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!

Shrimp Fried Rice 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, peanut, or grapeseed)
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

Shrimp Fried Rice 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

• Lightly coat the shrimp: Cornstarch keeps them juicy and helps them cook evenly at high heat.
• Choose the right rice: Fresh rice gives a softer texture, while overnight rice gives separated, chewy grains.
• Use high heat: This is the key to getting smoky wok flavor—keep the heat on high the whole time.