Savory rice fried with succulent shrimp and vegetables - made in one pan with simple ingredients! This easy Chinese shrimp fried rice recipe is ready in just 30 minutes with leftover rice. A delicious, family-friendly meal that's great for busy weeknights.
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Shrimp fried rice is a classic Chinese restaurant dish that features fluffy jasmine rice stir-fried with tender shrimp, carrots, peas, garlic, and shallots in a savory sauce!
I love this Asian rice dish as it's flavorful, comforting, and uses up leftover rice in the fridge, which I always have extra of.
I also adapted this recipe from my Chicken Fried Rice recipe, which has been a hit with many of my readers.
Don't forget to check out my 10-minute Egg Fried Rice, Vegetable Fried Rice, or Spam Fried Rice.
Why This Recipe
- No rubbery-tasting shrimp: The shrimp are marinated with baking soda, cornstarch, and oil to tenderize them and protect against overcooking. They are also removed from the pan once cooked and added back later to prevent them from becoming rubbery.
- No clumpy fried rice: Most fried rice recipes turn out clumpy if you use the wrong type of rice: I recommend using cold, day-old cooked rice to get fluffy grains.
- Great color and flavor: I've tested this recipe with different brands of dark soy sauce and Lee Kum Kee Premium or Pearl River Bridge Superior give it the best color and flavor.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Cooked Jasmine Rice: Or substitute with cooked white, short-grain, medium-grain, long-grain rice. It's crucial to use cold, day-old rice as it's drier, which creates separated grains and fluffier fried rice. If using freshly cooked rice, I recommend spreading it on a large baking sheet and freezing it for 45 minutes to dry it out, then break it up.
- Shallot: I recommend shallots for a sweeter taste. Substitution: ¼ cup diced onion.
- Garlic Cloves: Fresh garlic is recommended. Substitution: Jarred minced garlic.
- Carrots: Fresh or frozen diced carrots both work. Substitution: Corn or finely diced bell peppers.
- Peas: Fresh or frozen peas both work. Substitution: Chopped green beans, broccoli florets, or edamame.
- Large Eggs
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Green Onions: To add aroma and color.
Shrimp Marinade
- Raw Jumbo Shrimp: Use jumbo shrimp (16-20 per pound), fresh or thawed from frozen. Tiger shrimp are best for a meatier bite, while white shrimp are a tender alternative. Substitution: Extra-large shrimp (21-25 per pound), but avoid small or pre-cooked shrimp.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Shaoxing Wine: A fermented Chinese rice wine for depth and acidity [I recommend Pagoda or Double Phoenix]. Substitutions: Use dry sherry, dry white wine, or chicken broth.
- Cornstarch: Or substitute with potato starch, tapioca starch, or arrowroot starch.
- Neutral Oil: See notes above.
Sauce
- Regular Soy Sauce: See notes above for substitutes.
- Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
- Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
- Chicken Bouillon Powder: Adds a savory pop of flavor [I recommend Knorr]. For an MSG-free alternative, use Totole or Better Than Bouillon.
- White Pepper: Or substitute with black pepper.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make shrimp fried rice:
- Marinate the shrimp: In a large bowl, marinate the shrimp with marinade ingredients as listed above for 5 minutes and set aside.
- Prepare the sauce: In a small bowl, combine the sauce ingredients as listed above. Set aside.
- Cook the shrimp: Heat 3 tablespoon (45 ml) vegetable oil in a large pan or wok on medium-high heat. Fry shrimp until halfway cooked. Remove the shrimp from the pan and set aside.
- Cook aromatics and vegetables: Sauté garlic and shallots for 10 seconds until fragrant. Add peas and carrots and stir-fry for 10 seconds. Push to the side of the pan.
- Scramble the eggs: Add remaining vegetable oil into empty space. Add beaten eggs and let them set for 10 seconds before scrambling. Then toss everything together.
- Add shrimp, rice and sauce: Add shrimp and toss together. Add rice and pour sauce along edges of the pan, letting it toast for about 5 seconds. Then toss until rice is evenly coated and there's no sauce left in the base of the pan. Remove from heat and garnish with green onions.
Expert Tips
- Use cold, day-old rice: Drier grains separate more easily, resulting in light, fluffy fried rice.
- If using freshly cooked rice: spread it on a sheet pan, freeze for 45–60 minutes, then break it up to separate the grains.
- Break up the rice before cooking: Use a rice paddle or clean hands to loosen any clumps so the grains can toast evenly in the pan.
- Use a steel wok or steel pan: These retain high heat and create the smoky aroma known as wok hei (the secret ingredient in Chinese takeout). Nonstick pans can't achieve this.
