Shrimp Fried Rice

Eat your heart out, Benihana! Our Shrimp Fried Rice recipe reigns supreme. Perfectly cooked shrimp are tossed in a fragrant mixture of garlicky fried rice. A trio of soy sauce, oyster sauce, and sesame seeds bring bold flavor. Our Modern the cook take on this iconic takeout dish is to amp up the protein and fiber-rich veggies, making this a healthier, macro-friendly version that’s adaptable. The best part of this dish? It comes together in under 10 minutes‼

What stands out

Make our shrimp fried rice in the time it would take you to place your takeout order. Fried rice is a wildly underrated dish: it’s fast and straightforward to prepare, has excellent nutritional content for those counting macros, and it’s highly customizable. You can make this recipe with chicken, beef, pork, or tofu! If you can cook eggs, you can cook fried rice; it’s as simple as stirring a handful of ingredients in a hot pan. So, whether you crave shrimp fried rice or another protein like chicken, this is your dish.

How to Prepare

Pat the thawed shrimp well with a paper towel to dry them. Place them in a bowl with the sesame oil, avocado oil, salt, pepper, and baking soda and toss to combine. This step is crucial for preparing shrimp fried rice.

In a pan over medium-high heat, add the shrimp, making sure to space them apart and cook for 30 to 60 seconds on each side. Then, transfer the cooked shrimp to a plate and set aside.

In the same pan, add in the 1/2 tablespoon avocado oil and the green onions and garlic. Cook, stirring occasionally, for a few seconds, until no longer smelling raw.

Using clean hands, break up the cooked leftover cold rice, so there’s no clumps. Add the rice to the pan and get it ready for a shrimp fried rice.

Next, add in the thawed peas and carrots and stir.

Now, push the rice to the side, add the 1 teaspoon avocado oil and pour in the eggs. Move the eggs around as they scramble and mix them with the rice and veg.

Lastly, add in the soy sauce and oyster sauce and stir. Remove the pan from the heat, stir in the cooked shrimp and top with sesame seeds, completing the shrimp fried rice.

Kitchen tip

Tossing the uncooked shrimp in a teaspoon of baking soda helps the shrimp crisp up in the pan, giving them a thin crust. Completely optional, but highly recommended. This can enhance the texture of your shrimp fried rice.

Swaps

1. You can make this dish with any kind of leftover rice though short grain white rice is our preference and will most resemble the fried rice they serve in restaurants. Brown rice, jasmine rice, and even basmati rice will all work, though the textures will be different.
2. There are so many proteins you can use instead of shrimp. You can also use cubed chicken breast or thighs, cubed steak, or cubed firm tofu to replace shrimp in the fried rice.
3. Want even more protein and vegetables? Add a handful of frozen, thawed, shelled edamame along with the vegetables.
4. Frozen carrots and peas make this recipe even faster to prepare, but you can use fresh vegetables.
5. We like to serve this rice with tons of options for toppings: white sesame seeds, thinly sliced scallions, microgreens spicy mayo chili crunch, and Thai sweet chili sauce.

Serve it with

• Egg Rolls and fried rice are the takeout duo. Now you can make them both at home!
• We love crispy, garlic-y Asian-Style Green Beans long with this dish.
• You’re already cooking with shrimp and rice….why not whip up some Shrimp Sushi Cups too?!
• A drizzle of Homemade Spicy Mayo brings this dish over the top!

Common Mistakes to Avoid

• When making shrimp fried rice, the biggest mistake is overcooking the shrimp. Trust us, you want them juicy, not rubbery! A quick 30-60 seconds per side in a hot pan is all they need to get that sear. Be sure to pat them dry with a paper towel before cooking—wet shrimp just won’t crisp up! A little prep goes a long way to keep that texture on point.
• Another rookie mistake? Using fresh rice! Fried rice loves day-old rice. Fresh rice is too moist and sticky, and we want that crispy perfection. If you’re in a pinch, let your rice cool completely and break up any clumps with your hands. Cool rice is the secret to getting the texture just right and ensuring each grain is coated with flavorful goodness!

Questions

can we use fresh shrimp instead of frozen shrimp?

