If you’re craving a savory, satisfying meal that’s both quick and bursting with flavor, you’ll absolutely adore this Shrimp Fried Rice Recipe. It’s one of those dishes I keep coming back to because it hits all the right notes—perfectly cooked jasmine rice, tender shrimp, vibrant veggies, and a special blend of seasonings that give it that authentic restaurant vibe you love. Stick with me, and I’ll walk you through every step so you can nail it at home just like I do!

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Why You’ll Love This Recipe

Quick and Easy: I love making this recipe on busy weeknights because it comes together fast without sacrificing flavor.
Authentic Flavor: You’ll find that the combination of soy sauces, Shaoxing wine, and turmeric creates a rich, vibrant taste that reminds me of my family’s favorite takeout.
Perfect Texture: With fluffy jasmine rice, succulent shrimp, and crisp snow peas, every bite has a great contrast.
Versatile and Customizable: Swap in your favorite veggies or tweak the seasonings easily to suit your taste.

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 - Shrimp Fried Rice, easy shrimp fried rice, homemade shrimp fried rice, savory shrimp fried rice, quick shrimp fried rice

Ingredients You’ll Need

The ingredients here are quite simple but work beautifully together to create that classic shrimp fried rice flavor. Using jasmine rice gives you a fragrant, fluffy base, while the dark and light soy sauces add depth without overpowering. I always recommend fresh shrimp when possible for the best taste and texture.

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 - Shrimp Fried Rice, easy shrimp fried rice, homemade shrimp fried rice, savory shrimp fried rice, quick shrimp fried rice

Jasmine rice: Its fragrant aroma and sticky texture are perfect for fried rice, making it slightly clumpy but not mushy.
Water: Needed for cooking the rice perfectly; measuring precisely helps avoid soggy grains.
Dark soy sauce: Adds color and a rich, slightly sweet flavor contrast.
Light soy sauce: Brings a salty, umami note without darkening the rice too much.
Turmeric: Just a pinch gives a lovely golden tint and subtle earthiness.
Canola oil: I use canola because it has a neutral taste and a high smoke point, great for stir-frying.
Eggs: Beaten and scrambled in the pan, adding protein and texture.
Shrimp: Peeled and deveined, around 51 to 60 size works well for even cooking.
Onion: Diced and sautéed until translucent for natural sweetness.
Salt: Just a small pinch to enhance all the flavors.
Sugar: Balances out the soy sauce saltiness with a touch of sweetness.
Sesame oil: Used sparingly for that toasty, nutty aroma.
Ground white pepper: Adds a subtle heat and fragrance.
Snow peas: Chopped, adding freshness and crunch.
Scallion: Chopped for that bright oniony finish.
Shaoxing wine: A must-have for authentic fried rice – it adds a layer of complexity and “wok hei” flavor.

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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

I love how flexible this Shrimp Fried Rice Recipe is — whether you want to keep it light, add some extra veggies, or even spice it up! Feel free to get creative to suit your family’s tastes.

Vegetable-packed: I sometimes toss in diced carrots, bell peppers, or peas for added color and nutrition — my family always goes crazy for that extra crunch.
Spicy kick: Adding a splash of chili oil or some chopped fresh chilies gives it a fiery upgrade that wakes up your taste buds.
Low sodium: You can reduce soy sauce and swap in low-sodium versions if you’re watching salt intake — still delicious!
Gluten-free: Make sure to use tamari or a gluten-free soy sauce alternative to keep it safe and tasty.

How to Make Shrimp Fried Rice Recipe

Step 1: Cook the rice for that perfect base

Start by carefully washing your jasmine rice—rinsing it a few times until the water runs clear helps remove excess starch. Drain well. Combine the rice with 1 ½ cups water, dark soy sauce, light soy sauce, and turmeric in a thick-bottomed pot or rice cooker. Cooking it this way infuses flavor directly into the rice, which I discovered early on makes a big difference! If you’re using a stovetop, watch the water closely to get fluffy, non-sticky rice. Once cooked, fluff it gently with a fork to separate the grains. If you’re prepping ahead, refrigerate cold rice overnight—it actually fries better the next day. Before cooking, just break up any clumps with your hands and sprinkle a bit of water to prevent dryness.

Step 2: Scramble eggs just right

Heat 1 tablespoon of canola oil over medium-high heat in a wok or large skillet. Pour in the beaten eggs and scramble them by folding gently until they’re just set but still soft. Using your spatula, break the eggs into smaller chunks as they cook. Scoop them out when almost done and set aside — they’ll be mixed in again later. I learned that doing this step separately helps keep the eggs tender and prevents overcooking during the final fry.

Step 3: Cook the shrimp for maximum flavor

Turn your wok heat up until it’s just smoking and add another tablespoon of oil, swirling it to coat the pan’s edges. Spread the shrimp in a single, even layer and let them sear undisturbed for about 20 seconds to get some color. Then stir-fry until shrimp turn opaque, which takes just a couple of minutes. Remove them to the egg bowl. Searing shrimp like this, instead of boiling, gives your dish that extra punch of flavor and juicy texture — a trick I picked up from watching pros cook.

