Shrimp Fried Rice Recipe | A Quick 20-Minute Dinner Idea

Quick Shrimp Fried Rice Recipe That’s Better Than Takeout

The first time I made a Shrimp Fried Rice Recipe at home, I learned quickly that the secret to good fried rice isn’t fancy ingredients, it’s cold, day-old rice. My first attempt was with freshly cooked rice, and it turned into a mushy mess. Since then, I’ve discovered that using chilled rice, high heat, and a few simple seasonings can give that restaurant-style flavor in your own kitchen.

This recipe is for anyone who wants a fast, satisfying meal perfect for weeknight dinners, meal prep, or when you’re craving takeout but want something fresh.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Dinner

Cuisine: Chinese

Calories: 360

Ingredients Method Video Notes

Ingredients

  

• 3 cups cooked jasmine rice day-old, cold works best
• 1 lb 450 g shrimp, peeled and deveined
• 2 TBSP vegetable oil divided into small portions
• 2 eggs lightly beaten
• 1 cup mixed vegetables peas, carrots, corn
• 3 green onions sliced
• 3 tbsp soy sauce
• 1 TBSP oyster sauce optional, for depth.
• 1 tsp sesame oil
• 2 garlic cloves minced
• Salt & black pepper to taste

Optional: chili flakes or sriracha for spice

Method

 

1. Prepare shrimp. Pat the shrimp dry, and season lightly with salt and pepper.
2. Cook shrimp. Heat 1 TBSP oil in a wok or skillet. Stir-fry shrimp for 2-3 minutes until pink. Remove and set aside.
3. Cook eggs. Add a little more oil, scramble eggs lightly, then push them aside.
4. Aromatics. Add garlic and stir-fry for 30 seconds until fragrant.
5. Add rice. Toss in the cold rice, breaking up clumps. Stir-fry for 2-3 minutes on high heat.
6. Flavor it. Add soy sauce, oyster sauce (if using), and sesame oil. Mix well.
7. Combine. Return the shrimp, eggs, and vegetables. Stir until heated through.
8. Finish. Garnish with green onions. Serve hot.

Video

Notes

Lesson learned: Fresh rice turns mushy, while day-old rice gives the right texture.

Shrimp tip: Don’t overcook; remove them as soon as they turn pink.

Eggs: Scramble separately for a fluffy texture instead of mixing directly into the rice.

Spice: Adjust the heat with chili flakes or hot sauce.

Tips & Tricks

• Meal prep: Cook rice the day before. Refrigerated rice fries are better.
• Veggie swap: Use whatever you have on hand; broccoli, bell peppers, or zucchini work well.
• Wok heat: Use high heat for that smoky “wok hei” flavor.
• Healthier version: Use brown rice or cauliflower rice.
• Leftovers: A great way to use leftover rice and veggies from other meals.

Serving Suggestions

• Main dish: Serve with egg rolls or spring rolls for a take-out-style meal.
• Side dish: Perfect alongside teriyaki chicken, beef stir-fried, or grilled salmon.
• Lunchboxes: Pack in containers. It is reheated well for work or school lunches.
• Party food: Serve in small bowls for a crowd-friendly option.
• Light dinner: Pair with miso soup or a cucumber salad.

Nutrition (per serving)

• Calories: ~360
• Protein: 25 g
• Carbs: 42 g
• Fat: 10 g
• Fiber: 3 g