JollyRoses
Fried Rice · Chinese

Shrimp Fried Rice

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A quick shrimp fried rice recipe: plump seared shrimp, egg, peas, carrots and scallions tossed with cold rice and a savory soy sauce mix in under 30 minutes.

By The JollyRoses Kitchen · Updated

Prep
15 min
Cook
12 min
Total
27 min
Serves
4
Non-veg Easy Main Course
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Dark bowl of fried rice topped with shrimp, with chopsticks and a spoon on a woven mat
Photo: Mae Mu on Unsplash

Shrimp fried rice pairs sweet, lightly seared shrimp with egg, peas, carrots and scallions in cold rice fried over high heat. It comes together in under 30 minutes, and most of that is prep.

Shrimp cook in a couple of minutes, so the key is to sear them briefly, take them out while barely opaque, and fold them back in at the very end. That keeps them plump and tender instead of tight and rubbery.

Why this recipe works

  • Shrimp are seared hot and fast, then removed, so they finish cooking in the rice without overcooking.
  • Patting the shrimp dry lets them brown instead of releasing water into the pan.
  • A little fresh ginger with the garlic complements the shrimp without overpowering it.

Shrimp Fried Rice recipe

By The JollyRoses Kitchen · 27 min total · Easy

Ingredients

Servings 4

For the shrimp

For the sauce

For the fried rice

Equipment

  • Wok or 12-inch skillet
  • Wide metal spatula or wok spatula
  • Paper towels
  • Small bowl for the sauce
  • Cutting board and chef's knife

Instructions

  1. Prep the shrimp and sauce

    Pat the shrimp very dry with paper towels, then toss with the salt, pinch of white pepper and cornstarch (if using). Stir the soy sauce, oyster sauce (if using) and white pepper together in a small bowl. Break up any clumps in the cold rice.

  2. Sear the shrimp

    Heat the wok or skillet over high heat until very hot. Add 1 tbsp oil and the shrimp in a single layer. Cook without moving for about 1 minute, flip, and cook 30–60 seconds more, just until pink and nearly opaque. Transfer to a plate; they will finish cooking later.

  3. Scramble the eggs

    Add 1 tsp of the remaining oil, pour in the eggs and stir gently until just set, about 1 minute. Add to the plate with the shrimp.

  4. Cook the aromatics and vegetables

    Add another 1 tbsp oil. Stir-fry the onion for about 2 minutes, then add the garlic, ginger (if using) and scallion whites for 30 seconds until fragrant. Add the peas and carrots and toss for 1–2 minutes until hot.

  5. Fry the rice

    Add the remaining oil and the rice. Spread it out, let it sit for 30 seconds, then toss; repeat for 3–4 minutes until the rice is piping hot with some toasted grains. Pour the sauce around the edge of the pan and toss for 1 minute until evenly colored.

  6. Finish and serve

    Return the shrimp, eggs and any juices to the pan with the scallion greens and sesame oil (if using). Toss for about 1 minute, just until the shrimp are fully opaque all the way through and hot. Taste, adjust the seasoning, and serve right away.

Tips for the best shrimp fried rice

  • Dry shrimp brown; wet shrimp steam. Pat them thoroughly, especially if they were frozen.
  • Pull the shrimp while they still look slightly translucent in the center. They finish in the hot rice and stay tender. Shrimp are done when the flesh is opaque and pearly all the way through.
  • Buy shrimp already peeled and deveined to save most of the prep time.
  • Use rice cooked ahead and refrigerated. If making it fresh, spread it out to cool and refrigerate it within 1 hour of cooking before frying.
  • Cut very large shrimp in half so every bite has shrimp and they cook evenly.

Substitutions

Raw shrimpCooked peeled shrimp; skip the searing and add them in the last minute just to heat through, or they will toughen.
Large shrimpSmall or medium shrimp; reduce the searing time to about 1 minute total.
Oyster sauceAn extra 1 tbsp soy sauce, or 1 tsp fish sauce for extra savoriness.
Soy sauceTamari or coconut aminos for gluten-free; check the oyster sauce label or omit it.

Storing and reheating

Refrigerate leftovers in a shallow airtight container within 1 hour of cooking (never more than 2 hours) and eat within 2 days, since shrimp is best fresh. Reheat in a hot skillet or covered in the microwave with a sprinkle of water until steaming hot throughout.

What to serve with shrimp fried rice

  • Hot and sour soup
  • Wonton soup
  • Stir-fried snow peas
  • Chili garlic sauce on the side

Frequently asked questions

Can I use frozen shrimp for fried rice?
Yes. Thaw them in the refrigerator overnight or in a colander under cold running water for a few minutes, then pat them completely dry before seasoning and searing.
How do you keep shrimp from getting rubbery in fried rice?
Sear them briefly over high heat, remove them while barely opaque, and return them only for the last minute of cooking. Overcooking is what makes shrimp tough and rubbery.
What size shrimp is best for shrimp fried rice?
Large shrimp (about 26/30 per pound) or medium shrimp (about 41/50 per pound) both work well. Size names vary between stores, so go by the count per pound on the label. Larger shrimp can be cut in half so they are evenly distributed through the rice.
How do I know when shrimp are cooked?
Cooked shrimp turn pink on the outside and opaque and pearly white all the way through, and curl into a loose C shape. A tight O shape usually means they are overcooked.

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