Easy Shrimp Fried Rice Recipe (Better Than Takeout!)

If you love the taste of restaurant-style shrimp fried rice, this easy homemade shrimp fried rice recipe will become your new weeknight favorite. It’s flavorful, colorful, and ready in just 25 minutes — perfect for busy nights when you crave something satisfying yet quick. Packed with tender shrimp, fluffy rice, and crisp vegetables sautéed in sesame oil and soy sauce, this dish brings authentic Asian-inspired flavor straight to your kitchen.

Whether you’re cooking for the whole family or meal-prepping for the week, this simple shrimp fried rice hits all the marks — fast, healthy, and incredibly delicious.

Why You’ll Love This Recipe

• Quick & easy: Ready in under 30 minutes with simple ingredients.
• Packed with flavor: Sesame oil, garlic, and soy sauce create that classic fried rice taste.
• Nutritious & colorful: Loaded with veggies like peas, carrots, and corn for extra nutrients.
• Perfect for leftovers: A great way to use up cold rice or repurpose leftover takeout rice.

Shrimp Fried Rice Recipe

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Category

Main Dish

Cuisine

Asian

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Calories

552

Make this easy shrimp fried rice at home in just 25 minutes! Loaded with juicy shrimp, veggies, and soy flavor, it’s better than takeout and family-approved.

Author:

Guiseppe

Ingredients

• 2 tbsp sesame oil
• 2 tbsp olive oil
• 1 lb medium shrimp, peeled and deveined
• 1 cup frozen peas and carrots
• ½ cup frozen corn
• 2 cloves garlic, minced
• 3 large eggs, lightly beaten
• 4 cups cooked rice (preferably day-old)
• 3 tbsp green onions, thinly sliced
• 3 tbsp low-sodium soy sauce (adjust to taste)
• ½ tsp salt (or to taste)
• ½ tsp freshly ground black pepper

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Directions

1. Heat sesame and olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for about 3 minutes, turning once, until pink and opaque. Remove shrimp from the pan and set aside.
2. Add peas, carrots, and corn to the same pan. Stir-fry for 2 minutes until slightly tender. Add garlic and cook for 1 more minute until fragrant.
3. Push the vegetables to one side of the skillet. Pour in the beaten eggs and scramble gently until cooked through, about 3–4 minutes.
4. Add the cooked shrimp back to the pan, followed by rice and green onions. Drizzle with soy sauce and season with salt and pepper. Stir well and cook for 2–3 minutes until everything is heated through.
5. Serve hot, garnished with extra green onions or sesame seeds if desired.

Recipe Note

Chef Tips 

• Use day-old rice for the best texture — it’s drier and less likely to turn mushy.
  
• Don’t overcook the shrimp! They cook fast and can become rubbery if left too long.
  
• Add your twist: Toss in diced bell peppers, mushrooms, or a splash of oyster sauce for extra depth.
  

Serving Suggestions

• Serve with sweet chili sauce or homemade teriyaki glaze for a flavor boost.
  
• Pair with egg rolls, Asian slaw, or miso soup for a full meal.
  
• For a low-carb version, swap rice for cauliflower rice!
  

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
  
• Freeze: Cool completely before freezing for up to 2 months.
  
• Reheat: Warm in a skillet over medium heat with a splash of soy sauce or water to restore moisture.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

552

Amount/Serving % Daily Value

Carbs

64 grams

23%

Fat

19 grams

24%

Protein

30 grams

60%