Finding a delicious shrimp fried rice recipe that actually works can be tricky, but I’ve got you covered.
After years of perfecting this dish in my kitchen, I discovered the secret lies in using day-old rice and cooking each ingredient separately.
This authentic Asian-inspired recipe transforms simple ingredients into restaurant-quality fried rice that’s crispy, flavorful, and ready in just 30 minutes.
Whether you’re using leftover rice or planning ahead, this foolproof method delivers perfect results every single time.
Essential Ingredients for Perfect Fried Rice
The beauty of homemade fried rice lies in its simplicity. Here’s what you’ll need to create this delicious weeknight dinner:
- 8 ounces small raw shrimp, peeled and deveined
- 4 cups day-old cooked rice (jasmine or long-grain white rice work best)
- 3 large eggs, beaten
- 3/4 cup frozen peas and carrots, thawed
- 2 green onions, finely chopped
- 3 tablespoons vegetable oil or peanut oil
- 1 tablespoon soy sauce (plus extra for serving)
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- Fresh black pepper to taste
Step-by-Step Cooking Instructions
Making restaurant-style fried rice at home is easier than you think. Follow these simple steps for the best results:
1. Prepare the Shrimp
- Season shrimp with salt, pepper, and cornstarch in a medium bowl
- Let the mixture sit for 10 minutes at room temperature
- This coating helps create a perfect sear and prevents sticking
2. Heat Your Wok or Large Pan
- Use high heat throughout the entire cooking process
- A hot pan is crucial for achieving that signature fried rice texture
- Test readiness by dropping water in the pan – it should sizzle immediately
3. Cook Each Component Separately
- Start by searing seasoned shrimp for 30 seconds per side
- Remove shrimp when almost cooked through (they’ll finish cooking later)
- Scramble eggs until slightly runny, then remove from pan
- This technique prevents ingredients from becoming mushy
4. Create the Rice Base
- Add green onions to the hot pan and cook for 15 seconds
- Add cold rice and spread evenly across the pan surface
- Let rice fry undisturbed for 1-2 minutes to develop crispy bits
- Flip sections of rice and repeat the process
Combine Everything Together
- Add soy sauce to the rice and stir to distribute
- Return shrimp and eggs to the pan along with peas and carrots
- Drizzle sesame oil over everything and toss until heated through
- Taste and adjust seasoning as needed
Pro Tips for Restaurant-Quality Results
These expert techniques will elevate your fried rice from good to exceptional:
- Always use cold, day-old rice – Fresh rice contains too much moisture and creates mushy results
- Keep ingredients moving quickly – High heat cooking requires constant attention and fast movements
- Don’t overcrowd the pan – Cook in batches if necessary to maintain proper heat distribution
- Save some green onions for garnish – Fresh scallions on top add color and bright flavor
- Prep everything before cooking – This stir-fry technique happens fast, so have all ingredients ready
Popular Variations and Additions
Customize this basic recipe to match your family’s preferences with these simple modifications:
- Protein swaps: Try chicken, beef, tofu, or leftover roasted pork
- Vegetable options: Bell peppers, corn, broccoli, or snap peas work wonderfully
- Spice it up: Add garlic, ginger, or red pepper flakes for extra flavor
- Sauce variations: Try oyster sauce, teriyaki, or sriracha for different taste profiles
- Garnish ideas: Cilantro, lime wedges, or sesame seeds make beautiful finishing touches
Storage and Reheating Tips
Proper storage keeps your fried rice fresh and delicious for future meals:
- Refrigerate leftovers within 2 hours of cooking in airtight containers
- Use within 3-4 days for best quality and food safety
- Reheat in a hot pan with a splash of oil rather than the microwave
- Add fresh herbs or a drizzle of sesame oil when reheating to refresh flavors
- Freeze portions for up to 3 months in freezer-safe containers
Why This Recipe Works Every Time
After making countless batches of fried rice over the years, I’ve learned that success comes down to three key factors: using the right rice, maintaining high heat, and cooking ingredients separately. The cornstarch coating on the shrimp creates an amazing texture, while the cold rice ensures each grain stays distinct and doesn’t clump together.
This technique comes from traditional Chinese cooking methods that I learned from my mentor chef. The separate cooking process might seem like extra work, but it’s what separates homemade fried rice from the soggy disappointments many people make at home.
When you follow these steps exactly, you’ll get perfectly seasoned rice with tender shrimp, fluffy eggs, and vibrant vegetables. The result is a complete meal that rivals your favorite takeout restaurant, made with fresh ingredients you can trust.
Easy Shrimp Fried Rice
Ingredients
Equipment
Method
- Season shrimp with salt, pepper, and cornstarch in a medium bowl. Let the mixture sit for 10 minutes at room temperature.
- Heat a large wok or skillet over high heat. When very hot (water should sizzle immediately), add 1 tablespoon of oil and swirl to coat.
- Add seasoned shrimp to the hot pan in a single layer. Sear for 30 seconds per side until almost cooked through. Remove with slotted spoon and set aside.
- Lower heat to medium and add more oil if needed. Add beaten eggs and scramble quickly until slightly runny. Remove and add to bowl with shrimp.
- Clean pan and return to high heat. Add remaining oil and green onions, cooking for 15 seconds until fragrant.
- Add cold rice to pan and spread evenly. Let fry undisturbed for 1-2 minutes to develop crispy bits. Flip sections and repeat.
- Add soy sauce to rice and stir to combine. Return shrimp and eggs to pan along with peas and carrots.
- Drizzle sesame oil over everything and toss until heated through. Taste and adjust seasoning. Serve immediately.