Shrimp Fried Rice – Restaurant Quality! (VIDEO)
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Make restaurant quality Shrimp Fried Rice at home! My key tips and tricks will make this your new favorite easy meal at home – it’s quick, delicious and easily adjustable to your preferences!
Watch the Shrimp Fried Rice Recipe Video!
A Note from CJ
This is the best Shrimp Fried Rice recipe!
I included several of my favorite tips to making restaurant quality but my favorite tip (and one I don’t see talked about often) is drizzling the egg and soy sauce (versus dumping it in). This makes a huge difference in the final dish! I love the little things you can do at home to make restaurant quality food!
If you love fried rice, try Chicken Fried Rice, Spam Fried Rice, Egg Fried Rice, Mushroom Fried Rice, or Kimchi Fried Rice! Pair with Egg Drop Soup or Hot and Sour Soup for a cozy meal at home!
This is the best shrimp fried rice! So delicious! Appreciate the clear instructions and tips. Whether I’m watching one of your videos or reading the recipes, they’re both very easy to follow!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- 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. Marinating the shrimp for at least 10 minutes is my secret tip to getting restaurant quality Shrimp Fried Rice !
- white rice – I recommend long grain white rice due to the lower moisture content but you can substitute with another white rice. 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.
- msg – I like to use MSG in moderation as an optional flavor enhancer.
- peas and carrots – Cut the vegetables into similar shaped sizes so they cook evenly – frozen vegetables work well!
How to Make Shrimp Fried Rice
Marinate and Cook The Shrimp: First marinate the shrimp in a bowl with salt, white pepper, soy sauce, baking soda, and 1 tablespoon of neutral oil for 10 minutes. Next separate the rice grains and prep all ingredients so they’re ready by the wok. Heat the remaining neutral oil in a hot wok and sear the shrimp for 2–3 minutes until just cooked and remove them to a pan, leaving any residual oil in the pan.
Cook the Aromatics and Finish the Fried Rice: In the same pan, sauté garlic, onion, and scallion whites until fragrant, then add the rice and stir-fry until dry and separated. Pour in the beaten eggs and cook until they coat the rice and turn it lightly golden. Add the remaining vegetables, shrimp, and dry seasonings, then drizzle soy sauce around the pan and mix until combined. Finally, add the scallion greens and sesame oil, mix and serve! Enjoy!
PRO TIPS
CJ’s Recipe & Storage Tips
Egg Drizzle Method – I like to drizzle the beaten eggs into the rice so each rice grain is coated and turns a beautiful, golden color. This is a restaurant trick! However, if you have a low BTU stove or are cooking in very large batches, I would suggest doing the “push to the side” method stead.
Soy Sauce Around the Edge of Wok or Pan – Drizzling soy sauce around the edge of your hot wok or pan (verus dumping it on the rice) will “sear” the sauce and create a more intense flavor.
Storage and Reheating – Store any leftover fried rice in an airtight container for up to 3-4 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.
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 (VIDEO)
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, divided
Other Ingredients
- 2 cups white rice, long grain rice such as jasmine or basmati, cooked and dried out overnight in the refrigerator
- 4 cloves garlic, chopped
- 1/2 cup onion, chopped
- 1 cup frozen peas and carrots
- 4 scallions, chopped, greens and whites separated
- 2 large eggs, beaten
- 1/2 tsp white pepper
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp msg
- 1 tbsp light soy sauce
- 1/2 tsp sesame oil
Instructions
- In a bowl, marinate the shrimp with salt, white pepper, soy sauce, baking soda, and 1 tablespoon of neutral oil for 10 minutes.
- Separate the rice grains as much as possible with your hands and place them next to the stove along with the garlic, onion, frozen peas & carrots, scallions, beaten egg, and soy sauce. In a small bowl, add the white pepper, sugar, salt, and msg.
- Over high heat, add the remaining neutral oil to a large wok or pan until shimmering and cook the shrimp for 2-3 minutes until just cooked through. Remove and set aside, leaving any residual oil in the pan.
- In the residual oil, fry garlic, onion, and scallion whites for 1 minute or until fragrant and softened. Add in the rice and cook until the grains are dry and separated, about 2-3 minutes.
- Add the beaten eggs over the rice and mix until the eggs evenly coat the grains of rice. Continue stir frying until the eggs are cooked through and the rice turns slighly yellow.
- 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 the scallion greens. Cook for 3-4 minutes, add the sesame oil and give the rice a final mix. Serve and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Shrimp Fried Rice recipe was originally posted in January 2023, and updated in December 2025.
In step 1 the directions it lists cornstarch as an ingredient for the shrimp marinade, yet it is not listed in the ingredients list above. If it does belong, how much are we to be adding into the marinade?
Sugar is listed in the ingredients, but I can’t find when it’s used.
You say to marinate the shrimp with corn starch, but there is no corn starch in the ingredients list. How much should I use?
I made this tonite and it came out perfect. Now that I’ve made it once, the next time will be so much easier. I’m definitely going to make a double batch for leftovers. My husband said it taste better than restaurant fried rice. Thank you for this recipe.
I’m so glad to hear that, Julie! Enjoy!
Hi, just saw your reply. Thank you, yes I’ve now made this several times and enjoy it very much!
Thank you Julie!
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.