Shrimp and Egg Fried Rice: The Ultimate Flavorful & Easy Recipe

Introduction

There’s nothing quite as satisfying as a plate of shrimp and egg fried rice—a dish packed with savory flavors, fluffy rice, succulent shrimp, and perfectly scrambled eggs. Whether you’re craving a quick weeknight dinner or an authentic Asian-inspired meal, this easy-to-make fried rice recipe is a must-try.

This article will walk you through step-by-step instructions, from choosing the best ingredients to achieving that perfect wok-fried texture. Plus, we’ll share expert tips, variations, storage advice, and frequently asked questions to ensure you master this dish effortlessly. So, let’s get cooking!


Ingredients You Need

To create the best shrimp and egg fried rice, you’ll need a combination of fresh, flavorful ingredients:

Main Ingredients:

  • 2 cups cold, cooked rice (preferably day-old jasmine rice)
  • 1/2 lb shrimp (peeled and deveined)
  • 2 large eggs (beaten)
  • 2 tbsp vegetable oil (or sesame oil for extra flavor)
  • 3 cloves garlic (minced)
  • 1/2 cup green onions (chopped)
  • 1/2 cup frozen peas and carrots (thawed)
  • 2 tbsp soy sauce (low-sodium recommended)
  • 1 tbsp oyster sauce (optional but adds umami)
  • 1 tsp sesame oil (for finishing)
  • 1/2 tsp white pepper (or black pepper to taste)
  • 1/4 tsp salt (adjust as needed)

Step-by-Step Cooking Instructions

Step 1: Prepare the Ingredients

  1. Cook the rice ahead of time and let it cool completely. Day-old rice is best because it prevents the dish from becoming mushy.
  2. Clean the shrimp, removing the shells and veins. Pat dry with a paper towel.
  3. Chop the green onions and set them aside for garnish.

Step 2: Cook the Eggs

  1. Heat 1 tbsp oil in a large wok or skillet over medium-high heat.
  2. Pour in the beaten eggs and scramble until fully cooked.
  3. Remove the eggs from the pan and set aside.

Step 3: Cook the Shrimp

  1. In the same pan, add another 1 tbsp oil.
  2. Add garlic and sauté for 30 seconds until fragrant.
  3. Toss in the shrimp and cook for 2-3 minutes per side until pink and opaque.
  4. Remove shrimp from the pan and set aside.

Step 4: Stir-Fry the Rice

  1. Add another 1 tbsp oil and increase heat to high.
  2. Toss in the cooked rice and stir-fry for 2-3 minutes, breaking up any clumps.
  3. Add peas and carrots, stirring continuously.
  4. Pour in soy sauce, oyster sauce, salt, and pepper, mixing well.

Step 5: Combine Everything

  1. Return the shrimp and scrambled eggs to the pan.
  2. Stir everything together and cook for another 2 minutes.
  3. Drizzle with sesame oil and add chopped green onions.
  4. Give it one final toss and serve hot.

Serving Suggestions

  • Serve shrimp and egg fried rice with a side of hot sauce, extra soy sauce, or sweet chili sauce.
  • Garnish with sesame seeds or crispy fried onions for extra crunch.
  • Pair with a cucumber salad or miso soup for a complete meal.

Storage and Reheating Tips

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Place in a ziplock bag and freeze for up to a month.
  • Reheating: Use a wok or skillet over medium heat, adding a splash of water to rehydrate the rice.

Variations & Customizations

1. Spicy Shrimp Fried Rice

  • Add 1 tbsp sriracha or chili flakes while stir-frying for a spicy kick.

2. Garlic Butter Shrimp Fried Rice

  • Replace vegetable oil with garlic butter for a rich, indulgent flavor.

3. Low-Carb Version

  • Swap rice for cauliflower rice to make it keto-friendly.

4. Vegetarian Option

  • Replace shrimp with tofu or mushrooms for a meat-free version.

