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This Shrimp Fried Rice recipe is an easy at-home meal that will taste better than your favorite Chinese Takeout spot! This is going to be your new go-to recipe because of my key tips that will help you make restaurant quality Shrimp Fried Rice , while still keeping it quick, delicious and easily adjustable to your preferences!
Fried Rice is a perfect dish in my opinion – so I love to make different variations of it all the time!
If you’re looking for more classic Chinese Takeout dishes, try my Chicken Fried Rice. My childhood favorite was eating Spam Fried Rice at home or ordering Billionaire Fried Rice at our favorite Chinese restaurant on the weekends. Now that I’ve gotten older, I’ve even grown an appreciation for vegetarian versions, like Egg Fried Rice or Mushroom Fried Rice! My wife’s favorite is Kimchi Fried Rice, which I agree – the spicy kick is so addictive!
Watch the Shrimp Fried Rice Recipe Video Below!
Ingredients for Shrimp Fried Rice
Shrimp Marinade
Marinated the shrimp for at least 10 minutes is my secret tip to getting restaurant quality Shrimp Fried Rice !
- 1 lb shrimp, peeled and deveined – I like using smaller U50-60 shrimp; you can use whatever size you prefer! Make sure you are using raw shrimp – I do not recommend using cooked shrimp.
- 1/4 tsp white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier, less spicy flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
- 1/4 tsp kosher salt
- 1 tbsp light soy sauce – You will need “light” (not “low sodium”) or “all-purpose” soy sauce. Do NOT use dark soy sauce, as it is too intense for a fried rice recipe.
- Some fried rice dishes call for NO soy sauce, like my Din Tai Fung Fried Rice!
- 1/4 tsp baking soda – The baking soda is my secret ingredient in getting the shrimp to become more juicy and succulent! This is because it changes the pH level of the shrimp.
- 2 tbsp neutral oil – I use avocado oil as my go-to neutral oil. You can also use canola or vegetable oil. DO NOT use sesame oil or olive oil!
Other Ingredients
- 2 cups white rice – I prefer long grain white rice for Shrimp Fried Rice (and fried rice in general!) due to the lower moisture content but you can substitute with another white rice, if needed.
- Do not use freshly steamed rice! The rice should be dried out in the fridge overnight to reduce moisture in the rice. Too much moisture in the rice will make your fried rice soggy and mushy – and we don’t want that!
- 1/2 cup onion, chopped
- 4 cloves garlic, chopped
- 1 cup frozen peas and carrots – Most takeout restaurants use carrots and peas; this is what I like to use for my Shrimp Fried Rice, too! However, you can always customize this to your liking! Other popular vegetables you can include in your fried rice are:
- Corn, broccoli, asparagus, zucchini, mushroom, cabbage – really, anything goes!
- PRO TIP: Just make sure to cut up the vegetables to similar shaped sizes so they cook evenly, and frozen vegetables work well!
- 4 scallions, chopped, greens and whites separated
- 2 large eggs – You’ll be beating the eggs and then drizzling it into the Shrimp Ftied Rice, which gives the dish a beautiful golden color.
- This is different from the method in our Egg Fried Rice or Chicken Fried Rice recipe, where we push the ingredients to the side of the pan and cook the eggs separately, then incorporate them.
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp msg – I like to use MSG in moderation as a flavor enhancer but this is always optional.
- 1/2 tsp sesame oil
Searing The Shrimp
You want to sear your shrimp in about 2 tablespoons of neutral oil over high heat for 2-3 minutes or until just cooked through. I purposely like to re-use the oil the shrimp was cooked in to fry my aromatics, vegetables, eggs, and rice to reinforce them with more of that delicious shrimp flavor!
PRO TIPS
Expert Tips for Shrimp Fried Rice
Marinate Your Shrimp!
- This extra step gives the shrimp a delicious flavor and texture that rivals the quality of restaurant fried rice! The baking soda is a key ingredient that changes the pH level of the shrimp, making them juicier and more plump. Do not skip this step!
Avoid Too Much Moisture in Rice
- Use long grain white rice (like jasmine or basmati ) for this recipe due to the lower moisture content.
- Do not use freshly steamed rice! The rice should be dried out in the fridge overnight to reduce moisture in the rice. Too much moisture in the rice will make your fried rice soggy and mushy – and we don’t want that!
What vegetables can I use? The best part about this dish is that you can use any vegetables you like! The key tip is to chop them up in similar sizes to ensure they cook evenly. I will mix up the vegetables based on what is in my refrigerator – here are some vegetables I’ve used in the past:
- corn
- mushrooms
- broccoli
- asparagus
- zucchini
- cabbage
Have Everything Prepped and Ready to Go
- Prepare all of your ingredients ahead of time, BEFORE you begin cooking. Once you start cooking Shrimp Fried Rice, it will come together fast, so having your ingredients in bowls right next to your pan will ensure the dish comes together smoothly and nothing is overcooked.
Egg Drizzle Method
- Rather than pushing the ingredients to the side and cooking the egg separately, we will be drizzling the beaten eggs into the rice. The egg will coat each rice grain and give the rice a beautiful, golden color.
- NOTE: If you have a low BTU stove or are cooking in very large batches, I would suggest doing the “push to the side” method like in my Egg Fried Rice or Chicken Fried Rice recipes.
Soy Sauce Around the Edge of Wok or Pan
- Drizzling your soy sauce around the edge of your hot wok or pan will “sear” the sauce and create a more intense flavor – this is one of the key methods that will make your fried rice taste like restaurant take-out!
