If you’ve ever stood in front of the fridge wondering what on earth to make for dinner with what’s in there, this Shrimp Fried Rice Recipe is your new best friend. It’s the ultimate fridge clean-out meal. It’s quick, flavourful, and ready in about 30 minutes. Kid-approved, family favourite, and somehow even better the next day. Honestly, what more could you ask for?!

If you’re anything like me, there’s always a container of leftover rice hiding in the fridge, and this recipe is the perfect way to give it new life. Everything cooks in one pan, which means minimal cleanup and maximum flavour (a true weeknight win). It comes together in about 30 minutes, making it ideal for busy nights when you want something quick but still delicious.

Plus, it’s kid-approved which is a major bonus in my house. Between the shrimp and eggs, it’s loaded with protein, filling, and satisfying, with that crave-worthy flavour that rivals your favourite takeout, much like my Chicken Chow Mein Recipe. And the best part? The leftovers are just as good the next day, making this a great option for meal prep or an easy next-day lunch.

😍 Why You’ll Love This Shrimp Fried Rice Recipe

One-pan magic: everything cooks in the same pan for minimal cleanup.
Better than takeout: crispy rice, juicy shrimp, and savoury sauce that hits all the right notes.
Customizable: use whatever protein or veggies you have.
Kid-approved: mild enough for little ones, easy to spice up with a drizzle of chili oil for the adults.
Perfect leftovers: reheats great and might even taste better the next day.

🥢 Ingredients To Make This Shrimp Fried Rice Recipe

Shrimp: tender, juicy, and quick-cooking. They soak up all that flavour and give the dish a boost of lean protein. Make sure they’re peeled and deveined!
Olive or avocado oil: the foundation of great fried rice; it helps everything sizzle, crisp, and caramelize without sticking.
Salt: simple but essential; it enhances the sweetness of the shrimp and balances the soy in the sauce later.
White pepper: adds a subtle heat and depth that feels more delicate than black pepper.
Garlic powder: a quick boost of savoury flavour.

Soy sauce: salty, umami-packed, and essential for that classic fried rice flavour. Use low-sodium so you can control the saltiness yourself.
Spicy chilli oil/crunch: a must if you like heat. Adds a smoky spice and little crispy bits that make every bite interesting.
Sesame oil: deep, nutty, and aromatic. It gives fried rice that signature takeout-style finish and makes your kitchen smell incredible.
Rice wine vinegar: a little tang goes a long way here; it wakes up all the flavours and keeps the dish from feeling heavy.

Shallots: slightly sweeter and milder than onion, they add a soft, caramelized flavour base. Yellow onion works in a pinch, but shallots are my top choice.
Garlic: the heart and soul of this recipe. It adds a punchy savoury flavour that ties everything together.
Fresh ginger: bright, zesty, and slightly spicy, it cuts through the richness and keeps every bite fresh and balanced.
Green onions: they add a gentle oniony freshness that mellows as they fry.
Carrots: add crunch, sweetness, and a pop of colour. Dice them small so they cook evenly with everything else.

Celery: brings balance and a light, crisp bite that rounds out the veggies.
Corn: balances the savoury elements with subtle sweetness. I always have canned corn on hand, but frozen works just as well.
Frozen peas: little bursts of sweetness and colour. I usually toss them in straight from the freezer, no need to thaw.
Eggs: scrambled right into the rice for richness, texture, and extra protein.
Jasmine rice: cold, leftover rice is the secret; it fries up crispy and separate instead of clumpy.

✔ How To Make Shrimp Fried Rice Recipe

To start, pat your shrimp dry with paper towels, then season with salt, white pepper, and garlic powder.

Next, heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once hot, add the shrimp and cook for 1–2 minutes per side until pink and opaque. Remove from the pan and set aside.

In the same pan, add 1 tablespoon of olive oil and 1 tablespoon of sesame oil. Add the finely chopped shallot, garlic, ginger, and the white parts of the green onions. Sauté for 2 minutes until fragrant.

Add the chopped carrot and celery, cooking for 4–5 minutes until slightly softened. Then, add the canned corn and frozen peas and cook for another 2–3 minutes until warmed through.

Push the vegetables to one side of the pan and pour in the whisked eggs. Gently scramble until just set, then stir everything together.

Now, add your cold jasmine rice, cooked shrimp, soy sauce, chilli crunch or hot sauce, sesame oil, and rice wine vinegar. Increase the heat to medium-high and stir-fry until everything is hot and evenly coated in sauce.

Finish by garnishing with the green onion tops, sesame seeds, and an extra drizzle of chilli oil or crunch if you like a bit of heat.

🤝 Sammy’s Tips for This Shrimp Fried Rice Recipe

• Chop and measure everything before you start. Once the pan’s hot, things move fast.
• Cook shrimp first, then take them out to avoid overcooking and a rubbery texture.
• Push veggies to one side before adding eggs to keep them fluffy, not soggy.
• Day-old rice fries up crisp and separate, while fresh rice tends to get sticky.
• Fried rice should cook quickly on high heat for that perfect sear and texture.
• Top with chili crunch. A spoonful adds heat, crunch, and flavour; I can’t eat this dish without it.

🗒 Variations

Turn up the heat: add an extra spoonful of chilli crunch or a drizzle of hot sauce for a spicier fried rice.
Switch the protein: swap shrimp for chicken, beef, or tofu. All taste incredible with the same sauce.
Boost the veggies: toss in whatever you’ve got — broccoli, bell peppers, or even snap peas add colour and crunch.

🗒 Substitutions

No shrimp? chicken, beef, or tofu all work great.
Soy-free? use coconut aminos for a slightly sweeter, gluten-free alternative.
No shallots? substitute yellow onion; the flavour will still be great.
No chilli crunch? swap in a pinch of red pepper flakes or your favourite hot sauce.

🍴 Leftovers? Lucky You.

Add it to a glass container or tupperware and store in your fridge for up to 3 days. To re-heat this dish, add it to a frying pan with a splash of avocado or olive oil and fry for 2-3 minutes. Alternatively you can add it to you microwave and heat up for 30-45 seconds.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Shrimp Fried Rice recipe, then make sure to check out a few of my other favourites you may also love:

• Chicken Chow Mein Recipe
• Mexican Beef and Rice Skillet
• Crispy Rice Salad With Peanut Lime Dressing
• Blackened Chicken and Rice with Cilantro Lime Dressing
• Sheet Pan Chicken and Potatoes

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this shrimp fried rice (or any recipe of mine) don’t forget to leave a review.