I’m sharing my Easy Shrimp Fried Rice With Egg that recreates restaurant style flavors in under 30 minutes using one pantry trick you won’t expect.

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I used to think shrimp fried rice was just a takeout thing, until I nailed a restaurant style version at home that actually tastes better. The contrast between plump raw shrimp and fluffy cooked jasmine rice is what hooked me, every single time.

This feels like a Healthy Shrimp Fried Rice Recipe but without the fuss, and it comes together fast so you can fix lunch or dinner in under 30 minutes. I’ll warn you, once you try it you wont want plain rice again.

It’s simple, loud on flavor, and honestly kind of addictive.

Ingredients

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Jasmine rice: Fragrant slightly sticky grain gives carbs and texture, best day-old for separation.
Shrimp: Lean protein, quick-cooking, adds sweet briny flavor and a tender bite.
Eggs: Rich protein and fat they make the rice silky and add savory depth.
Soy sauce: Salty umami boost, adds color and savory backbone, watch the salt.
Oyster sauce: Thick sweet-savory concentrate, gives glossy richness without overpowering seafood.
Sesame oil: A little goes far; nutty aroma, used for finishing not cooking.
Scallions: Bright oniony green, fresh crunch and color, whites add more punch.
Garlic and ginger: Pungent aromatics, garlic gives warmth, ginger gives sharp clean zing.
Peas and carrots: Sweet veggies, fiber and color, balance salty umami and protein.

Ingredient Quantities

3 cups cooked jasmine rice, chilled with separated grains, preferably day old

12 ounces raw shrimp, peeled and deveined, tails removed if you want

2 tablespoons neutral oil like vegetable peanut or canola

2 large eggs, lightly beaten

1 cup frozen peas and diced carrots, thawed

3 scallions, thinly sliced (whites and greens kept together)

3 cloves garlic, minced

1 teaspoon fresh ginger, minced or grated (optional but good)

2 tablespoons light soy sauce

1 tablespoon oyster sauce

1 tablespoon Shaoxing wine or dry sherry (optional)

1/2 teaspoon sesame oil

1/4 teaspoon white pepper or black pepper

1/2 teaspoon salt or to taste

1 teaspoon cornstarch (optional, for tossing with shrimp)

How to Make this

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1. Prep everything first cause this goes fast: break up 3 cups chilled day-old jasmine rice so grains are separated, thaw 1 cup frozen peas and carrots, thinly slice 3 scallions keeping whites and greens together, mince 3 cloves garlic and 1 tsp ginger, lightly beat 2 eggs, and pat dry 12 ounces raw shrimp.

2. Toss the shrimp with 1 teaspoon cornstarch (optional), 1/2 teaspoon salt, 1/4 teaspoon white or black pepper and 1 tablespoon Shaoxing wine or dry sherry if using. The cornstarch gives the shrimp a silky bite and the wine adds flavor, dont skip patting them dry first.

3. Heat a wok or large skillet over high heat until very hot, add about 1 tablespoon neutral oil like vegetable, peanut, or canola. Swirl then add shrimp in a single layer and stir fry 1 to 2 minutes per side until just pink and curled. Remove shrimp to a plate, dont overcook.

4. Add the remaining 1 tablespoon oil to the pan, pour in the beaten eggs and scramble quickly until just set, break into pieces and remove with the eggs to the same plate as the shrimp.

5. With pan still hot, add a tiny splash more oil if it looks dry, then add the scallion whites, garlic and ginger. Stir for 20 to 30 seconds until fragrant, then toss in the thawed peas and carrots and stir fry another minute.

6. Add the chilled rice, breaking up any clumps with your spatula, and spread it across the pan so it fries instead of steams. Let it sit undisturbed for 20 seconds then stir, repeat once to get some toasty bits.

7. Drizzle 2 tablespoons light soy sauce and 1 tablespoon oyster sauce over the rice, stir quickly to coat evenly. If you didnt use Shaoxing on the shrimp you can splash that now. Taste and add up to 1/2 teaspoon more salt if needed.

