Shrimp Fried Rice

This shrimp fried rice recipe will change the way you think about takeout. It balances perfectly cooked rice with fresh shrimp, crisp vegetables, and a vibrant homemade sauce that brings everything together. It's simple enough for a weeknight meal but impressive enough to serve when friends drop by. The quick cooking time means dinner is ready before you know it, and you get to enjoy a dish that tastes fresher and more flavorful than what most restaurants offer.

I started making this recipe years ago when I wanted to recreate my favorite takeout dish at home. Every time I make it, I'm reminded how much better fresh ingredients and a sauce made from scratch can be. My family can't get enough of it now, and it's often the first request for dinner.

Ingredients

• Shrimp: cleaned and deveined — fresh is best for texture and flavor, but thawed frozen works well too
• Low sodium soy sauce: controls saltiness and allows better balance in the sauce, gluten free options like tamari work great
• Chicken broth: adds subtle savory depth to the shrimp during cooking
• Garlic cloves: pressed — essential for flavor, fresh is a must for the best aroma
• Peanut oil: has a high smoke point and mild taste, ideal for frying
• Yellow onion: diced — adds sweetness and texture as it softens
• Frozen peas: thawed — a burst of sweetness and nice color contrast
• Carrot: diced — brings earthiness and crunch
• Fresh grated ginger: gives a warm, zesty note that livens up the dish
• Eggs: whisked with soy sauce — adds richness and a silky texture
• Rice vinegar: gives a slight tang to the sauce to brighten flavors
• Sesame seed oil: provides that unmistakable nutty aroma
• Oyster sauce: deepens the umami and enriches the sauce
• Long grain white rice: cooked and cooled — helps to keep the fried rice grains separate and fluffy
• Chopped scallions: fresh green pop of flavor and garnish

Instructions

Cook the Shrimp:

Mix the peeled and deveined shrimp with soy sauce, pressed garlic, and chicken broth. Preheat your wok or a large pan over medium—high heat and add peanut oil. Sear the shrimp for about two minutes each side until they turn opaque and just cooked through. Remove and set aside so they don't overcook while you prepare the rest.

Sauté the Vegetables:

Add more peanut oil to the pan and reduce the heat to medium. Toss in diced onion and carrot and cook them for a few minutes until they begin to soften. Stir in thawed peas and a splash of soy sauce. Cook until the vegetables are tender but still have some bite.

Add Garlic and Ginger:

Push the cooked vegetables to the sides of the pan to create space in the center. Add the pressed garlic and freshly grated ginger to the middle and sauté for a brief minute until fragrant. Then stir everything together to blend the flavors.

Cook the Eggs:

Make a well in the center of the pan and pour the whisked eggs with soy sauce into the hot spot. Cover and let them cook for about a minute until just set, then start scrambling the eggs and mix them with the vegetables.

Combine Rice and Shrimp:

Fluff the cooked rice with a fork to separate the grains and add it to the pan. Stir everything to distribute evenly. Return the cooked shrimp to the pan along with the chopped scallions.

Add the Sauce and Finish Cooking:

Pour the prepared sauce made from soy sauce, oyster sauce, rice vinegar, and sesame oil over the ingredients in the pan. Gently fold everything to coat well and then sauté for another few minutes so the sauce seeps into the rice and shrimp and everything is piping hot.

This recipe highlights shrimp as the star ingredient — its natural sweetness shines when cooked just right. I remember the first time I made this for a family gathering, and even the kids who usually avoided seafood asked for seconds. The fresh ginger and garlic really make this dish pop with flavor, reminding me of trips to the local Asian market where I discovered new aromatics to experiment with.

Storage Tips

Store leftover shrimp fried rice in an airtight container in the refrigerator for up to three days. When reheating, avoid the microwave as shrimp can become rubbery. Instead, reheat gently on the stovetop with a splash of chicken broth or water to bring back moisture.

Ingredient Substitutions

If you need to make this recipe vegetarian, swap shrimp for tofu or extra vegetables like chopped bell peppers or mushrooms. Use tamari or coconut aminos to make it gluten free. For cooking oil, you can substitute peanut oil with canola or vegetable oil though peanut oil adds the best aroma.

Serving Suggestions

Serve shrimp fried rice with simple sides like steamed bok choy or a crisp cucumber salad dressed with rice vinegar and sesame oil. Garnish with extra scallions and a wedge of lime for brightness.

This shrimp fried rice is a fast, flavorful weeknight meal that tastes like takeout made better. Adjust vegetables and seasoning to suit your family and enjoy.

Common Questions About Recipes

→ What type of rice works best for this dish?

Long grain white rice, preferably day-old and refrigerated, helps achieve the best texture without clumping.

→ Can I use frozen shrimp for this dish?

Yes, but ensure the shrimp is fully thawed and drained to avoid excess moisture during cooking.

→ How can I make this dish gluten free?

Substitute regular soy and oyster sauce with gluten free versions or tamari to keep it gluten friendly.

→ What’s the best way to reheat leftovers?

Reheat gently in a pan or wok over medium-low heat with a splash of broth or water to maintain moisture.

→ How do garlic and ginger affect the flavor profile?

They provide a fresh, aromatic foundation that enhances the savory and slightly tangy notes of the sauce.

→ Can additional vegetables be added?

Absolutely. Vegetables like broccoli, asparagus, or green beans can be included for extra texture and nutrition.