Shrimp Fried Rice

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 05/14/20
Shrimp fried rice recipe

The Spruce / Cara Cormack
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
852 Calories
7g Fat
162g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 852
% Daily Value*
Total Fat 7g 8%
Saturated Fat 2g 10%
Cholesterol 179mg 60%
Sodium 1465mg 64%
Total Carbohydrate 162g 59%
Dietary Fiber 6g 22%
Protein 30g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shrimp fried rice is a great recipe for nights when you're looking for a quick way to use up leftovers. Feel free to experiment with using fresh mushrooms or other vegetables in place of the peas.

Ingredients

  • For the Rice:
  • 8 ounces shrimp (frozen or fresh, thawed and peeled)
  • 1 medium onion (diced)
  • 2 green onions (sliced)
  • 2 eggs (beaten)
  • 1/2 cup peas
  • 4 cups rice (cooked but cold)
  • 4 to 5 tablespoons oil (for stir-frying, or as needed)
  • For the Marinade:
  • 1 tablespoon oyster sauce (or to taste)
  • 1 tablespoon soy sauce (or to taste)
  • 1 teaspoon salt (or to taste)
  • Pepper (to taste)
  • 1 teaspoon cornstarch (mixed with 1 1/2 teaspoons water)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for shrimp fried rice
    The Spruce / Cara Cormack

  2. Chop the shrimp into 3 to 4 pieces each and transfer to a bowl.

    Shrimp
    The Spruce / Cara Cormack

  3. Add the marinade ingredients to the bowl and marinate for 15 minutes.

    Marinade shrimp
    The Spruce / Cara Cormack

  4. Heat the wok over medium heat and add 1 tablespoon oil.

    Heat the wok
    The Spruce / Cara Cormack

  5. When oil is hot, pour 1/2 the beaten egg into the wok and scramble until just cooked through. Transfer egg to a plate and wipe out wok.

    Egg in pan
    The Spruce / Cara Cormack

  6. Heat the wok over medium-high heat and add 2 tablespoons of oil.

    Oil in pan
    The Spruce / Cara Cormack

  7. When oil is hot, stir fry the onion, peas, and shrimp on high heat for 2 to 3 minutes, remove and set aside.

    Peas, onions, egg
    The Spruce / Cara Cormack

  8. Add another tablespoon of oil to the pan, reduce heat to medium, and stir fry the rice with soy sauce and oyster sauce.

    Rice
    The Spruce / Cara Cormack 

  9. Add the other ingredients and combine thoroughly.

    Thoroughly combine other ingredients
    The Spruce / Cara Cormack

  10. Serve garnished with more sliced green onions.

    Rice and vegetable stir fry with shrimp
    The Spruce / Cara Cormack