Updated on September 15th, 2025
Shrimp fried rice is one of those dishes that feels both comforting and a little special at the same time. It’s quick to prepare, full of flavor, and a perfect way to use up leftover rice. The shrimp cooks quickly, the vegetables bring freshness and color, and the soy sauce and oyster or fish sauce tie everything together with that classic takeout-style taste. With just a few easy steps, you can make a restaurant-quality meal right in your kitchen that’s perfect for dinner any night of the week.
Why this recipe works
- Perfect texture: Using leftover rice that’s at least a day old keeps the grains from clumping together, giving you fried rice that’s fluffy instead of soggy.
- Quick-cooking protein: Shrimp cooks in just minutes, making this a fast but flavorful choice for busy evenings.
- Balanced flavors: The mix of soy sauce, garlic, and a touch of oyster or fish sauce gives the rice that savory depth you’d expect from your favorite takeout spot.
- Simple but adaptable: You can keep it basic with shrimp and veggies or toss in extras like diced ham, mushrooms, or even bell peppers to make it your own.
- One-pan convenience: Everything comes together in a single wok or skillet, which means less cleanup and more time to enjoy your meal.
Serving suggestions
- As a main dish: Serve shrimp fried rice on its own for a quick and satisfying dinner that covers protein, veggies, and carbs in one bowl.
- With sides: Pair it with spring rolls, egg rolls, or wonton soup for a complete Chinese-inspired spread.
- Add a topping: Drizzle with a little sriracha or sprinkle sesame seeds on top for extra flavor and texture.
- Family-style dinner: Place the fried rice in a big serving bowl, set it in the middle of the table, and let everyone scoop their own portions.
- For leftovers: Reheat in a skillet instead of the microwave to bring back that freshly stir-fried taste and texture.
Shrimp Fried Rice Recipe
Make shrimp fried rice at home with this easy Chinese takeout favorite, a quick stir-fry recipe perfect for busy weeknight dinners.
- Total Time: 30 minutes
- Yield: 3 servings 1x
Ingredients
Units
Scale
- 1/2 lb small shrimp (cooked, peeled, deveined and tails removed)
- 4 cups cooked white rice (that is at least one day old)
- 1 cup frozen peas and carrots mix (thawed)
- 3 garlic cloves (minced)
- 1 small white onion (diced)
- 1 green onion (sliced)
- 1/8 cup soy sauce (or more to your taste)
- 1 tablespoon fish sauce (or oyster sauce)
- 2 eggs
- 1/8 teaspoon white pepper
- Vegetable oil (for frying)
- Sesame oil (for frying)
Instructions
- Heat a wok or large pan and add a small amount of vegetable oil. In a bowl, beat 2 eggs, then pour them into the pan and scramble until fully cooked. Remove the eggs from the pan and set aside.
- Add a little more vegetable oil to the wok. Stir-fry the white onions, green onions, garlic, peas, and carrots until the vegetables reach your preferred tenderness. Drizzle in a bit of sesame oil, then add the cooked white rice. Stir-fry the rice for about 2 minutes.
- While continuing to stir-fry, add fish sauce (or oyster sauce) along with soy sauce. Season with white pepper. Return the scrambled eggs to the wok, add the shrimp, and mix everything together. Stir-fry until the shrimp and eggs are heated through.
Nutrition
- Serving Size:
- Calories: 564
- Sugar: 2 g
- Sodium: 926.3 mg
- Fat: 13.4 g
- Carbohydrates: 81.3 g
- Protein: 28.4 g
- Cholesterol: 245.6 mg