Shrimp Fried Rice: Quick & Flavorful Dinner Idea

This might be the quickest and tastiest way to get dinner on the table — I'm talking about a Shrimp Fried Rice Recipe that’s packed with flavor but doesn’t keep you in the kitchen for long. Let me show you how simple it is to whip up this classic favorite!

A large metal pan filled with fried rice topped with many pinkish-orange shrimp. The rice is yellowish with small bits of green peas and orange carrots mixed in. Chopped green onions are sprinkled on top, adding a fresh green color. A metal spoon sits inside the pan, ready to serve. In the background, there is a small white bowl with chopped green onions on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp Fried Rice Recipe
Top Tip
How to Serve Shrimp Fried Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I’m a sucker for recipes that deliver big flavor without complicated steps, and this shrimp fried rice hits that sweet spot every single time. Plus, it’s flexible enough for your fridge odds and ends.

Speedy Prep: You can have this delicious shrimp fried rice on the table in just 20 minutes, perfect for busy weeknights.
Simple Ingredients: No fancy or hard-to-find items here — it’s kitchen staples coming together beautifully.
Perfect Texture: Tender shrimp, fluffy rice, and crisp-tender veggies all make every bite satisfying.
Customizable: Love it spicy or packed with more veggies? You’re in control to make it your own.

Ingredients & Why They Work

Every ingredient here plays a part in balancing flavor and texture, creating that iconic fried rice taste you crave. I always recommend using day-old rice if you can — it holds up better when stir-fried.

Flat lay of large raw shrimp with shells removed, a small white bowl of kosher salt, a small white bowl of ground white pepper, a small white bowl of golden avocado oil, half a diced small onion, two green scallions with white and green parts separated and thinly sliced, two garlic cloves minced displayed fresh, a small white bowl of minced ginger, a small white bowl of frozen peas and carrots mixed, three whole uncracked brown eggs, a simple mound of cooked white rice, a small white bowl of tamari soy sauce, a small white bowl of toasted sesame oil placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shrimp: Large shrimp bring a meaty bite and cook quickly, keeping the dish light but protein-packed.
Kosher Salt & White Pepper: These seasonings are gentle but essential, allowing the shrimp's sweetness to shine without overpowering.
Avocado Oil: Its high smoke point and mild flavor make it ideal for quick searing and stir-frying.
Onion & Scallions: Combining the sharpness of onion with the fresh bite of scallions adds layers of flavor and color.
Garlic & Ginger: Classic aromatics that infuse the rice with warmth and a touch of zing.
Frozen Peas & Carrots: Convenient and vibrant, they add subtle sweetness and texture without any prep work.
Eggs: Scrambled eggs give the dish richness and a lovely fluffy contrast.
Cooked White Rice: The base of the dish; day-old rice is best to avoid sogginess.
Tamari or Coconut Aminos: A savory, gluten-free alternative to soy sauce that adds deep umami flavor.
Toasted Sesame Oil: A little goes a long way — it finishes the dish with that signature nutty aroma and taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Shrimp Fried Rice Recipe is like a blank canvas for your cravings. I usually stick to the basics, but you can easily jazz it up depending on what you have around or want to highlight.

Kick It Up a Notch: Add a dash of chili garlic sauce or fresh chopped chilis if you’re into some heat — I love this twist for a spicy dinner.
Veggie Boost: Swap out or bulk up with bell peppers, snap peas, or mushrooms for a more colorful, veggie-packed meal.
Protein Swap: No shrimp? Try diced chicken, tofu, or even leftover cooked meats.
Serving Style: Stir in fresh herbs like cilantro or a squeeze of lime for a bright finish.

Step-by-Step: How I Make Shrimp Fried Rice Recipe

A white round plate sits on a white marbled surface holding a colorful shrimp fried rice. The dish has three layers visually: the bottom layer is a bed of white and golden fried rice, mixed with small diced orange carrots and light green peas; the middle layer is bright pink-orange shrimp scattered evenly on top; the top layer is fresh chopped green onions sprinkled across the dish. Light brown chopsticks rest across the lower right edge of the plate. In the background, a shiny silver pan filled with more shrimp fried rice and a small white bowl with chopped green onions are visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Shrimp Just Right

First, I toss my peeled and deveined shrimp with kosher salt and white pepper. Simple but key! Heat avocado oil in a large skillet over medium-high heat — once you see that shimmering surface, add the shrimp in a single layer. Cook for about 1 to 2 minutes, then flip and let it go another 30 seconds. You want them just cooked through and opaque, not rubbery. Then, remove them to a plate and rest — this keeps the shrimp juicy and ready for the final stir.

Step 2: Build Flavor with Aromatics & Veggies

In the same pan, add a little more oil if needed and toss in your diced onion, white parts of the scallions, minced garlic, and grated ginger. Stir-fry for about a minute until fragrant—this step is where that warm, savory base forms. Then, add your frozen peas and carrots straight from the freezer — no need to thaw! Stir-fry them for another 1 to 2 minutes until they’re heated through but still have a nice bite.

