Shrimp Fried Rice
Ever get a carton of takeout fried rice, pop it open, and feel… sad? It’s mushy, bland, and has about three tiny shrimp. You deserve better.
Making amazing shrimp fried rice at home is not hard. I promise.
Forget the disappointing takeout. I’m going to show you how to make fried rice that’s full of flavor, packed with shrimp, and perfectly textured. Let’s get cooking.
Easy Shrimp Fried Rice (Better Than Takeout!)
This recipe is all about simple steps and big flavor. We’ll walk through everything, so even if you’ve never made it before, you’ll nail it.
What You’ll Need
- Shrimp: One pound of large shrimp, peeled and deveined. Fresh or frozen works.
- Rice: Four cups of cooked and chilled white rice. Day-old rice is perfect.
- Eggs: Two large eggs, lightly beaten.
- Veggies: One cup of frozen peas and carrots. No need to thaw.
- Aromatics: Four cloves of garlic, minced, and one tablespoon of grated ginger.
- Onions: One small yellow onion, diced, and two green onions, thinly sliced.
- Soy Sauce: A quarter cup of low-sodium soy sauce.
- Oyster Sauce: Two tablespoons. This adds a deep, savory flavor.
- Sesame Oil: One teaspoon. A little goes a long way.
- Oil for cooking: Three tablespoons of a neutral oil like canola or avocado.
- White Pepper: A quarter teaspoon. It’s different from black pepper and makes a big difference.
Required Tools
- A large wok or a wide, heavy-bottomed skillet.
- A sturdy spatula or wok spoon.
- Cutting board and knife.
- Small bowls for prepping your ingredients.
Pro Tips for Perfect Fried Rice
After years of making fried rice, I’ve learned a few things that separate good rice from great rice.
- Use Cold, Day-Old Rice: This is the most important rule. Fresh, warm rice has too much moisture and will steam, turning your dish into a sticky mess. Cold rice is drier and the grains stay separate.
- Get Your Pan Screaming Hot: High heat is your friend. It cooks everything quickly and gives the rice a slightly smoky flavor, just like at the restaurants. Don’t be shy with the heat.
- Cook in Batches: Don’t throw everything in the pan at once. Crowding the pan lowers the temperature and steams your food instead of frying it. Cook the shrimp, then the eggs, then put it all together.
- Prep Everything First: This dish cooks fast. You won’t have time to chop onions while the garlic is in the pan. Have every ingredient ready to go before you turn on the stove. This is called “mise en place” in pro kitchens.
Step-by-Step Instructions
Step 1: Pat the shrimp dry with a paper towel and season lightly with salt and pepper.
Step 2: Heat one tablespoon of oil in your wok over high heat until it just starts to smoke. Add the shrimp and cook for 1-2 minutes per side, until pink and cooked through. Remove the shrimp and set them aside.
Step 3: Lower the heat to medium-high. Add the beaten eggs to the wok and scramble them, breaking them into small pieces with your spatula. This should only take about a minute. Remove the eggs and set them aside with the shrimp.
Step 4: Add another tablespoon of oil to the wok. Add the diced yellow onion and cook for two minutes until it starts to soften.
Step 5: Add the minced garlic and ginger. Cook for about 30 seconds until you can smell them. Be careful not to burn the garlic.
Step 6: Add the last tablespoon of oil and the frozen peas and carrots. Stir-fry for two minutes until heated through.
Step 7: Add the cold rice to the wok. Use your spatula to break up any large clumps. Stir everything together and let the rice toast for about three minutes, stirring often.
Step 8: Pour the soy sauce and oyster sauce over the rice. Stir well to coat every grain.
Step 9: Add the cooked shrimp and scrambled eggs back into the wok. Toss everything together to combine and heat through.
Step 10: Turn off the heat. Stir in the sliced green onions, a dash of white pepper, and the sesame oil. Give it one final toss and serve immediately.
Substitutions and Variations
You can easily change this recipe based on what you have.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| Shrimp | Diced Chicken | Cook fully |
| Shrimp | Firm Tofu | Press first |
| Oyster Sauce | Hoisin Sauce | Sweeter flavor |
| Peas & Carrots | Corn, Broccoli | Cut small |
| White Rice | Brown Rice | Works well |
Dietary Swaps
Making this dish fit your diet is simple.
| Diet | Modification | Details |
|---|---|---|
| Gluten-Free | Use Tamari | Or coconut aminos |
| Vegetarian | Use Tofu or Edamame | Omit oyster sauce |
| Low-Carb / Keto | Cauliflower Rice | Add at the end |
Make-Ahead Tips
Want to make dinner even faster?
You can cook the rice a day or two ahead of time and store it in the fridge. This is actually the best way to do it.
You can also chop all your veggies and aromatics in the morning. Store them in an airtight container in the fridge until you’re ready to cook.
Leftovers and Storage
Got leftovers? Lucky you.
Store the fried rice in an airtight container in the refrigerator for up to 3 days.
To reheat, you can microwave it. For the best texture, reheat it in a hot skillet with a tiny bit of oil for a few minutes until it’s warmed through.
FAQs
Q1. Why is my fried rice so mushy?
Ans: You probably used warm, fresh rice. The moisture content is too high. You absolutely need to use cold, cooked rice to get separate, fried grains.
Q2. Can I use brown rice?
Ans: Yes, you can. The texture will be a little chewier, but it’s a great, healthy option. Just make sure it’s also cooked and completely chilled.
Q3. My shrimp was tough. What did I do wrong?
Ans: You likely overcooked it. Shrimp cooks very quickly. Cook it just until it turns pink, then get it out of the pan. It will get a little more heat when you add it back at the end.
Q4. I don’t have a wok. What can I use?
Ans: A large, wide skillet with high sides will work. A cast-iron skillet is a great choice because it holds heat very well. The key is to have enough surface area so you’re not steaming the ingredients.
Wrapping Up
That’s it. A simple path to fried rice that tastes amazing every time. No more mushy rice or searching for the shrimp.
Give this recipe a try this week. I think you’ll be surprised at how easy and delicious it is.
Let me know how it turns out in the comments below. If you have any questions, just ask
