Name: Shrimp Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 Tablespoon vegetable oil; 1½ Tablespoons sesame oil (divided); 1 pound large shrimp (peeled, deveined, tails removed); ½ teaspoon salt; ¼ teaspoon black pepper; 1 small onion (diced); 1 cup frozen peas and carrots mix; 3 eggs (beaten); 3 cups white rice (cooked and cooled); 3 Tablespoons soy sauce; 2 Tablespoons green onion (chopped )

By: Jill Mills Posted: Jul 4, 2025

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With juicy shrimp, veggies, and scrambled egg, this Shrimp Fried Rice recipe is better than takeout! Ready in just 30 minutes, it’s quick, easy, and so flavorful!

Close up of a spoon of shrimp fried rice

I’ve been on a mission to recreate all of our favorite Chinese takeout recipes at home, from cream cheese rangoon to Panda Express orange chicken. Fried rice is a must with every takeout order. I’d previously shared my easy chicken fried rice recipe and today we’re diving into another favorite – shrimp fried rice.

Why This Shrimp Fried Rice Is Better Than Takeout

Ready in 30 minutes. From start to finish, it takes less time to make this homemade shrimp fried rice than it would to have takeout delivered or run out to pick it up. Perfect for busy weeknights!
Customizable. One of the bonuses to making a dish at home is being able to make little tweaks to customize the recipe exactly how you want it to be. This recipe is pretty close to most restaurant versions but I also included some ideas for customizing it, like adding a bit of heat.
Big pieces of shrimp. The Chinese restaurants around me tend to use tiny pieces of shrimp in their fried rice. This recipe uses an entire pound of large shrimp! You definitely won’t be looking at a plate of this going, “Uh…where’s the shrimp?”

Overhead view of ingredients needed to make shrimp fried rice

Recipe Ingredients

Here’s a quick overview of the ingredients needed for this recipe. Scroll down to the recipe card below for the exact measurements.

Vegetable oil – For cooking the shrimp.
Sesame oil – Sesame oil adds nutty flavor to the fried rice and is used in two parts of the recipe.
Shrimp – I like to use large shrimp for this recipe. Peel, devein, and remove the tails ahead of time.
Salt & pepper
Veggies – I diced a small onion and then used a frozen peas and carrots mix to keep things simple. Canned peas and carrots would work too, though they’re not as crunchy. Drain them ahead of time.
Eggs – Beaten prior to cooking, so they immediately cook and scramble.
White rice – Cook and cool the rice ahead of time for the best texture. Day-old or leftover rice works best as it’s drier and less sticky.
Soy sauce – For the savory umami flavor.
Green onion – Adds a pop of color and fresh flavor.

How To Make Shrimp Fried Rice

This recipe is so quick and easy! The printable instructions can be found in the recipe card below.

Scrambled eggs surrounded by onion, peas, and carrots in a wok

Cook the shrimp. Heat the vegetable oil and a tablespoon of sesame oil over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side. The shrimp should be pink and no longer opaque. Remove and set aside.
Cook the veggies. Add the diced onion, peas, and carrots to the wok. (There’s no need to thaw the peas and carrots.) Saute until tender, about 3-4 minutes.
Add the eggs. Push the veggies to the edges of the pan. Pour the eggs into the center and scramble until fully cooked. Mix into the veggies.
Combine the ingredients. Add the rice to the skillet, stirring to break up clumps. Add the shrimp. Pour in the soy sauce and remaining sesame oil. Stir fry everything for about 3-4 minutes, stirring so that the rice and veggies are evenly coated.
Enjoy. Remove from heat, stir in the green onion, and serve immediately.

Overhead view of a pan of shrimp fried rice

Recipe Variations

There are lots of ways to customize homemade shrimp fried rice. Here are some suggestions!

Add more veggies. Feel free to add other vegetables like bell peppers, forn, broccoli, green beans or mushrooms for more variety.
Make it spicy. If you like some heat, add a dash of sriracha or crushed red pepper flakes.
Make it gluten-free. To make this dish gluten-free, use tamari or a gluten-free soy sauce alternative.
Use a different protein. This could easily be turned into chicken, beef or pork fried rice by swapping the shrimp for a different protein. Or omit the shrimp and increase the veggies for an easy vegetarian fried rice.

Serving Suggestions

Shrimp fried rice can easily be served as the entree but I also like to use it as a side with other Chinese takeout copycat recipes. A few of our favorites are kung pao chicken, Panda Express orange chicken, and sweet and sour chicken.

How To Store & Reheat Leftovers

Fridge. Leftover shrimp fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat. Reheat in a skillet over medium heat with a small splash of soy sauce or sesame oil to restore moisture.