Step 4: Sauté aromatics and warm the rice

With your wok still on medium-high, add the final tablespoon of oil. Toss in diced onions and sauté until they’re translucent and fragrant. Now add the cooked rice. Using a metal spatula, gently flatten and break up any clumps. If your rice is cold, stir fry continuously for about 5 minutes until heated through. Alternatively, add a splash or two of water, cover, and let steam for a minute to warm evenly without drying out. This is key because warm rice mixes so much better with sauces and ingredients, giving you that uniform golden color and delicious flavor.

Step 5: Season and finish the frying

Now it’s time to sprinkle in salt, sugar, sesame oil, and white pepper. Using a scooping motion, fold everything together until the rice is evenly coated and hot. Add the shrimp and chopped snow peas, stir-frying for about 30 seconds to combine. Then, stir the scrambled eggs and scallions back in and cook another 30 seconds. Finally, push the rice to the center of the wok to let the edges heat up, drizzle the Shaoxing wine around the perimeter, and stir-fry for about 20 seconds more. This final step is where you get that magical “wok hei” flavor that I absolutely adore and that sets your shrimp fried rice apart from any takeout!

Plate it up and serve immediately to enjoy at its freshest and most flavorful.

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Pro Tips for Making Shrimp Fried Rice Recipe

Use Day-Old Rice: I always recommend cooking the rice the day before and refrigerating it — it dries out slightly and fries up more evenly without clumping.
Don’t Overcrowd the Pan: Shrimp cooks best in a single layer. If your pan is too crowded, they’ll steam instead of sear, losing that lovely caramelization.
High Heat is Key: Cooking on high heat helps develop wok hei and prevents sogginess, so keep your wok smoking hot but watch closely to avoid burning.
Prep Ingredients First: I always chop, measure, and have everything ready before I start cooking to keep the process smooth and fast.

How to Serve 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 - Shrimp Fried Rice, easy shrimp fried rice, homemade shrimp fried rice, savory shrimp fried rice, quick shrimp fried rice

Garnishes

I usually sprinkle extra chopped scallions or a few toasted sesame seeds on top just before serving to add some fresh crunch and a little pop of color. A wedge of lime on the side is also lovely if you want to add a bright, tangy lift.

Side Dishes

To round out the meal, my favorites are steamed or stir-fried veggies like bok choy or broccoli with garlic, or even a light cucumber salad for contrast. Sometimes I’ll serve it with a bowl of hot and sour soup for a comforting combo.

Creative Ways to Present

For special occasions, I like to serve this shrimp fried rice molded in a bamboo steamer basket or in a hollowed pineapple bowl. It adds a fun, festive touch and impresses guests! Sprinkling fresh herbs like cilantro or Thai basil also adds a fresh twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shrimp fried rice in an airtight container in the fridge for up to 3 days. Breaking up any clumps before reheating keeps the texture much better, and it reheats nicely for next-day lunches or quick dinners.

Freezing

I have frozen shrimp fried rice successfully by laying it out flat in a freezer-safe bag or container. When ready, thaw overnight in the fridge and reheat thoroughly. Keep in mind the shrimp texture might soften a little, so I prefer fresh or refrigerated leftovers for best taste.

Reheating

The best way I’ve found to reheat is in a hot skillet or wok with a small drizzle of oil and a splash of water. Covering it briefly helps steam the rice and keeps it from drying out. Steer clear of microwaving if possible — it tends to make shrimp rubbery and rice mushy.

FAQs

Can I use other types of rice in this Shrimp Fried Rice Recipe?

While jasmine rice is preferred for its fragrance and texture, you can substitute with long-grain rice. Avoid short-grain or sticky rice varieties as they become too mushy when fried. Also, day-old rice works best regardless of type to prevent clumping and sogginess.
What can I use if I don’t have Shaoxing wine?

If Shaoxing wine isn’t available, dry sherry or even a splash of sake are good substitutes. The goal is to add a bit of acidity and complexity, but don’t overdo it since it’s only a small amount.
How do I keep my shrimp from overcooking?

Since shrimp cook quickly, sear them in a hot wok just until they turn opaque—about 1-2 minutes depending on size. Removing them after this initial cook and adding them back in at the end prevents rubbery texture.
Why is using day-old rice recommended for fried rice?

Freshly cooked rice tends to be too moist and sticky, which can lead to clumping and mushy fried rice. Refrigerated, day-old rice dries out slightly, allowing each grain to stay separate when stir-fried.

Final Thoughts

This Shrimp Fried Rice Recipe has been a longtime favorite in my kitchen because it’s both comforting and impressive — the perfect meal when you want something homemade without a ton of fuss. Once you make it a few times, you’ll get into a great rhythm and may find it becoming your go-to for quick dinners. Honestly, nothing beats the smell of fresh fried rice sizzling in the wok after a busy day, and I can’t wait for you to experience that magic in your own home!