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Restaurant-Style Shrimp Fried Rice: Faster and Fluffier Than Takeout

Close-up of a white bowl filled with delicious shrimp fried rice, topped with plump shrimp and green onions.
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Make authentic shrimp fried rice at home in under 30 minutes. This recipe uses day-old rice and high heat to achieve fluffy grains and juicy shrimp, delivering a flavor that beats delivery.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound raw shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cups cold, day-old cooked jasmine rice
  • 1 cup frozen peas and carrots mix
  • 4 green onions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (use low sodium if preferred)
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Add the shrimp and cook for 2 to 3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.
  3. Add the beaten eggs to the hot skillet. Scramble quickly until just set, about 1 minute. Break the eggs into small pieces and push them to one side of the skillet.
  4. Add the cold rice to the skillet. Break up any clumps with your spatula. Stir fry for 3 to 4 minutes, tossing constantly, until the rice is heated through and slightly toasted. This step is key for fluffy rice.
  5. Add the peas and carrots mix and the white parts of the green onions to the rice. Stir fry for 2 minutes until the vegetables are tender-crisp.
  6. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Return the cooked shrimp to the skillet.
  8. Pour the soy sauce and sesame oil over the mixture. Sprinkle with white pepper. Toss everything together quickly to combine and heat through, about 1 minute.
  9. Stir in the green parts of the green onions just before serving. Serve immediately for the best flavor.

Notes

  • Use cold, day-old rice for the best, non-soggy texture. If you must use freshly cooked rice, spread it on a baking sheet and chill it in the freezer for 15 minutes before using.
  • Cook the shrimp quickly over high heat to keep them tender. Overcooking shrimp results in a rubbery texture.
  • For a richer, smoky flavor often found in restaurant-style fried rice, use a wok and keep the heat high throughout the stir-frying process.

Nutrition

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