Name: Easy Shrimp Fried Rice Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 2 cups uncooked jasmine rice; 1½ cups water; 1 tablespoon dark soy sauce; 2 teaspoons light soy sauce; ½ teaspoon turmeric; 3 tablespoons canola oil, divided; 2 eggs, beaten; 12 ounces shrimp (340g, 51 to 60 size, peeled and deveined); 1 medium onion, diced; ¼ teaspoon salt (or to taste); ¼ teaspoon sugar; ¼ teaspoon sesame oil; ¼ teaspoon ground white pepper; 1 cup snow peas, chopped; 1 scallion, chopped; 1 tablespoon Shaoxing wine

If you’ve ever craved restaurant-style fried rice but thought it was too tricky to make at home, I’m here to change your mind. This Easy Shrimp Fried Rice Recipe is exactly what you need for a quick, flavorful dinner that feels special but comes together in no time. Whether you’re cooking for your family or meal prepping for the week, this recipe hits all the right notes—grabbing that perfect balance of savory, slightly sweet, and umami-packed shrimp goodness. Trust me, once you master this, your takeout days just got a lot more deliciously affordable.

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Why You’ll Love This Recipe

Speedy & Simple: You can have this delicious meal on the table in under 40 minutes with minimal fuss.
Perfectly Balanced Flavors: The combo of soy sauces, turmeric, and Shaoxing wine gives the rice that authentic savory and aromatic punch.
Customizable: Easily swap veggies or proteins based on what you have, making it a flexible crowd-pleaser.
Kid-Friendly & Family Approved: My family goes crazy for this, making it a staple in our rotation for busy weeknights.

A bowl filled with fried rice piled high shows many layers: the base is light brown fried rice mixed with scrambled egg pieces that are yellow and soft; scattered on top are bright green snap peas cut into small pieces and pink-orange cooked shrimp dotted around. The bowl is white with a floral design and sits on a matching white saucer on a white marbled surface with a cloth underneath. In the background, there is a blurred smaller bowl with more of the same fried rice. Photo taken with an iphone --ar 2:3 --v 7 - Easy Shrimp Fried Rice, shrimp fried rice recipe, quick shrimp fried rice, flavorful seafood fried rice, homemade shrimp fried rice

Ingredients You’ll Need

Each ingredient in this Easy Shrimp Fried Rice Recipe plays a crucial role—from the fluffy jasmine rice to the fresh shrimp and crunchy snow peas. A couple of pantry staples like soy sauce and sesame oil round out the flavors perfectly. Pro tip: using day-old rice really makes a difference in texture, but I’ll explain more on that below.

Flat lay of uncooked jasmine rice in a small white ceramic bowl, two whole brown eggs with clean shells, a small white bowl of dark soy sauce, a small white bowl of light soy sauce, a small white bowl of bright yellow turmeric powder, a small white bowl of golden canola oil, a small white bowl of sesame oil, fresh peeled and deveined raw shrimp arranged naturally, a medium yellow onion diced in a small white ceramic dish, bright green chopped snow peas in a small white bowl, a single fresh green scallion chopped on a white ceramic plate, a small white bowl of Shaoxing wine, and a pinch of white granulated sugar and salt in separate tiny white bowls, all ingredients fresh and natural, perfectly balanced and symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Shrimp Fried Rice, shrimp fried rice recipe, quick shrimp fried rice, flavorful seafood fried rice, homemade shrimp fried rice

Jasmine rice: Its fragrant aroma and slightly sticky texture make it ideal for fried rice, but make sure it’s cooled or refrigerated for best results.
Water: For cooking the rice perfectly without making it mushy.
Dark soy sauce: Adds a rich, deep color and flavor; don’t skip it!
Light soy sauce: For seasoning and subtle saltiness without overpowering the dish.
Turmeric: Provides that beautiful golden hue and a subtle earthiness.
Canola oil: Neutral flavor and high smoke point make it perfect for stir-frying.
Eggs: Scrambled for added protein and texture.
Shrimp (peeled and deveined): Fresh or thawed; peeled saves time and keeps things neat.
Onion: Diced for sweetness and aroma.
Salt: Adjust to taste to bring all flavors together.
Sugar: Balances the saltiness and enriches the taste.
Sesame oil: Just a touch adds that unmistakable nutty fragrance.
Ground white pepper: For gentle heat and classic flavor.
Snow peas: Adds crunch and a pop of color.
Scallion: Chopped fresh for garnish and subtle onion flavor.
Shaoxing wine: The secret ingredient that lifts the whole dish with that savory “wok hei” magic.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I’m such a fan of this Easy Shrimp Fried Rice Recipe is how easy it is to tweak! Whether you want to add more veggies, swap proteins, or make it vegetarian-friendly, this recipe acts like a great base that you can make your own.

