If you’re craving something flavorful, quick, and absolutely satisfying, you’re going to love this Shrimp Fried Rice Recipe. I’ve been making this dish for years, and every time I do, it tastes like it came straight from my favorite Chinese takeout—only better because you made it yourself! It’s perfect for weeknights when you need a reliable crowd-pleaser, or anytime you want that unbeatable, wok-tossed rice with perfectly seared shrimp. Stick around, and I’ll share all my tips to help you nail it every time.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The combination of soy sauces, turmeric, and Shaoxing wine gives the rice a beautiful color and depth you don’t get from typical recipes.
- Restaurant-Quality at Home: Searing the shrimp before adding them back to the rice creates that authentic wok hei flavor you’ll crave.
- Simple, But Impressive: With straightforward ingredients you can find easily, you’ll wow anyone at your table without breaking a sweat.
- Flexible and Customizable: You can tweak veggies, swap proteins, or add your favorite sauce to make this dish uniquely yours.
Ingredients You’ll Need
You’ll notice this shrimp fried rice recipe leans on a few pantry staples plus fresh ingredients that marry beautifully—each playing its part to create layers of flavor and perfect texture. I always recommend using jasmine rice because of its fragrant aroma and natural stickiness, which helps it soak up the seasonings without turning mushy.
- Jasmine Rice: I like rinsing it first to remove excess starch for fluffier grains.
- Dark and Light Soy Sauce: Dark soy adds rich color while light soy brings saltiness—together they balance the dish.
- Turmeric: Just a pinch brightens the rice with a warm golden hue that looks amazing on the plate.
- Canola Oil: Neutral and high-temperature friendly, perfect for stir-frying without smoking.
- Eggs: Adding them scrambled in the beginning and stirred back in keeps the texture soft and silky.
- Shrimp: I prefer medium-sized peeled and deveined shrimp, which cook fast and distribute evenly.
- Onion: Diced onion adds sweetness and depth when sautéed.
- Salt, Sugar, Sesame Oil, and White Pepper: Small quantities of these seasonings round out the flavor with subtle heat, balance, and nuttiness.
- Snow Peas: They bring crunch and a bit of sweetness—feel free to swap or add other veggies here too.
- Scallion: Fresh chopped scallion adds a pop of color and mild onion flavor.
- Shaoxing Wine: This Chinese cooking wine gives that signature “wok hei” aroma that makes all the difference.
Variations
One of the best things about this shrimp fried rice recipe is how easy it is to make it your own. I often switch up the veggies or the protein depending on what I have on hand or what my family is craving. Feel free to customize—it’s all about making it a go-to comfort dish you love.
- Vegetable Variations: I’ve added diced carrots, bell peppers, or frozen peas before and loved the extra color and crunch.
- Protein Swaps: If you don’t have shrimp, cooked chicken or tofu are great alternatives that soak up the flavors well.
- Spice It Up: I sometimes add a pinch of chili flakes or a dash of sriracha to bring a little heat to the dish.
- Gluten-Free Option: Use tamari instead of soy sauce for a gluten-free version that tastes just as amazing.
How to Make Shrimp Fried Rice Recipe
Step 1: Cook the Rice Perfectly
The foundation of great fried rice starts with well-cooked rice. Rinse your jasmine rice under cold water until the runoff is clear. This washes away excess starch that causes clumping. Combine the rice with water, the dark and light soy sauces, and turmeric in either a heavy-bottomed pot or rice cooker. The turmeric is my secret for that beautiful golden color that brightens the dish. If you’re new to rice cookers, I seriously recommend getting one—it’s a total game-changer for perfect rice every time. Once cooked, fluff it with a fork. You can use the rice fresh, but if you refrigerate it overnight, it firms up so the grains separate beautifully during stir-frying. If using cold rice, break it apart with your hands and sprinkle a bit of water when cooking to rehydrate.
Step 2: Scramble the Eggs Just Right
Heat your wok or large skillet over medium-high heat and add 1 tablespoon of canola oil. Pour in the beaten eggs and scramble gently, breaking them into small, soft curds. I like to take them off the heat just before fully set because they’ll cook a little more later mixed through the rice. Transfer the eggs to a bowl and set them aside.
Step 3: Sear the Shrimp for Extra Flavor
Next, crank your wok heat up until it’s just smoking. Add another tablespoon of oil, then spread your shrimp out in a single layer so they sear properly. Let them sit for about 20 seconds—this helps develop that beautiful golden crust. Stir-fry until they turn opaque and are just cooked through, then remove and set aside. This step might take a bit longer if you don’t have a super-hot wok, but it’s worth it! I learned that pre-boiled shrimp work faster in restaurants, but at home, this searing step really boosts flavor.
