Shrimp Fried Rice
Updated Jun 21, 2025
This shrimp fried rice recipe takes 20 minutes to make with day old rice, seared shrimp and classic flavors of fresh ginger, garlic and soy sauce.
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My Easy 20 minute shrimp fried rice is so good!
Shrimp fried rice is one of those meals that saves me on busy nights. I keep a bag of shrimp in the freezer and usually have day-old rice in the fridge, which means this comes together in about 20 minutes way faster (and cheaper) than ordering enough takeout to feed everyone at home.
I use brown rice here, but white works too. The key is using rice that’s had time to dry out a bit so it doesn’t turn mushy in the pan. Add in some eggs, a handful of veggies, and a splash of soy sauce, and stir fry everything together.
Happy Cooking!
– Yumna
Shrimp Fried Rice Ingredients
- Shrimp: Small shrimp work best for stir-fries, but any size is fine.
- Cooked brown rice: I like to use cold leftover rice for a restaurant-style texture! But in a pinch, fresh, cooled white or brown rice will do.
- Eggs: Room temperature eggs will spread better if you like the thinner “sheets” of eggs in your fried rice.
- Scallions: You’ll need both the green and white parts of the scallions (though you can swap in yellow onions if you have them on hand).
- Vegetables: Carrots, and peas are my go-to fried rice veggies, but you can definitely add in any other vegetables you want!
- Garlic and ginger: I like to use freshly minced garlic and ginger for the best flavor here, but ground will work, too. Fresh garlic (3 cloves) use ¾ teaspoon garlic powder. Fresh ginger (1-inch knob) use ½ teaspoon ground ginger.
- Soy sauce: I love the salty taste of soy sauce in this recipe, but you can use Tamari or coconut aminos to make it gluten-free!
- Olive oil & toasted sesame seed oil: I’m big on cooking with classic olive oil, but any cooking oil will do. Sesame seed oil is a must for flavor, though!
How to Make Shrimp Fried Rice
Shrimp Fried Rice Recipe
Video
Ingredients
- 2 tablespoons olive oil divided
- 1 pound raw shrimp peeled and deveined, tails removed
- 1 bunch scallions thinly sliced
- 3 large garlic cloves thinly sliced
- 1 1-inch knob ginger peeled and finely chopped
- 4 cups cooked brown rice day old rice is ideal
- 4 large eggs whisked
- 1 cup carrots shredded
- 1 cup frozen peas thawed
- Salt and pepper to taste
- ¼ cup soy sauce or more to taste
- 1 ½ teaspoons toasted sesame oil
- Crushed red pepper for serving
Instructions
- Pat shrimp dry with paper towels and generously salt all over.
- Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add shrimp and cook until opaque and slightly pink, 2 minutes per side. Remove with tongs and set aside on a plate.
- In same pan, add remaining tablespoon olive oil. Add scallions, reserving some greens for garnish, garlic, and ginger and cook until softened and fragrant, 3 minutes. Add rice and eggs and cook until egg is cooked through, 3 minutes. Add carrots, peas, soy sauce, and sesame oil and mix to combine.
- Add shrimp back and season rice to taste with more soy sauce and black pepper, as needed. Serve with reserved scallion greens and crushed red pepper.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use day old rice. Whether you use white or brown rice, day old rice is key to getting your homemade fried rice to taste the way restaurants make it! Cold rice separates more easily so it’ll cook fast enough to get that smoky flavor.
- Be careful not to overcook your shrimp. Shrimp cooks quickly and only needs a couple of minutes on each side. Over cooking can lead to tough and chewy shrimp!
Serving Ideas
- Make lettuce wraps: To mix up serving style (and to get some fresh greens in there), I like folding a scoop of this fried rice into a leaf of iceberg or butter lettuce for a little lettuce wrap.
- Try crispy rice salad: I love a salad with good crunch! If you crisp up your leftovers, they’re delicious mixed in with an Asian-inspired herby green salad!
- Add your leftover shrimp to some homemade lo mein: I love the seasoning on these stovetop shrimp! If you’ve got any leftover, they make for a perfect protein tossed in with a bowl of lo mein noodles.
FAQs
Your shrimp fried rice will keep well in the fridge for up to 4 days! Let it cool and store it in an airtight container, then, to reheat, add it to a skillet or wok on a medium heat, stirring occasionally until the shrimp is heated through.
Yes! This fried rice will keep well for 1-2 months in an airtight vessel or freezer bag. When you’re ready to eat, reheat your fried rice in the microwave with an extra splash of water, stirring at one-minute intervals until the shrimp is cooked through.
You can definitely use fresh or frozen shrimp for this recipe! If you go for frozen, just make sure that your shrimp is fully defrosted and patted dry before cooking.
Comments
Wonderful recipe Yumna, please keep creating!
Thank you!!
I made this yesterday. Eating it 2nd day now, sooooo delicious!! 👌👌👌
Love that! Yay!!
The recipe was amazingg😍😍👌👌it’s full of nutrients and helped me clean up my freezer by using leftover rice
Thank you so much!!
I made this yesterday. Eating it 2nd day now, sooooo delicious!! 👌👌👌
That makes me so happy to hear! Glad you’re enjoying it.
This recipe is amazing 🤩 full of nutrients and helped me clear out my freezer by using left over rice 😍
Thank you! That’s great!!
how much ginger is in a 1-1 inch knob?
I would guesstimate it’s about half a tablespoon to one tablespoon of ginger.
I’m going to try it, looks delicious
Yay! Let me know what you think once you do.