Shrimp Fried Rice

Featured in Satisfying Hearty Mains.

This shrimp fried rice comes together in 20 minutes with tender shrimp, mixed vegetables, and perfectly seasoned rice. Great for busy weeknight dinners.
Clare Greco
Updated on Tue, 01 Jul 2025 10:59:08 GMT
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This shrimp fried rice saved my weeknight dinners when I was trying to figure out what to do with leftover rice that was taking up space in my fridge. I'd always ordered fried rice from Chinese restaurants but never thought about making it at home until my daughter suggested we try it ourselves. After some experimenting with ingredient timing and getting the rice texture right, we created this incredible one-pan meal that's become our go-to for using up leftovers and feeding everyone quickly. Now whenever we cook rice during the week, I make extra just so we can have this for dinner later.

My friend Sarah tried this recipe when her kids were complaining about "boring leftovers" and couldn't believe how fast they cleaned their plates. She said her eight-year-old actually asked for seconds, which never happens with homemade food that isn't pizza or chicken nuggets. Now she makes extra rice on purpose so she can make this during busy school weeks.

Getting Your Ingredients Right

  • Day-old rice is crucial: Fresh rice gets all mushy and clumpy, while refrigerated rice has the right texture for frying
  • Large shrimp cook better: Small shrimp overcook easily and get rubbery in the time it takes to cook everything else
  • Frozen vegetables work fine: Peas and corn don't need thawing and won't add excess water to the dish
  • Low-sodium soy sauce: Regular soy sauce can make everything too salty since you use quite a bit
  • Real butter makes a difference: Creates better flavor and browning than oil alone
  • Sesame oil for finishing: A little goes a long way and adds that authentic Asian flavor
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Making It Step by Step

Getting the shrimp ready
Season your shrimp lightly with salt and pepper while you heat grapeseed oil and two tablespoons of butter in a large skillet over medium-high heat. The butter adds richness and helps with browning.
Cooking shrimp properly
Add the seasoned shrimp to the hot skillet and cook for about three minutes, flipping them halfway through until they're pink and just cooked. Don't overcook or they get tough and rubbery. Remove them to a plate and set aside.
Building flavor base
Deglaze the pan with mirin to pick up all those tasty shrimp bits, then add the remaining four tablespoons of butter. Once melted, add diced onion and cook for two minutes until it starts getting soft.
Adding vegetables
Toss in the shredded carrots and cook for another three minutes until they're tender but still have some bite. You want them cooked but not mushy since they'll continue cooking with the rice.
Scrambling eggs properly
Turn the heat down to medium and push the vegetables to one side of the pan, creating a well in the center. Add sesame oil to that empty space, then pour in beaten eggs. Scramble them right there in the well, then start mixing them with the vegetables.
Incorporating the rice
Add your cold cooked rice to the pan, breaking up any clumps with your spoon. Season with salt, pepper, and lots of garlic powder - don't be shy with the garlic powder since it adds so much flavor.
Creating proper fried rice
Add soy sauce and oyster sauce, stirring everything together constantly until the rice turns that beautiful brown color. This takes a few minutes of continuous stirring to get the color and flavor distributed evenly.
Final additions
Stir in the frozen peas and corn, cooking just until they're warmed through. Add the cooked shrimp back to the pan and toss everything together gently so the shrimp don't break apart.
Serving it right
Garnish with chopped green onions and serve immediately while everything's hot and the flavors are bright.

I learned the hard way that using fresh, hot rice completely ruins the texture and creates this sticky mess instead of proper fried rice. I also used to overcook the shrimp initially, making them tough and chewy. Getting the timing right so everything stays tender took some practice.

Perfect Serving Ideas

This is basically a complete meal all by itself, so you don't really need anything else. Maybe some extra soy sauce or hot sauce on the side if people want to customize it. I usually just serve it straight from the skillet because it looks more casual and keeps everything hot longer.

Making It Different

You can switch up the protein and use chicken, pork, or even just vegetables for a lighter version. Sometimes I add different vegetables like bell peppers or snap peas depending on what I have around. A squeeze of lime juice at the end brightens everything up and adds a fresh note.

Storage and Reheating

This keeps really well in the fridge for several days and actually tastes great cold for lunch the next day. When reheating, add a splash of water or chicken broth to prevent it from drying out. The flavors get even better after sitting overnight.

