Ditch the takeout menus in favor of this quick and easy recipe for classic shrimp fried rice that will be on your dinner table in 30 minutes or less.
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We’re big fans of fried rice around here. From pineapple chicken fried rice to bacon and egg fried rice, it was only a matter of time before a shrimp version made its way into our regular dinner rotation.
Welcome to the takeout-takeout party, classic shrimp fried rice!
We’re talking tender shrimp, fluffy grains of jasmine rice, savory soy sauce, and the most classic of add-ins—peas and carrots. This is homemade fried rice at its best: cooked hot and fast, endlessly customizable, and perfect for using up leftover rice plus whatever veggies have been hanging out in the fridge.
But before we dive into all my tips and tricks for making the best shrimp fried rice, I have to know: Are you Team Eggs or Team No Eggs when it comes to this takeout favorite?
What Type of Rice Is Best for Fried Rice?
Long-grain white rice is my go-to for fried rice. It cooks up fluffy, not gummy, and stays nicely separated once it’s been chilled. You can also use jasmine rice or basmati rice—jasmine has a slightly softer texture, while basmati is firmer and drier. Avoid shorter-grain rices, like sushi rice, which are starchier and more likely to clump together.
Here’s everything you’ll need for this recipe:
My #1 Tip for Success
Use day-old rice. Use day-old rice. Fried rice was originally a way to use leftover rice, and that simple fact explains why it works so well. If your fried rice has ever turned out sticky or clumpy, it almost always comes down to excess moisture in the rice.
Freshly cooked rice holds onto too much steam, which causes it to stick together the second it hits a hot pan. Day-old rice, on the other hand, has had time to dry out just enough so each grain stays separate, fluffy, and perfectly coated in sesame oil and soy sauce.
Put simply:
- Fresh rice = sticky, clumpy fried rice
- Day-old rice = perfectly plumped, clump-free fried rice
No Leftover Rice? Here’s My Shortcut.
Leftover rice is ideal for fried rice, but it’s not your only option. The real goal is dry, cooled rice, not rice that was cooked yesterday specifically.
To fast-track the drying process, spread freshly cooked rice out on a baking sheet in an even layer and refrigerate it for about 20–30 minutes. This lets excess moisture escape and helps the grains firm up enough to stir-fry properly.
Is it better than true day-old rice? Not quite. But on a weeknight when dinner needs to happen now, this shortcut gets you very close—and your shrimp fried rice will still turn out fluffy, flavorful, and clump-free.
If you’re starting from scratch, make sure you’re using properly cooked white rice to begin with. (I have a full guide on how to cook perfect white rice that’s worth bookmarking.)
The Stir-Fry Rule You Can’t Skip: Prep Everything First
Fried rice is cooked using the stir-fry method, which means high heat and fast cooking. Once the pan is hot, things move quickly, and there’s no time to pause and chop an onion or peel shrimp. So before you turn on the stove, make sure everything is chopped, thawed, measured and within arm’s reach. This is one of those recipes where a little prep up front makes the entire cooking process feel smooth and stress-free.
Start by heating the olive oil and sesame oil in a large, tall-sided skillet or wok set over medium-high heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring, until the onion is soft and translucent.
Add the shrimp and cook, stirring, just until they’re opaque and cooked through. This only takes a few minutes, so keep a close eye on them—shrimp go from perfectly tender to overdone very quickly.
Next, add the cooked rice, peas and carrots, and soy sauce. Toss everything together, breaking up any clumps of rice as you go, and cook until everything is heated through and evenly coated.
Finish with a generous sprinkle of sliced scallions and serve right away, while everything is hot and fresh.
Team Eggs? Push everything to one side of the pan, crack in a couple of eggs, scramble them just until set, then stir them into the rice before serving.
3 Quick Tips for the Best Shrimp Fried Rice
- Pat the shrimp dry before cooking. Whether you’re using fresh or thawed frozen shrimp, take a minute to pat them dry with paper towels. Excess moisture lowers the temperature of the pan and can cause the shrimp to steam instead of cook quickly, which affects both texture and flavor.
- Use a large pan and avoid overcrowding. Fried rice needs space. A large, tall-sided skillet or wok allows the rice to spread out and fry instead of clumping together and steaming. If your pan feels crowded, cooking in two batches is better than forcing everything into one.
- Add the soy sauce toward the end. Waiting to add the soy sauce until the rice is in the pan helps keep the grains fluffy and evenly coated without becoming soggy. You can always add more to taste, but starting light gives you the best control over seasoning.
FAQs
Absolutely. Frozen shrimp work great for this shrimp fried rice recipe—just make sure they’re fully thawed before cooking. I like to thaw them overnight in the fridge or quickly under cold running water, then pat them dry before they hit the pan. Skip pre-cooked shrimp, which tend to turn rubbery when reheated.
A wok is great if you have one, but it’s definitely not required. I usually make fried rice in a large, tall-sided skillet rather than my wok. The most important thing is surface area; your rice needs room to spread out and fry instead of steaming.
Definitely. Fried rice is one of my favorite ways to use up whatever leftover veggies I have in the fridge—bell peppers, broccoli and snap peas all work well. You can also swap the shrimp for another protein.
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon sesame oil
- 1 medium yellow onion, small diced
- 3 cloves garlic, diced
- 2 teaspoons minced fresh ginger
- 1 pound small or medium shrimp, shelled, deveined and tails removed
- 4 cups cooked and cooled long grain white rice
- 2 cups frozen peas and carrots, thawed and drained
- 1/4 cup low sodium soy sauce
- Sliced scallions, for garnishing
Instructions
- Add the olive oil and sesame oil to a large, tall-sided skillet or wok set over medium-high heat.
- Once the oil is hot, add the onions, garlic and ginger, and cook, stirring, until the onions are translucent, about 3 minutes.
- Add the shrimp and cook, stirring, just until the shrimp are cooked through and no longer opaque, about 3 minutes.
- Add the rice, peas and carrots, and soy sauce to the skillet and toss to combine. Garnish with scallions and serve.
Kelly’s Notes
- Fried rice is cooked using the stir-fry method, which means high heat and fast cooking. Have all of your ingredients prepped and ready before you start.
- Day-old rice works best for fried rice. If you need help getting it right, see my guide for cooking perfect white rice.
- Eggs: Scrambled eggs are a great optional add-in. Once the shrimp are cooked, push everything to one side of the pan, scramble the eggs, then stir them into the rice and serve.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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