Shrimp Fried Rice

This Shrimp Fried Rice lets you solve your takeout craving, is super customizable, and is ready in under 30 minutes! It’s a great way to use up leftover rice in a dinner that the whole family will love.

If you love fried rice, try my Bacon and Pineapple Fried Rice next!

Why We Love This Recipe

• Customizable – This recipe can easily be customized with other veggies or proteins!
• Use Up Leftover Rice – This shrimp fried rice recipe isn’t just helpful for using up leftover rice in the fridge, but it actually tastes even better with day old rice!
• Restaurant Quality Fried Rice at Home – It’s a perfect recipe when you’re craving takeout!

RECIPE WALK-THROUGH

How To Make Shrimp Fried Rice

See the recipe card below for full, detailed instructions

Cook Shrimp – Heat a wok or large, deep skillet over medium-high heat and add a tablespoon of oil. Add the shrimp, seasoned with a pinch of salt, and cook for just a minute or two per side until bright pink. Transfer to a place and drizzle with a squeeze of fresh lemon juice. 

Cook Eggs – Wipe the skillet clean with a paper towel and add another teaspoon of oil. Whisk in the egg and cook, stirring often, until set. Transfer to the plate with the shrimp. 

Cook Veggies – Add another tablespoon of oil and add the onion, cooking until translucent then stir in the garlic and frozen veggies and cook until heated through. Season with salt.

Cook Rice – Add rice to the skillet and stir to combine with the veggies. Press everything down into the wok to brown the rice lightly for a couple of minutes, then stir and repeat a few times.

Combine Everything – Return the shrimp and egg to the skillet and stir to heat through. Then remove from the heat and stir in a couple tablespoons of soy sauce.

Serve – Garnish with sliced green onions and serve immediately.

Variations

• Other Proteins – You can swap out the shrimp and use other proteins like chicken! Just cook the protein separately first, like the shrimp in the recipe. Or you can do no protein and keep the fried rice vegetarian-friendly.
• Make it Spicy – If you want to add a kick, you can add red pepper flakes when you saute the shrimp and/or veggies. You can also add a squeeze of sriracha hot sauce when tossing everything together or just drizzled on top of each bowl.
• Other Veggies – Fried rice is a great recipe to use up any veggies in the fridge! Other favorites are bell pepper and broccoli.

More Shrimp Recipes

• Sheet Pan Lemon Pepper Shrimp
• Shrimp and Tomato Pasta
• Coconut Shrimp
• Blackened Shrimp
• Mexican Shrimp Cocktail

Recipe

Shrimp Fried Rice

4.43 from 7 votes

Kristin Maxwell

Shrimp Fried Rice is super customizable and ready in under 30 minutes! It’s a great way to use up leftover rice, veggies and protein.

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings 6 servings

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Ingredients

  

1x2x3x

• Olive oil
• 1 pound small shrimp shelled and deveined
• 1 teaspoon fresh lemon juice optional
• 3 eggs whisked lightly
• 1 small onion diced
• 2 cloves garlic minced
• 1 ½ cups frozen vegetables carrots, peas, corn
• 2 tablespoons butter
• 4 cups cooked and chilled white rice
• 3 tablespoons soy sauce
• Salt and pepper
• Green onion thinly sliced, for garnish if desired

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Instructions

 

• Heat a wok or large, deep skillet over medium-high heat and add a tablespoon of olive oil. Add shrimp, seasoned with a pinch of salt. Cook about 1-2 minutes per side or until bright pink and no longer translucent. Transfer to a plate and drizzle with a squeeze of fresh lemon juice. 
• Wipe the skillet clean with a paper towel and add a teaspoon of olive oil. Whisk in the egg and cook, stirring often, until set. Transfer to the plate with the shrimp. 
• Add another tablespoon of olive oil to the skillet. Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
• Add rice to the skillet and stir to combine with the vegetables. Press down into the walk to brown the rice lightly for a couple of minutes, then stir and repeat a few times.
• Return the shrimp and egg to the skillet and stir to heat through.
• Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.
• Garnish with sliced green onions and serve immediately.
• Store leftovers in a tightly sealed container for up to 3 days. Take care when reheating as to not over cook the shrimp. I recommend using the 50% power setting on your microwave.

Notes

I’ve been asked what kind of rice to use, and my favorite is Botan Calrose Rice (aff link). It’s a Japanese style “sticky rice” and for my family it has the best flavor and texture for fried rice. You can use other types like a regular long grain or Jasmine, and as long as you chill them first, you should be fine.

Keyword easy fried rice, fried rice, shrimp fried rice

Nutrition

Calories: 310kcalCarbohydrates: 39gProtein: 24gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 214mgSodium: 677mgPotassium: 415mgFiber: 3gSugar: 1gVitamin A: 2546IUVitamin C: 7mgCalcium: 92mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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