Absolutely, you can use fresh shrimp for this recipe! Just make sure to pat them dry thoroughly to avoid excess moisture. Follow the same cooking steps, and you’ll get that crispy texture.

what if i don’t have oyster sauce?

No problem! You can swap it with hoisin sauce or even a bit of fish sauce if you have some on hand. Both will give your fried rice that umami punch, although the flavor might be slightly different.

can we use another protein besides shrimp?

Definitely! Chicken, beef, pork, or even tofu are great alternatives. You can switch it up based on your preference or what you have on hand. The base flavors will still shine through!

can we meal prep this shrimp fried rice recipe?

Shrimp fried rice is best enjoyed fresh for that crispy texture, but you can store this for up to 3 days if you need a meal on the go! Just keep in mind that the texture of the shrimp may become a little more firm when reheated.

can i use leftover rice from a day or two ago?

Absolutely! In fact, leftover rice works better because it’s drier, which helps it fry up perfectly without becoming mushy. Just break it up with your hands before adding it to the pan to get rid of any clumps.

Ingredients

Makes 2 bowls

The Shrimp

• 13 large shrimp, peeled, deveined, and thawed
• ¼ teaspoon toasted sesame oil
• ¼ teaspoon avocado oil
• pinch salt, to taste
• pinch black pepper, to taste
• ½ teaspoon baking soda

The Rice

• ½ tablespoon avocado oil
• 2 green onions, sliced
• 3 cloves garlic, minced
• 2 cups cooked rice, must be leftover from the night before
• ¾ cup frozen peas and carrots, thawed
• 1 teaspoon avocado oil
• 2 eggs, beaten
• 1 tablespoon soy sauce
• ½ tablespoon oyster sauce, or Teriyaki honey
• white sesame seeds, for garnish
• spicy mayo, Thai sweet chili sauce, or chili crunch oil, for garnish (optional)

Equipment

• Cutting Board
• Chefs Knife
• Measuring Cups + Spoons
• Frying Pan
• Spatula
• Mixing Bowls

Method

The Shrimp

1. Pat the thawed shrimp well with a paper towel to dry them. Place them in a bowl with the sesame oil, avocado oil, salt, pepper, and baking soda and toss to combine.
2. Note: the baking soda gives the shrimp a crust, but feel free to season and cook the shrimp any way you enjoy.
3. In a pan over medium-high heat, add the shrimp, making sure to space them apart and cook for 30 to 60 seconds on each side.
4. Transfer the cooked shrimp to a plate and set aside.

The Rice

1. In the same pan, add in the 1/2 tablespoon avocado oil and the green onions and garlic. Cook, stirring occasionally, for a few seconds, until no longer smelling raw.
2. Using clean hands, break up the cooked leftover cold rice, so there's no clumps. Add the rice to the pan.
3. For a crispy result, we like to flatten the rice in the pan, pressing it down with a spatula, and let the bottom crisp up for 2 to 3 minutes.
4. Next, add in the thawed peas and carrots and stir.
5. Now, push the rice to the side, add the 1 teaspoon avocado oil and pour in the eggs. Move the eggs around as they scramble and mix them with the rice and veg.
6. Lastly, add in the soy sauce and oyster sauce, and stir. Remove the pan from the heat, stir In the cooked shrimp and top with sesame seeds.
7. Enjoy with a drizzle of spicy mayo, Thai sweet chili sauce, chili crunch oil, or as is!

Kitchen notes

The Rice:

It’s important that the rice you use be cooked, refrigerated rice. This is because the texture of rice changes from when it’s freshly steamed vs refrigerated overnight. Refrigeration leads to less clumpy rice, which means ingredients (like egg and soy sauce) will stick to each individual grain, making a more flavorful, better textured dish. How to Store: This recipe is best consumed freshly made, but if you do have leftovers, you can store them in an airtight container in the fridge for 1 day. Note that shrimp can get a little tough when reheated in the microwave. The Shrimp: You can use any variety of shrimp you like, but it’s important that they be peeled and deveined. You can purchase peeled, deveined shrimp, ask the fishmonger to do it for you, or do it yourself at home.