This better-than-takeout shrimp fried rice recipe is so easy to make in under 20 minutes! The juicy tender shrimp is tossed with shallots, garlic, day-old jasmine rice, vegetables, scrambled eggs, and a flavor-packed umami sauce for an easy and delicious weeknight meal.
Shrimp fried rice is a Chinese dish typically served at lunch or dinner that is made with leftover rice, shrimp, and vegetables tossed in a soy sauce-based sauce. This dish is easily customizable by adding different protein and vegetable options to season it with different spice levels.
For this recipe, the shrimp is marinated with baking soda which helps retain the moisture within the shrimp and yields a tender and juicy shrimp. This fried rice recipe is a quick and easy way to use leftover ingredients such as day-old rice and frozen vegetables.
Ingredients
You can find all the ingredients for this shrimp fried rice recipe at your local grocery store.
Shrimp: you can use any size shrimp whether it be jumbo, medium, or even small shrimp. Just make sure that it is peeled, deveined, and cleaned for the best flavor.
Day-Old Cold Jasmine Rice: use day-old, cold white jasmine rice which makes it perfect for absorbing the sauce and not sticking together when cooked.
Shallot, Garlic, and Green Onion: minced shallot, garlic, and green onions are the aromatics that give it a bold savory flavor.
Vegetables: opt for frozen peas, carrots, corn, and green beans mix that don’t need to be thawed before cooking.
Eggs: softly scrambled eggs add more protein and flavor to the fried rice.
Salt and White Pepper: to season the shrimp.
Baking Soda: creates a protective coating around the shrimp that seals in the moisture and prevents them from becoming too rubbery and overcooked.
Soy sauce: creates a rich, savory base for the stir fry sauce.
Oyster sauce: adds a salty, umami, tangy layer of flavor.
Dark soy sauce: adds a darker brown color and a touch of sweet umami.
Sugar: balances out the other salty flavors.
Chicken Bouillon Powder: adds a rich and savory flavor.
Sesame Oil: adds a nutty, umami finish to the shrimp stir-fried rice.
Substitutions and Additions
Substitutions
Vegetables: instead of frozen vegetables, you can dice fresh vegetables or swap them out for other vegetables like broccoli, snow peas, bell peppers, or mushrooms.
Protein: instead of shrimp, you can use alternative protein choices like beef, chicken, pork, or tofu.
Additions
Spice: for added spice and heat, you can add chili peppers, chili flakes, or sriracha.
Seasoning: for additional seasoning, you can add fish sauce or a dash of curry powder.
Ginger: for additional aromatics, you can add minced ginger as well.
How to Make Shrimp Fried Rice
Marinate the shrimp. In a medium mixing bowl, add the shrimp, soy sauce, salt, pepper, and baking soda and mix until combined. Marinate for at least 15 minutes.
Mix the sauce. In a small mixing bowl, add soy sauce, oyster sauce, dark soy sauce, white pepper, chicken bouillon powder, and sesame oil. Mix until combined. Set aside.
Cook the shrimp. In a wok heat about 2 tablespoons of oil over medium-high heat. Cook the shrimp on both sides until pink about 2-3 minutes. Remove and set aside.
Cook the vegetables. In the same wok, heat 1 tablespoon of vegetable oil over medium heat until hot. Saute the garlic, shallots, and whites of the green onion until lightly browned and fragrant. Then add the frozen vegetables and mix until combined, about 1 minute.
Cook the eggs. Push everything to the side and pour in the whisked eggs. Scramble the eggs until just done and then toss to combine.
Combine. Toss in the shrimp, rice, and sauce. Mix until combined and the rice is evenly coated with the sauce, about 2-3 minutes.
Serve. Garnish the shrimp fried rice with green parts of green onions and enjoy!
Expert Tips
Use day-old rice. To prevent your shrimp fried rice from becoming mushy, cook your rice the night before and store it in the refrigerator overnight. This will slightly dry out the rice allowing it to absorb the sauce better without becoming overcooked.
Have all the ingredients prepped. When you begin, the cooking process is fast, and having all your ingredients measured, prepped, and ready to go will ensure success.
Use a wok. A wok is the ideal pan because the high walls conduct heat evenly and prevent the rice from falling out when you toss everything together.
Make sure that your pan is hot before cooking. Before you begin cooking the shrimp, make sure your wok or skillet is hot to add a nice sear to your spam and to prevent your rice from becoming mushy with a longer cooking time.
Storage Instructions
You can store this better than takeout shrimp fried rice in the refrigerator in an airtight container for up to 5 days.
Reheat: you can either cook on the stove over medium heat until warm or microwave covered with a wet paper towel until warm. Sprinkle a few drops of water to bring back some moisture to the rice.
Freeze: You can freeze this fried rice in the freezer in a freezer-safe container for up to 3 months. Defrost it in the refrigerator overnight before reheating.
Day-old rice is recommended to avoid having mushy fried rice. However, you can make fried rice without day-old rice by using less water when cooking the rice and then laying the rice out on a baking sheet when cooked and storing it in the freezer for at least 1 hour to slightly dry out and cool.
Is shrimp fried rice healthy?
Yes, this shrimp fried rice recipe can be a healthy dish because it is packed with protein from shrimp and eggs, vegetables, and rice making it a well-rounded meal. For a healthier version, use less oil and low-sodium soy sauce.
Can you freeze shrimp fried rice?
Yes! You can freeze this shrimp fried rice in the freezer in and freezer-safe container for up to 3 months. Defrost in the refrigerator overnight before reheating and serving.
Marinate the shrimp. In a medium mixing bowl, add the shrimp, soy sauce, salt, pepper, and baking soda and mix until combined. Marinate for at least 15 minutes.
Mix the sauce. In a small mixing bowl, add soy sauce, oyster sauce, dark soy sauce, white pepper, chicken bouillon powder, sugar, and sesame oil. Mix until combined. Set aside.
Cook the shrimp. Heat about 2 tablespoons of oil over medium-high heat. Cook the shrimp on both sides until pink about 2-3 minutes. Remove and set aside.
Cook the vegetables. In the same wok, heat 1 tablespoon of vegetable oil over medium heat until hot. Saute the garlic, shallots, and whites of the green onion until lightly browned and fragrant. Then add the frozen vegetables and mix until combined, about 1 minute.
Cook the eggs. Push everything to the side and pour in the whisked eggs. Scramble the eggs until just done and then toss to combine.
Combine. Toss in the shrimp, rice, and sauce. Mix until combined and the rice is evenly coated with the sauce, about 2-3 minutes.
Serve. Garnish the shrimp fried rice with green parts of green onions and enjoy!
Notes
Use day-old rice. To prevent your shrimp fried rice from becoming mushy, use day-old rice that is cold and slightly drier for the best texture.
Have all the ingredients prepped. When you begin, the cooking process is fast, and having all your ingredients measured, prepped, and ready to go will ensure success.
Use a wok. Using a wok is ideal because the high walls conduct heat evenly and prevent the rice from falling out when you toss everything together.
Make sure that your pan is hot before cooking. Before you begin cooking the shrimp, make sure your wok or skillet is hot to add a nice sear to your spam and to prevent your rice from becoming mushy with a longer cooking time.
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