Veggie Boost: I like to add diced bell peppers or shredded carrots for extra crunch and color; it’s a simple way to sneak in more nutrients.
Protein Swap: When shrimp isn’t available, chicken or tofu work beautifully—just make sure to adjust cooking times accordingly.
Spicy Kick: If you like heat, toss in some chili flakes or a splash of chili garlic sauce toward the end of cooking.
Gluten-Free Version: Use tamari instead of soy sauce, and double-check your Shaoxing wine, or simply omit and add a bit more seasoning.

How to Make Easy Shrimp Fried Rice Recipe

Step 1: Cook the Rice the Right Way

I always start by washing the jasmine rice thoroughly until the runoff water is clear. This removes excess starch and keeps the grains from being gummy. Combine the drained rice with water, dark soy sauce, light soy sauce, and turmeric in a pot or rice cooker. Cooking the rice with those seasonings right from the start not only saves time but also gives the rice this gorgeous golden color and flavor. If you don’t have a rice cooker, a thick-bottomed pot with a tight lid works perfectly—just keep an eye to avoid burning.

Step 2: Prep and Cook Eggs and Shrimp

When the rice is cooking or cooling, beat your eggs and set up your shrimp and veggies. Heat your wok on medium-high, then swirl in a tablespoon of canola oil and scramble the eggs gently until just cooked. Breaking them into bite-sized chunks helps them mix evenly later. Transfer eggs to a bowl. Next, add another tablespoon of oil and sear the shrimp in a single layer—don’t stir too soon! I let them sit about 20 seconds to get a slight sear then toss until they turn opaque. Shrimp cook fast, so watch closely. Remove and set aside. These steps help lock in flavor and texture—you’ll cook them again later, so it’s just the first sear.

Step 3: Sauté Aromatics and Rice

With your wok still hot, add the last tablespoon of oil and sauté the diced onions until translucent—that mild sweetness is key for flavor depth. Toss in the cooked rice and use a metal spatula to break apart any clumps. If you’re using fresh rice, stir-fry a few minutes to heat it through; if refrigerated, sprinkle a little water and cover the wok to steam it for a minute or so. This prevents dryness and helps seasonings cling to the rice properly.

Step 4: Season and Combine

Once the rice is warm and fluffy, sprinkle salt, sugar, sesame oil, and freshly ground white pepper over it. Stir gently in scooping motions—you want to evenly coat each grain without mashing. Add the shrimp and chopped snow peas, tossing everything together for about 30 seconds to blend flavors and heat the veggies just right. Finally, fold in your scrambled eggs and scallions, giving the dish a few more stirs to incorporate them fully. For that extra restaurant-quality “wok hei,” pour the Shaoxing wine around the wok’s edges, let it sizzle for about 20 seconds, then stir-fry for another 20 seconds. That sweet aroma? That’s magic.

Step 5: Serve It Up

Scoop the shrimp fried rice onto plates or into bowls and get ready to enjoy! You’ll find this dish so satisfying and comforting, yet fresh and light—perfect for any night of the week.

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Pro Tips for Making Easy Shrimp Fried Rice Recipe

Use Day-Old Rice: I learned this trick early on—freshly cooked rice is too moist for frying, but chilling the rice overnight dries it out just enough for that perfect stir-fry texture.
Don’t Overcrowd the Wok: Cooking shrimp in small batches helps them sear nicely instead of steaming, keeping their texture firm and flavorful.
Go Easy on the Oil: Adding oil in stages keeps the dish from feeling greasy; plus, the sesame oil near the end is enough for that toasty aroma.
Master the Shaoxing Wine Step: This finishing touch is what turns good fried rice into a fantastic one—don’t rush it and let that alcohol sizzle off to leave behind just the flavor.

