Let the “better than takeout” banner blaze. May I present: the best Shrimp Fried Rice recipe!

With a perfect shrimp-veg-rice ratio and a simple but flavorful sauce, this shrimp fried rice with egg recipe is healthy, versatile, and my-oh-my, far superior to takeout.

I chose to make it with peas, carrots, and green onion, with brown rice, shrimp, and egg, coated in a sesame and soy sauce.

The recipe can be adapted for the veggies you have on hand (fresh or frozen).

Let the wok be a tool for your imagination!

Fried rice and my love story goes back to my high school days, when I grabbed fried rice at the nearby grocery store buffet during our I’m-so-cool off-campus lunches.

Now that I’m a bit more conscious about fueling my body for the long term, not just getting through the coming afternoon’s Calc test, I like to make it myself.

I have perfected several versions now:

When I say homemade shrimp fried rice is better than takeout chains, I am not exaggerating one bit (or shall we say one grain).

• Healthier. This is the obvious benefit of cooking at home versus ordering out, but, really! When you make your own shrimp fried rice, you’re in control of the amount of fats, veggies, and carbohydrates.
• Cheaper. Of course, another great benefit of cooking your own shrimp fried rice is the cost savings. 
• Nutritious. I find most restaurant fried rice is heavy-handed with the rice and skimps on the veggies. Finding a shrimp in that rice pile is a treasure hunt with chopsticks! This easy shrimp fried rice with egg is loaded with veggies and generous with the shrimp and egg, delivering more nutritional bang per bite. 
• Faster. You can have this dish whipped up in less than 30 minutes, which is faster than it would take to peruse a menu and wait for it to be ready and delivered. We want shrimp fried rice NOW.
• Tastier. This shrimp fried rice recipe is incredibly fresh and flavorful.

How to Make Shrimp Fried Rice

Shrimp fried rice is fast to prepare and is whipped up all in one pot. 

I bet you have most of the ingredients already!

This shrimp fried rice contains a generous amount of eggs and vegetables of your choosing (fresh or frozen!), crispy-yet-tender shrimp, and a sesame soy sauce.

You’re going to thank yourself after you eat this healthy, absolutely scrumptious meal that was hardly even an effort.

The Ingredients

• Shrimp. Do not overlook this protein option! Shrimp cooks in a matter of minutes, perfect for fast, easy dinners like this one, Shrimp Tacos, Garlic Butter Shrimp, and other healthy shrimp recipes. I actually prefer to use frozen, deveined shrimp as it’s faster to prep, less expensive than fresh, and most grocery store shrimp was frozen before it arrived “fresh” anyway. Leaving the tails on or taking them off prior to cooking is up to you. 

• Cornstarch. Tossing the shrimp in cornstarch prior to cooking is a trick to make them crispy.
• Oil. Choose a cooking oil that has a high smoke point (so NOT olive oil), as the key to making great fried rice is a HOT wok. I recommend canola oil, grapeseed oil, or peanut oil.
• Green Onion. We’ll use both the white and green parts of the onion to add color, subtle onion flavor, and a little bite.
• Butter. I know I told you it is a healthy recipe, and it is! The secret ingredient in Chinese fried rice is butter. You only need a little (2 tablespoons in the whole recipe).
• Eggs. The eggs add a nice texture to the shrimp fried rice, and this recipe calls for four eggs to add to the dish’s protein content. The egg is gently cooked before the rice is fried, and then stirred back in at the end.

• Rice. The #1 tip for making the best fried rice is to start with COLD, leftover rice. Do not use freshly cooked rice!
• Soy Sauce. A must-have in authentic Chinese shrimp fried rice. I recommend low-sodium soy sauce so that the rice doesn’t become too salty and you can better control its flavor.
• Sesame Oil. This is one of those power-house ingredients, and a little goes a long way. Sesame oil adds a warmth and complexity to the soy sauce.
• Vegetables. A great hack to making shrimp fried rice a fast weeknight meal is to use frozen mixed vegetables, which don’t even need to be thawed prior to cooking! I used a mix of carrots and peas, but you can use whatever mix of fresh and/or frozen you like.

The Directions

1. Toss shrimp in cornstarch, salt, and pepper.

2. Cook shrimp in hot oil in a single layer.

3. Turn shrimp and finish cooking. Transfer to plate.

4. Gently scramble eggs in butter. Remove to the plate with the shrimp.

5. Cook onions in oil, then add the cooked rice and let sizzle until lightly crisp on the bottom.

6. Stir, return to a single layer, and let sizzle 1 minute more. Drizzle over the soy sauce and sesame oil and stir to combine.

7. Add the vegetables and remaining butter.

8. Stir everything together. ENJOY!

Storage Tips

• To Store. Let shrimp fried rice cool to room temperature, then store in refrigerator in airtight storage container for up to 5 days.
• To Reheat. Gently rewarm leftovers in a large skillet over medium-low heat until hot. You can also place leftovers on a microwave-safe plate or in a bowl and microwave for 1 minute or until warmed through.
• To Freeze. Once your shrimp fried rice has cooled, place it in an airtight, freezer-safe storage container or zip-top bag, removing as much air as possible. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then reheat as directed.

Recommended Tools to Make this Recipe

• Wok. No you do not have to have a wok to make stir fry and fried rice, but it’s nice to have! It cooks the dish efficiently and evenly, and it’s easier to flip the rice without spilling it over the edge of the pan.
• Wooden Spoon. For stirring and turning the vegetables and rice.
• Chopsticks. A fun kitchen addition for enjoying all your Asian meals and upping the Chinese takeout-style factor.

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

See you later, ho-hum takeout. There’s a better shrimp fried rice in town (in your kitchen, to be precise).

Frequently Asked Questions

What Makes Fried Rice Unhealthy?

Takeout fried rice tastes so good because it’s often loaded with sodium, unhealthy fats, and sugary sauces. This shrimp fried rice has flavor-a-plenty, with more veggies and less fat, cholesterol, and calories.

Do You Fry Rice on High or Low Heat?

Be sure to monitor your pan’s heat level when cooking shrimp fried rice. Keeping the pan hot is critical, otherwise you may end up steaming everything instead of frying it.

Why Won’t My Fried Rice Get Crispy?

If your pan is too small, or if you increased the called-for recipe amounts, the ingredients will be too crowded in the pan. The fried rice needs to cook in a single, thin layer so as much surface area as possible is touching the heat surface and crisp. Also, be sure your pan is hot.

What Is the Best Rice for Fried Rice?

For great fried rice, you must use COLD, leftover rice! As far as what type of rice, that is up to you. I recommend long-grain brown rice to up the protein and fiber content, but white rice such as Jasmine and Basmati are popular choices.