Shrimp fried rice is a simple and classic dish that always hits the spot. The crispy rice and juicy shrimp are cooked with simple seasonings and aromatics, bringing out the clean flavor of the shrimp. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish, this recipe is a surefire hit. {Gluten-Free Adaptable}
Making fried rice is one of my favorite ways to repurpose leftovers. For example, chicken fried rice, beef fried riceand pork fried rice are some of the fattest one-bowl meals you can whip up with your pantry ingredients.
Today I want to introduce this easy shrimp fried rice recipe. Got day-old rice and some frozen veggies in the fridge? Add some shrimp, and you’ve got a restaurant-quality meal at home. Shrimp’s natural sweetness pairs beautifully with the buttery rice and the subtle nuttiness of sesame oil, creating a perfect dish.
Shrimp fried rice ingredients
Day-old cooked rice
Jasmine rice and medium grain rice work the best. These types of rice contain less starch than short grain rice, so the grains separate nicely during stir frying.
Once the rice is cooked, it’s best to store the rice in the fridge for a day or two before making it into fried rice. When stored in the fridge or freezer, the rice will start to lose moisture, making the grains dry out a bit. And that’s how you can get the grains separated nicely and toast them until crispy when cooking them in the pan.
Set up
You should have all the ingredients prepared before starting to cook.
- Cooked rice: Fluffed with your hands, so the grains separate easily during cooking.
- Eggs: Beaten with a pinch of salt.
- Frozen veggies: I used green peas, but you can use corn, carrots and / or green beans as well.
- Shrimp: Marinated. It adds great flavor and keeps the shrimp juicy.
- Neutral oil and / or butter: I like to use some butter on top of oil in my fried rice to add flavor.
- Seasonings: I used chicken bouillon and white pepper to create a clean taste, which is similar to the shrimp fried rice you get in a restaurant. Alternatively, you can also use a splash of soy sauce or oyster sauce to enhance the flavor. Both ingredients will make the dish a little darker in color.
- Green onion: A must have flavor enhancement in fried rice.
- Sesame oil: It adds a nutty flavor and fragrance to the rice. You can skip it if you use a lot of butter.
How to make shrimp fried rice
Softly scramble the eggs and transfer them to a plate.
Then sear the shrimp and transfer them to the plate with the eggs.
Thoroughly toss the rice in the hot pan with veggiesw and seasonings. The rice should be heated through, grains well separated, and lightly toasted on the surface for a crispy texture. It helps a lot if you use a generous amount of oil in this step.
Last, add back the cooked eggs, shrimp, and green onion. Stir to finish up.
How to serve shrimp fried rice
Shrimp fried rice is often served as a side dish at a Chinese restaurant. When eating at home, I like to serve it as a one-bowl meal for lunch or a light dinner. If serving a family style dinner, you can serve shrimp fried rice as a staple dish, paired with other main dishes, veggie side dishes and appetizers, plus a soup. For a Chinese takeout dinner, consider serving shrimp fried rice with:
Shrimp Fried Rice
Shrimp fried rice is a simple and classic dish that always hits the spot. The crispy rice and juicy shrimp are cooked with simple seasonings and aromatics, bringing out the clean flavor of the shrimp. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish, this recipe is a surefire hit. {Gluten-Free Adaptable}
Ingredients
Marinating
- 1/2 lb (227 g) shrimp peeled and deveined (*Footnote 1)
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Stir fry
- 2 to 3 tablespoons butter (or peanut oil, or a mix of both)
- 3 large eggs beaten with a pinch of salt
- 4 cups leftover white rice gently separated with your hands
- 1 teaspoon chicken bouillon powder (or 1 tablespoon soy sauce or oyster sauce) (*Footnote 2)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground white pepper (or black pepper)
- 1 cup frozen peas (or mixed frozen vegetable)
- 3 green onions sliced
- 1 teaspoon sesame oil (Optional)
Instructions
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(Optional) Place the shrimp flat on the cutting board. Slice horizontally across the center to butterfly the shrimp, so it becomes two thin pieces. This will make the shrimp more flavorful and curled up, like the restaurant style.
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Heat 2 teaspoons of oil in a wok or a nonstick skillet over medium-high heat until hot. Swirl to coat the bottom of the pan with oil. Add the shrimp. Cook, stirring occasionally, until the shrimp has turned pink and curled up. Transfer to a plate immediately.
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Pour in 1 tablespoon of oil and the beaten eggs. Cook until the bottom is set, then lightly scramble. Transfer to the plate with the shrimp.
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Add 1 tablespoon butter and the rice. Cook and stir until the rice has separated fully and is coated evenly with the butter. Pour in the light soy sauce, sprinkle with the salt and the white pepper. Stir and cook until the seasonings have fully dispersed.
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Add the mixed vegetables and green onion. Stir and cook until turning tender. Then add back the cooked shrimp and eggs. Drizzle with sesame oil if you prefer. Mix everything together. Transfer to a plate and serve hot as a side dish or a main dish.
Notes
- If you want the restaurant-style appearance, slice the shrimp across the vein into two thin pieces. This way, the shrimp will curl up nicely during the cooking.
- Restaurant shrimp fried rice usually has a light color and only uses salt and MSG for a clean flavor. But if you prefer to add a touch of soy sauce or oyster sauce to boost the dish, that works well in this recipe as well.
- To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Use tamari to replace soy sauce, and make sure your oyster sauce is gluten-free.
Nutrition
Serving: 1serving, Calories: 533kcal, Carbohydrates: 65g, Protein: 27.3g, Fat: 17.5g, Saturated Fat: 8.3g, Cholesterol: 395mg, Sodium: 736mg, Potassium: 528mg, Fiber: 4.4g, Sugar: 4.4g, Calcium: 147mg, Iron: 18mg
