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Dinner Meals Cooking Time : 30 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Shrimp Fried Rice Recipe | Restaurant-Style Garlic Shrimp Fried Rice

Shrimp fried rice is a quick, flavorful, and satisfying one-pan meal featuring juicy shrimp, fluffy rice, colorful vegetables, and savory Asian-inspired seasonings. This restaurant-style recipe delivers the perfect balance of tender shrimp, aromatic garlic, crisp vegetables, and perfectly seasoned rice, making it an ideal choice for busy weeknight dinners, meal prep, or using up leftover rice.

The key to outstanding Shrimp Fried Rice is cooking the shrimp just until tender while using cold, day-old rice that fries beautifully without becoming sticky. Fresh garlic, ginger, onions, carrots, peas, and green onions create a flavorful base, while soy sauce, sesame oil, and oyster sauce provide rich umami flavor. The shrimp absorb the seasonings while remaining juicy and succulent, creating a delicious combination in every bite.

This versatile recipe can easily be customized with corn, bell peppers, mushrooms, broccoli, snap peas, or bean sprouts. Scrambled eggs add extra protein and classic fried rice texture, while a sprinkle of sesame seeds and fresh green onions gives the finished dish a fresh, restaurant-quality presentation. Serve it as a complete meal or alongside spring rolls, dumplings, grilled chicken, or stir-fried vegetables.

Perfect for lunch, dinner, or meal prep, Shrimp Fried Rice is a fast, budget-friendly recipe that delivers authentic takeout-style flavor from the comfort of your own kitchen.

Cooking Method

Pat the shrimp dry and season lightly with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Cook the shrimp for 1–2 minutes per side, until pink and just cooked through. Remove and set aside.
Add the remaining vegetable oil.
Sauté the onion for 2 minutes.
Add the garlic and ginger, cooking for 30 seconds until fragrant.
Stir in the carrots and cook for 3–4 minutes.
Add the peas and cook for another 1 minute.
Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble until cooked.
Add the cold cooked rice, breaking up any clumps.
Stir-fry for 3–4 minutes.
Add the soy sauce, oyster sauce, fish sauce (if using), sesame oil, white pepper, and salt.
Return the cooked shrimp to the pan.
Toss everything together until evenly coated and heated through.
Stir in the sliced green onions during the final minute.
Garnish with sesame seeds, cilantro, or lime wedges and serve immediately.