Better Than Takeout... Loaded with Flavor in Every Bite!

Whether you're preparing a quick weeknight dinner or feeding family and friends, this Easy Shrimp Fried Rice recipe delivers tender, juicy shrimp, perfectly seasoned rice, crisp vegetables, fluffy scrambled eggs, and a rich umami sauce. By seasoning the rice before cooking and finishing everything in a hot wok, you'll achieve restaurant-quality fried rice with incredible flavor and texture.

Recipe Overview

Prep Time: 20 minutes
Rice Chilling Time: 2 hours or overnight (recommended)
Cook Time: 15 minutes
Total Time: Approximately 35 minutes (plus chilling time)
Servings: 4–6

Ingredients

For the Rice

• 2 cups long-grain jasmine rice
• 4 cups water
• 1 tablespoon vegetable oil
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 2 teaspoons chicken bouillon powder

For the Fried Rice

• 1½ lbs large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 3 large eggs, beaten
• 1 medium onion, diced
• 1 cup diced carrots
• 1 cup frozen peas
• 4 cloves garlic, minced
• 4 green onions, sliced
• 4 cups cooked, chilled seasoned rice

Fried Rice Sauce

• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons Shaoxing (Shao Hsing) wine
• 2 tablespoons oyster sauce
• 1 teaspoon sesame seed oil
• ½ teaspoon white pepper
• ½ teaspoon sugar (optional)

Instructions

Step 1: Cook the Rice

Rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rice, water, vegetable oil, garlic salt, onion powder, and chicken bouillon powder.

Bring to a boil, reduce the heat to low, cover, and cook for about 15–18 minutes or until the rice is tender.

Fluff the rice with a fork and spread it onto a baking sheet to cool completely.

Refrigerate for at least 2 hours or overnight for the best fried rice texture.

Step 2: Prepare the Sauce

In a small bowl, whisk together:

• Soy sauce
• Dark soy sauce
• Shaoxing wine
• Oyster sauce
• Sesame seed oil
• White pepper
• Sugar (if using)

Set aside.

Step 3: Cook the Shrimp

Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat.

Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through.

Transfer the shrimp to a plate.

Step 4: Scramble the Eggs

Reduce the heat slightly.

Add a small drizzle of oil if needed.

Pour in the beaten eggs and gently scramble until just set.

Remove and set aside with the shrimp.

Step 5: Sauté the Vegetables

Add the remaining tablespoon of vegetable oil.

Cook the diced onion and carrots for 3–4 minutes until slightly tender.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the peas and cook for another minute.

Step 6: Fry the Rice

Increase the heat to high.

Add the chilled rice to the wok.

Break apart any clumps using your spatula.

Stir-fry for 3–4 minutes until the rice begins to lightly toast.

Pour the prepared sauce evenly over the rice.

Continue tossing until every grain is evenly coated.

Step 7: Finish the Fried Rice

Return the cooked shrimp and scrambled eggs to the wok.

Add the sliced green onions.

Stir everything together for 1–2 minutes until heated through.

Taste and adjust seasoning with additional soy sauce if desired.

Serve immediately while hot.

Chef's Tips

✔ Always use cold, day-old rice for the best texture.
✔ Seasoning the rice while it cooks creates flavor in every bite.
✔ Cook over high heat to develop authentic wok flavor.
✔ Pat the shrimp dry before cooking for a beautiful sear.
✔ Avoid overcrowding the pan to keep the rice from steaming.
✔ Dark soy sauce adds rich color, while regular soy sauce provides the perfect balance of saltiness.
✔ Finish with a small drizzle of sesame oil just before serving for maximum aroma.