This Shrimp Fried Rice is packed with juicy shrimp and crisp veggies, all tossed together in a savory blend of soy and oyster sauce. Best of all, it’s ready in just 15 minutes—faster than delivery and so much better! This is one of those meals that’s so easy and satisfying that it’ll quickly become part of your regular dinner rotation.
Oriana’s Thoughts On The Recipe
Fried Rice is my go-to when I want a quick, delicious meal that tastes even better than takeout! Growing up, fried rice was a regular part of my life—my parents would order Chinese take-out at least twice a month, and it quickly became a comfort food for me. Now, as an adult, I’ve carried on the tradition, but lately, take-out hasn’t been sitting right with me. I’m not sure if it’s the heavy oil or too much seasoning, but I knew it was time to try making my own version at home. Let me tell you—this homemade fried rice is a total game-changer! Light, fluffy, and packed with flavor, it’s everything I love about fried rice without the greasy aftertaste.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Small shrimp: The star protein of the dish. Make sure they’re peeled and deveined for convenience. You can also use medium or large shrimp if that’s what you have.
- Salt and pepper: Enhances the overall flavor. Adjust to taste.
- Oil: Provides a neutral base for sautéing the ingredients. You can use vegetable, canola, or avocado oil.
- Onion: Provides a sweet and savory depth of flavor as it caramelizes. Yellow or white onion works best.
- Green Onions: Adds a mild onion flavor and a pop of color. Both the white and green parts can be used.
- Garlic cloves: Adds a deep, savory aroma and flavor. Fresh is best, but you can use garlic powder in a pinch.
- Frozen sweet peas: Adds sweetness and texture. No need to thaw them beforehand.
- Carrot: Adds a touch of sweetness and crunch. Dice it finely so it cooks evenly.
- Rice: Leftover cold rice works best for the right texture. Freshly cooked rice tends to get too sticky.
- Sweet pea shoots (optional): Adds a fresh, sweet flavor and crisp texture. If unavailable, you can omit them.
- Soy sauce: Provides a salty, umami-rich base. Use low-sodium soy sauce if you prefer less salt.
- Oyster sauce: Adds a deep, savory sweetness. If you need a substitute, hoisin sauce or a mix of soy sauce and sugar works well.
- Toasted sesame oil: Finishes the dish with a rich, nutty aroma. A little goes a long way.
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, and peanut free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Wheat/Gluten-Free: Use tamari instead of soy sauce and make sure the oyster sauce is gluten-free.
- Soy-Free: Substitute coconut aminos for the soy sauce and hoisin sauce for the oyster sauce.
- Sesame-Free: Omit the sesame oil or replace it with a drizzle of avocado or olive oil.
- Fish/Shellfish-Free: Substitute the shrimp with cubed tofu, chicken breast or beef.
Potential Recipe Challenges & Pro Tips
- Rice clumping together: Freshly cooked rice tends to stick and clump. Pro Tip: Use leftover rice that has been refrigerated for at least 4 hours. If you only have fresh rice, spread it out on a baking sheet and chill it for 30 minutes before using.
- Shrimp overcooking and becoming rubbery: Shrimp cook quickly and can easily become tough. Pro Tip: Cook the shrimp over high heat for just 1-2 minutes per side until they turn pink, then remove them from the pan and add them back at the end.
- Vegetables turning mushy: Overcooking the vegetables can cause them to lose their crisp texture. Pro Tip: Cook the vegetables over high heat and stir frequently to keep them crisp and vibrant.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cook the Shrimp
In a medium bowl, season the shrimp with the salt and pepper. Set aside. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook another 30 seconds, until just cooked through and opaque. Remove to a plate. Set aside.
Step 2 – Sauté the Veggies
Heat 1 tablespoon of oil in the same wok/skillet. Add the onion, white parts of the green onion, and garlic, and stir-fry for a minute, until fragrant. Add the frozen peas (no need to thaw) and carrots, and stir-fry for 1 to 2 minutes until warmed through.
Step 3 – Fry the Rice
Increase heat to high; immediately add the rice, pea shoots (if using), soy sauce, and oyster sauce, and stir until combined. Continue stirring for an additional 3 – 4 minutes to fry the rice.
Step 4 – Finish and Serve
Drizzle in the sesame oil, give it a final stir, and remove from the heat. Serve warm and enjoy!
Extra Recipe Tips For Success
- Rice: For the best flavor, use day-old rice that’s been stored in the fridge overnight. Also, let the rice sit for 30 seconds without stirring to allow it to crisp up slightly before mixing.
- Wok/Skillet: If you don’t have a wok, use a large skillet or Dutch oven with high sides to prevent overcrowding.
- Prep Ingredients: Make sure to prep all your ingredients before you start cooking—fried rice comes together fast!
- For extra flavor, add a dash of fish sauce or a sprinkle of white pepper at the end.
Variations & Additions
- Spice it up: Add a dash of sriracha or red pepper flakes for some heat.
- More veggies: Add broccoli, bell pepper, snap peas, or mushrooms for extra texture and flavor.
- Make it vegetarian: Swap the shrimp for tofu or extra vegetables and use vegetarian oyster sauce.
- Add crunch: Top with toasted sesame seeds or crushed peanuts before serving.
Serving Suggestions
- Steamed dumplings or spring rolls for a complete Asian-inspired meal.
- A side of miso soup or hot and sour soup.
