it looks dry), add the minced garlic, chopped onion, and frozen peas and carrots. Toss vigorously to coat them in any residual oil and cook for a few minutes until the onions soften and the vegetables are heated through.
- While the vegetables are cooking, crack both eggs into a small bowl and whisk them briefly to break up the yolks.
- Push the cooked vegetables to one side of the wok, creating a clear space on the other side. Pour the whisked egg into this empty space. Scramble the egg quickly, breaking it into small pieces as it cooks.
- Once the egg is scrambled, stir it together with the vegetables in the wok. Then, add the cooked, day-old rice. Break up any clumps of rice with your spatula or spoon.
- Pour in the sesame oil and soy sauce, then return the reserved cooked shrimp to the wok.
- Stir everything together vigorously and continuously until all ingredients are well combined and heated through. Cook for just a few more minutes to allow the flavors to meld. Serve immediately and enjoy your homemade masterpiece!
Frequently Asked Questions & Expert Tips for Perfect Fried Rice
Shrimp cooks remarkably fast, which also means it can be easily overcooked. When shrimp is perfectly done, it will curl into a C-shape, turn opaque, and display vibrant pink and red hues. Overcooked shrimp, on the other hand, tend to form an O-shape, turn a whitish-grey, and become rubbery and tough in texture. Always err on the side of undercooking slightly, as it will continue to cook a bit with the residual heat of the rice.
To maintain freshness and safety, store any leftover shrimp fried rice in an airtight container in the refrigerator for up to 3-4 days. When reheating, you can microwave it, adding a small splash of water or a tiny bit of extra soy sauce to help moisten the rice and prevent it from drying out.
Yes, shrimp fried rice freezes surprisingly well! Prepare and cook the dish as normal, then allow it to cool completely to room temperature. Transfer the cooled mixture to a large, freezer-safe ziplock bag, pressing out as much air as possible, or an airtight freezer container. Freeze for up to 3 months. To reheat, thaw the frozen fried rice in the refrigerator overnight. Then, reheat it in a wok or large skillet over medium-low heat on the stovetop for 3-5 minutes, stirring occasionally until warmed through. You can add a tablespoon of water or broth if it seems too dry.
As mentioned, day-old, cold rice is king for fried rice. Freshly cooked rice is too moist and will become sticky and mushy. Using rice that has been cooked and chilled for at least 8-12 hours in the refrigerator allows the grains to dry out, ensuring they stay separate and firm when stir-fried. Basmati or jasmine rice are preferred for their texture and aroma, but any long-grain white rice works well.
No wok? No problem! A large, heavy-bottomed skillet or a cast-iron pan will work perfectly. The key is to use a pan that can get very hot and retain heat, and is large enough to prevent overcrowding. Overcrowding the pan will steam the ingredients instead of stir-frying them, leading to a less desirable texture.
For authentic-tasting fried rice, it’s crucial to maintain high heat throughout the cooking process. Stir-frying is meant to be quick, sealing in flavors and creating a slight char. Adding too many ingredients at once will lower the pan’s temperature, causing the food to steam rather than fry. Cook in batches if necessary, especially the shrimp, and combine everything at the very end.
Delicious Serving Suggestions for Shrimp Fried Rice
This savory shrimp fried rice is so satisfying and robust in flavor that it can easily stand alone as a complete and fulfilling meal. However, if you’re looking to create a more elaborate Asian-inspired feast, it pairs beautifully with a variety of dishes. Consider serving it alongside a warm bowl of comforting egg drop soup for a classic combination. Other fantastic accompaniments include crispy spring rolls, steamed dumplings, or another vibrant stir-fry. For an extra pop of flavor and visual appeal, don’t forget to garnish your fried rice with freshly sliced green onions and a sprinkle of toasted sesame seeds. A drizzle of sriracha or a squeeze of fresh lime juice can also add a delightful zing!
Explore More Asian-Inspired Recipes
If you loved this easy shrimp fried rice, you’re in for a treat! We have a fantastic collection of Asian-inspired dishes that are just as simple and flavorful. Dive into these other popular recipes to expand your culinary repertoire:
- Chow Mein
- Crab Rangoon
- Shrimp and Broccoli
- Sweet and Sour Shrimp
- Pineapple Fried Rice
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Shrimp Fried Rice
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 3 Tablespoons olive oil
- 10 ounces medium raw shrimp peeled, deveined, tails removed
- garlic salt to taste
- ½ Tablespoon cornstarch
- 1 Tablespoon minced garlic
- 1 cup chopped onion
- 12 ounces frozen peas and carrots
- 2 large eggs
- 2 cups cooked Basmati rice
- 1 ½ Tablespoons sesame oil
- ½ cup soy sauce
Things You’ll Need
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Wok
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Vinyl gloves
Before You Begin
- You can use frozen shrimp, but be sure to thaw and pat them dry first. To thaw frozen shrimp quickly, place them in a sealed ziptop bag and submerge them in a bowl of cold water (do not use warm or hot water). The shrimp should thaw in around 25 minutes.
- We prefer basmati or jasmine rice, but you can also use white or brown rice. Remember, day-old, cold rice is best for texture.
- For best results, have all your ingredients prepped and ready (chopped, measured) before you start cooking. Stir-frying moves very quickly!
Instructions
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Heat olive oil in wok over medium high heat.
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In a large bowl, toss the shrimp with garlic salt and cornstarch.
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Add shrimp to the hot oil and stir fry for 4-5 minutes, tossing continuously until opaque and pink.
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Remove shrimp with a slotted spoon to a paper towel lined dish. Set aside.
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To the hot wok, add minced garlic, chopped onion, and frozen peas and carrots. Toss to coat and cook until onions soften and vegetables are heated through.
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Crack both eggs into a bowl and give them a stir to break up the yolks.
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Move the vegetables to one side of the wok and add the egg to the other side. Stir the egg to scramble them into small pieces.
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Stir to combine the scrambled egg with the vegetables, then add the cooked, day-old rice, breaking up any clumps.
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Add sesame oil, soy sauce, and the reserved cooked shrimp.
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Stir everything together well, ensuring all ingredients are evenly distributed and cooked only long enough to heat through and meld flavors. Serve hot.
Expert Tips & FAQs
- Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave, adding a splash of water to moisten.
- To freeze – Prepare and cook as normal, allow the shrimp fried rice to cool completely, then transfer the mixture to a large ziptop bag or freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat over medium-low on the stovetop until warmed through (3-5 minutes), adding a tablespoon of water if needed.
- Always use day-old, chilled rice for the best fried rice texture. This prevents the dish from becoming mushy.
- Don’t overcrowd your wok or pan. If you have too many ingredients, cook them in batches to ensure proper stir-frying and browning, rather than steaming.
- Adjust soy sauce and garlic salt to your taste preference. You can also add a dash of white pepper for authentic flavor.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.