Shrimp Fried Rice is a quick weeknight dinner that brings all the flavor of your favorite take-out meal right to your kitchen. It's packed with juicy shrimp, tender veggies, and savory rice, all tossed together for an easy one pan dish.
This is one of those comforting meals that tastes even better homemade, and it pairs perfectly with my Air Fryer Egg Rolls and Crab Rangoon for a simple Asian-inspired dinner everyone will love.
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Why You'll Love This Recipe
Quick one pan meal: ready in under 30 minutes, perfect for busy nights. Easy cleanup means less time in the kitchen.
Take-out flavor: tastes just like your favorite restaurant shrimp fried rice.
Family favorite: mild, satisfying, and easy to customize for picky eaters.
Key Ingredients for Homemade Fried Rice
See the recipe card below for a full list of ingredients and instructions.
- Shrimp: fresh or thawed frozen shrimp make this meal hearty and satisfying.
- White rice: chilled rice works best; it fries up beautifully without clumping.
- Frozen peas and carrots: add color, flavor, and a little sweetness.
- Eggs: give the rice a soft, scrambled texture just like take-out style.
- Soy sauce and rice vinegar: a salty-savory duo that gives authentic fried rice flavor.
- Garlic and green onions: brighten every bite with fresh aromatics.
Ingredient Substitutions
- Use chicken or pork instead of shrimp for a protein change.
- Swap tamari or coconut aminos for soy sauce if you prefer gluten-free.
- Replace white rice with brown rice or cauliflower rice for a lighter version.
Variations on Shrimp Fried Rice
- Spicy Shrimp Fried Rice: add sriracha or red pepper flakes for a kick.
- Pineapple Fried Rice: toss in pineapple chunks for a tropical twist.
- Vegetable Fried Rice: leave out the shrimp and add extra veggies for a meatless meal.
Tips for Perfect Shrimp Fried Rice
- Use cold rice: freshly cooked rice gets mushy, chilled rice fries best.
- High heat cooking: cook quickly to get that signature "wok-fried" texture.
- Don't overcook shrimp: they only need a few minutes until pink and opaque.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a small drizzle of oil over medium heat until hot, or microwave in short intervals, stirring between each one.
Serve With...
Serve this Shrimp Fried Rice with Thai Basil Venison, or General Tso's Tofu and a side of these Venison Potstickers.
More Easy Shrimp Recipes You'll Love
If you enjoy this Shrimp Fried Rice, try my Cashew Shrimp Stir Fry, Creamy Creole Shrimp, Bang Bang Shrimp, and Baked Shrimp with Feta and Tomatoes.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Shrimp Fried Rice Recipe
Equipment
- Large non-stick skillet , or Wok
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Ingredients
- 3 tablespoons butter , divided
- 2 cloves garlic , minced
- 30 medium shrimp thawed, peeled, and deveined
- 1½ cups frozen peas and carrots
- 5 cups cooked white rice , well chilled
- ¼ cup soy sauce
- 1½ tablespoon rice vinegar
- 3 green onions chopped
Instructions
- Melt 1 tablespoon of the butter in a large skillet over medium heat.
- In a small bowl, beat the eggs. Then add the eggs to the hot skillet and cook 3 minutes, or until soft set. Remove the eggs from the heat and set aside.
- Melt the remaining butter to the hot skillet over medium heat. Add the garlic and shrimp and cook for 6 minutes, or until the shrimp is no longer opaque. Remove the shrimp from the skillet and set aside.
- Turn the heat up on high and add the rice to the same skillet the shrimp was cooked in. Pour the soy sauce and rice vinegar over the top. Toss to evenly coat the rice with the soy sauce and rice vinegar. Cook for 4 minutes, stirring often, until the rice is heated through.
- Add the peas and carrots, scrambled eggs, and shrimp mixture. Toss together gently and cook for 3 minutes. Serve as desired.
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