Step 4: Sauté the Onions and Heat the Rice
Add your last tablespoon of oil to the wok and toss in the diced onions. Sauté them until translucent and fragrant, about 2 minutes. Then add the rice. Use a metal spatula to break apart any stubborn clumps. If your rice is cold, keep stir-frying for about 5 minutes until heated through, or sprinkle a tablespoon or two of water and cover the pan briefly to steam the rice. Warm rice is key here because mixing cold rice won’t absorb the flavors as well.
Step 5: Season and Add the Veggies
Once the rice is warmed, sprinkle in the salt, sugar, sesame oil, and white pepper. I like to fold the rice gently using a scooping motion so everything gets evenly coated. Then add in your seared shrimp and chopped snow peas. Stir-fry this mixture for 30 seconds to combine and allow the snow peas to retain their crunch but get warm.
Step 6: Mix in Eggs, Scallions, and Finish with Shaoxing Wine
Return the scrambled eggs and scallions to the wok, tossing everything for another 30 seconds to incorporate those soft eggs and fresh scallions. Gather all the rice into the center of the wok, allowing the edges to heat up for 20 seconds. Now spread a tablespoon of Shaoxing wine around the perimeter—the alcohol cooks off quickly, but it leaves behind that unmistakable “wok hei” aroma that always makes me smile. Stir-fry for another 20 seconds then it’s ready to serve!
Pro Tips for Making Shrimp Fried Rice Recipe
- Use Day-Old Rice: Fresh rice can get mushy; refrigerating it overnight dries the grains slightly and helps prevent clumping.
- High Heat Is Your Friend: A very hot wok or pan allows quick searing, locking in shrimp flavor while keeping them tender.
- Don’t Overcrowd the Pan: Cook shrimp and eggs separately to ensure they’re perfectly cooked and don’t steam.
- Add Shaoxing Wine Last: Pouring it around the perimeter at the end brings that authentic wok hei aroma home.
How to Serve Shrimp Fried Rice Recipe
Garnishes
I love adding a sprinkle of fresh chopped scallions or thin slices of cucumber on the side. A few toasted sesame seeds also add a subtle nutty crunch that complements the stir-fried rice beautifully. Sometimes, I drizzle a little chili oil or soy sauce for those who want an extra kick.
Side Dishes
To round out the meal, I often serve this shrimp fried rice alongside some quick garlic sautéed greens like bok choy or spinach. A simple egg drop soup or hot and sour soup pairs perfectly, too. And if I want to splurge, some crispy spring rolls are the ultimate crowd-pleaser.
Creative Ways to Present
For parties or special dinners, I like to serve this fried rice molded in small bowls that you invert onto the plate, creating pretty little rice towers. Garnish each with a sprig of cilantro or edible flowers for a fun and festive look that always impresses guests.
Make Ahead and Storage
Storing Leftovers
I store leftover shrimp fried rice in an airtight container in the fridge. It keeps great for up to 3 days. I always make sure to cool it quickly and refrigerate promptly to maintain the flavor and texture. Leftover rice tends to firm up, which actually makes reheating easier without turning mushy.
Freezing
Freezing fried rice is totally doable, though I prefer to freeze it without the scallions or delicate veggies like snow peas, as they can get soggy. Freeze in portion-sized containers or freezer bags, and it will last about 1-2 months. Thaw overnight in the fridge before reheating.
Reheating
For the best texture when reheating, I pop the leftovers in a hot wok or non-stick skillet with a drizzle of oil. Stir-fry over medium-high heat until heated through and fluffy again. Microwaving works in a pinch but can leave the rice a bit soggy.
FAQs
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Can I use other kinds of rice for this Shrimp Fried Rice Recipe?
While jasmine rice is preferred for its fragrance and slightly sticky texture, you can use other long-grain rices like basmati. Avoid short-grain or sticky rice, as it can become too mushy when fried. Just be sure to rinse and use day-old rice to get the best texture.
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Do I need to peel and devein the shrimp before cooking?
Yes, I highly recommend using peeled and deveined shrimp for this recipe. It improves the eating experience and allows the shrimp to cook evenly and quickly without any unexpected grit.
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Can I make this Shrimp Fried Rice Recipe vegetarian?
Absolutely! Simply omit the shrimp and replace it with diced tofu or extra vegetables like mushrooms and bell peppers. Using a vegetarian soy sauce or tamari will keep the flavors balanced.
