Your Favorite Takeout, with Less Guilt! 🥡

Shrimp Fried Rice

Takeout who? Takeout YOU! May I present: the best Shrimp Fried Rice recipe that anyone can make at home!

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Why You’ll Love This Easy Shrimp Fried Rice Recipe

• Healthier Than Takeout. This is the obvious benefit of cooking at home versus ordering out, but, really! When you make your own shrimp fried rice, you’re in control of the amount of fats, veggies, and carbohydrates (same with Kung Pao Shrimp).
• Budget-Friendly. Of course, another great benefit of cooking your own shrimp fried rice is the cost savings. Chicken Fried Rice and Pork Fried Rice are also affordable takeout alternatives!
• Super Fast. You can have this dish whipped up in less than 30 minutes, which is faster than it would take to peruse a menu and wait for it to be ready and delivered. We want shrimp fried rice NOW.
• Tastes Delicious. This shrimp fried rice recipe is incredibly fresh and flavorful. With a perfect shrimp-veg-rice ratio and a simple but flavorful sauce, this shrimp fried rice with egg recipe is healthy, versatile, and my-oh-my, far superior to fast food takeout chains.
• Endless Options. Master making your own Homemade Fried Rice, then try your hand at Cauliflower Fried Rice and Quinoa Fried Rice with Chicken and Vegetables.

How to Make Shrimp Fried Rice

The Ingredients

• Shrimp. Shrimp are perfect for fast, easy dinners like this one, Shrimp Tacos, Garlic Butter Shrimp, Honey Walnut Shrimp, and other healthy shrimp recipes. I actually prefer to use frozen, deveined shrimp as it’s faster to prep, less expensive than fresh, and most grocery store shrimp was frozen before it arrived “fresh” anyway. Leaving the tails on or taking them off prior to cooking is up to you. 
• Cornstarch. Tossing the shrimp in cornstarch prior to cooking is a trick to make them crispy.
• Oil. Choose a cooking oil that has a high smoke point (so NOT olive oil), as the key to making great fried rice is a HOT wok. I recommend canola oil, grapeseed oil, or peanut oil.
• Green Onion. We’ll use both the white and green parts of the onion to add color, subtle onion flavor, and a little bite.
• Butter. I know I told you it is a healthy recipe, and it is! The secret ingredient in Chinese fried rice is butter. You only need a little (2 tablespoons in the whole recipe).
• Eggs. The egg is gently cooked before the rice is fried, and then stirred back in at the end. For fried rice without egg, simply omit it from the recipe; to add something with a similar texture, try Air Fryer Tofu.
• Rice. Do not use freshly cooked rice!
• Soy Sauce. A must-have in authentic Chinese shrimp fried rice. I recommend low-sodium soy sauce so that the rice doesn’t become too salty and you can better control its flavor.
• Sesame Oil. This is one of those power-house ingredients, and a little goes a long way. Sesame oil adds a warmth and complexity to the soy sauce.
• Vegetables. A great hack to making shrimp fried rice a fast weeknight meal is to use frozen mixed vegetables, which don’t even need to be thawed prior to cooking! I used a mix of carrots and peas, but you can use whatever mix of fresh and/or frozen you like.

The Directions

1. Season. Toss shrimp in cornstarch, salt, and pepper.

2. Start the Shrimp. Cook shrimp in hot oil in a single layer.

3. Cook the Other Side. Turn shrimp and finish cooking. Transfer to plate.

4. Scramble the Eggs. Gently scramble eggs in butter. Remove to the plate with the shrimp.

5. Fry the Rice. Cook onions in oil, then add the cooked rice and let sizzle until lightly crisp on the bottom.

6. Add the Soy Sauce and Oil. Stir, return to a single layer, and let sizzle 1 minute more. Drizzle over the soy sauce and sesame oil and stir to combine.

7. Stir in the Veggies. Add the vegetables and remaining butter.

8. Finish. Stir everything together. ENJOY!

Storage Tips

• To Store. Let shrimp fried rice cool to room temperature, then store in refrigerator in airtight storage container for up to 5 days.
• To Reheat. Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
• To Freeze. Once your shrimp fried rice has cooled, place it in an airtight, freezer-safe storage container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed.

What to Serve with Shrimp Fried Rice

• Stir Fry. Why use plain rice when you can serve Pork Stir Fry, Chicken Stir Fry, or Zucchini Stir Fry over delectable shrimp fried rice?
• Protein. This fried rice recipe packs in protein from the shrimp and eggs, but you can add even more to your dinner with Teriyaki Chicken or Miso Salmon.
• Asian-Inspired Dishes. Like takeout at home! Pair your rice with Asian Chicken Wraps, Air Fryer Egg Rolls, or General Tso Tofu.
• Salad. For a lighter option, try this Asian Cucumber Salad or Asian Cabbage Salad.

