Shrimp Fried Rice

Shrimp Fried Rice is a delicious, easy recipe, and great weeknight meal.

Easy to cook, though it does require you to have the prep done and ready to go Because once the cooking starts it happens fast. I used short grain brown rice because it’s a little healthier, and I like the taste. Jasmine or even sushi rice work well too. Typically 1 cup of uncooked rice equals 3 cups cooked. Old rice that’s a little dried out works best (finally a way to use leftover rice!), but you can also cook a batch and then stick in the fridge to cool.

Shrimp Fried Rice

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Tania Van Pelt


  • 4 tablespoon vegetable oil divided
  • 12 peeled deveined small shrimp or 8 large shrimp thawed if frozen (if large, chop in 1 in. pieces)
  • Sea salt
  • Fresh black pepper
  • 8 scallions whites chopped, greens thinly sliced
  • 4 cloves garlic cloves chopped
  • 2 tablespoons finely chopped peeled ginger
  • 4 cups cold cooked rice approx. 1½ uncooked
  • 2 large eggs beaten to blend
  • ½ cup frozen edamame thawed
  • ½ cup frozen peas thawed
  • 3 tablespoon reduced-sodium soy sauce or tamari
  • 2 tablespoon unseasoned unsweetened rice vinegar
  • 1 tablespoon toasted sesame oil


  1. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half the chopped garlic, sauté until fragrant. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer garlicky shrimp to a plate.
  2. Heat remaining 2 tablespoons of vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
  3. Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
  4. Serve immediately.