Easy Shrimp Fried Rice

shrimp fried rice

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Ready in less than 15 minutes and with delicately sweet, savory and briny flavors. This shrimp fried rice recipe beats takeout any day!


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  • 2 tablespoons vegetable oil or grapeseed oil or other neutral oil
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, finely chopped
  • 1/4 cup carrot, finely chopped
  • 1 shallot, finely chopped
  • 10 large shrimp, chopped bite size
  • 3 cups day old cooked short grain Japanese rice, at room temperature
  • 1/2 teaspoon powdered chicken stock
  • 2 1/2 tablespoons soy sauce
  • 1/2 teaspoon white ground pepper
  • 1 large egg, whisked
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons scallions, finely chopped


  1. In a large pan or wok over high heat, add oil and garlic and stir fry for 30 seconds, until the garlic becomes fragrant.
  2. Add bell peppers, carrots, and shallots and cook for 2 minutes.
  3. Add shrimp and cook for 3 minutes, stirring occasionally.
  4. Add rice, break it and combine with shrimp and vegetables.
  5. Add powdered chicken stock, soy sauce and white pepper and mix until the rice is uniformly golden / light brown.
  6. Push rice to one side and add egg. Continuously stir and break with your spatula until it’s almost fully cooked. Mix it in with the fried rice.
  7. Turn the heat off, add sesame oil and top with scallions.
  8. Season with salt and pepper if needed, and serve immediately


Keep the leftover fried rice in an airtight storage container and refrigerate for up to 3 days.


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