This super easy Shrimp Fried Rice is filled with tender rice, plump shrimp and veggies then tossed in a perfectly balanced sauce.
One of my favorite things to make is my Quick and Easy Brown Fried Rice. I can’t even begin to count the amount of times I’ve made it for my family.
When I want to make the simple side dish into a complete meal I will fill it with plump shrimp or shredded chicken. This shrimp fried rice usually takes the win because I always keep a few bags of shrimp in my freezer.
How To Make Shrimp Fried Rice From Scratch
- You’re going to start by cooking up your shrimp in a large skillet or wok along with some sesame oil. Cook the shrimp just until opaque and the tails start to curl in on themselves.
- In the same skillet you’ll scramble two eggs, then set those aside.
- Again to the skillet you’ll cook up some diced onion until tender and then set those aside.
- Finally, you’ll add sesame oil, ginger and garlic to the skillet and then toss in your frozen veggies (I like to use carrots and peas).
- Toss in your cooked (and cool) white or brown rice and stir fry in the skillet until lightly browned. Add in the shrimp, onion and egg, then pour in the sauce and toss to combine and heat through.
While I show this meal made with the shrimp tails still attached, you’ll most likely want to remove them when you make the dish. It’s a pretty presentation with the tails on, but eating it this way just isn’t realistic.
Fried Rice Sauce
To get the perfect flavor of fried rice, it comes down to the sauce. It’s not just soy sauce that you’re looking for, but a combination of soy sauce and oyster sauce.
WHAT IS OYSTER SAUCE?
- Oyster sauce is a dark, thickened sauce that’s a little sweet and nutty. It’s made with oyster extracts, sugar, salt and thickened with cornstarch.
- You can find oyster sauce in the Asian aisle of your local grocery store or on Amazon.
- When in a pinch, you can use hoisin sauce in place of oyster sauce, or extra soy sauce and a touch of sugar.
Best Pan For Fried Rice
My favorite way to make this Shrimp Fried Rice is in a large wok.
The sides of the wok are thin, allowing a lot of heat to hit the pan and give the rice a good fry in the sesame oil. It’s also plenty deep to hold lots of rice and veggies, plus it easily wipes clean when finished.
If you don’t have a wok, you can also use a large skillet with deep sides.
What To Serve with Fried Rice
You really can’t go wrong with any of my Asian recipes, but here are some of my go-to recipes that I love to pair with fried rice.
I’m confident you’ll love this super quick fried rice recipe better than takeout and you’ll be making it over and over again!
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Easy Shrimp Fried Rice
Ingredients
- 2 tsp sesame oil, divided
- 1 lb. medium to large raw shrimp, tails and shells removed
- 2 eggs
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 1 cup frozen peas and carrots
- 3 cups cooked, white or brown rice
- 3 tbsp soy sauce
- 3 tbsp oyster sauce
- 3 tbsp chopped green onions
Instructions
- Heat 1 tsp sesame oil in a large wok or deep sided skillet over medium heat. Cook shrimp in skillet until pink and no longer translucent. Remove from skillet and set aside in a warm place.
- Coat the wok with non-stick spray, scramble the two eggs over medium heat then remove from pan to a plate to keep warm.
- Add the onion to the wok and stir, cooking until the onions have softened, about 3-5 minutes. Remove from wok and set aside.
- Add 1 tsp of sesame oil to the wok and stir fry the garlic and ginger for 30 seconds. Add the frozen peas and carrots and stir fry for an additional 2 minutes. Add the rice and stir to combine. Add the oyster sauce and soy sauce. Stir to heat through.
- Add the onions, eggs and shrimp back in the wok and stir in the green onions. Heat through, serve immediately. Enjoy!
Notes
Nutrition
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Crystal
Love, love this recipe.. it is so good the only thing is I used hoisen sauce instead of oyster sauce but it was delicious!! I have used this recipe multiple times. Thank you
Shawn
Wonderful! I’m so glad you enjoyed it!
Dot Dean
Hi, I am from Australia and love your recipes but have not used many yet. On my own after 61 years of marriage and find it hard to often halve a lot of recipes. Yours are easy to follow, my kind of food recipes so I use them when having guests for a meal.
Love casseroles and soups done in the slow cooker which I can then portion freeze for later. I do most of my cooking now using the microwave and the air fryer…….can’t live without either.
Thanks and looking forward to the fried rice recipe although so similar to the one I have used for many years.
Kindest regards, Dot
Barb Ramey
Love following you. You are so easy to watch and down to earth! Thank you for all you do. We are retired and need small meals now. Looking for simple stir fry with veggies and chicken. Husband is not a fan of Asian spices. Anything you would suggest? Thanks from Ohio!
Shawn
Well thank you Barb! I’m so glad you are enjoying my recipes. I do love this easy chicken stir fry… the flavors are very mild but also delicious! Honey Garlic Chicken Stir Fry
Clint
Just made this recipe and it was pretty awesome. I added more soy sauce and sesame oil.
Lynette
I made this exactly as written, delicious! Better than a restaurant. Will make again.
Shawn
Yay! So happy to hear Lynette!
Maureen
Do you have a tasty recipe for sweet and sour sauce?
Shawn
Hi Maureen, I do not have a sweet and sour sauce recipe as of right now, but I’ll get working on it! Thanks!
Fred Hammer
I cook my own rice from a much larger package. It would help if you added a note regarding serving size for those of us who want to make the recipe with their own supply of white rice.
Shawn
You can use any sort of cooked rice that you like for this recipe. Serving size is 1 cup! 🙂 Enjoy!
Lillie
Love shrimp fried rice. This looks awesome! Can’t wait to try! Do you have a recipe for chicken fried rice? Kids don’t care for shrimp, but love chicken. Love your recipes
Shawn
Hey Lillie! To make this with chicken instead of shrimp, I would simply add in shredded cooked chicken at the end with the rice. Hope that helps!
Joseph H. Scott
You must me superwoman five kids and you have time to do this cooking channel,awesome. Anyway have cooked many of your recipes and not found a bad one yet ! Keep up the great job..
Shawn
Ahh! You’re so sweet! I’m definitely not superwoman, but I am trying my best. 🙂 Glad you’re enjoying the recipes Joseph!
Ashlee v
This looks so easy/good! Is the sodium so high because of the soy sauce? My husband has hbp so we have to watch. Do you know of any good substitutes?
Shawn
Hey Ashlee, the sodium is probably high because of the soy sauce. You can use a low sodium soy sauce, or reduce the amount of soy sauce too.
karla Baureis
Have you ever tried this recipe with riced cauliflower instead? I might try it and see how it turns out.
Shawn
Yes! I have and it works just as great!
Rusty
oil divided into into what? thirds? halves?
green onions? yuk, why not wait until they are ready?
Shawn
You’ll divide the oil in the instructions. 1 tsp for the shrimp and 1 tsp for the rice.
Nancy
Rusty, Green onion is a type of onion, not an under ripe or under ready onion.
Debbie Homa
Also known as scallions
Helen at the Lazy Gastronome
I love the name of your blog (although at my house it’s I wash, I dry)! I also love the shrimp fried rice recipe – so easy!! I host a blog party and would be honored if you shared some of your recipes!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-158/