- Use medium-high heat: Proper heat helps to toast the rice and prevents moisture buildup, which can cause soggy fried rice.
- Don't overcook the shrimp: Cook until the shrimp is mostly pink with a slightly translucent center, since it will be stir-fried again later.
- Pour the soy sauce along the edges of the pan: Let it sizzle briefly before mixing with the rice to develop a richer flavor.
Variations
- Meat version: Replace the shrimp with sliced chicken, flank steak, or pork shoulder.
- Gluten-free version: Replace both soy sauces with tamari sauce, coconut aminos or a gluten-free soy sauce. Use gluten-free chicken bouillon. Replace the Shaoxing wine with dry sherry, dry white wine or chicken broth.
- Vegan or Vegetarian version: Remove the shrimp, chicken bouillon powder, and eggs and add cooked tofu and more veggies.
Pairing Suggestions
Shrimp fried rice pairs well with:
- Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Bok Choy or Garlic Green Beans.
- Protein Dishes: Szechuan Chicken, Beef Onion Stir-Fry, Egg Foo Young, or Soy Garlic Tofu.
Storage & Reheating
- Leftover shrimp fried rice can last up to 4 days stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- Freezer-friendly? Shrimp fried rice can be frozen for up to 2-3 months in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.
FAQ
Do I need a wok?
You don't need a wok to cook this dish, simply use a large pan and medium-high heat to ensure the grains toast evenly. But if you want to add that smoky flavor found in Chinese takeout (aka ‘wok hei’), it’s best to use a steel wok or steel pan. Unfortunately, it's not possible to achieve wok hei with a nonstick pan.
Can I use freshly cooked rice instead?
Freshly steamed rice can be used, but you'll need to dry it out first; otherwise it'll result in clumpy fried rice. To do this, evenly spread the cooked rice out on a large baking sheet, freeze for 45 minutes, and break it up with a rice paddle.
Why is my fried rice soggy?
Soggy fried rice can be caused by a few different factors, such as using freshly cooked or warm rice, not using cold day-old rice, not breaking up the rice beforehand or in the pan, or not using a high enough heat such as medium-high heat.
📖 Recipe
Quick & Easy Chinese Shrimp Fried Rice
Savory rice fried with succulent shrimp and vegetables - made in one pan with simple ingredients! This easy Chinese shrimp fried rice recipe is ready in just 30 minutes with leftover rice. A delicious, family-friendly meal that's great for busy weeknights.
Ingredients
- 4 ½ cups cooked jasmine rice or white long-grain rice - cold, day-old
- 1 lb jumbo shrimp peeled & deveined
- 1 shallot or ¼ small onion, finely diced
- 3 garlic cloves minced
- ½ cup carrot small diced, or sub with frozen
- ½ cup peas fresh or frozen
- 3 large eggs beaten
- 4 tablespoon vegetable oil or any neutral oil
- ½ green onion finely chopped
Shrimp Marinade
- 1.5 teaspoon regular soy sauce or light soy sauce
- 1.5 teaspoon Shaoxing Cooking Wine or dry sherry / dry white wine / chicken broth
- 1.5 teaspoon cornstarch or potato starch / tapioca starch
- 1.5 teaspoon vegetable oil or any neutral oil
Sauce
- 2 tablespoon regular soy sauce or light soy sauce
- ½ tablespoon dark soy sauce
- 2 teaspoon sesame oil toasted kind
- 1 teaspoon chicken bouillon powder
- ⅛ teaspoon white pepper or black pepper
Instructions
- In a large bowl, marinate the shrimp with marinade ingredients as listed above for 5 minutes and set aside.
- In a small bowl, combine the sauce ingredients as listed above. Set aside.
- Heat 3 tablespoon (45 ml) vegetable oil in a large pan or wok on medium-high heat. Fry shrimp until halfway cooked. Remove the shrimp from the pan and set aside.
- Sauté garlic and shallots for 10 seconds until fragrant. Add peas and carrots and stir-fry for 10 seconds. Push to the side of the pan.
- Add remaining vegetable oil into empty space. Add beaten eggs and let them set for 10 seconds before scrambling. Then toss everything together.
- Add shrimp and toss together. Add rice and pour sauce along edges of the pan, letting it toast for about 5 seconds. Then toss until rice is evenly coated and there's no sauce left in the base of the pan. Remove from heat and garnish with green onions.
Notes
If you're cooking rice for this recipe
- Rinse 1 ½ cups or 300 grams of jasmine rice or white long-grain rice with cold water to make 2 cups of cooked rice.
