Recipe

Shrimp Fried Rice

Fresh, vibrant shrimp fried rice with crisp veggies, fluffy grains, and a bright lime-soy finish. Fast enough for weeknights, bold enough to crave.

By Matt Campbell

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4.8

A skillet of shrimp fried rice with pink shrimp, peas, carrots, scallions, and a lime wedge on the side

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Shrimp fried rice is one of those meals that feels like a magic trick. It turns leftover rice into something you would absolutely pay for in a restaurant, especially when you nail the two things that matter most: hot pan and big flavor.

This version keeps it fresh and vibrant with crisp-tender veggies, juicy shrimp, and a quick sauce that hits salty, a little sweet, and bright at the end thanks to lime. It is cozy carbs with crisp edges, plus that mid-bite pause where you realize you accidentally made it really good.

Bowls of prepped ingredients for shrimp fried rice including cooked rice, peeled shrimp, diced carrots, peas, eggs, garlic, and sliced scallions on a counter

Why It Works

Fluffy, not soggy: Using cold rice and a ripping-hot pan keeps the grains separate and lightly toasted.
Juicy shrimp: Quick sear, then out of the pan, so it stays tender instead of rubbery.
Bright finish: Lime zest and juice wake up the whole dish without making it taste like a citrus bomb.
Weeknight-friendly: One pan, simple ingredients, and a clear order of operations so nothing gets overcooked.

Pairs Well With

Storage Tips

Refrigerate: Cool quickly, then store in an airtight container for up to 3 days.

Reheat (best method): Warm a skillet over medium-high heat with a small splash of oil. Add fried rice and stir-fry 3 to 5 minutes until hot and steaming. If it seems dry, add 1 to 2 teaspoons water and keep tossing.

Microwave: Cover loosely and heat in 45-second bursts, stirring between rounds, until steaming hot. For extra peace of mind, aim for 165°F, especially since this is rice and seafood. Add a damp paper towel on top if your microwave tends to dry rice out.

Freezing: You can freeze it for up to 2 months, but shrimp can get a little bouncy. If you plan to freeze, slightly undercook the shrimp by 30 seconds so it finishes nicely when reheated.

Common Questions

Do I have to use day-old rice?

It helps a lot. Cold, day-old rice is drier, so it fries instead of steaming. If you only have fresh rice, spread it on a baking sheet and chill it in the fridge for 30 to 45 minutes to dry it out fast.

What kind of shrimp should I buy?

Look for raw shrimp, peeled and deveined, medium to large (like 31/40 or 21/25 count). Frozen is totally fine. Thaw in a bowl of cold water for 10 to 15 minutes, then pat very dry.

How do I avoid soggy fried rice?

Three rules: use cold rice, keep the pan hot, and do not overcrowd. If your skillet is small, cook in two batches. Also, make sure your shrimp and veggies are dry before they hit the pan.

Can I make it without eggs?

Yep. Skip the eggs, or swap in crumbled tofu and season it with a pinch of salt and a dash of soy sauce while it browns.

Is it spicy?

Not unless you want it to be. Add chili crisp, sriracha, or a pinch of crushed red pepper at the end for heat.

What can I use instead of oyster sauce?

If you want to keep it simple, use an extra 1 tablespoon soy sauce plus an extra 1/2 teaspoon honey or brown sugar. You will lose a little depth, but it is still delicious.

Any allergen notes?

This recipe contains shellfish, egg, and soy. If you use oyster sauce, it also contains oyster.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12-inch is ideal)
Spatula or wooden spoon
Small bowl for sauce
Microplane or fine grater (for lime zest, optional but great)
Cutting board and knife

I started making fried rice when I realized two things: I always cooked too much rice, and I hate wasting food more than I hate doing dishes. The first few tries were… edible, but kind of soft and sad. Then I learned the move: cold rice, screaming-hot pan, and building flavor in layers. Now it is one of my favorite “use what you have” dinners, especially with shrimp because it cooks fast and feels a little fancy even if I am wearing sweatpants and eating straight out of the skillet.