Expert Tips for the Best Fried Rice

  1. Use cold, day-old rice – Fresh rice turns mushy when stir-fried.
  2. Cook eggs and shrimp separately to avoid overcooking.
  3. Use a wok or large pan for even heat distribution.
  4. High heat is key – It gives fried rice that signature smoky flavor.
  5. Don’t overcrowd the pan – Work in batches if necessary.

Frequently Asked Questions (FAQs)

Q1: Can I use frozen shrimp?

Yes! Just thaw them completely before cooking.

Q2: What type of rice is best?

Jasmine rice is ideal for fried rice because of its light and fluffy texture.

Q3: Can I make this ahead of time?

Yes! Store the cooked rice and mix ingredients just before serving for the best taste.

Q4: How do I prevent fried rice from getting soggy?

Use day-old rice and cook over high heat to avoid moisture buildup.

Q5: What’s the best oil to use?

Use vegetable oil, sesame oil, or peanut oil for authentic flavor.


Conclusion

This Shrimp and Egg Fried Rice is an easy, delicious, and versatile dish perfect for any occasion. Whether you’re making a quick weeknight meal or meal-prepping for the week, this recipe delivers restaurant-quality flavors right at home. With a few simple ingredients and expert tips, you can create a dish that’s even better than takeout!

Try this recipe today, and let us know how it turns out. Happy cooking!

 Shrimp and Egg Fried Rice
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Shrimp and Egg Fried Rice: The Ultimate Flavorful & Easy Recipe


  • Author: isabil
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Make the best Shrimp and Egg Fried Rice with this easy recipe! Packed with juicy shrimp, fluffy eggs, and bold flavors. Ready in 20 min!


Ingredients

Scale

Main Ingredients:

  • 2 cups cold, cooked jasmine rice (preferably day-old)
  • 1/2 lb shrimp (peeled and deveined)
  • 2 large eggs (beaten)
  • 2 tbsp vegetable oil (or sesame oil)
  • 3 cloves garlic (minced)
  • 1/2 cup green onions (chopped)
  • 1/2 cup frozen peas and carrots (thawed)
  • 2 tbsp soy sauce (low-sodium preferred)
  • 1 tbsp oyster sauce (optional, for umami flavor)
  • 1 tsp sesame oil (for finishing)
  • 1/2 tsp white pepper (or black pepper to taste)
  • 1/4 tsp salt (adjust as needed)

Instructions

Step 1: Prepare the Ingredients

  1. Cook and cool the rice ahead of time for the best texture. Day-old rice works best.
  2. Clean the shrimp by peeling and deveining them, then pat them dry.
  3. Chop the green onions and set aside for garnish.

Step 2: Cook the Eggs

  1. Heat 1 tbsp oil in a large wok or skillet over medium-high heat.
  2. Pour in the beaten eggs and scramble until fully cooked.
  3. Remove the eggs from the pan and set aside.

Step 3: Cook the Shrimp

  1. In the same pan, add 1 tbsp oil.
  2. Add garlic and sauté for 30 seconds until fragrant.
  3. Toss in the shrimp and cook for 2-3 minutes per side until pink and opaque.
  4. Remove shrimp from the pan and set aside.

Step 4: Stir-Fry the Rice

  1. Add another 1 tbsp oil and increase heat to high.
  2. Toss in the cooked rice, stirring continuously for 2-3 minutes to break up clumps.
  3. Add peas and carrots, mixing well.
  4. Pour in soy sauce, oyster sauce, salt, and pepper, stirring to combine.

Step 5: Combine Everything

  1. Return the shrimp and scrambled eggs to the pan.
  2. Stir everything together and cook for another 2 minutes.
  3. Drizzle with sesame oil and add chopped green onions.
  4. Give it a final toss and serve hot.

Notes

  • Use cold, day-old rice for the best fried rice texture. Fresh rice will turn mushy.
  • Cook shrimp and eggs separately to prevent overcooking.
  • Use high heat to achieve a smoky, restaurant-style fried rice flavor.
  • Don’t overcrowd the pan—stir-fry in batches if necessary.
  • For extra flavor, add a splash of rice vinegar or chili oil when serving
  • Prep Time: 10minutes
  • Cook Time: 15minutes

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