Shrimp and Egg Fried Rice: Easy 20-Minute Recipe

Shrimp and egg fried rice is a classic Chinese takeout favorite that’s surprisingly simple to make at home. This version uses cold, day-old rice, juicy shrimp, and fluffy scrambled eggs tossed in a savory wok sauce. It’s a complete one-pan meal that’s faster than delivery and endlessly customizable.

Ingredients

• 4 cups (700 g) cooked and cooled jasmine or long-grain rice (day-old preferred)
• 12 oz (340 g) raw shrimp, peeled and deveined, tails removed
• 3 large eggs, beaten
• 3 tablespoons (45 ml) vegetable oil, divided
• 2 cloves garlic, minced
• 1 cup (150 g) frozen peas and carrots, thawed
• 3 green onions, sliced (white and green parts separated)
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) oyster sauce (optional)
• 1 teaspoon (5 ml) sesame oil
• ½ teaspoon (2 g) white pepper (or black pepper)
• Salt to taste

Instructions

1. Pat the shrimp dry with paper towels. Season lightly with salt and a pinch of white pepper.
2. Heat 1 tablespoon (15 ml) of vegetable oil in a large wok or nonstick skillet over high heat until shimmering. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Transfer to a plate. The shrimp are cooked when they reach 145°F (63°C) as measured with a food thermometer – this is the USDA FSIS safe minimum for fish and shellfish.
3. Reduce heat to medium-high. Add another 1 tablespoon (15 ml) of oil to the wok. Pour in the beaten eggs and let them set for 30 seconds, then scramble gently with a spatula until just cooked but still soft. Transfer to the plate with the shrimp.
4. Add the remaining 1 tablespoon (15 ml) of oil to the wok. Add the garlic and the white parts of the green onions. Stir-fry for 15 seconds until fragrant.
5. Add the cold rice. Break up any clumps with the spatula. Stir-fry for 2–3 minutes until the rice is heated through and slightly toasted.
6. Add the peas and carrots, then the soy sauce, oyster sauce (if using), and sesame oil. Toss everything together until well combined.
7. Return the shrimp and eggs to the wok. Add the remaining green onion greens and white pepper. Stir-fry for another 1–2 minutes until everything is hot. Taste and add salt if needed.
8. Serve immediately.

Tips

• Use day-old rice: Freshly cooked rice is too moist and will turn sticky. Spread freshly cooked rice on a baking sheet and refrigerate uncovered for 1–2 hours to dry it out.
• High heat is key: A hot wok or skillet gives the rice a light char and prevents sticking. Don’t overcrowd the pan – cook in batches if needed.
• Don’t overcook the shrimp: They only need 2–3 minutes total. Overcooked shrimp turn rubbery.
• Substitutions: Use chicken, pork, or tofu instead of shrimp. Tamari or coconut aminos can replace soy sauce for a gluten-free option.

Serving Suggestions

Serve this fried rice as a main dish with a side of cucumber salad or steamed broccoli. It also pairs well with egg rolls, spring rolls, or hot and sour soup. For a low-carb option, serve it alongside grilled vegetables or a simple green salad.

Variations

• Spicy: Add 1–2 teaspoons of sriracha or chili garlic sauce with the soy sauce.
• Pineapple shrimp fried rice: Add 1 cup (165 g) diced pineapple and 1 tablespoon (15 ml) fish sauce instead of oyster sauce.
• Vegetable fried rice: Omit the shrimp and add extra vegetables like bell peppers, snap peas, or mushrooms.
• Kimchi fried rice: Stir in ½ cup (85 g) chopped kimchi and a teaspoon of gochujang for a Korean twist.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 4 days. To reheat, place the rice in a skillet over medium-high heat with a splash of water or oil, stirring until hot (165°F / 74°C). You can also microwave individual portions for 1–2 minutes, but the texture will be softer. Freeze for up to 3 months in a freezer-safe bag; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use fresh rice instead of day-old? Yes, but spread it on a baking sheet and refrigerate for at least 1 hour to dry it out. Fresh rice will clump and become mushy otherwise.

What type of rice is best? Jasmine or long-grain rice works best because it stays separate and fluffy. Medium-grain rice can be used but will be slightly stickier.

Can I make this without oyster sauce? Absolutely. Oyster sauce adds a subtle sweetness and umami, but you can omit it and add an extra teaspoon of soy sauce or a pinch of sugar.

How do I prevent the rice from sticking to the wok? Make sure the wok is very hot before adding oil, and use enough oil. Also, avoid stirring constantly – let the rice sit for 20–30 seconds between tosses to develop a slight crust.

Is it safe to reheat fried rice? Yes, but only if it was refrigerated within 2 hours of cooking. Reheat to an internal temperature of 165°F (74°C) to ensure safety.

Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat them dry before cooking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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