Shrimp Fried Rice is one of those quick weeknight meals that actually feels like a treat. We’re talking juicy shrimp, fluffy rice, and loads of garlicky, gingery goodness—all ready in under 30 minutes. It’s got the kind of no-fuss charm that makes you reach for the wok again next week (and maybe again the week after). We’re using fresh, simple ingredients like eggs, carrots, green onions, and leftover rice to keep things fast and flavorful. Whether you’re feeding picky teens, meal-prepping for yourself, or trying to make Wednesday feel like something worth looking forward to, this recipe has your back. It fits right in with shrimp recipes for dinner easy families love, and blends beautifully into low carb dinner shrimp easy recipes. And the best part? You don’t need any fancy gadgets—though if you’ve got an air fryer waiting nearby, we’ll talk options.

1) Key Takeaways
2) Easy Shrimp Fried Rice Recipe
3) Ingredients for Shrimp Fried Rice
4) How to Make Shrimp Fried Rice
5) Tips for Making Shrimp Fried Rice
6) Making Shrimp Fried Rice Ahead of Time
7) Storing Leftover Shrimp Fried Rice
8) Try these Dinners next!
9) Shrimp Fried Rice
10) Nutrition

1) Key Takeaways

This shrimp fried rice recipe is fast and full of flavor.
Perfect for busy weeknights or lazy Sundays.
You can swap in any veggies you have lying around.
It works great for meal prep and keeps well in the fridge.

2) Easy Shrimp Fried Rice Recipe

Shrimp Fried Rice might just be the weeknight superhero we didn’t know we needed. It’s quick, satisfying, and has that cozy, cooked-at-home flavor that hits just right after a long day. We use real ingredients here—nothing packaged, nothing fancy. Just shrimp, eggs, carrots, garlic, rice, and a few sauces to bring it all together.

The magic is in the method. A hot pan, a little oil, and a quick hand at the stove turn these simple parts into something bigger than the sum. The shrimp sears in just minutes, the rice crisps up at the edges, and the eggs bring a richness you can taste in every forkful.

This is one of those easy shrimp recipes that’ll make it into your regular dinner rotation, especially when life feels like too much and takeout feels like too far. Let’s be honest—we all need a fallback meal like this.

3) Ingredients for Shrimp Fried Rice

Shrimp: About one pound, peeled and deveined. I prefer medium-sized shrimp so you get a bit in every bite without it overpowering the rest of the dish.

Day-old white rice: Use three cups. It’s drier and holds up better during stir-frying. Fresh rice gets mushy, and we’re not doing mushy.

Avocado oil: Two tablespoons. It holds up to heat and has a clean flavor. Olive oil works if that’s what you’ve got.

Green onions: Three, sliced. Separate the white and green parts. They each have their own job to do in this recipe.

Carrots: One cup, diced small so they cook fast and evenly. They add color, crunch, and a subtle sweetness.

Garlic: Three cloves, minced. Fresh is best. It’s one of the first things that hits the pan and sets the tone for the dish.

Ginger: One teaspoon grated. That hint of warmth and brightness? That’s the ginger talking.

Eggs: Three, beaten. They scramble right in the pan and tie the whole thing together.

Tamari or soy sauce: Three tablespoons. It brings the salty umami punch. Start with less if you’re salt-sensitive and work your way up.

Sesame oil: One teaspoon. Added at the end for that nutty aroma. Don’t skip it—it’s tiny but mighty.

Salt and pepper: To taste. Season the shrimp and rice so they don’t fall flat.

4) How to Make Shrimp Fried Rice

Step 1. Heat a large skillet or wok on medium-high heat. Pour in one tablespoon of the oil. Once hot, add the shrimp and season lightly with salt and pepper. Stir-fry until they turn pink—about two to three minutes. Set them aside.

Step 2. Add the second tablespoon of oil. Toss in the white parts of the green onion and the diced carrots. Sauté for three to four minutes, just until the carrots soften a bit.

Step 3. Add the garlic and ginger. Stir for about thirty seconds, just long enough to let the flavors open up.

Step 4. Push everything to the side of the pan. Pour the beaten eggs into the empty space. Let them set a bit, then scramble them into the veggies.

Step 5. Add the rice. Break it apart with your spatula if it clumps. Stir it all together and let it cook for two to three minutes, so it heats through and gets a little crispy on the bottom.

Step 6. Add the shrimp back in. Pour in the tamari and sesame oil. Mix well, stir-fry one more minute, and turn off the heat.

Step 7. Finish with the green parts of the onions, taste, and adjust seasoning if needed. Serve hot and enjoy.

5) Tips for Making Shrimp Fried Rice

Start with cold rice. Warm rice straight from the pot gets clumpy fast, and instead of crisp, you’ll get soggy. Day-old rice from the fridge works best because it’s dry and firm.

Get your pan hot. Shrimp cooks quickly, but it still needs a proper sear. A hot pan ensures you get that golden edge without overcooking. The same goes for your rice—it needs heat to crisp.

Keep it moving. Fried rice should be tossed and stirred every few seconds to avoid sticking and burning. If your pan’s on the smaller side, work in batches. Crowding leads to steaming, not frying.

6) Making Shrimp Fried Rice Ahead of Time

If your evenings get away from you (same here), this dish is a meal prep gem. Cook the rice a day or two ahead. Keep it in the fridge so it’s firm when stir-frying time rolls around. You can even pre-cook the shrimp and chop your veggies.

Another smart move? Mix up a jar of the garlic, ginger, tamari, and sesame oil blend in advance. When dinner hits, you just toss everything into the pan in the right order and watch dinner come together in minutes.

This is one of those easy shrimp recipes that actually tastes better when made a few hours before dinner. It gives the flavors time to settle, making it perfect for lunch boxes too.

7) Storing Leftover Shrimp Fried Rice

Let your rice cool before storing it. Once cool, pack it into airtight containers and refrigerate. It’ll stay good for up to four days. You can reheat it on the stove with a splash of water or toss it in the microwave covered with a damp paper towel.

If you’re freezing, spread it on a tray first, freeze solid, then bag it. That way it won’t clump. It can stay frozen for up to two months. Let it thaw in the fridge overnight for best results.

Leftover shrimp fried rice makes an excellent no-stress lunch or a side for a quick protein. Honestly, I’ve eaten it cold with a fried egg on top and didn’t regret a thing.

8) Try these Dinners next!

9) Shrimp Fried Rice