Shrimp Fried Rice
Shrimp Fried Rice is a classic Asian dish that’s loved for its simplicity, bold flavors, and satisfying texture. Made with juicy shrimp, fluffy rice, eggs, and crunchy vegetables, this dish is perfect for a quick lunch or dinner. The secret lies in using day-old rice and cooking everything on high heat to achieve that signature smoky, restaurant-style taste.
Whether you’re using leftover rice or cooking fresh, Shrimp Fried Rice is a versatile recipe that you can customize easily. It’s quick, delicious, and comes together in under 30 minutes—perfect for busy days.
Ingredients
For Rice
3 cups cooked rice (preferably day-old, cooled)
For Shrimp Marinade
250 grams shrimp (peeled and deveined)
1 teaspoon soy sauce
½ teaspoon black pepper
1 teaspoon cornstarch
For Stir-Fry
2 tablespoons oil
3 cloves garlic (chopped)
1 tablespoon ginger (chopped)
2 eggs (beaten)
1 small onion (chopped)
½ cup carrots (finely chopped)
½ cup green peas
2 green onions (chopped)
For Seasoning
2 tablespoons soy sauce
1 teaspoon oyster sauce
½ teaspoon sesame oil
Salt to taste
½ teaspoon black pepper
How to Make Shrimp Fried Rice
Step 1: Prepare the Rice
Use cold, day-old rice for best results. Break any lumps so the grains remain separate. Fresh rice can be used, but ensure it is cooled completely.
Step 2: Marinate the Shrimp
In a bowl, mix shrimp with soy sauce, black pepper, and cornstarch. Let it sit for 10–15 minutes. This helps keep the shrimp juicy and tender.
Step 3: Cook the Shrimp
Heat 1 tablespoon oil in a wok. Add shrimp and cook for 2–3 minutes until they turn pink and opaque. Remove and set aside.
Step 4: Scramble the Eggs
In the same wok, add a little oil and pour in beaten eggs. Scramble quickly and set aside.
Step 5: Stir-Fry Vegetables
Add oil if needed. Sauté garlic and ginger for a few seconds. Add onions, carrots, and peas. Stir-fry for 2–3 minutes until slightly tender but still crunchy.
Step 6: Add Rice & Seasoning
Add cooked rice to the wok. Break up any lumps and toss well.
Pour in soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix thoroughly on high heat.
Step 7: Combine Everything
Add cooked shrimp and scrambled eggs back to the wok. Toss everything together. Add green onions and cook for another minute.
Step 8: Serve
Serve hot as a complete meal or with your favorite side dishes.
Chef’s Notes
Use day-old rice: This prevents the fried rice from becoming mushy.
Cook on high heat: Essential for that smoky, restaurant-style flavor.
Don’t overcook shrimp: They cook quickly and can become rubbery if overdone.
Prep in advance: Keep all ingredients ready as stir-frying is fast.
Customize easily: Add corn, bell peppers, or even pineapple for variation.
Nutritional Information (Approx per serving)
Calories: 380–420 kcal
Protein: 22–26 grams
Carbohydrates: 45–50 grams
Fat: 12–15 grams
Fiber: 3–4 grams
Sodium: Moderate
Values may vary based on ingredients and portion size.
FAQs
- Can I use fresh rice instead of day-old rice?
Yes, but make sure it is completely cooled and not sticky. Spread it out to dry before using.
- What type of shrimp is best?
Medium to large shrimp work best as they stay juicy and flavorful.
- Can I make this dish without eggs?
Yes, simply skip the eggs or replace with tofu for a vegetarian option.
- How do I avoid soggy fried rice?
Use less sauce and ensure the rice is dry before cooking.
- Can I store leftover shrimp fried rice?
Yes, store in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
Conclusion
Shrimp Fried Rice is a quick, delicious, and satisfying dish that brings restaurant-style flavors right into your kitchen. With juicy shrimp, fluffy rice, and perfectly balanced seasoning, it’s a meal that’s both easy to prepare and incredibly rewarding. Once you try this recipe, it will surely become one of your go-to favorites for busy days or special cravings.
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