Recommended Tools to Make this Recipe

• Wok. No you do not have to have a wok to make stir fry and fried rice, but it’s nice to have! It cooks the dish efficiently and evenly, and it’s easier to flip the rice without spilling it over the edge of the pan.
• Wooden Spoon. For stirring and turning the vegetables and rice.
• Chopsticks. A fun kitchen addition for enjoying all your Asian meals and upping the Chinese takeout-style factor.

Recipe Tips and Tricks

• Defrost Frozen Shrimp. If using frozen shrimp, thaw the night before in the refrigerator, or if you forgot (guilty!), you can submerge a sealed bag of shrimp in bowl of cold water for 20 to 30 minutes until defrosted. (Do not use hot or warm water! This is tempting to speed along the defrosting, but will mess up the shrimp as it will start to cook on the outside.)
• Use Leftover Rice. For great fried rice, you must use COLD, leftover rice! As far as what type of rice, that is up to you. I recommend long-grain brown rice to up the protein and fiber content, but white rice such as Jasmine and Basmati are popular choices.
• Make Sure the Pan Is Hot. Be sure to monitor your pan’s heat level when cooking shrimp fried rice. Keeping the pan hot is critical, otherwise you may end up steaming everything instead of frying it.
• Know When the Shrimp Are Done. Shrimp cook FAST, especially as we’re working over medium-high heat for shrimp fried rice. You know shrimp are done cooking when they are pink, and the moment they are no longer translucent.
• Avoid Overcooking the Scrambled Eggs. Do not overcook the egg. Gently scramble them until they are just barely set.

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Shrimp Fried Rice

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The best shrimp fried rice, loaded with veggies, eggs, and shrimp in every bite. Super fast, easy, and healthy. Skip the takeout!

Course Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 497kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound medium shrimp peeled and deveined, tails on or off, thawed if frozen
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons canola oil grapeseed oil, or peanut oil, divided
• 3 green onions thinly sliced, about 1/2 cup, white and green parts divided
• 2 tablespoons unsalted butter divided
• 4 large eggs beaten
• 3 cups COLD leftover brown rice
• 3 tablespoons low sodium soy sauce plus additional for serving
• 2 teaspoons sesame oil toasted or untoasted
• 1 (12-ounce) bag frozen peas and carrots about 1 1/2 cups, no need to thaw

Instructions

• Pat the shrimp dry. Place in a bowl and top with the cornstarch, salt, and pepper. Toss to coat.
  
• In a wide, deep skillet or wok, heat 2 tablespoons of the oil over medium high. Once the oil is hot and shimmering, add the shrimp in a single layer. Let cook on the first side for 1 to 2 minutes, then turn and continue cooking on the other side until the shrimp are pink and no longer translucent, about 30 seconds more. Do not overcook! Transfer the shrimp to a large plate or bowl and set aside.
  
• Add 1 tablespoon of the butter to the skillet. Let melt, swirling to coat the pan. Pour in the the beaten eggs. With a spatula, immediately begin to move the eggs around, cooking until they are scrambled and barely set. This will only take a minute or two. Remove to the plate with the shrimp.
  
• Add the remaining 1 tablespoon oil and the white part of the green onions. Let cook, stirring constantly, for 15 seconds. Add the cooked rice and spread into a single layer. Let sizzle undisturbed until lightly crisp on the bottom, 1 to 2 minutes. Stir, return to a single layer, and let sizzle 1 minute more.
  
• Drizzle the soy sauce and sesame oil over the top . Stir to combine.
  
• Stir in the peas and carrots and remaining 1 tablespoon butter. Let cook 1 to 2 minutes to warm the veggies through and melt the butter. Stir in the shrimp, eggs, and the green parts of the green onions, using a spatula to break up the eggs into small pieces. Let heat 1 minute more. Enjoy hot with additional soy sauce to taste.
  

Video

Notes

• TO STORE: Let shrimp fried rice cool to room temperature, then store in refrigerator in airtight storage container for up to 5 days.
• TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
• TO FREEZE: Once your shrimp fried rice has cooled, place it in an airtight, freezer-safe storage container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed.

Nutrition

Serving: 1of 4 | Calories: 497kcal | Carbohydrates: 37g | Protein: 33g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 361mg | Potassium: 556mg | Fiber: 3g | Sugar: 1g | Vitamin A: 562IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 3mg

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