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Shrimp Fried Rice | recipesbyclare.com

This shrimp fried rice has become our family's solution for those nights when everyone's hungry but nobody wants to wait for a complicated dinner. It uses up leftovers while creating something that feels special and tastes way better than takeout. My kids request this specifically now when they want "good Asian food," which makes me feel like I've actually mastered something useful in the kitchen.

Frequently Asked Questions

→ Can I use fresh rice instead of day-old?
Day-old rice works best because it's drier and less sticky. If using fresh rice, spread it on a baking sheet to cool and dry out for 30 minutes first.
→ What size shrimp should I use?
Large or jumbo shrimp work best - they won't overcook as easily and give you nice meaty bites. Aim for 16-20 count per pound.
→ Can I substitute the mirin?
Yes! You can use dry white wine, rice vinegar, or even just skip it. Mirin adds a subtle sweetness but isn't essential.
→ How do I prevent the rice from getting mushy?
Use day-old rice, keep the heat high, and don't over-stir. The rice should fry, not steam, so avoid adding too much liquid.
→ Can I add other vegetables?
Absolutely! Bell peppers, snap peas, mushrooms, or bean sprouts all work great. Just add them with the onions and carrots.
→ How do I store leftovers?
Store in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water if needed.

Shrimp Fried Rice

Restaurant-style shrimp fried rice with tender shrimp, colorful vegetables, and savory seasonings. Better than takeout!

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Chinese

Yield: 4 Servings (4 cups fried rice)

Dietary: ~

Ingredients

01 1 pound large shrimp, peeled and deveined
02 2 tablespoons grapeseed oil
03 1 tablespoon mirin (rice cooking wine)
04 1 medium yellow onion, diced
05 1 cup carrots, shredded or julienned
06 2 teaspoons sesame oil
07 2 large eggs, lightly beaten
08 3 cups cooked white rice, preferably day-old
09 2 teaspoons garlic powder
10 ¼ cup low-sodium soy sauce
11 1 tablespoon oyster sauce
12 ½ cup frozen peas
13 ½ cup frozen corn kernels
14 ⅓ cup green onions, chopped (for garnish)
15 6 tablespoons unsalted butter, divided
16 Salt and black pepper to taste

Instructions

Step 01

Pat shrimp dry with paper towels and season lightly with salt and pepper on both sides. Set aside while you heat the pan.

Step 02

Heat grapeseed oil in a large skillet or wok over medium-high heat. Add 2 tablespoons of butter and let it melt. Add seasoned shrimp and cook for about 3 minutes, flipping halfway through, until pink and cooked through. Remove shrimp to a plate and set aside.

Step 03

Pour mirin into the hot pan to deglaze, scraping up any browned bits from the bottom. This adds extra flavor to your fried rice base.

Step 04

Add the remaining 4 tablespoons of butter to the pan. Once melted, add diced onion and cook for 2 minutes until softened. Add shredded carrots and continue cooking for 3 minutes until tender-crisp.

Step 05

Reduce heat to medium and push the vegetables to one side of the pan, creating a well in the center. Add sesame oil to the well, then pour in beaten eggs. Scramble the eggs and gradually mix them with the vegetables for about 1 minute.

Step 06

Stir in the cooked rice, breaking up any clumps. Season with salt, pepper, and garlic powder. Add soy sauce and oyster sauce, stirring constantly until the rice takes on a golden brown color, about 3-4 minutes.

Step 07

Add frozen peas and corn to the rice mixture. Continue stirring for 2-3 minutes until the frozen vegetables are heated through and tender.

Step 08

Return the cooked shrimp to the pan and gently toss everything together for 1 minute to heat through. Remove from heat, garnish with chopped green onions, and serve immediately while hot.

Notes

  1. Day-old rice works best because it's less sticky and fries better
  2. Don't overcook the shrimp or they'll become rubbery
  3. High heat is key for authentic fried rice texture and flavor
  4. Push ingredients to one side when scrambling eggs for better control
  5. Frozen vegetables heat quickly, so add them last to avoid overcooking

Tools You'll Need

  • Large skillet or wok
  • Wooden spoon or spatula
  • Large plate for resting shrimp
  • Small bowls for prep

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains shellfish from shrimp
  • Contains eggs
  • Contains soy from soy sauce and oyster sauce
  • Contains dairy from butter

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 415
  • Total Fat: 18 g
  • Total Carbohydrate: 42 g
  • Protein: 24 g