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Shrimp Fried Rice

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Hey there, fellow flavor seekers and kitchen adventurers! today, we’re diving into a dish that’s going to tantalize your taste buds and whisk you away on an aromatic journey. Imagine a dish that’s a harmonious blend of textures and tastes, one that’s steeped in tradition yet modern in its simplicity – yes, I’m talking about the ultimate Shrimp Fried Rice.
Now, you may be thinking, “Isn’t fried rice just a humble leftovers meal?” Oh, but it’s so much more. This dish is a canvas, where each ingredient contributes a splash of color, a stroke of genius, a taste that’s worth a thousand words. When those tender, succulent shrimp nestle into the bed of golden, toasty rice, magic happens.
Before we don our culinary capes and leap into this gastronomic adventure, let’s tackle a few questions that might be dancing around in your curious minds:

Why is Shrimp Fried Rice so universally loved?
From the bustling streets of Guangzhou to the bustling cities of America, shrimp fried rice speaks a universal language of comfort. It’s the perfect balance of protein, veggies, and grains, all coming together in a dish that’s as nourishing as it is delicious.

How do you achieve the elusive ‘wok hei’ at home?
Wok hei, the breath of the wok, is that smoky, charred aroma that clings to the best stir-fries. High heat, a well-seasoned pan, and swift stirring can help you capture this essence, even on a home stove.

What’s the best rice to use?
Long-grain rice, like Jasmine or Basmati, stays separate and fluffy when cooked, which makes it perfect for fried rice. Remember, cold, day-old rice is your best friend here!

Can Shrimp Fried Rice be made spicy?
Absolutely! A dash of sriracha or a spoonful of chili garlic sauce can transform this dish into a fiery delight for those who crave a bit of heat.

What’s a good vegetarian alternative to shrimp?
Tofu, tempeh, or even a medley of mushrooms can offer a satisfying depth and umami that complements the bright veggies and savory rice.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


  • 1 pound shrimp, peeled and deveined
  • 2 cups cooked rice, preferably chilled
  • 1 cup frozen peas, thawed
  • 1 medium carrot, finely diced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 4 green onions, sliced
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • Salt to taste
  • Ground black pepper to taste


  1. Let’s embark on the culinary journey of creating our shrimp fried rice. Start by preparing your shrimp, ensuring they’re cleaned and ready to dance in the pan. Season them with a touch of salt and pepper for just the right whisper of flavor.
  2. Grab your pan – a wok if you have one, for authenticity – and swirl in the vegetable oil over medium-high heat. Once hot, add your seasoned shrimp. Keep them moving, dancing in the pan until they’re blushing pink and just cooked through. It takes but a minute or two. Scoop them out and set them aside, we’ll welcome them back soon.
  3. Lower the flame slightly, and in that same pan, pour in the sesame oil, a fragrant base for our next act. Now, it’s garlic’s turn to shine. Toss it in and let it sizzle just until it’s fragrant – be vigilant; garlic burns faster than a summer sunset.
  4. Pour in the beaten eggs. Don’t rush this step. Gently push the eggs around the pan, letting them set and curdle into soft, golden curds. Slide the eggs out and add them to the shrimp’s plate.
  5. Now, increase the heat to high. The pan is ready for the rice. Hear it sizzle as it hits the pan. Stir the grains vigorously, breaking any clumps, inviting them to crisp up and soak up the flavors.
  6. As the rice gets a tan, toss in the carrots and peas. They’ll add a pop of color and a burst of sweet freshness that balances the rich flavors.
  7. It’s time for the soy sauce to cascade over your rice, painting it with its savory, umami essence. Mix thoroughly, ensuring each grain is coated and gleaming with flavor.
  8. Bring back the shrimp and eggs, tucking them into the rice. A final stir to marry all the flavors and it’s almost time to feast.
  9. End with a sprinkle of green onions for a fresh, oniony crunch that’ll make your taste buds sing.

Cooking tips:

  • Cold rice is key – It prevents the dish from turning mushy. If you don’t have leftover rice, spread freshly cooked rice on a tray to cool and lose moisture.
  • Keep your ingredients ready – Once you start, this dish waits for no one. Have everything chopped, measured, and within arm’s reach.
  • Use high heat – It gives that authentic wok hei, the breath of a wok, which is the hallmark of a great fried rice.
  • Don’t overcrowd the pan – Cook in batches if necessary. Too many ingredients cool the pan down and you’ll end up steaming your rice instead of frying it.
  • Be swift but don’t rush – Good stir-frying is quick but controlled. Keep the food moving but let it cook.
  • Taste and adjust – Sometimes, a little extra dash of soy sauce or a pinch of salt is all it takes to take your dish from good to grand.

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