- Cook rice in your rice cooker or on the stovetop.
- Evenly spread out the hot or warm cooked rice in a single layer on a large baking sheet.
- Place the baking sheet in the freezer, uncovered for 60 minutes so the cold air can dry out the rice.
- Once the rice is cold and dry, break up the rice with a rice paddle or spatula.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 431kcal | Carbohydrates: 60g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 282mg | Sodium: 1584mg | Potassium: 405mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3274IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 2mg
Anne Marie
Hello Christine! Could you please tell me how many cups of uncooked rice I need for 6 servings. I'll be using basmati rice. Thank you! 😊
Cathie G
Better than any takeout Chinese! I did make 2 additions one onion and water chestnuts was going to add some bean sprouts but didn't have any. I used sweet dark soy sauce not dark soysauce.Pinch of salt at the end pinch of sugar. I have never been disappointed with your recipes and look forward to making another one thanks appreciate you and your authentic recipes!
christieathome
Thanks so much for sharing your kind review with me, Cathie! So happy that my recipes don't disappoint and I appreciate all the support 🙂
Anne Marie
Hello Christine! I made your recipe a couple of days ago and it was fantastic! I've been making fried rice for quite a few years but your recipe was sooo good 😊 I loved how the shrimp's remained soft and tender.. Just a quick question, I was wondering whether I could cook fried shrimps after marinating it the way I prepared it for the fried rice? Thank you so much for a wonderful recipe!
christieathome
Hi Anne, thanks for making my recipe and glad you enjoyed it! Yes, you could definitely fry the shrimps alone with the marinade but it may need some other elements like garlic, ginger, shallots or onion to elevate it. Enjoy! - Christie
Carol
Absolutely delicious!
christieathome
Thanks so much for making my recipe, Carol! I am so happy that you enjoyed it 🙂
Kenrick
First time doing schrimp fried rice. I added a little ginger, its was delicious. I will definitely making it again and invite over my neighbors
christieathome
Thanks for making my recipe, Kenrick! Glad you enjoyed it and I hope the neighbours will too for the next time 🙂
Jon Richards
This is my go to recipe.. tried it with salt and pepper squid instead of prawns. Brilliant.. keep the recipes coming - we love them. Thank you so much. Kind regards, Jon & Yvonne - Australia
christieathome
Thank you so much for making my recipes, Jon! Happy to hear that you and your partner, Yvonne, love them! That is music to my ears. Have a lovely day!
Shruti
This is my go-to fried rice recipe! It’s so easy to make and comes out delicious every time. I love it!
christieathome
Awesome, thanks so much for making it Shruti! Glad you enjoyed it 🙂
Sandy Stiner
Wow, made this today and was shocked at how easy it was and how tasty it was!!!! Thanks Christie!
christieathome
Thank you kindly!!! So happy it satisfied your taste buds Sandy!
Tony McNamara
I tried this recipe last night and it was a success with family as all of your recipes are
christieathome
Thank you kindly, Tony! Really happy that the family enjoyed it! Appreciate the very kind words.
Sylvia
Can I make without the wine if I don’t have any?
christieathome
Yes you definitely can!
Peter
So easy and tasty. If I can make a meal this nice anyone can
christieathome
Aw thank you so much Peter! Really glad you enjoyed it! Thanks for making my recipe!
Maria
Hello Christie!
This is the best recipe ever. I marinated the king prawns in brandy instead of the Shaoxing wine. All the family love it. Thanks
christieathome
Thank you for making my recipe Maria! I'm so happy you all liked it and great idea with the brandy! Have a lovely day - Christie
Teja
Can I make this without the wine and chicken instant stock?
christieathome
Yes but it won't be AS flavourful without the instant stock but still good!
Jaclyn
I FLOVE this recipe. I have been making fried rice since I was in college and this recipe is a game changer. Thank you! Do you have one for pan friend noodles as well?
christieathome
Thank you for making my recipe Jaclyn! I am so glad you enjoyed it 🙂 I have many pan fried noodle recipes and if you search under noodles you'll find them all listed. Thanks and have a great day!
Erica
Delicious!!! Saw your post on Instagram and instantly knew I was making it for dinner next week. Shocked that no ginger was used but it still came out great! Thanks for the recipe!
christieathome
Thanks so much Erica for making my recipe! Glad you enjoyed it! Feel free to add as much ginger as you'd like for future 🙂 Have a great day! - Christie
Heidi | The Frugal Girls
Fried rice and shrimp are two of my very favorite things... and now you've combined them. This is so perfect, especially with the avocado oil!