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You are here: Crunchy Creamy Sweet / Asian / Easy Shrimp Fried Rice

Easy Shrimp Fried Rice

Published: Apr 6, 2019 · Modified: Sep 29, 2022 by Anna 43 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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This Shrimp Fried Rice is the fastest and easiest takeout dinner you can make at home! You only need shrimp, leftover rice, frozen veggies, soy sauce, and 15 minutes to turn it into a delicious dinner.

Shrimp Fried Rice in a stainless steel skillet.
Jump to:
  • Why You'll Love This Recipe
  • Ingredients:
  • Instructions:
  • Best tips!
  • Recipe FAQs:
  • More easy Asian takeout recipes:
  • Easy Shrimp Fried Rice

Why You'll Love This Recipe

I wish I knew how easy it is to make takeout dinner at home when I was in college. My diet would have been so much better! This Shrimp Fried Rice is one of the fastest and easiest dishes you can make, that tastes like it's straight from the restaurant! This dish is a perfect use for leftover rice. I always cook more rice than I need and freeze any leftovers. Because the secret to the best fried rice is cold rice!

Ingredients:

  • shrimp: small or medium size, peeled and deveined;
  • vegetables: green onions, garlic, corn, peas and carrots (frozen is just fine);
  • rice: cooked and cooled in the fridge for at least 2 hours, best if it's day old;
  • oil: canola for frying and sesame for flavor;
  • soy sauce: I use low-sodium.

Instructions:

  • Start by heating up both oils in a large skillet. Cook shrimp until pink, then remove onto a plate and set aside.
  • Saute green onions in the same skillet. Add rice, soy sauce, garlic, ginger, and if using, turmeric. Stir until heated through.
  • Make space in the middle of the skillet, by pushing the rice to the sides. Pour beaten eggs into the pan and cook, stirring, until set. Stir everything together.
  • Add peas and carrots and corn (frozen is just fine). Stir to heat through.
  • Add shrimp and stir.
Overhead shot of rice in skillet, with beaten eggs in the center of the pan.

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Best tips!

  • The secret to the best fried rice is cold cooked rice, day old preferably. If you cook rice and use it right away to make fried rice, the mixture will be sticky and gloppy. It's best to cook rice the day before and store it in the fridge;
  • use small shrimp; you can use cooked frozen shrimp, just thaw them according to directions on the packaging and heat up;
  • add ground turmeric to give the rice the classic yellow look, just like the restaurant-style fried rice;
  • add sriracha or chili paste to make spicy fried rice.

Recipe FAQs:

Can I make it with frozen cooked shrimp?

Yes, you can use frozen cooked shrimp. Follow the instructions on the packaging to thaw shrimp, and heat up to use in fried rice.

What rice is best for fried rice?

Any kind works, white, long grain, Jasmine and even brown rice.

Is fried rice gluten-free?

Rice is gluten-free, but the most common soy sauce is not. Use coconut aminos or tamari sauce instead.

Can I make this dish with chicken?

Absolutely! Skip the seafood and use chicken cut into bite-size pieces.

Side close up shot of shrimp fried rice in stainless steel pan.

More easy Asian takeout recipes:

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    10-Minute Garlic Noodles
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  • Square image of shrimp with teriyaki sauce on rice, with steamed broccoli next to it, all set in a bowl.
    10-Minute Teriyaki Shrimp Recipe
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    Easy Chicken Stir Fry

If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

Fried rice with shrimp in a stainless steel skillet.

Easy Shrimp Fried Rice

Author: Anna
This Shrimp Fried Rice Recipe is the fastest and easiest takeout dinner you can make at home! You only need shrimp, leftover rice, frozen veggies, soy sauce and 15 minutes to turn it into delicious dinner.
4.95 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dinner
Cuisine Asian
Servings 4 servings
Calories 394 kcal
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Ingredients
 
 

  • 1 lb small shrimp deveined and cleaned
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons cornstarch
  • 2 large eggs
  • 2 teaspoons canola oil
  • 1 teaspoon sesame oil
  • 3 green onions chopped
  • 4 cups cooked rice see note
  • 2 teaspoons minced garlic
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • 3 tablespoons low-sodium soy sauce
  • 1 cup peas and carrots frozen is fine
  • ½ cup whole kernel corn frozen is fine