Step 3: Scramble the Eggs Soft and Fluffy

Push the veggies to one side of the pan and pour your beaten eggs into the empty side. Let them sit for just a few seconds, then scramble slowly with a spatula until they form fluffy, soft curds. This method helps keep them pillowy and not dry — trust me, it makes all the difference!

Step 4: Stir-Fry Rice, Shrimp & Seasonings

Now it’s party time! Add your cooked rice, shrimp, tamari (or coconut aminos), and toasted sesame oil into the pan. Toss everything vigorously so the rice is warmed through, the shrimp reheat without overcooking, and all the flavors mingle together. This usually takes about 2 minutes. I like to keep the heat relatively high here — it helps give that slightly crisp "wok hei" finish even if you’re not using a wok.

Step 5: Finish with the Green Scallions and Serve

Last but not least, stir in the tender green parts of your scallions right before plating. They add a fresh, bright pop and a bit of crunch. Then dig in! Whether you use chopsticks or a fork (I’m totally cool with either), enjoy the layers of flavors and textures you just created.

Top Tip

Over the years, I’ve learned a few subtle tricks that make this Shrimp Fried Rice Recipe come out restaurant-quality every single time. They’re easy to apply but seriously elevate the dish.

Use Day-Old Rice: Freshly cooked rice is too soft and moist, which can make the dish mushy. I always make my rice the day before or cool it completely before frying.
Sear Shrimp Separately: Cooking shrimp apart prevents overcrowding, so you get that perfect slight sear without steaming them.
Cook on High Heat: High heat speeds cooking and helps the rice get that slight crisp without sticking to the pan.
Add Sesame Oil Last: It’s delicate and volatile, so add it at the end to preserve its unique aroma and flavor.

How to Serve Shrimp Fried Rice Recipe

In a round black pan on a white marbled surface, three main layers are visible: on the left side, a large pile of plain white rice with a small splash of brown sauce on top; on the right side, cooked shrimp with a soft orange color and slight shine piled up neatly; below the shrimp, there is a mix of scrambled yellow eggs and small green peas with tiny bits of orange carrots mixed in. Two silver utensils, a spoon and a fork, rest on the pan’s edge with the spoon inside the shrimp layer. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a simple gal when it comes to garnishes — fresh green scallions on top are classic and add that perfect bite. Sometimes I sprinkle a few toasted sesame seeds for crunch or a squeeze of lime juice for brightness. If I feel fancy, a handful of chopped cilantro or a drizzle of sriracha makes it memorable.

Side Dishes

This recipe shines on its own, but if you want a side, I love pairing it with steamed dumplings, a crisp cucumber salad, or even some quick sautéed bok choy with garlic — it keeps the meal light but loaded with goodness.

Creative Ways to Present

For special occasions, I’ve served this shrimp fried rice stuffed inside mini pineapple halves — not only does it look amazing, but the subtle sweetness of the pineapple pairs so nicely. Another fun idea is using a ring mold to present perfect little towers topped with extra scallions and sesame seeds.

Make Ahead and Storage

Storing Leftovers

I pop any leftover shrimp fried rice into an airtight container in the fridge and it keeps well up to 3 days. Before reheating, I like to sprinkle a tiny bit of water over the rice to help maintain moisture and prevent it from drying out.

Freezing

I haven’t personally frozen this recipe often because it’s so quick to make fresh, but if you want to freeze, spread the rice on a baking sheet first to chill and freeze individual portions. Transfer to freezer bags and use within 1 month for best flavor and texture.

Reheating

The stove is your best friend here — quickly stir-fry leftovers in a hot pan with a little oil to revive the texture and warmth. Microwave works in a pinch, but watch out for drying out or overcooking the shrimp.

Frequently Asked Questions:

Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be too moist and sticky for fried rice, which can make the dish clump together and lose that desirable slightly crisp texture. If you don’t have day-old rice, spread fresh rice out on a baking sheet and let it cool completely or refrigerate it for at least 30 minutes before making this recipe.

How do I prevent the shrimp from getting rubbery?

Shrimp cook very quickly, so it’s important not to overcook them. Sear them separately in a hot pan just until they turn opaque — about 1 to 2 minutes per side depending on their size — then remove them from the heat until the final stir-fry step. This method keeps them tender and juicy.

Can I substitute tamari with regular soy sauce?

Yes, you can definitely use regular soy sauce instead of tamari. Tamari has a slightly richer and less salty flavor, and it’s usually gluten-free, but either option works well in this shrimp fried rice recipe depending on your dietary needs and taste preference.

What’s the secret to perfect scrambled eggs in fried rice?

Cooking the eggs on one side of the pan away from the veggies and rice lets you scramble them gently without drying them out or overmixing. The key is to cook them until just set and still a bit soft — you want pillowy curds that add richness without becoming rubbery.

Final Thoughts

This Shrimp Fried Rice Recipe has become one of those trusty go-tos in my kitchen — it’s quick, tasty, and approachable, no matter your skill level. Whether you’re cooking for family, friends, or just yourself, I really hope you find as much joy in making and eating this as I do. Give it a try soon and let me know how you customize it!