Shrimp fried rice is a great tasty meal that can be ready in about 30 minutes. Plus it is super easy to customize to match your tastes.
Fried rice has to rank up there as one of the ultimate dishes. It is quick, easy and full of flavor. This recipe is loaded with vegetables, protein and flavor.
It is a great way to use leftover rice but is totally worth making rice just for this. Follow the tips to make a great easy fried rice even on a busy night.
Fried rice might seem complicated and a little intimidating, but it doesn’t have to be. Really it can be relatively simple to make
Just follow some of the simple tops below and you’ll be enjoying great food. These same principles apply no matter what, so you can easily adjust this recipe to suit your tastes.
Switching out the shrimp for pork or chicken takes almost no other changes. You can also adjust the seasoning and spice level and be eating your ultimate meal.
Add more veggies if you would like or just adjust your ratio to your tastes. It’s really up to you!
Just use this recipe as a roadmap to point you in the right direction. Then adjust it to match your whims.
That is the lovely part of cooking. Recipes like this are super forgiving so you are only limited by your imagination.
Now lets work through the tips that can help you have that successful outcome the first time. Then feel free to play and come back and tell me what you love!
Best Rice for Fried Rice
Using long grain rice is the best option for fried rice. It is less sticky and will give you the best texture.
Jasmine rice is a particularly good option. It has a great texture and a lovely flavor and aroma.
Medium grain rice is a little stickier, but can be used. If it’s chilled and dried out a bit, it can make an excellent base for fried rice.
Ideally the rice will be made the day ahead and chilled. It will have more individual grains and will absorb the flavors nicely.
If you don’t have leftover rice, don’t despair. Just cook some rice, spread it out on a baking sheet and place it in the refrigerator.
That will not only chill it faster but help dry it out a bit. That will help improve the final product with almost no extra effort or preplanning!
What oil should you use for fried rice?
For stir frying and other high heat cooking methods, you want to use an oil with a higher smoke point. So use vegetable oil, peanut oil or even soy oil.
You don’t want to use olive oil or butter. Both have lower smoke points and are not ideal for this high temperature cooking method.
That heat is part of what gives you that yummy texture, so go for it. If you are having nerves about cooking the eggs and shrimp while cooking the rice, do them ahead and just hold them until you need them.
More yummy recipe ideas
If you want some fried rice goodness in a one pot simplified way, I have you covered there too. Mimi’s simplified pork fried rice starts with dry rice and it all cooks together.
Of course egg rolls would be a wonderful compliment to the meal. Or try my baked crab rangoon egg rolls for a super fun side!
For a simple shrimp recipe, try roasted shrimp with lemon. It is great as an entrée or as an appetizer.
Or try making caramel pork and rice in the instant pot for another fun Asian inspired meal. It is a good mix of a little bit sweet and a little bit spicy.
Did you make this great recipe? Please leave a review in the recipe card below!
- 1 large onion
- 5 carrots
- 3 celery stalks
- 3 tablespoons vegetable oil
- 1 cup chicken broth (or your broth of choice)
- 2 tablespoons garlic
- 2 teaspoons ginger
- 5 spring onions
- 12-ounce bag of small shrimp, cleaned with the tail off
- 4 eggs
- 1 teaspoon garlic powder
- 2 teaspoons ginger
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 Tablespoons chili paste
- 1/2 cup soy sauce
- 1 Tablespoon sriracha
- 4 1/2 cups cooked white rice (day old rice is best)
- Optional garnish: cashews, peanuts and green onions
- Let the rice cool completely and dry out in the fridge for an hour or so.
- Dice the clean and dice the onion, carrots and celery. A medium dice works well.
- In a large wok pan or frying pan, add the vegetable oil and let it heat over medium to medium-high heat until you can see the ripples. Add the onion to the pan and let it cook until it becomes translucent.
- Add the carrots and celery to the wok and stir to coat all of the veggies with the oil. If they seem a little dry, drizzle a bit more oil over them.
- Pour in the chicken broth and cook until almost all of the water has reduced down.
- Next, grate the ginger and add it to a small bowl with the onion powder, garlic powder, salt, chili paste, soy sauce and sriracha. Mix well and set aside.
- In a separate frying pan, drizzle a bit of the olive oil into it and add let it heat over medium heat. Add the shrimp to the pan and add salt and pepper to taste. Remove them once they have lightly crisped up. Remove them from the pan and set aside.
- In the same small frying pan scramble the eggs. Add them to the wok and stir completely.
- Add the chilled rice to the wok. Drizzle the chili mix over the rice and add the green onions and shrimp.
- Mix all of the contents together until well combined. Let it cook for another five to six minutes so that the rice can crisp up a bit.
- Garnish with fresh green onions, peanuts or cashews. Serve immediately.
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Amount Per Serving: Calories: 255Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 95mgSodium: 1473mgCarbohydrates: 37gFiber: 2gSugar: 5gProtein: 8g
All nutritional information is estimated and will depend on the exact ingredients you use.