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Shrimp fried rice is a simple and classic dish that always hits the spot. The crispy rice and juicy shrimp are cooked with simple seasonings and aromatics, bringing out the clean flavor of the shrimp. Whether you’re looking for a comforting weeknight meal or a crowd-pleasing dish, this recipe is a surefire hit. {Gluten-Free Adaptable}

Shrimp Fried Rice (虾仁炒饭)

By Maggie Zhu
5 from 9 votes
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4 servings
I make this shrimp fried rice with day old rice, marinated shrimp, and butter for a one bowl meal that is ready in around 20 minutes. It is one of the fastest dinners I make on busy weeknights.

Ingredients

Marinating

  • 1/2 lb shrimp , peeled and deveined (*Footnote 1)
  • 1 teaspoon Shaoxing wine
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch

Stir fry

  • 2 to 3 tablespoons butter (or peanut oil, or a mix of both)
  • 3 large eggs , beaten with a pinch of salt
  • 4 cups leftover white rice , gently separated with your hands
  • 1 teaspoon chicken bouillon powder (or 1 tablespoon soy sauce or oyster sauce) (*Footnote 2)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground white pepper (or black pepper)
  • 1 cup frozen peas (or mixed frozen vegetable)
  • 3 green onions , sliced
  • 1 teaspoon sesame oil (Optional)
US Customary - Metric

Instructions

  • (Optional) Place the shrimp flat on the cutting board. Slice horizontally across the center to butterfly the shrimp, so it becomes two thin pieces. This will make the shrimp more flavorful and curled up, like the restaurant style.
  • Heat 2 teaspoons of oil in a wok or a nonstick skillet over medium-high heat until hot. Swirl to coat the bottom of the pan with oil. Add the shrimp. Cook, stirring occasionally, until the shrimp has turned pink and curled up. Transfer to a plate immediately.
  • Pour in 1 tablespoon of oil and the beaten eggs. Cook until the bottom is set, then lightly scramble. Transfer to the plate with the shrimp.
  • Add 1 tablespoon butter and the rice. Cook and stir until the rice has separated fully and is coated evenly with the butter. Pour in the light soy sauce, sprinkle with the salt and the white pepper. Stir and cook until the seasonings have fully dispersed.
  • Add the mixed vegetables and green onion. Stir and cook until turning tender. Then add back the cooked shrimp and eggs. Drizzle with sesame oil if you prefer. Mix everything together. Transfer to a plate and serve hot as a side dish or a main dish.

Notes

  1. If you want the restaurant-style appearance, slice the shrimp across the vein into two thin pieces. This way, the shrimp will curl up nicely during the cooking.
  2. Restaurant shrimp fried rice usually has a light color and only uses salt and MSG for a clean flavor. But if you prefer to add a touch of soy sauce or oyster sauce to boost the dish, that works well in this recipe as well. 
  3. To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Use tamari to replace soy sauce, and make sure your oyster sauce is gluten-free.

Nutrition

Serving: 1serving, Calories: 533kcal, Carbohydrates: 65g, Protein: 27.3g, Fat: 17.5g, Saturated Fat: 8.3g, Cholesterol: 395mg, Sodium: 736mg, Potassium: 528mg, Fiber: 4.4g, Sugar: 4.4g, Calcium: 147mg, Iron: 18mg