Shrimp Fried Rice is an easy recipe to make on the stovetop that turns out fresher and even better than ordering your favorite takeout.
Shrimp Fried Rice is a favorite at Chinese restaurants, and this homemade version hits the spot. For more restaurant-worthy Chinese Recipes, try Sesame Chicken, or Beef and Broccoli.
Why You’ll Love Shrimp Fried Rice?
- This is a complete meal in one pan, so you don’t necessarily have to serve anything else with it which is great for busy nights.
- Soy sauce, oyster sauce, and sesame oil create the savory combination that makes this taste just like your favorite Chinese takeout.
Sabrina’s Shrimp Fried Rice Recipe
This quick and easy Shrimp Fried Rice recipe makes the perfect dinner to throw together especially on busy nights. The entire dish is ready in just a half-hour, which even includes time to marinate the shrimp. You’ll love how simple it is to make this fresh, flavorful, filling meal. While it’s great as a main, you can create an entire takeout spread with Chinese Honey Chicken and Sweet and Sour Pork for a well-rounded spread. For tips and variations, don’t forget to read below the Recipe Card.
Recipe Card
Ingredients
Shrimp:
- 1 pound raw shrimp , (30-40 count or smaller) peeled and deveined
- 1 tablespoon cornstarch
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil
Fried Rice:
- 3 tablespoons vegetable oil
- 4 cups long-grain rice , cold cooked rice
- 4 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 large eggs , whisked
- 1 cup frozen peas and carrots
Instructions
- In a large bowl add the shrimp, cornstarch, soy sauce, and garlic powder, mixing well.
- Let marinate for 20 minutes.
- Add 2 tablespoons of vegetable oil to a large heavy skillet.
- Cook the shrimp for 1 minute on each side, then remove from the pan.
- Add the remaining 3 tablespoons of vegetable oil to a wok or large skillet and add the rice, breaking it apart, and mix it into the oil.
- Cook on high for 3-5 minutes or until the rice starts getting a bit cooked through but not browned.
- Add in the soy sauce, oyster sauce, and sesame oil. Stir quickly to combine then push the rice off to the side of the pan and add in the eggs stirring them quickly and chopping them as you cook them to break them into little pieces.
- Add the cooked shrimp and frozen carrots and peas, mixing the mixture together quickly, and serve.
Nutrition
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Chef’s Note
To get the most authentic fried rice, you must use cold, day old rice. The cold grains are a bit drier which helps keep them separate when reheating, and means they’ll soak up tons of flavor from the sauce ingredients. Freshly cooked rice contains more moisture which will give you mushy results.
Table of contents
Can this be made ahead of time?
This is best made fresh since reheating will make the shrimp rubbery. However, if that’s not an issue, you can make it up to 2 days in advance.
How to Store
- Serve: Don’t leave at room temperature for more than 2 hours.
- Store: If you have leftovers, cover in plastic wrap or transfer to an airtight container. Store in the fridge for up to 4 days.
- Freeze: Freeze for up to 3 months in an airtight freezer safe container.
Variations
- Aromatics: This recipe uses garlic powder, but if you have time, freshly minced garlic is the better option. Mincing up some shallots and fresh ginger too really adds to the dish.
- Veggies: Top with fresh green onions before serving. Add a bit of frozen corn, roughly chopped sugar snap peas, or finely chopped broccoli are great too. If adding more vegetables, make sure their water content isn’t to heavy, and don’t go overboard. You want to complement the rice, not outshine it.
- Seafood: If you want to bring some other kinds of seafood into this recipe, you can add crab meat or scallops.
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