Shrimp fried rice is that trusty weeknight go-to that somehow always tastes like it took way more effort than it actually did. This version—Quick Shrimp Fried Rice with Day-Old Rice and Egg—turns humble leftovers into a restaurant-style dish you can whip up in just minutes. Using cold, day-old rice (the secret weapon of any Chinese fried rice recipe) ensures the grains stay separate and beautifully crisp up in the pan. Toss in tender shrimp, fluffy scrambled eggs, and a handful of veggies, and you’ve got a complete fried rice meal that tastes like a cross between your favorite takeout and a dish you'd proudly serve to guests. Whether you’re a fan of seafood fried rice or looking for a shrimp fried rice easy enough for weeknights, this one’s a keeper.
Shrimp Fried Rice with Day-Old Rice and Egg
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine American, Chinese
Wok or large skillet A wok is ideal because it retains heat well and distributes it evenly. If you don’t have one, a large nonstick or stainless-steel skillet will do the job just fine. Avoid overcrowding your pan—this is key to getting that signature fried rice texture.
Spatula or wooden spoon Use something sturdy that can handle high heat and help you keep things moving in the pan.
Small Mixing Bowl To beat the eggs and optionally season them lightly before cooking.
Colander If you're using frozen shrimp, you’ll need to thaw and drain them properly to avoid excess moisture in the pan.
Main Ingredients
- 2 cups cold day-old white rice (Jasmine rice or medium-grain rice work best)
- 1/2 pound medium shrimp peeled and deveined (tail-off, thawed if frozen)
- 2 large eggs lightly beaten
- 1 cup frozen peas and carrots thawed
- 3 scallions chopped (both white and green parts separated)
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional but adds depth
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil like canola or vegetable
- Salt and white pepper to taste
Optional Add-ins
- A dash of Cajun seasoning for a twist great if you're leaning toward Cajun shrimp fried rice
- A small handful of chopped cooked chicken to make it a chicken and shrimp fried rice
- A splash of fish sauce for extra umami
- Diced onions bell peppers, or bean sprouts for more texture
Step 1: Prep Like a Pro
Have everything chopped, thawed, and measured before you turn on the heat. Fried rice moves fast once it’s in the pan, so mise en place is your friend here.
Step 2: Cook the Eggs First
Heat 1/2 tablespoon of oil in your wok over medium-high heat. Pour in the beaten eggs and scramble them quickly. Remove the eggs once they’re just set and slightly fluffy—don’t overcook. Set aside.
Step 3: Sauté the Shrimp
Add another tablespoon of oil. Once hot, toss in the shrimp. Cook for about 2 minutes per side or until just opaque and pink. Remove and set aside with the eggs.
Step 4: Aromatics & Veggies
Add the remaining oil and throw in the white parts of the scallions and minced garlic. Sauté for about 30 seconds, then add the thawed peas and carrots. Cook until just heated through, about 2 minutes.
Step 5: Add the Rice
Break up the day-old rice with your hands or a spoon. Add it to the pan and spread it out so it gets direct contact with the heat. Let it sit undisturbed for about 1 minute to crisp up slightly, then stir-fry, tossing continuously for another 2-3 minutes.
Step 6: Season & Combine
Pour in the soy sauce, oyster sauce (if using), and a light drizzle of sesame oil. Season with a pinch of salt and white pepper. Add the cooked shrimp and scrambled eggs back to the pan. Mix everything together until well combined and heated through.
Step 7: Garnish & Serve
Top with the green parts of the scallions. Serve hot, straight from the pan.
Pairings in Detail
This dish is satisfying on its own, but if you want to round out the meal:
- Soup: A light miso soup or Chinese egg drop soup pairs wonderfully with the salty, umami-rich flavors.
- Side Dish: Consider a quick cucumber salad with rice vinegar and sesame oil, or steamed bok choy with garlic.
- Beverage: For drinks, try chilled jasmine tea or a crisp lager beer.
- Sauces: Serve with extra soy sauce or a little chili crisp for some kick. If you're feeling adventurous, a bit of Cajun hot sauce complements this dish especially well—think fusion Cajun fried rice meets traditional Chinese shrimp fried rice.
FAQs
1. Can I use fresh rice instead of day-old rice?
You can, but it’s not ideal. Fresh rice is too moist and tends to clump, making it harder to get that signature fried rice texture. If you're in a pinch, spread freshly cooked rice on a baking sheet and chill it in the freezer for 20–30 minutes before using.
2. What type of shrimp works best?
Medium or large peeled and deveined shrimp work great. Tail-off is easier for eating, especially in a mixed dish. You can also use pre-cooked shrimp, but add them toward the end just to warm through, so they don’t get rubbery.
3. Can I use other proteins in this recipe?
Absolutely! Diced chicken, leftover pork, or even tofu are excellent swaps. For a heartier dish, try combining chicken and shrimp for your own version of chicken and shrimp fried rice.
4. What kind of rice is best for fried rice?
Jasmine rice or medium-grain white rice is ideal. You want rice that doesn’t clump together but still offers a bit of chew. Avoid sushi rice or any overly sticky varieties.
5. How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or wok with a splash of oil to bring back that crispiness. You can microwave it, but you’ll lose some of the texture.
