Shrimp fried rice is a perfect idea when you are short on time! It is an incredibly easy and delicious dish that’s ready in 15 minutes. There is a ton of flavor from cooked scallions and sesame oil, along with rich umami from oyster sauce.
Fried rice is a fast and easy dish that you can whip up anytime. All you need is your favorite protein, cooked rice and eggs. The best part is that it makes a perfect main meal on its own but you can also pair up with other dishes as well.
For this version of fried rice, I am using shrimp. Plump shrimp is so delicious in fried rice. If you are using fresh shrimp, wash and peel them before cooking. Frozen (peeled & deveined) shrimp can be thawed under running water in 5 minutes and they will be ready to go immediately.
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What makes a good fried rice
Here are my tips!
Prep ahead - You will have to work fast once you start adding ingredients into the pan. Do all the cutting and measuring in advance.
Make the pan (wok) hot - Make sure that the pan is hot at the beginning so everything gets cooked together quickly. This prevents the fried rice from getting soggy as well.
Use warm rice - It is easier to break up warm rice in the pan rather than cold rice. If you rice is freshly cooked, cool down for a bit as piping hot rice can get sticky in the pan. If you are using cold rice that has been refrigerated, microwave for one minute or so to warm up.
Avoid excess moisture - Keep the liquid seasoning to minimum to avoid the rice getting soggy. If you would like to add more seasoning to the fried rice (on top of oyster sauce in this recipe), I recommend using just salt and pepper.
Ingredients for This Recipe
- Large shrimps - fresh or frozen
- Scallions
- Salt
- Cooked rice - works the best if the rice is a day old. I use Japanese short grain rice.
- Sesame oil
- Oyster sauce - I use this gluten-free type
- Eggs
- White ground pepper
How to cook shrimp fried rice
1. Pat dry the shrimp with paper towels. Heat up sesame oil in a large pan and cook the shrimp, scallions with a pinch of salt.
2. Add in the cooked rice and oyster sauce. Stir fry until the oyster sauce is well distributed.
3. Make a small space on the edge of the pan and pour in the eggs. Stir the eggs with chopsticks until they become half cooked scrambled eggs.
4. Mix the eggs into the rest of the rice.
Optional: sprinkle toasted white sesame and white ground pepper on top.
FAQs
Cooked shrimp fried rice can be refrigerated in an airtight container for up to 3 days. Microwave or cook over stovetop to warm up.
Size wise, large shrimp is my go to as they are juicier and balances out well with rice. However, if you decide to go with smaller shrimp, make sure not to over cook as they cook really fast!
More shrimp recipes...
- Garlic Shrimp Salad
- Garlic Mayo Shrimp (Japanese Ebi Mayo)
- Easy Shrimp Pad Thai
- Creamy Red Curry Shrimp
Recipe
The Best Shrimp Fried Rice
Ingredients
- ½ pound large shrimp peeled and deveined
- 2 tablespoons sesame oil
- 1 cup chopped scallions
- 1 pinch salt
- 3 cups warm cooked rice I use Japanese rice
- 1 tablespoon gluten-free oyster sauce
- 2 large eggs lightly beaten
Optional toppings
- White ground pepper
- Toasted white sesame
Instructions
- Pat dry the shrimp with paper towels. Heat up the sesame oil in a large pan or wok. Cook the shrimp and scallions with a pinch of salt.
- Add in the cooked rice and oyster sauce. Stir fry until the oyster sauce is well distributed.
- Make a space on the edge of the pan and pour in the eggs. Stir the eggs with chopsticks until they become half cooked scrambled eggs.
- Mix the eggs into rice.
- Optional: top with roasted white sesame and white ground pepper.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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