Name: Shrimp Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 ½ teaspoons sesame oil; 3 teaspoons avocado oil (or other neutral-flavored oil); 12 ounces medium-large shrimp (36/40 per pound; peeled, deveined); 2 tablespoons soy sauce (low-sodium if desired); 1 tablespoon unsalted butter (at room temperature); 2 teaspoons fresh lemon juice; Salt (to taste); Freshly cracked white pepper (to taste); 1 teaspoon avocado oil (or other neutral-flavored oil); ½ cup diced white onion (approximately 1 small onion); 1 cup frozen mixed vegetables (peas, carrots, green beans, etc.); 2 large eggs; 4 cups cooked, cooled rice; 3 tablespoons unsalted butter (at room temperature); 3 tablespoons soy sauce (low-sodium if desired); Salt (optional, to taste); Freshly cracked white pepper (optional, to taste); White sesame seeds (for garnish); Thinly sliced green onions (for garnish)

Jump to Recipe

Introduction

This shrimp fried rice recipe is a flavorful and satisfying meal that comes together quickly, making it perfect for busy weeknights. Tender shrimp, mixed vegetables, and fluffy rice are combined in a savory sauce for a comforting dish everyone will enjoy.

A large white bowl filled with fried rice that has visible layers made of long grains of golden-brown rice mixed evenly with bright green peas, orange carrot cubes, yellow corn kernels, and scrambled egg pieces. On top, plump pink shrimp are scattered, showing their curved shapes and slightly charred edges, adding texture contrast. The bowl is placed on a white marbled surface, with a glass of light-colored liquid seen near the top right corner. The image captures the mixture of colors and textures nicely, emphasizing the freshness and variety of ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ teaspoons sesame oil
3 teaspoons avocado oil (or other neutral-flavored oil)
12 ounces medium-large shrimp (peeled, deveined)
2 tablespoons soy sauce (low-sodium if desired)
1 tablespoon unsalted butter (at room temperature)
2 teaspoons fresh lemon juice
Salt (to taste)
Freshly cracked white pepper (to taste)
1 teaspoon avocado oil (or other neutral-flavored oil)
½ cup diced white onion (approximately 1 small onion)
1 cup frozen mixed vegetables (peas, carrots, green beans, etc.)
2 large eggs
4 cups cooked, cooled rice
3 tablespoons unsalted butter (at room temperature)
3 tablespoons soy sauce (low-sodium if desired)
Salt (optional, to taste)
Freshly cracked white pepper (optional, to taste)
White sesame seeds (for garnish)
Thinly sliced green onions (for garnish)

Instructions

Step 1: Place a large skillet over medium-high heat. Add the sesame oil and 3 teaspoons of avocado oil, heating until hot and shimmery, swirling the pan to coat evenly.
Step 2: Add the shrimp to the skillet and cook undisturbed for 1 minute.
Step 3: Flip the shrimp over, then quickly add 2 tablespoons soy sauce, 1 tablespoon unsalted butter, lemon juice, salt, and white pepper.
Step 4: Cook the shrimp for 1 to 2 minutes, stirring only once or twice, until the shrimp is opaque, pink, and curled into a loose “C” shape.
Step 5: Transfer the cooked shrimp to a medium bowl and set aside. Wipe the skillet clean with paper towels, then return it to heat.
Step 6: Add 1 teaspoon avocado oil to the skillet and heat until hot and shimmery over medium-high heat.
Step 7: Add diced onion and mixed vegetables. Sauté, stirring often, for about 3 minutes until onions are nearly translucent.
Step 8: Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble until fully cooked.
Step 9: Add the cooked rice and 3 tablespoons unsalted butter to the skillet, stirring to combine all ingredients.
Step 10: Cook the rice mixture for 5 minutes, stirring frequently.
Step 11: Stir in 3 tablespoons soy sauce and cook for an additional 1 minute.
Step 12: Taste and season with salt and freshly cracked white pepper as desired.
Step 13: Return the shrimp to the skillet and stir to warm through, taking care not to overcook.
Step 14: Serve the shrimp fried rice in bowls, garnished with white sesame seeds and sliced green onions if desired. Enjoy warm.

Tips & Variations

For best texture, use rice that has been cooked and cooled, ideally refrigerated overnight.
Substitute shrimp with cooked chicken or tofu for a different protein option.
Add a splash of toasted sesame oil at the end for a deeper nutty flavor.
Use any combination of your favorite vegetables—bell peppers, snap peas, or corn work well.

Storage

Store any leftover shrimp fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or oil to keep the rice moist. Avoid overheating the shrimp to prevent it from becoming tough.

How to Serve

A close-up view of shrimp fried rice served in a white bowl showing a mix of ingredients evenly spread. The base layer is long grain white rice colored light brown from soy sauce or seasoning, with small pieces of scrambled eggs scattered throughout in yellow patches. Bright orange cooked shrimp are placed on top along with green peas, small diced orange carrots, yellow corn kernels, and green beans, adding pops of color and texture. The overall texture is fluffy but slightly glossy from the stir-fry process, with the shrimp slightly curled and glistening, and the veggies maintaining some firmness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shrimp fried rice ahead of time?

Yes, you can prepare shrimp fried rice in advance and refrigerate it for up to 3 days. Reheat thoroughly before serving.

What type of rice is best for fried rice?

Day-old, cooked white rice or jasmine rice works best because it is drier and less likely to clump, resulting in a better texture when fried.