How to Serve Easy Shrimp Fried Rice Recipe

A white bowl filled with three layers: the bottom and middle layers are fluffy, brown fried rice with bits of egg and green herbs mixed in, and the top layer has bright pink cooked shrimp and fresh green snap peas scattered evenly. The bowl sits on a piece of white cloth with a slightly visible pattern, all set on a white marbled surface. In the background, there is a larger white bowl filled with the same shrimp and rice dish, slightly blurred. Photo taken with an iphone --ar 2:3 --v 7 - Easy Shrimp Fried Rice, shrimp fried rice recipe, quick shrimp fried rice, flavorful seafood fried rice, homemade shrimp fried rice

Garnishes

I love topping this shrimp fried rice with extra sliced scallions for freshness and a sprinkle of toasted sesame seeds for that little nutty crunch. Sometimes, I add a handful of chopped fresh cilantro when I want a herbaceous lift. If you enjoy a little heat, a drizzle of sriracha or a few thinly sliced fresh chilies on top works wonders.

Side Dishes

For a satisfying meal, I often pair this fried rice with simple stir-fried greens like bok choy or Chinese broccoli. Crispy egg rolls or steamed dumplings also make delicious accompaniments if you’re feeling a little indulgent. And for a quick protein boost, a side of miso soup rounds out the meal perfectly.

Creative Ways to Present

For special occasions, I like serving this Easy Shrimp Fried Rice Recipe inside pineapple halves for a fun tropical vibe—it’s as delightful to look at as it is to eat. Or try packing portions into lettuce cups for a fresh, interactive way to enjoy your meal that doubles as an appetizer! It’s a great way to impress guests with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover shrimp fried rice in an airtight container in the fridge for up to 3 days. When you’re ready to eat it, break up any clumps with a fork before reheating to help it regain its fluffy texture. Avoid letting it sit out too long to keep the shrimp fresh and safe.

Freezing

Freezing shrimp fried rice can be a bit tricky because shrimp texture changes, but it’s doable! I spread the rice out on a baking sheet to freeze quickly, then transfer portions to freezer bags. It keeps well for up to 2 months. Just remember to thaw overnight in the fridge before reheating gently to avoid rubbery shrimp.

Reheating

When reheating, I prefer using a hot wok or large skillet over medium-high heat. Adding a splash of water or broth and covering it briefly steams the rice, keeping it moist and fluffy. Stir often to heat evenly. Microwaving works too in a pinch—just sprinkle with water and cover loosely to preserve moisture.

FAQs

Can I use other types of rice for this recipe?

While jasmine rice is preferred for its fragrance and texture, you can substitute with long-grain white rice. Just be sure to cook it firmly and let it cool completely before frying to avoid soggy results. Avoid short-grain or sticky rice as it becomes mushy in the stir-fry.
What’s the best way to peel and devein shrimp quickly?

The easiest way is to use a small paring knife or shrimp deveiner tool to make a shallow cut along the back and remove the vein. Buying pre-peeled and deveined shrimp saves time, but doing it yourself ensures freshness and quality.
Can I prep this recipe ahead of time?

Absolutely. Cooking the rice a day ahead and refrigerating it is ideal. You can also chop veggies and prepare shrimp in advance, then just stir-fry everything when you’re ready. It makes dinnertime a breeze.
What can I use instead of Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a good substitute. You can also use a splash of rice vinegar mixed with a little sugar to mimic the flavor, though it won’t taste exactly the same. Some people omit it altogether and rely on soy sauces and sesame oil instead.

Final Thoughts

I absolutely love how this Easy Shrimp Fried Rice Recipe turns out every time—simple ingredients coming together to make something truly satisfying and flavorful. My family requests it often, and I think you’ll enjoy it just as much once you get the hang of the steps. Cooking shrimp fried rice at home can feel intimidating, but with these tips and this method, you’re set up for success. Give it a try on your next busy weeknight—consider me your new kitchen buddy cheering you on!