This shrimp fried rice recipe is a family treasure that comes from a restaurant kitchen. I like how it combines tender shrimp, fluffy rice, and vegetables in a way that feels both comforting and flavorful. It’s one of those dishes I can make quickly at home while still getting that takeout-style taste.

Why You’ll Love This Recipe

I love this recipe because it’s versatile and satisfying. The shrimp give it a fresh, slightly sweet flavor, while the soy sauce and sesame oil bring in that savory depth. I also like that I can make it with freshly cooked rice or use leftover rice to save time. It’s a complete meal on its own, and I don’t need much else to serve with it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups water

• 1 ½ cups uncooked white rice

• 4 tablespoons vegetable oil

• 1 cup fresh bean sprouts

• ½ cup chopped onion

• 1 ½ cups cooked medium shrimp, peeled and deveined without tail

• 2 large eggs, beaten

• ¼ cup chopped green onion

• 4 tablespoons soy sauce

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• ¼ teaspoon sesame oil

Directions

1. I start by bringing the water to a boil in a saucepan. I add the rice, stir, then reduce the heat, cover, and let it simmer for about 20 minutes. Once done, I set it aside to cool completely.

2. I heat a large skillet or wok for 2 minutes, then add vegetable oil, bean sprouts, and onion. I stir and cook for about 3 minutes.

3. I mix in the cooled rice and shrimp, cooking for another 3 minutes while stirring constantly.

4. I add the eggs, green onion, soy sauce, salt, pepper, and sesame oil. I cook everything for about 4 more minutes, stirring until the eggs are fully cooked and the mixture is evenly blended.

Servings and timing

This recipe makes 4 servings. It takes about 5 minutes of prep time and 40 minutes of cooking, so I can have it ready in about 45 minutes total.

Variations

I sometimes swap the shrimp for chicken or even tofu to change things up. If I want extra vegetables, I add peas, carrots, or bell peppers. For a little heat, I like to add a pinch of red pepper flakes or a drizzle of chili oil at the end.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat, I like to use a skillet with a splash of oil so the rice stays crisp instead of soggy. The microwave also works if I’m short on time, but I stir halfway through to heat evenly.

FAQs

Can I use leftover rice instead of cooking fresh rice?

Yes, I often use day-old rice because it’s drier and makes the fried rice less sticky.

What kind of shrimp works best?

I prefer medium shrimp, peeled and deveined, but any size works as long as they are cooked and ready to go.

Can I make this dish vegetarian?

Yes, I simply skip the shrimp and add more vegetables or tofu instead.

Do I need a wok to make fried rice?

No, a large skillet works just as well. I just make sure it’s hot before I start cooking.

How do I keep the rice from clumping together?

I spread the cooked rice on a tray to cool before stir-frying. This helps the grains separate nicely.

Conclusion

This shrimp fried rice recipe is one of my go-to meals when I want something quick, flavorful, and filling. I love how it uses simple ingredients yet delivers big flavor. Whether I make it with fresh or leftover rice, it always turns out delicious and feels like a homemade version of takeout.