What Can I Serve With Shrimp Fried Rice?
The answer is what can you NOT serve with! This dish is so versatile, you can eat it as a main dish or serve alongside other takeout classics!
I would start with Egg Drop Soup or Hot and Sour Soup – and you can’t forget about Egg Rolls when you’re eating takeout dishes! I personally love eating Shrimp Fried Rice with the classic Beef and Broccoli. If you’re looking for chicken dishes to make alongside it, I would go for Sesame Chicken or Black Pepper Chicken. If you want some vegetables to go with dish, I would make my viral Din Tai Fung Cucumber Salad or Din Tai Fung Garlic Green Beans!
Storage and Reheating
You can store this in the refrigerator in an airtight container for up to 3 days.
I like to reheating Shrimp Fried Rice in a hot wok or pan; this warms up each rice grain quickly, helps separate any rice that clumped together, and give the dish a nice char. You can also warm it up in the microwave.
Cooking With a Wok (Alternatives)
By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food! Cooking in a wok will give your dish that signature “wok hei” or “breath of the wok”, which is a beautiful smoky flavor profile to your dish. The best part is, the wok will only get more seasoned with time, adding more flavor to your food!
If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.
If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.
My KEY TIP would be to avoid crowding your pan – crowding can lead to your Shrimp Fried Rice not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.
If you tried this Shrimp Fried Rice or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Shrimp Fried Rice
Equipment
Ingredients
Shrimp Marinade
- 1 lb shrimp, peeled and deveined
- 1/4 tsp white pepper
- 1/4 tsp kosher salt
- 1 tbsp light soy sauce
- 1/4 tsp baking soda
- 2 tbsp neutral oil
Other Ingredients
- 2 cups white rice, long grain rice such as jasmine or basmati, cooked and dried out overnight in the refrigerator
- 1/2 cup onion, chopped
- 4 cloves garlic, chopped
- 1 cup frozen peas and carrots
- 4 scallions, chopped, greens and whites separated
- 2 large eggs
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp msg
- 1/2 tsp sesame oil
Instructions
- In a bowl, marinate the shrimp with salt, white pepper, soy sauce, baking soda, neutral oil and cornstarch for 10 minutes.
- Chop your vegetables and beat eggs and set aside along with your rice. Prepare soy sauce, sesame oil, white pepper, salt, and msg next to your pan for easy access.
- Over high heat, add the neutral oil until shimmering and cook the shrimp for 2-3 minutes until just cooked through. Remove and set aside.
- In the remaining oil, fry garlic, onion, and scallion whites for 1 minute, add in rice and cook until the grains are dry and separated, about 2 minutes.
- Add eggs over rice and cook until the eggs are cooked through.
- Add peas and carrots, cooked shrimp, and dry seasonings. Mix and cook for 2 minutes. Drizzle soy sauce around the edge of the pan and add scallion greens. Cook for 3-4 minutes then finish with sesame oil.
Notes
KEY TIPS
Marinate Your Shrimp: This extra step gives the shrimp a delicious flavor and texture that rivals the quality of restaurant fried rice! The baking soda is a key ingredient that changes the pH level of the shrimp, making them juicier and more plump. Do not skip this step! Avoid Too Much Moisture in Rice: Use long grain white rice (like jasmine or basmati ) for this recipe due to the lower moisture content. Do not use freshly steamed rice! The rice should be dried out in the fridge overnight to reduce moisture in the rice. Too much moisture in the rice will make your fried rice soggy and mushy – and we don’t want that! What vegetables can I use? The best part about this dish is that you can use any vegetables you like! The key tip is to chop them up in similar sizes to ensure they cook evenly. I will mix up the vegetables based on what is in my refrigerator. I’ve used corn, mushrooms, broccoli. asparagus, zucchini, and cabbage. Have Everything Prepped and Ready to Go: Prepare all of your ingredients ahead of time, BEFORE you begin cooking. Once you start cooking Shrimp Fried Rice, it will come together fast, so having your ingredients in bowls right next to your pan will ensure the dish comes together smoothly and nothing is overcooked. Egg Drizzle Method: Rather than pushing the ingredients to the side and cooking the egg separately, we will be drizzling the beaten eggs into the rice. The egg will coat each rice grain and give the rice a beautiful, golden color.-
- NOTE: If you have a low BTU stove or are cooking in very large batches, I would suggest doing the “push to the side” method like in my Egg Fried Rice or Chicken Fried Rice recipes.
STORAGE AND REHEATING
Store your fried rice in an airtight container in the refridgerator for up to 3 days. To reheat, simply stir fry in a pan with a touch of oil or cooking spray until the fried rice is warmed through. Alternatively, place a damp paper towel over the fried rice and reheat in the microwave until warmed through.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
love this and all your recipes!
the IG video mentions chicken powder, …where/when/how much, plse?
I am big fan of your fried rice recipes! This one also turned out really good. Thankyou for your simple recipes.
@shema_shajahan
Finally an easy recipe I can make and it tastes just like the restaurant! No more overcooked shrimp!
This was so yummy and easy! Better thank take out
I just made this for dinner tonight and it was delicious. I loved your recipe as I have always thought the shrimp needed to be marinated to amp up the flavor. I used large Gulf shrimp which I cut into thirds as they are the only shrimp I use and the dish turned out really well. Thanks for sharing.
Delightful and delicious.