Shrimp Fried Rice Recipe
Restaurant-quality shrimp fried rice made at home with tender shrimp, fluffy rice, and crisp vegetables. This easy 25-minute recipe uses simple ingredients and foolproof techniques for perfect results every time.
Ingredients
- 1 pound medium shrimp peeled and deveined (fresh or thawed from frozen)
- 3 cups cooked rice preferably day-old rice for best texture
- 3 tablespoons vegetable oil divided
- 2 large eggs lightly beaten
- 1 medium onion finely diced (yellow or white onion works best)
- 2 cloves garlic minced
- 1 cup frozen peas and carrots thawed before cooking
- 3 green onions thinly sliced
- 3 tablespoons soy sauce use tamari for gluten-free option
- 1 tablespoon oyster sauce omit for vegetarian version or substitute with 1 tsp mushroom powder
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
- Salt to taste
Instructions
- Start with cold, day-old rice. Break apart any clumps with your fingers.
- Pat shrimp completely dry with paper towels. Season lightly with salt and pepper. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat until it shimmers. Add shrimp in a single layer, cook 1-2 minutes per side until pink. Transfer to a plate.
- Add ½ tablespoon oil to the same wok. Pour in beaten eggs and let sit for 30 seconds before stirring. Break into bite-sized pieces. Remove and set aside with shrimp.
- Add remaining oil to wok. When hot, add diced onion and stir-fry for 2 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Add thawed peas and carrots, stir-fry for 1 minute.
- Increase heat to high. Add rice to wok, breaking up any remaining clumps. Cook for 3-4 minutes, stirring frequently but allowing rice to contact the hot surface between stirs.
- Return cooked shrimp and eggs to wok. Add soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together for 1-2 minutes until well combined and heated through.
- Turn off heat and stir in sliced green onions. Taste and adjust seasoning if needed. Serve immediately.
Notes
Day-old rice is essential for the best texture - it contains less moisture and maintains grain separation during stir-frying
Don't overcrowd the pan when cooking shrimp to ensure proper searing
Quality frozen shrimp often delivers better results than "fresh" shrimp that's been sitting at the seafood counter
For vegetarian version: substitute shrimp with extra firm tofu and omit oyster sauce
Store leftovers in refrigerator for up to 3 days or freeze for up to 2 months
Don't overcrowd the pan when cooking shrimp to ensure proper searing
Quality frozen shrimp often delivers better results than "fresh" shrimp that's been sitting at the seafood counter
For vegetarian version: substitute shrimp with extra firm tofu and omit oyster sauce
Store leftovers in refrigerator for up to 3 days or freeze for up to 2 months