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Why do we add Shaoxing wine at the end?
Adding Shaoxing wine near the end adds a unique depth of flavor and aroma often referred to as ‘wok hei,’ which brings that authentic restaurant-quality taste to your shrimp fried rice.
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What’s the secret to getting fluffy, non-sticky fried rice?
The key is using day-old, well-rinsed rice and cooking it over high heat while breaking up any clumps with your spatula. Also, don’t add too much oil or sauce at once—gradually mixing helps keep it fluffy.
Final Thoughts
This Shrimp Fried Rice Recipe holds a special place in my heart because it reminds me of those bustling family dinners from my childhood, and honestly, my family still goes crazy for it. It’s one of those dishes that makes every weeknight feel a little celebratory. I hope you give it a whirl and find it as rewarding and delicious as I do. Trust me, once you master this, your kitchen will smell like your favorite Chinese restaurant—and all the compliments you get will be so worth it!
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Shrimp Fried Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
Delicious and authentic Shrimp Fried Rice made with fragrant jasmine rice, succulent shrimp, and vibrant vegetables. This recipe uses a wok for stir-frying, combining traditional Chinese flavors like soy sauce, Shaoxing wine, and sesame oil to deliver the perfect homemade takeout experience.
Ingredients
Rice
- 2 cups uncooked jasmine rice
- 1½ cups water
- 1 tablespoon dark soy sauce
- 2 teaspoons light soy sauce
- ½ teaspoon turmeric
Frying Ingredients
- 3 tablespoons canola oil (divided)
- 2 eggs (beaten)
- 12 ounces shrimp (340g, 51 to 60 size, peeled and deveined)
- 1 medium onion (diced)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon sugar
- ¼ teaspoon sesame oil
- ¼ teaspoon ground white pepper
- 1 cup snow peas (chopped)
- 1 scallion (chopped)
- 1 tablespoon Shaoxing wine
Instructions
- Cook the rice: Wash the jasmine rice thoroughly and drain. Combine the rice with 1½ cups water, dark soy sauce, light soy sauce, and turmeric powder in a thick-bottomed pot or rice cooker. Cook until the rice is tender and fluffy. Fluff the rice with a fork or paddle once done.
- Prepare scrambled eggs: Heat 1 tablespoon of canola oil in a wok over medium-high heat. Add the beaten eggs and scramble until just cooked. Break the eggs into smaller chunks with a spatula, then remove from wok and set aside.
- Cook the shrimp: Heat the wok until just smoking. Add 1 tablespoon of oil around the perimeter, lay the shrimp in a single layer, and sear for about 20 seconds. Stir-fry until shrimp turn opaque, then remove and set aside.
- Sauté onions: Add the last tablespoon of oil to the wok and sauté diced onions over medium-high heat until translucent and fragrant.
- Fry the rice: Add the cooked rice to the wok, breaking up clumps with a metal spatula. If using refrigerated rice, either stir-fry for about 5 minutes to warm through or sprinkle water, cover briefly, and let steam. Ensure the rice is hot before continuing.
- Season the rice: Sprinkle salt, sugar, sesame oil, and ground white pepper evenly over the rice. Mix thoroughly using a scooping motion to coat the rice uniformly with seasonings.
- Add shrimp and vegetables: Return the cooked shrimp to the wok along with chopped snow peas. Stir-fry together for about 30 seconds to combine flavors.
- Combine eggs and scallions: Add the scrambled eggs and chopped scallions back into the wok and stir-fry the entire mixture for another 30 seconds.
- Final flavor boost with Shaoxing wine: Push the rice mixture into the center of the wok, allowing the edges to heat for 20 seconds. Pour Shaoxing wine around the perimeter and stir-fry for an additional 20 seconds to develop authentic wok hei flavor.
- Serve: Transfer the shrimp fried rice to plates and serve hot for a satisfying meal reminiscent of a Chinese takeout favorite.
Notes
- Shrimp Fried Rice was one of the most popular fried rice dishes in Chinese takeout restaurants, often ordered by the quart size.
- Using refrigerated rice helps achieve the best fried rice texture by preventing sogginess.
- Searing the shrimp adds extra flavor compared to pre-boiling.
- Shaoxing wine is essential for authentic flavor but can be omitted or substituted if unavailable.
- A wok is highly recommended to achieve the best stir-fry and wok hei taste.
Nutrition
- Serving Size: 1 serving
- Calories: 583 kcal
- Sugar: 3 g
- Sodium: 789 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 296 mg
