Go Back
A warm bowl of steaming hot homemade shrimp fried rice, filled with juicy shrimp, peas, and egg, served on a wooden table in a bright kitchen.

Easy Shrimp Fried Rice Recipe Quick & Flavorful Meal

Make Shrimp Fried Rice in under 30 minutes! Juicy shrimp, fluffy rice, and veggies come together for a quick, easy, and better-than-takeout meal at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese
Calories: 1250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Soy Sauce Use a low-sodium version if you prefer.
  • 1 tsp Toasted Sesame Oil Added at the very end for flavor.
  • 0.5 tsp Sugar Balances the saltiness of the soy sauce.
  • 2 cups Cooked, cold, day-old rice The #1 secret to non-sticky fried rice!
  • 0.5 lb Shrimp (225g) Peeled and deveined.
  • 2 Large Eggs Lightly beaten.
  • 0.5 cup Frozen Peas and Carrots mix No need to thaw beforehand.
  • 2 Scallions (Green Onions) Thinly sliced, green/white parts separated.
  • 2 cloves Garlic Minced
  • 2 tbsp Vegetable or Canola Oil Divided for cooking

Equipment

  • 1 Wok or Large Skillet A wok is traditional, but any large skillet will work
  • 1 Spatula A wide, flat spatula is best for stir-frying
  • 2-3 Small Mixing Bowls For preparing your egg, sauce, and vegetables

Method
 

Preparation (Mise en Place)
  1. Prepare Sauce: In a small bowl, whisk together the soy sauce and sugar.
    A hand using a wire whisk to mix sugar and salt into a dark soy-based liquid in a black bowl to create a homemade stir-fry sauce.
  2. Prep Ingredients: Have all your other ingredients (shrimp, beaten eggs, vegetables, garlic, cold rice) ready and near the stove. The cooking process is very fast.
    A flat lay of all the prepped ingredients for shrimp fried rice, including bowls of cooked rice, peeled shrimp, a soy sauce mixture, beaten egg, and fresh scallions on a dark countertop.
Stir-Frying
  1. Heat Wok: Place your wok over high heat until almost smoking. Add 1 tablespoon of oil.
  2. Cook Shrimp: Add the shrimp and stir-fry for 1-2 minutes until just pink. Immediately remove from the wok and set aside.
    A close-up action shot of plump pink and white shrimp sizzling and being rapidly stir-fried in a hot black wok, with particles of seasoning flying in the air.
  3. Scramble Eggs: Add the remaining 1 tablespoon of oil. Pour in the beaten eggs and scramble quickly (about 30 seconds). Push them to one side of the wok.
    A close-up of fluffy, light yellow scrambled eggs being cooked in a hot wok, with steam rising and a hint of oil glistening in the pan.
  4. Cook Aromatics: Add the white parts of the scallions and the minced garlic to the empty side of the wok. Stir-fry for 30 seconds until fragrant, then add the frozen peas and carrots and mix everything together.
    A colorful mix of minced garlic, sliced scallions, bright green peas, and orange carrots sizzling and steaming in a hot black wok for a fried rice recipe.
  5. Fry the Rice: Add the cold rice to the wok. Use your spatula to press and break up any clumps. Stir-fry for 2-3 minutes until heated through.
    A close-up of a metal spatula pressing into and breaking up clumps of cold, day-old rice in a hot wok, showing the individual grains starting to toast.
Finishing Touches
  1. Combine: Return the cooked shrimp to the wok. Pour the sauce mixture over everything and toss to combine.
    A dynamic, high-action shot of cooked shrimp, rice, scrambled egg, and vegetables being tossed together in a hot wok as a dark soy sauce mixture evenly coats all the ingredients.
  2. Serve: Turn off the heat. Stir in the toasted sesame oil and the green parts of the scallions. Serve immediately.
    A warm bowl of steaming hot homemade shrimp fried rice, filled with juicy shrimp, peas, and egg, served on a wooden table in a bright kitchen.

Notes

  • The Day-Old Rice Secret: Cold rice has less moisture, which allows the grains to fry separately instead of steaming and clumping together.
  • High Heat is Key: Don’t be afraid to get your wok smoking hot. This gives the dish its signature restaurant-style smoky flavor (“wok hei”).
  • Variations: Feel free to swap the shrimp for diced chicken or tofu.