- A fresh cucumber salad with a sesame vinaigrette.
Storage and Freezing Instructions
To store: Let the fried rice cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
To reheat: Warm it in a hot skillet over medium-high heat, adding a splash of water or soy sauce to keep it from drying out.
To freeze: Allow the fried rice to cool completely, then store it in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.
Frequently Asked Questions
Yes, but freshly cooked rice tends to be sticky. Let it cool completely and refrigerate for at least 30 minutes before using.
Medium-grain or long-grain white rice works best because it stays fluffy and separates easily. Jasmine rice is a great option.
Yes! Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture.
Hoisin sauce or a mix of soy sauce and a bit of sugar works well as a substitute.
Make sure your pan is very hot before adding the rice, and use a good amount of oil to prevent sticking.
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Recipe Card
Easy Shrimp Fried Rice
Equipment
Ingredients
- 1 lb small raw shrimp, shelled and deveined
- Salt and black pepper to taste
- 3 tablespoons neutral-tasting oil divided (such as vegetable or avocado)
- 1 cup onion, finely diced
- 3 green onions, sliced (separate white and green parts)
- 4 garlic cloves, minced
- 1 cup frozen sweet peas
- 1 cup carrots, ( frozen or matchsticks)
- 4 cups leftover rice, cooked and chilled (grains separated well)
- 1 handful sweet pea shoots (optional)
- 3 tablespoons soy sauce or more to taste
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Season the shrimp: In a medium bowl, season the shrimp with the salt and pepper. Set aside.
- Sear the shrimp: Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook another 30 seconds, until just cooked through and opaque. Remove to a plate. Set aside.Tip: Heat the pan and then add the oil and make sure it's hot and shimmering, but not smoking!
- Saute the veggies: Heat 1 tablespoon of oil in the same wok/skillet. Add the onion, white parts of the green onion, and garlic, and stir-fry for a minute, until fragrant. Add the frozen peas (no need to thaw) and carrots, and stir-fry for 1 to 2 minutes until warmed through.
- Stir-fry the rice: Increase heat to high, immediately add the rice, pea shoots (if using), soy sauce and oyster sauce, and stir until combined. Continue stirring for an additional 3 – 4 minutes to fry the rice. Add the sesame oil, stir to combine, and remove from heat.
- Garnish with green onions. Stir in the reserved green parts of the green onions before serving. Serve
- This recipe is naturally egg, dairy, nut, and peanut free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Wheat/Gluten-Free: Use tamari instead of soy sauce and make sure the oyster sauce is gluten-free.
- Soy-Free: Substitute coconut aminos for the soy sauce and hoisin sauce for the oyster sauce.
- Sesame-Free: Omit the sesame oil or replace it with a drizzle of avocado or olive oil.
- Fish/Shellfish-Free: Substitute the shrimp with cubed tofu, chicken breast or beef.
- Rice clumping together: Freshly cooked rice tends to stick and clump. Pro Tip: Use leftover rice that has been refrigerated for at least 4 hours. If you only have fresh rice, spread it out on a baking sheet and chill it for 30 minutes before using.
- Shrimp overcooking and becoming rubbery: Shrimp cook quickly and can easily become tough. Pro Tip: Cook the shrimp over high heat for just 1-2 minutes per side until they turn pink, then remove them from the pan and add them back at the end.
- Vegetables turning mushy: Overcooking the vegetables can cause them to lose their crisp texture. Pro Tip: Cook the vegetables over high heat and stir frequently to keep them crisp and vibrant.
- Rice: For the best flavor, use day-old rice that’s been stored in the fridge overnight. Also, let the rice sit for 30 seconds without stirring to allow it to crisp up slightly before mixing.
- Wok/Skillet: If you don’t have a wok, use a large skillet or Dutch oven with high sides to prevent overcrowding.
- Prep Ingredients: Make sure to prep all your ingredients before you start cooking—fried rice comes together fast!
- For extra flavor, add a dash of fish sauce or a sprinkle of white pepper at the end.
- Spice it up: Add a dash of sriracha or red pepper flakes for some heat.
- More veggies: Add broccoli, bell pepper, snap peas, or mushrooms for extra texture and flavor.
- Make it vegetarian: Swap the shrimp for tofu or extra vegetables and use vegetarian oyster sauce.
- Add crunch: Top with toasted sesame seeds or crushed peanuts before serving.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in January 2015. In March 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
I can eat fried rice every day! This one looks fantastic and of course better than take out! Love this dish and pictures! Pinned!
This fried rice looks perfect! Love the flavours and the sweet pea shoots sound amazing! Definitely going to be making this very soon!
I love making fried-rice with veggies and leftover rice, but often use a day-old basmati rice! These fried-rice with shrimp look really delicious, Oriana! I will try soon! pinning!
I love fried rice but cannot remember the last time that I made it! Thanks for the inspiration, this shrimp fried rice just looks so delicious.
Mmm delish! I love fried rice, and it’s my go-to dish to use up any leftover rice and veggies! Yum!
Hi Oriana! I’m so happy you found my blog – because now, I’ve been introduced to yours, and I love it! This recipe is sure to be a favorite in our house! We enjoy fried rice, but frankly, we’re tired of take-out, too! Pinned!
This fried rice looks killer! Love the addition of sweet pea shoots, they’d be perfect in this!
Thanks Jessica!! Have a great weekend =)
Thanks Maria! You’re going to love it =)