Our Shrimp Fried Rice recipe is as delicious as it is simple, folks. This warming dish uses whole, fresh ingredients so that you can enjoy a flavorful and nutrient packed meal. It can stand alone as the main course or serve it up as a side. Either way, it’ll be sure to impress.
The Best Shrimp Fried Rice
The allure of takeout is that it’s quick and easy, right? Well what if we were to tell you that this dish is quick, easy, and probably better tasting than the takeout version? Using fresh ingredients, we’ve made a dish that has it all; Protein, fiber, healthy carbohydrates, and fresh pops of color.
What You Will Need
- soy sauce – One ingredient with all the flavors; salty, umami, and a slight sweetness.
- garlic ginger sauce – A signature ingredient that brings warmth, a bit of heat, and rich flavors.
- rice vinegar – A bit more milder and sweet than standard vinegar.
- ginger – A simple root vegetable that brings unmistakable flavor and pepperiness.
- sesame oil – Just a bit to spread all of these amazing flavors throughout your dish.
Shrimp Fried Rice
- olive oil – Just enough to gently cook the veggies.
- garlic – You can never have enough garlic in our opinon.
- yellow onion, carrots, & frozen peas – A classic trio of veggies that bring nutrients and color.
- shrimp – A mild tasting protein that pairs well with the other bold flavors.
- eggs – Enjoy little bites of fluffy egg nestled between veggies, rice, and shrimp.
- cooked rice – We suggest day old cooked rice simply because freshly cooked rice tends to get a bit sticky in this recipe. Slightly dryer rice soaks up the sauce and juices from other ingredients.
- ground black pepper & kosher salt – Just a bit to elevate flavors throughout.
- green onions – A pop of color and a bit of crunch paired with mild pepperiness.
- red pepper flakes – For those who like some heat.
- For Serving: Poached or fried egg, additional green onions, and red pepper flakes
Is Shrimp Fried Rice Healthy
In our opinion, any dish that’s homemade is going to be healthier than the restaurant version since you are in charge of the ingredients and the amounts used. This recipe uses simple, whole ingredients that you can find at any local grocery store. Plus, it hits some of the most nutritious food groups including carbohydrates, protein, and vegetables. Scroll down to the bottom of the recipe card for full nutritional information.
How To Make Shrimp Fried Rice
Start by whisking together the sauce ingredients in a small bowl and then set it aside to be used later in the recipe.
Next, cook your veggies! Bring a wok or large cast iron skillet to medium-high heat and add a tablespoon of olive oil and swirl to coat the pan. Then add your garlic and move it around the pan for about one minute.
Then add the onions and carrots and move them around the pan for 6-8 minutes or until they’ve softened. Finally, add the frozen peas and move them around until they’ve become warm. Place the cooked veggies on a plate and set aside to be used later.
In the same pan that you cooked the veggies, cook up your shrimp! Add another tablespoon of oil to the pan and move the shrimp around until they’re just cooked through, or for 2-3 minutes. Remove them from the pan and set aside.
There are many varieties of shrimp out there, and all work well in this recipe. Whether you buy tail on or tail removed, is completely up to you. Alternatively, once cooked, you can chop your shrimp into thirds for easier eating.
Add another tablespoon of oil to the pan and add in your whisked eggs. Move them around the pan until they’re cooked through. They should have the same consistency as scrambled eggs.
Put all that hard work to use and combine the cooked rice, veggies, shrimp, egg, green onion, red pepper flakes, and approximately half of the sauce to the pan and stir to combine.
This dish is best right off the skillet, so serve it immediately with the remaining sauce and extra green onions for people to adjust flavors as they see fit.
Adding a poached egg on top is optional, but oh so delicious. The creamy yolk balances out the flavors and adds a nice texture throughout the dish. And don’t worry, we’ve included a tutorial on how to poach eggs… it’s not as hard as it might look.
- Shrimp – We used tail on shrimp, but pick the variety that works best for you. It won’t change the flavor of this dish. You can also chop up your shrimp into thirds to more evenly distribute them throughout the dish and to make eating a bit easier.
- Rice – Day old rice is best for this recipe as slightly dryer rice allows the rice to soak up all the yummy flavors and it cooks to the perfect texture vs. fresh rice that can sometimes get sticky in this recipe.
- Storage – Store leftovers in an airtight container in the fridge for up to 2-3 days.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Shrimp Fried Rice Recipe – the BEST homemade shrimp fried rice recipe with the most amazing, flavorful sauce! Easy and delicious!
- 6 tablespoons soy sauce (sub Tamari for gluten-free)
- 1 tablespoon chili garlic sauce
- 2 teaspoons rice vinegar
- 3 teaspoons ginger, grated
- 1/4 teaspoon sesame oil
Shrimp Fried Rice:
- 3 tablespoons olive oil (sub other oil of your choice), divided
- 2 teaspoons garlic, minced
- 1/4 – 1/3 cup yellow onion, diced
- 1/2 cup carrots, sliced and quartered
- 1/2 cup frozen peas
- 1lb shrimp*
- 2 eggs, whisked
- 3 cups packed cooked rice (preferably day-old)**
- 1/8 teaspoon ground black pepper
- 3 green onions, sliced
- red pepper flakes to taste
- kosher salt to taste
- for serving: poached or fried eggs, additional green onions or red pepper flakes
- Make Sauce: combine sauce ingredients in a small bowl; whisk to combine and set aside.
- Cook Veggies: Bring a wok or large cast iron skillet to medium-high heat. Add 1 tablespoons oil; swirl to coat the pan. Add garlic and move around pan until fragrant, approx. 1 minute. Add onion and carrots. Move around pan until onions have softened and carrots have softened, approx. 6-8 minutes. Add peas and move around pan until warm. Transfer veggies to a plate and set aside.
- Cook Shrimp: Add 1 tablespoon oil to the pan along with the shrimp. Move around pan until just cooked through. Transfer to plate and set aside.
- Cook Eggs: Add 1 tablespoon oil to pan along with 2 eggs. Move eggs around pan until cooked through.
- Combine it all with Sauce: Add rice, veggies, shrimp, cooked egg, green onion, red pepper flakes and approx. 1/2 the sauce to the pan. Move around until well combined. Taste and add additional red pepper flakes, salt, pepper or sauce to the pan.
- Serve immediately with the remaining sauce, poached or fried eggs, more sliced green onions and crushed red pepper flakes.
- **Shrimp: completely up to you if you want to cook your shrimp with the tail on, tail removed OR if you want to actually cut your shrimp into bite-sized pieces (so cut shrimp into thirds) for easier eating – do what works best for you!
- *Rice: it is highly recommended that you use day-old rice – so make it the day before and store in the refrigerator – this helps dry the rice out and prevents it from being too sticky.
- Storage: store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Serving Size: 6 oz
- Calories: 274
- Sugar: 1.6 g
- Sodium: 559.9 mg
- Fat: 12.6 g
- Carbohydrates: 20.4 g
- Protein: 19.3 g
- Cholesterol: 294.6 mg
Keywords: shrimp fried rice