This shrimp fried rice is not only simple to make but tastes even better than your favorite takeout! Ready in just 15 minutes, it’s the perfect dish for a quick lunch, dinner, or a tasty side to your homemade Chinese feast.
What’s Your Favorite Chinese Takeout Dish?
Shrimp fried rice is a top favorite at my parents’ Chinese takeout restaurant — and it’s easy to see why. The rice is fragrant with a lovely golden-brown hue, and the shrimp are juicy, well-seasoned, and perfectly cooked. Today, I’m sharing how you can recreate this restaurant-quality shrimp fried rice at home, so you never have to wait for delivery again!
If you love this recipe, be sure to check out our simple egg fried rice and crab rangoon dip with crispy baked wontons for more delicious homemade Chinese flavors.
What to Serve with Shrimp Fried Rice
Shrimp fried rice is often enjoyed as a main dish, but it also pairs beautifully with other Chinese favorites like beef with broccoli or General Tso’s tofu. For a refreshing side, try cucumber kimchi or drizzle some homemade Chinese chili oil over your rice for an extra kick!
Ingredients You’ll Need
- Shrimp: Large, peeled, and deveined shrimp work best. You can use smaller shrimp if preferred.
- Cornstarch: Used for velveting and marinating the shrimp.
- Day-old cooked rice: Long grain rice is ideal for fried rice because it stays fluffy and separate. Day-old rice is drier, preventing mushiness.
- Eggs: They add richness and fragrance.
- Yellow onion: Adds natural sweetness and depth of flavor.
- Peas and carrots: Classic fried rice veggies, optional based on your preference.
- Shaoxing rice wine: A Chinese cooking staple that adds fragrance and helps reduce any seafood odor in shrimp.
- Soy sauce: For seasoning and color; use regular or low sodium.
- Oyster sauce: Adds a rich, savory layer of flavor (optional but recommended).
- Oil: For cooking and velveting the shrimp.
- Toasted sesame oil and green onions: Optional, but they add amazing flavor and color.
Best Rice for Fried Rice
Using day-old long grain white rice is key! It has less starch, which keeps the grains separate. Freshly cooked rice is too moist and tends to get mushy when stir-fried. Refrigerate leftover rice overnight, then break it up before cooking.
How to Make Shrimp Fried Rice at Home
- Marinate the shrimp: Toss peeled shrimp with soy sauce, Shaoxing rice wine, oil, and cornstarch. Let sit for at least 5 minutes to absorb flavor.
- Break up the rice: Use your hands or a resealable bag to separate clumps of day-old rice.
- Cook the shrimp: Heat oil in a wok or large pan. Sear shrimp over medium-high heat until golden and almost cooked through (about 2 minutes per side). Remove and set aside.
- Cook the veggies: In the same pan, sauté onions, peas, and carrots until onions turn translucent. Push veggies to one side.
- Scramble the eggs: Add a bit more oil if needed, then pour in beaten eggs. Stir gently and cook until just set, mixing with the veggies.
- Add rice and seasoning: Stir in the rice, then pour Shaoxing rice wine around the pan. Stir-fry until fragrant and alcohol cooks off.
- Combine everything: Add shrimp back in, along with soy sauce and oyster sauce. Toss until evenly mixed and rice turns golden.
- Finish: Drizzle sesame oil and toss in green onions. Serve hot and enjoy!
Tips for Perfect Fried Rice
- Marinate shrimp while prepping other ingredients for deeper flavor.
- Break up rice well before cooking to avoid clumps.
- Sear shrimp until nearly cooked but avoid overcooking as they’ll finish cooking in the rice.
- Don’t skimp on oil—enough oil helps to coat the rice and veggies for the best flavor.
Storing & Reheating
Store leftover shrimp fried rice in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop with a splash of oil and water, or in the microwave with a sprinkle of water to keep it moist.
FAQs
What can I use instead of oyster sauce?
You can substitute more soy sauce, but the flavor won’t be quite as rich or complex.
What gives Chinese fried rice its flavor?
Besides soy sauce and Shaoxing rice wine, the “wok hei” or high-heat wok cooking adds that unique smoky flavor.
What rice is best?
Day-old long grain white rice is the ideal choice for fluffy, non-mushy fried rice.
Shrimp Fried Rice (Easy & Better-Than-Takeout)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Ingredients
For the shrimp:
- 8 oz large shrimp, peeled and deveined
- 1 tsp Shaoxing rice wine
- 1 tsp soy sauce (regular or low sodium)
- ½ tsp neutral oil
- 1 tbsp cornstarch
For the fried rice:
- 2 cups cooked white rice (preferably long grain, day old)
- 2 large eggs, beaten
- ½ small yellow onion, diced
- 3 tbsp frozen peas and carrots, thawed (or fresh)
- 1 tbsp Shaoxing rice wine
- 2 tbsp soy sauce (regular or low sodium)
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil (optional)
- 1 stalk green onion, thinly sliced (optional)
- Oil as needed for cooking (neutral oil like vegetable or canola)
Instructions
- Marinate shrimp: In a bowl, combine shrimp, soy sauce, Shaoxing rice wine, oil, and cornstarch. Mix well and let marinate for at least 5 minutes.
- Prepare rice: Break apart cooked rice with your hands or a fork to separate grains.
- Cook shrimp: Heat 3 tablespoons of oil in a wok or large pan over medium-high heat. Add shrimp and sear for about 2 minutes per side, until golden and almost cooked through. Remove shrimp and set aside.
- Cook veggies: In the same pan, sauté onion, peas, and carrots until onions are translucent. Push veggies to one side.
- Cook eggs: Add a little more oil if needed, pour in beaten eggs, and stir gently until cooked. Mix eggs with veggies.
- Add rice and seasoning: Add rice and stir-fry for a few seconds. Pour Shaoxing rice wine around the pan and stir until fragrant and alcohol cooks off.
- Combine shrimp: Add shrimp back to the pan with soy sauce and oyster sauce. Stir-fry until evenly mixed and rice is golden.
- Finish: Drizzle sesame oil and toss in green onions (if using). Serve immediately and enjoy!