Instructions
 

  • Clean and devein shrimp. Sprinkle salt and pepper. Toss with cornstarch.
  • Beat eggs in small bowl, set aside.
  • Start by heating up both oils in a large skillet. Cook shrimp until pink, then remove onto a plate and set aside.
  • Add more oil to skillet, if needed. Add green onions and Saute for 2 minutes. Add rice, soy sauce, garlic, ginger and if using, turmeric. Stir until heated through.
  • Make space in the middle of the skillet, by pushing the rice to the sides. Pour beaten eggs into pan and cook, stirring, until set. Stir everything together.
  • Add peas and carrots and corn (frozen is just fine). Stir to heat through.
  • Add shrimp and stir, cook 2 to 3 minutes until everything is heated through. Serve.

Notes

It is best to use rice that was cooked and refrigerated overnight. Fresh cooked rice will change the texture and will make the whole dish sticky.

Nutrition

Calories: 394kcal | Carbohydrates: 54g | Protein: 29g | Fat: 5g | Cholesterol: 285mg | Sodium: 1633mg | Potassium: 282mg | Fiber: 2g | Vitamin A: 3415IU | Vitamin C: 11.1mg | Calcium: 199mg | Iron: 3.5mg
Tried this recipe?Leave a comment with rating below!

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Reader Interactions

Comments

    4.95 from 18 votes (3 ratings without comment)

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    Recipe Rating




  1. Nikolas says

    February 20, 2025 at 11:00 am

    5 stars
    Now I take it to work at least once a week.

    Reply
  2. Vicki says

    July 23, 2021 at 3:35 pm

    Can you use brown rice?

    Reply
  3. Guillerma says

    August 28, 2020 at 10:09 am

    Can I skip the cornstarch if I don’t have any?

    Reply
  4. Kat Mahon says

    July 03, 2020 at 11:23 am

    4 stars
    I made this last night and it was so easy. It tasted a little blah so I was wondering what else I could use to give it a little more flavor? I was afraid to put more soy sauce in it because I didn't want it to get soggy. What do you suggest? We can't do spicy. Thank you for making this so easy to follow and make. I will be making it again for sure.

    Reply
    • Valerie Wiesner says

      January 08, 2021 at 8:02 pm

      I used a hot curry powder from penzeys instead of just turmeric!

      Reply
    • Patti Lopez says

      April 26, 2023 at 3:41 pm

      I would use a small amount of sesame oil or oyster sauce. That should amp up the flavor.

      Reply
  5. Bev says

    May 21, 2020 at 4:32 pm

    This looks delicious and easy!
    My family cannot use sesame or canola oils. What oil(s) are good alternatives?

    Reply
    • Anna says

      May 23, 2020 at 10:49 pm

      Hi Bev! You can use olive oil.

      Reply
    • Ruth Gosselin says

      September 09, 2021 at 1:15 pm

      Vegetable oil? I'm wondering myself cause all I have is vegetable oil

      Reply
  6. Denise Hoffstead says

    February 23, 2020 at 8:09 am

    5 stars
    Hi Anna! I made the Shrimp Fried Rice Recipe & I just want to thank you for making everything so simple, so delicious and cost effective, & it helps to have easy instructions. My family loved it! I look forward to making more of your recipes in the future. Anne Hoffstead!

    Reply
    • Anna says

      February 24, 2020 at 10:43 pm

      Hi Denise! Your comment made my day! Thank you so much! I am so happy to know that my recipes are helpful and that you and your family enjoyed the rice! Have a wonderful day!

      Reply
  7. Maria says

    January 08, 2020 at 10:11 pm

    can the eggs be omitted?

    Reply
    • Anna says

      January 08, 2020 at 11:05 pm

      Yes, you can skip the eggs if you need to.

      Reply
      • S van Wyk says

        January 29, 2022 at 3:32 pm

        Hi Kat Mahon, I put in 2 fine grated cloves of garlic some lemon juice sqeezed over the shrimps ....and 100ml mayonaise. I omit the eggs

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