If you are looking for an easy shrimp fried rice recipe that’s quick, flavorful, and satisfying, you've come to the right place!
My version comes together in under 20 minutes, with juicy shrimp, fluffy eggs, and perfectly seasoned rice. This easy shrimp fried rice recipe is inspired by the Din Tai Fung restaurant but you can avoid the high prices and whip it up at home on a busy weeknight instead.
Once you try it, this dish will become a go-to favorite for both family dinners and quick solo meals.
What is Shrimp Fried Rice?
Shrimp fried rice is a classic Asian-inspired stir-fry dish made with rice, shrimp, eggs, and aromatics, all tossed together with sesame oil and savory seasonings.
If you’ve ever wondered how to make this easy shrimp fried rice at home, it’s much simpler than you think. By using day-old rice, the grains stay chewy and distinct instead of mushy, creating the perfect texture.
The shrimp adds juicy protein, while the eggs and scallions tie everything together into a balanced, mouth-watering meal.
Why You’ll Love This Easy Shrimp Fried Rice
- Quick and easy: Ready in under 20 minutes, this dish is the definition of a weeknight lifesaver.
- Incredible flavor: A mix of sesame oil, scallions, and tender shrimp makes this taste just like your favorite shrimp fried rice recipe from a restaurant. No soy sauce is needed in this recipe to get the same umami flavor!
- Perfect texture: Fluffy scrambled eggs, bouncy shrimp, and chewy rice give every bite an irresistible balance.
- Din Tai Fung inspired: Brings some of that iconic restaurant-style flavor right into your own kitchen.
- Family-approved: This is a dish that kids and adults alike will enjoy, making it a delicious dinner staple.
Ingredients
- Shrimp: Tender, juicy shrimp bring protein and a naturally sweet, briny flavor that pairs perfectly with the rice.
- Salt: Enhances the flavor of the shrimp and seasons the rice for depth.
- Cornstarch: Coats the shrimp to keep them moist and give them a velvety texture.
- Oil: Essential for stir-frying, ensuring the eggs, shrimp, and rice cook evenly without sticking.
- Eggs: Scrambled eggs add richness, color, and a fluffy contrast to the rice.
- White Rice: Day-old rice is ideal since it’s drier and fries up with the perfect texture.
- Sesame Oil: Adds a nutty aroma and depth of flavor that makes fried rice truly shine.
- Chicken Bouillon Powder: Boosts umami and creates that signature restaurant-style flavor.
- Sugar: Balances the savory notes with just a hint of sweetness.
- Scallions: Fresh, aromatic, and slightly sharp, scallions brighten the entire dish.
Customizations
- Protein swap: Use chicken, pork, or tofu instead of shrimp for a different twist.
- Veggie boost: Add carrots, peas, corn, or bell peppers for extra nutrition and color.
- Spicy kick: Drizzle on some chili oil or sprinkle in red pepper flakes if you like heat.
How to Make Shrimp Fried Rice
Marinate the shrimp
In a bowl, toss shrimp with salt and cornstarch until evenly coated. Let marinate for about 10 minutes while you prep the other ingredients.
Cook the eggs
Heat oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble until just set but still slightly soft.
Remove from the pan and set aside.
Cook the shrimp
Add a little more oil to the pan. Stir-fry the shrimp for 1–2 minutes per side until pink and opaque, then remove and set aside.
Fry the rice
Add the last bit of oil, then stir-fry the rice, breaking up any clumps.
Cook for 1–2 minutes until hot and slightly toasty.
Combine everything
Return the eggs and shrimp to the pan. Stir in sesame oil, chicken bouillon powder, salt, sugar, and scallions.
Toss well until combined and heated through, about 1 minute. Serve immediately and enjoy!
Storage
Keep leftover shrimp fried rice in an airtight container in the fridge for up to 3 days.
Tips
- Use day-old rice: Cold, leftover rice fries up much better than freshly cooked rice, which can turn mushy.
- Don’t overcook shrimp: Shrimp cook quickly, so pull them off the heat as soon as they’re pink to keep them tender.
- Work with high heat: Stir-frying over medium-high heat gives the rice that smokey (wok hei), authentic flavor
Related Recipes You’ll Love
Shrimp Fried Rice
Video
Equipment
Ingredients
For the Shrimp
- 12 oz. shrimp shelled and de-veined
- ½ teaspoon salt
- 1 teaspoon cornstarch
Fried Rice
- 3 tablespoon oil divided
- 4 large eggs beaten
- 2 cups white rice day old preferred
- 2 teaspoon sesame oil
- 1.5 teaspoon chicken bouillon powder
- ¾ teaspoon salt adjust to taste
- ½ teaspoon sugar
- 3 scallions chopped
Instructions
- In a bowl, combine shrimp with ½ teaspoon salt and 1 teaspoon cornstarch. Toss to coat evenly and set aside to marinate for about 10 minutes while you prepare the other ingredients.
- Heat 1 tablespoon of oil in a large wok or skillet over medium heat. Add the beaten eggs and scramble until just set but slightly runny. Remove from the pan and set aside.
- Add another tablespoon of oil to the same pan. Add the marinated shrimp and cook for 1–2 minutes per side, or until they turn pink and opaque. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Add the white rice and break up any clumps with a spatula. Stir-fry for 1-2 minutes until rice is hot.
- Return the eggs and shrimp to the pan. Add the sesame oil, chicken bouillon powder, salt, sugar, and scallions. Toss everything together until well combined and heated through, about 30 seconds to 1 minute. Adjust seasoning if needed, then transfer to a plate when done. Serve immediately.
Nicole Maria says
Excellent
Herman says
thanks so much for the kind review!