9-Min Shrimp Fried Rice Recipe

Shrimp Fried Rice is pure comfort in a bowl—juicy shrimp, fluffy rice, smoky wok aroma, and that irresistible restaurant-style flavor you can actually make at home in just 9 minutes. Every grain gets coated in savory goodness, the shrimp stay plump and tender, and the high-heat stir-fry gives you that signature “wok hei” that makes this better than takeout. If you’ve been craving an ultra-fast, ultra-satisfying meal that tastes like it came straight from your favorite Chinese restaurant, this is it.

Recipe

Serves: 2 to 4
Prep time: 5 minutes
Cook time: 4 minutes

For the shrimp:
3/4 pound shrimp, peeled and deveined
Pinch of salt
Pinch of white pepper
½ teaspoon cornstarch
1 tablespoon cooking oil
3 cloves garlic, minced

For the stir-fry:
3 tablespoons cooking oil, separated (high-smoking-point oil like avocado, grapeseed, or peanut oil)
½ medium onion, finely diced
2 large eggs, beaten
3 cups day-old jasmine rice
2 tablespoons soy sauce
Pinch of white pepper
½ cup bean sprouts
2 stalks scallions, thinly sliced

Instructions

1. Season the shrimp:

• In a bowl, add the shrimp, salt, white pepper, and cornstarch. Mix well to create a light coating that keeps the shrimp tender and juicy.

2. Prepare the other ingredients:

• In a bowl, crack 2 eggs and lightly beat them.
• Cut the onion, scallions, and garlic.

3. Prepare the rice:

• For a softer texture, use freshly steamed rice. Use a 1:1 rice-to-water ratio. Slightly less water than usual. Cook using the rice setting. Once cooked, spread it on a plate to cool and air-dry for at least 15 minutes.
• For a slightly chewier texture with separated grains, use overnight rice

4. Stir-fry the shrimp:

• In a wok over high heat, add 1 tablespoon of cooking oil.
• Add the shrimp and garlic, then stir-fry for about 1 minute and 30 seconds until the shrimp turn pink. Remove.

5. Stir-fry the onion:

• In a wok over high heat, add 1 tablespoon of cooking oil.
• Add the onion and stir-fry for about 30 seconds until fragrant. Remove.

6. Make the fried rice:

• In a wok over high heat, add the last tablespoon of cooking oil.
• Add the beaten eggs and scramble until partially set.
• Add the rice and stir-fry for about 1 minute until the grains separate.
• Season with soy sauce and white pepper. Mix well.
• Return the shrimp and onion to the wok and mix well.
• Add the bean sprouts and scallions and give everything a final toss.

Tips & notes

• Prep ahead: Onions and scallions can be sliced in advance, and the eggs can be beaten up to 1 day ahead.
• Lightly coat the shrimp: Cornstarch keeps them juicy and helps them cook evenly at high heat.
• Prep ahead: Onions and scallions can be sliced in advance, and the eggs can be beaten up to 1 day ahead.
• Rice-to-water ratio: Use a 1:1 ratio when cooking rice, or slightly less water than usual. Drier rice works best for fried rice.
• Use overnight rice: Cold, day-old rice is key for fluffy, separated grains that don’t stick together.
• If using fresh rice: Freshly cooked rice is softer, so spread it out to cool and air-dry for at least 30 minutes before using.
• Keep the heat high: High heat helps develop wok hei—the signature smoky aroma of fried rice.
• Protein swap: Add chicken, beef, pork, or any protein you have on hand.
• Adjust the vegetables: Feel free to add peas, carrots, corn kernels, or other veggies you like.