8. Return the cooked shrimp and scrambled eggs to the pan, toss everything together over high heat until hot, about 1 minute. Finish with 1/2 teaspoon sesame oil and an extra grind of white or black pepper to wake it up.

9. Turn off the heat, fold in the scallion greens, give a final taste and adjust salt or soy if needed, then serve immediately. Quick tip: high heat and cold rice are your friends, and keep everything prepped before you start.

Equipment Needed

1. Wok or large heavy skillet, for high heat stir frying
2. Sturdy heatproof spatula or turner, to toss and break up rice
3. Chef’s knife, for slicing scallions and mincing garlic and ginger
4. Cutting board, for all the prep
5. Two small bowls, one for beaten eggs and one to toss the shrimp with cornstarch and seasoning
6. Plate and paper towels, to rest cooked shrimp and dry raw shrimp before seasoning
7. Measuring spoons, for soy, oyster sauce, sesame oil and seasonings
8. Tongs or a slotted spoon, for moving shrimp and serving

FAQ

Q: Why do you say use day old jasmine rice, can I use fresh?

A: Day old rice is drier so it fries up separate and not mushy. If you only have fresh rice, spread it on a tray and chill or put in fridge for at least 30 minutes to cool and dry out, then break up any clumps before frying.

Q: Do I need the cornstarch on the shrimp, what does it do?

A: Tossing shrimp with 1 tsp cornstarch (and a pinch of salt) gives them a silky little coating that helps them brown evenly and keeps them juicy. It is optional but nice. Pat shrimp dry first so the cornstarch sticks.

Q: How do I know when the shrimp are done without overcooking?

A: Shrimp cook super fast, usually 1 to 2 minutes per side depending on size. They go from translucent to opaque and curl into a loose C shape. Once opaque, pull them off the heat right away, they keep cooking a bit off the wok.

Q: My soy sauce seems to darken the rice too much, what should I do?

A: Use light soy sauce for seasoning not dark soy which is for color. Start with less (1 tbsp) and taste, then add up to 2 tbsp if needed. Low sodium soy also works if you worry about salt.

Q: Any wok or high heat tips so my rice doesnt stick or steam?

A: Get the wok very hot, add oil and swirl, and keep things moving. Fry in batches if needed so you dont crowd the pan. Cold, separated grains and a hot pan are the key. If rice clumps, press it through your spatula to break it up while frying.

Q: How long will leftovers last and best way to reheat?

A: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet or wok on medium high with a splash of oil or a few drops of water, stir quick until hot. Microwave works but loses some texture.

Authentic Chinese Shrimp Fried Rice Recipe Substitutions and Variations

Jasmine rice -> long‑grain white rice or day old basmati, they both fry up nicer with separate grains; if you only got short grain, cool it well and break clumps apart, it still works.
Shrimp -> diced chicken thigh or breast for similar bite and quick cooking, or firm tofu if you want a vegetarian version, just press and cube it.
Light soy sauce -> tamari for gluten free, or coconut aminos if you’re avoiding soy, both are milder so taste and adjust.
Oyster sauce -> hoisin or vegetarian mushroom oyster sauce, or in a pinch mix 1 tbsp soy + 1/2 tsp sugar and a splash of Worcestershire for depth.

Pro Tips

– Dont skip the cornstarch and patting-dry trick for the shrimp. Tossing shrimp with a little cornstarch and patting them bone-dry before they hit the pan gives a silky, restaurant-like bite and helps them brown fast instead of steaming.

– If you dont have day-old rice, spread freshly cooked rice on a rimmed sheet, let it cool uncovered in the fridge for 20 to 30 minutes, then fluff with a fork. Colder, separated grains fry instead of clump, and you get much better texture.

– Use very high heat and a roomy pan, and dont overcrowd it. Stir-fry in one thin layer so ingredients sear quickly, pull stuff out if you need to, then return it for just a final toss. Overcrowding makes everything soggy.

