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Top down shot of a cast iron skillet filled with shrimp fried rice with green onions on top and a little bowl of sauce next to it.

Shrimp Fried Rice Recipe

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: Asian-Inspired


Shrimp Fried Rice Recipe – the BEST homemade shrimp fried rice recipe with the most amazing, flavorful sauce! Easy and delicious!



The Sauce:

  • 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
  • 1/41/3 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


  1. Make Sauce: combine sauce ingredients in a small bowl; whisk to combine and set aside.
  2. 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.
  3. 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.
  4. Cook Eggs: Add 1 tablespoon oil to pan along with 2 eggs. Move eggs around pan until cooked through. 
  5. 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. 
  6. 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