Shrimp Fried Rice
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Wok-style fried rice with juicy shrimp, egg, and vegetables in a savory soy glaze. The secret is cold day-old rice, which fries up golden and separate instead of mushy.
By Mia HartwellUpdated September 14, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Better than takeout in about 30 minutes
- 27g of protein per serving
- A great way to use leftover rice
- Loaded with shrimp, egg, and vegetables
Shrimp Fried Rice
27 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 430kcal
- Protein
- 27g
- Carbs
- 52g
- Fat
- 12g
- Fiber
- 3g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Pat the shrimp dry and season lightly. Heat 1 tbsp oil in a large skillet or wok over high heat and cook the shrimp 1 to 2 minutes per side, just until pink. Remove.
- 2
Add the beaten eggs to the pan and scramble until just set, then move them aside with the shrimp.
- 3
Add the remaining oil and the peas and carrots; stir-fry 2 minutes. Add the garlic for 30 seconds.
- 4
Add the cold rice, breaking up clumps, and stir-fry 3 to 4 minutes until heated through and lightly toasted.
- 5
Return the shrimp and eggs, pour in the soy sauce and sesame oil, and toss to coat.
- 6
Stir in the green onions, season to taste, and serve.
Pro Tips for the Best Results
- Cold, day-old rice is the key. Fresh warm rice steams and clumps.
- Cook the shrimp first and set them aside so they do not overcook.
- Cook over high heat so the rice toasts rather than steams.
- Add the soy sauce at the end so it coats without burning off.
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How to Cook Shrimp Fried Rice
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Use cold, dry rice
Cold day-old rice has dried out so the grains fry up separate and golden, while fresh warm rice clumps and steams. It is the single biggest factor in good fried rice.
Cook components separately
Sear the shrimp just until pink and scramble the egg on its own, then set both aside. Keeping a hot pan throughout gives the rice its toasty flavor.
Toast, then sauce
Fry the rice to drive off moisture before everything comes back together. Add the soy sauce and sesame oil at the end so they coat evenly without scorching.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet with a touch of oil. Shrimp are best within a couple of days.
Serving Suggestions
This shrimp fried rice pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
I do not have day-old rice. What now?+
Spread fresh rice on a sheet pan and chill it 30 to 60 minutes (or 20 in the freezer) to dry it out before frying.
Can I use frozen shrimp?+
Yes. Thaw and pat dry first so they cook quickly and do not water down the rice.
Is it good for meal prep?+
Yes. It reheats well in a hot skillet and keeps for up to 3 days.
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