This easy shrimp fried rice recipe is savory, smoky, umami and loaded with tender, juicy shrimp. Ready in less than 15 minutes and cheaper than Chinese takeout!
If youโre craving easy shrimp fried rice that tastes like your favorite takeout โ but made faster, fresher, and cheaper at home โ youโre in the right place.
This quick shrimp fried rice recipe comes together in about 15 minutes with simple ingredients you probably already have on hand. Tender shrimp and chewy rice flavored with a savory and umami-rich seasoning make this an ideal weeknight dinner idea that everyone will love. Whether youโre using leftover rice or whipping it up from scratch, this recipe delivers restaurant-style flavor without the fuss.
Why This Recipe Works
- Restaurant quality shrimp fried rice with minimal effort. Just 15 minutes of your day.
- Powdered chicken stock imparts flavor without adding too much liquid.
- Cooking day-old rice on high heat gives you smoky and tender rice.
- You can use chopped shrimp or juicy whole shrimp. Your choice. I use both!
If youโd like to learn the fundamentals โ from choosing the right rice to mastering heat and seasoning โ be sure to check out my complete fried rice guide here.
Table of contents
Shrimp Fried Rice Ingredients
- Garlic: Garlic is infuses the rice with aromatics.
- Vegetables: A mix of bell pepper, carrot, and shallot for a subtle crunch and a little sweetness.
- Shrimp: I highly recommend spending a little extra on good quality, fresh shrimp. Try to use sustainable shrimp if you can.
- Leftover Cooked Rice: Jasmine rice is the industry standard. Japanese rice will be a little more sticky (but great).
- Powdered stock: Chicken bouillon or Consome by Ajinomoto are the two powdered stocks I use. But you can also use powdered vegetable stock.
- Soy Sauce: Regular Japanese soy sauce for umami and saltiness.
- Ground White Pepper: Hotter and sharper than black pepper with floral notes. You can use either white or black pepper for this recipe.
- Egg: One large egg, scrambled.
- Sesame oil: I like to drizzle a little sesame oil right before serving the fried rice to add a layer of nuttiness.
- Chopped Scallions: Added last for a clean and refreshing crunch.
The Magic of Powdered Stock in Fried Rice
Using powdered chicken stock is a great way to add flavor without introducing more liquid to the pan. I use it in many of my fried rice recipes such as this chicken fried rice as it makes the flavors jump. If you’ve previously tried to make fried rice at home but couldn’t achieve the punchy flavor you get when ordering at a restaurant, chicken stock might just be what you were missing.
How to Make Shrimp Fried Rice
Scroll down to the recipe card for the full recipe.
- Fry the garlic in a little oil and add the vegetables. Stir fry for about 2 minutes.
- Add the shrimp and keep stir frying until they are cooked through.
- Add the rice, break it up using a rice paddle or spatula, and fold it with the veggies and shrimp.
- Add the powdered stock, soy sauce, and ground white pepper, and stir to combine.
- Push the rice to one side and add the egg to the other. Scramble it and mix it with the fried rice.
- Drizzle with sesame oil and top with chopped scallions. Serve immediately.
Tips To Make The Best Fried Rice
- Use day-old leftover rice. Fried rice is always best when you use at least day-old rice that’s had some time to dry out in the fridge (a few days longer is fine too). That’s because day-old rice can soak in oil, egg and soy sauce and still keep its texture, whereas freshly cooked rice will turn mushy.
- Go easy on the sauce. A little soy sauce is fine but keep that pour under control as too much liquid will make the rice soft and mushy.
- Use high heat. Cooking quickly on high heat will help veggies retain their crunch and keep your shrimp juicy and springy.
- Use chopped shrimp for more flavor. This is optional but I find that chopping the shrimp makes the stir fry more flavor as I get to enjoy shrimp in every bite.
Recipe Variations
One of the best parts about making fried rice is that it’s a clearinghouse for veggie crisper drawers – and works well with all types of proteins. Here are a few ideas to how to up your shrimp fried rice game.