– Cook the eggs and aromatics separately, then combine at the end. Eggs that are quickly scrambled and set off to the side stay tender, scallion whites and garlic cooked briefly give good fragrant flavor, and finishing with toasted sesame oil and the scallion greens brightens the whole dish.

Authentic Chinese Shrimp Fried Rice Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing my Easy Shrimp Fried Rice With Egg that recreates restaurant style flavors in under 30 minutes using one pantry trick you won’t expect.

Servings

servings

Calories

502

kcal

Equipment: 1. Wok or large heavy skillet, for high heat stir frying
2. Sturdy heatproof spatula or turner, to toss and break up rice
3. Chef’s knife, for slicing scallions and mincing garlic and ginger
4. Cutting board, for all the prep
5. Two small bowls, one for beaten eggs and one to toss the shrimp with cornstarch and seasoning
6. Plate and paper towels, to rest cooked shrimp and dry raw shrimp before seasoning
7. Measuring spoons, for soy, oyster sauce, sesame oil and seasonings
8. Tongs or a slotted spoon, for moving shrimp and serving

Ingredients

3 cups cooked jasmine rice, chilled with separated grains, preferably day old
12 ounces raw shrimp, peeled and deveined, tails removed if you want
2 tablespoons neutral oil like vegetable peanut or canola
2 large eggs, lightly beaten
1 cup frozen peas and diced carrots, thawed
3 scallions, thinly sliced (whites and greens kept together)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated (optional but good)
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine or dry sherry (optional)
1/2 teaspoon sesame oil
1/4 teaspoon white pepper or black pepper
1/2 teaspoon salt or to taste
1 teaspoon cornstarch (optional, for tossing with shrimp)

Directions

Prep everything first cause this goes fast: break up 3 cups chilled day-old jasmine rice so grains are separated, thaw 1 cup frozen peas and carrots, thinly slice 3 scallions keeping whites and greens together, mince 3 cloves garlic and 1 tsp ginger, lightly beat 2 eggs, and pat dry 12 ounces raw shrimp.
Toss the shrimp with 1 teaspoon cornstarch (optional), 1/2 teaspoon salt, 1/4 teaspoon white or black pepper and 1 tablespoon Shaoxing wine or dry sherry if using. The cornstarch gives the shrimp a silky bite and the wine adds flavor, dont skip patting them dry first.
Heat a wok or large skillet over high heat until very hot, add about 1 tablespoon neutral oil like vegetable, peanut, or canola. Swirl then add shrimp in a single layer and stir fry 1 to 2 minutes per side until just pink and curled. Remove shrimp to a plate, dont overcook.
Add the remaining 1 tablespoon oil to the pan, pour in the beaten eggs and scramble quickly until just set, break into pieces and remove with the eggs to the same plate as the shrimp.
With pan still hot, add a tiny splash more oil if it looks dry, then add the scallion whites, garlic and ginger. Stir for 20 to 30 seconds until fragrant, then toss in the thawed peas and carrots and stir fry another minute.
Add the chilled rice, breaking up any clumps with your spatula, and spread it across the pan so it fries instead of steams. Let it sit undisturbed for 20 seconds then stir, repeat once to get some toasty bits.
Drizzle 2 tablespoons light soy sauce and 1 tablespoon oyster sauce over the rice, stir quickly to coat evenly. If you didnt use Shaoxing on the shrimp you can splash that now. Taste and add up to 1/2 teaspoon more salt if needed.
Return the cooked shrimp and scrambled eggs to the pan, toss everything together over high heat until hot, about 1 minute. Finish with 1/2 teaspoon sesame oil and an extra grind of white or black pepper to wake it up.
Turn off the heat, fold in the scallion greens, give a final taste and adjust salt or soy if needed, then serve immediately. Quick tip: high heat and cold rice are your friends, and keep everything prepped before you start.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.