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Shrimp Fried Rice

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This shrimp fried rice comes together in 20 minutes with tender shrimp, mixed vegetables, and perfectly seasoned rice. Great for busy weeknight dinners.

Tags: #quick-recipes #seafood #rice

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Clare Greco
Updated on Tue, 01 Jul 2025 10:59:08 GMT
Shrimp Fried Rice
Shrimp Fried Rice | recipesbyclare.com
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Shrimp Fried Rice combines quickly cooked shrimp, day-old white rice, eggs, onion, carrots, peas, corn, and a measured soy-oyster sauce finish in one wok or large skillet. Mirin lifts the browned bits after the shrimp cooks, while grapeseed oil, sesame oil, and divided butter each serve a different stage.

The recipe makes exactly 4 cups, or 4 servings, in 20 minutes. Preparation takes 5 minutes and cooking takes 15 minutes, so every ingredient should be measured before the pan becomes hot.

Shrimp Fried Rice Ingredients

Shrimp, grapeseed oil, mirin, onion, carrots, sesame oil, two eggs, rice, garlic powder, sauces, peas, corn, green onions, butter, salt, and pepper
Shrimp, grapeseed oil, mirin, onion, carrots, sesame oil, two eggs, rice, garlic powder, sauces, peas, corn, green onions, butter, salt, and pepper | Recipes by Clare
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Gather 1 pound peeled and deveined large shrimp, 2 tablespoons grapeseed oil, 1 tablespoon mirin, 1 diced medium yellow onion, 1 cup shredded or julienned carrots, 2 teaspoons sesame oil, 2 lightly beaten large eggs, 3 cups cooked white rice—preferably day-old—2 teaspoons garlic powder, ¼ cup low-sodium soy sauce, 1 tablespoon oyster sauce, ½ cup frozen peas, ½ cup frozen corn, ⅓ cup chopped green onions, 6 tablespoons unsalted butter divided, plus salt and black pepper.

If you enjoy this recipe, you may also like Pimento Grilled Cheese.

How to Make Shrimp Fried Rice

Four stages showing shrimp cooked, onion and carrots sautéed, two eggs scrambled, and Shrimp Fried Rice finished with peas corn and green onions
Four stages showing shrimp cooked, onion and carrots sautéed, two eggs scrambled, and Shrimp Fried Rice finished with peas corn and green onions | Recipes by Clare
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  1. Pat shrimp dry and season lightly with salt and pepper.
  2. Heat grapeseed oil over medium-high and melt 2 tablespoons butter. Cook shrimp about 3 minutes, flipping halfway, then remove.
  3. Deglaze with mirin. Melt the remaining 4 tablespoons butter, cook onion 2 minutes, then carrots 3 minutes.
  4. Reduce heat to medium, push vegetables aside, add sesame oil and 2 beaten eggs, and scramble for about 1 minute.
  5. Add rice, garlic powder, salt, pepper, soy sauce, and oyster sauce. Stir 3–4 minutes until golden.
  6. Add frozen peas and corn for 2–3 minutes. Return shrimp for 1 minute, garnish with green onions, and serve.

For food-safety guidance while cooking, use the USDA safe minimum temperature chart.

Dry and Season One Pound of Shrimp

Use Grapeseed Oil and Two Tablespoons Butter

Cook the Shrimp for About Three Minutes

Deglaze with One Tablespoon Mirin

Cook Onion, Then Carrots

Scramble Exactly Two Eggs in the Center

Add Three Cups of Day-Old Rice

Season with Garlic Powder and Two Sauces

Heat Frozen Peas and Corn Last

Finished Shrimp Fried Rice with tender shrimp, egg, carrots, peas, corn, and green onions
Finished Shrimp Fried Rice with tender shrimp, egg, carrots, peas, corn, and green onions | recipesbyclare.com
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Return the Shrimp for One Minute

Finish with One-Third Cup Green Onions

Respect the Three Different Fats

Keep the Twenty-Minute Timeline Accurate

Conclusion

Season 1 pound shrimp, then cook about 3 minutes in grapeseed oil and 2 tablespoons butter; remove. Deglaze with mirin. Add the remaining 4 tablespoons butter, cook onion 2 minutes and carrots 3 minutes. In sesame oil, scramble 2 eggs for 1 minute. Add 3 cups cooked rice, garlic powder, soy sauce, and oyster sauce for 3–4 minutes. Heat peas and corn for 2–3 minutes, return shrimp for 1 minute, and garnish with ⅓ cup green onions. Serve 4 cups.

Frequently Asked Questions

→ Why is day-old rice preferred?

Day-old cooked white rice is drier and less sticky, so its grains separate and fry more cleanly in the wok.

→ How long should the shrimp cook?

Cook the shrimp about 3 minutes, flipping halfway, then return it only for a final 1-minute toss.

→ How is the butter divided?

Use 2 tablespoons with the grapeseed oil for shrimp and the remaining 4 tablespoons for the onion and carrots.

→ How much Shrimp Fried Rice does this make?

The recipe yields exactly 4 cups, listed as 4 servings, in a total of 20 minutes.

4.40 from 289 votes

Shrimp Fried Rice

Preparation Time:
5 Minutes
Cook Time:
15 Minutes
Total Cooking Time:
20 Minutes
Number of Servings:
4
Shrimp Fried Rice
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Restaurant-style shrimp fried rice with tender shrimp, colorful vegetables, and savory seasonings. Better than takeout!

Ingredients You'll Need

How to Make It

1.

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

2.

2. Cook the shrimp: 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.

3.

3. Deglaze the pan: 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.

4.

4. Cook the vegetables: 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.

5.

5. Scramble the eggs: 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.

6.

6. Add rice and seasonings: 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.

7.

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

8.

8. Combine and serve: 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.

Extra Information

  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

Essential Tools

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

Allergy Warnings

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 Details (Per Portion)

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