- Use different seasonings. You can easily add or augment flavors with readymade condiments like oyster sauce, fish sauce, and chili crisp. No matter what you choose, start slowly to avoid your fried rice from becoming too soggy.
- Swap proteins. Chicken, roast pork, tofu, and even bacon or breakfast sausage – such as this breakfast fried rice recipe – work well in fried rice.
- Add kimchi. Kimchi has a funky, sour and slightly spicy taste that pairs beautifully with this recipe.
- Top with a fried egg. Crispy edges, runny yolk. Enough said.
- Make it spicy. Augment the spice level with chili based ingredients such as sansho pepper, Thai chilis, or sambal oelek (chili garlic sauce).
Storage and Reheating
Fridge: Save the leftover fried rice in an airtight storage container with a lid and refrigerate it for up to 3 days.
Freezer: Let the fried rice cool to room temperature before freezing. Portion the rice into individual servings and save in a freezer bag or air-tight container for up to 3 months.
Reheating: Put the leftovers in a microwave safe container and microwave on high in the for 1-2 minutes, until the rice is tender. Or quickly reheat in a pan on the stovetop with a little oil.
What to Serve With Shrimp Fried Rice
- Chinese Eggplant With Garlic Sauce
- Stir Fried Bean Sprouts with Tofu and Garlic Chives
- Chinese Tomato Egg Stir Fry
- Easy Vegetable Egg Rolls
- Bok Choy With Garlic and Oyster Sauce
New to fried rice? Read these guides on how to make jasmine rice and Japanese rice to make the best rice for your meal.
Have you made this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintEasy Shrimp Fried Rice
Ready in less than 15 minutes and with delicately sweet, savory and briny flavors. This shrimp fried rice recipe beats takeout any day!
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 1x
- Category: Rice
- Method: Stir frying
- Cuisine: Chinese
- Diet: Low Lactose
Ingredients
- 2 tablespoons vegetable oil or grapeseed oil or other neutral oil
- 2 cloves garlic, minced
- 1/2 green bell pepper, finely chopped
- 1/4 cup carrot, finely chopped
- 1 shallot, finely chopped
- 10 large shrimp, chopped bite size
- 3 cups day old cooked short grain Japanese rice, at room temperature
- 1/2 teaspoon powdered chicken stock
- 2 1/2 tablespoons soy sauce
- 1/2 teaspoon white ground pepper
- 1 large egg, whisked
- 1 teaspoon toasted sesame oil
- 2 tablespoons scallions, finely chopped
Instructions
- In a large pan or wok over high heat, add oil and garlic and stir fry for 30 seconds, until the garlic becomes fragrant.
- Add bell peppers, carrots, and shallots and cook for 2 minutes.
- Add shrimp and cook for 3 minutes, stirring occasionally.
- Add rice, break it and combine with shrimp and vegetables.
- Add powdered chicken stock, soy sauce and white pepper and mix until the rice is uniformly golden / light brown.
- Push rice to one side and add egg. Continuously stir and break with your spatula until it’s almost fully cooked. Mix it in with the fried rice.
- Turn the heat off, add sesame oil and top with scallions.
- Season with salt and pepper if needed, and serve immediately
Notes
Keep the leftover fried rice in an airtight storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 301
- Sugar: 1.6g
- Sodium: 310.9mg
- Fat: 9.6g
- Saturated Fat: 1.6g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0.7g
- Protein: 8.7g
- Cholesterol: 67.4mg
Frequently Asked Questions
Yes you can. Use powdered vegetable stock or msg instead of chicken stock, firm tofu or veggies instead of shrimp, and omit the egg entirely. Or, you can try this vegan fried rice recipe instead.
Not but it can easily be made gluten-free. Simply swap out the soy sauce and use tamari or liquid aminos instead. I also recommend reading the ingredients on powdered chicken stock as it can sometimes contain wheat.
Make fresh rice – jasmine rice or Japanese rice – and then spread it out on a baking sheet. Refrigerate for at least 1-2 hours. Longer if you have time. This will quickly dry it out.
