Restaurant-Style Shrimp Fried Rice (Better Than Takeout in 20 Minutes)
I am so glad you are here. This recipe shows you how to make savory, restaurant-style shrimp fried rice at home that tastes better than takeout. Using chilled rice and high heat, you get fluffy grains and juicy shrimp in about 20 minutes, making this a perfect quick shrimp dinner idea for any weeknight.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 3 servings 1x
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Scale
- 2 tablespoons vegetable oil, divided
- 1 pound raw shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 3 cups cold, day-old cooked rice (essential for fluffy texture)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 3 tablespoons soy sauce (low sodium preferred)
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper
- 1 tablespoon butter (optional, for richness)
Instructions
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side until pink and cooked through. Remove the shrimp from the wok and set aside.
- Add the remaining 1 tablespoon of oil to the wok. Pour in the beaten eggs. Scramble quickly until just set, breaking them into small pieces. Remove the eggs and set them aside with the shrimp.
- Add the butter (if using) to the hot wok. Add the minced garlic and chopped shallot. Stir-fry for about 30 seconds until fragrant.
- Add the frozen mixed vegetables to the wok. Stir-fry for 2 minutes until they are heated through.
- Add the cold, day-old rice to the wok. Break up any clumps with your spatula. Increase the heat to high. Stir-fry constantly for 3 to 4 minutes until the rice is heated through and slightly toasted. This high heat step is key to achieving that smoky, restaurant-style flavor.
- Return the cooked shrimp and eggs to the wok. Pour the soy sauce and sesame oil over the mixture. Sprinkle with white pepper.
- Toss everything together quickly for 1 minute until the rice is evenly coated and everything is hot. Taste and add a little more soy sauce if you prefer a stronger flavor.
- Serve your flavorful shrimp and rice stir fry immediately.
Notes
- Use cold, day-old rice. Freshly cooked rice contains too much moisture and will result in gummy fried rice.
- Cook the shrimp separately and quickly to prevent overcooking.
- For the best flavor, use a wok or a very large, heavy-bottomed skillet and keep the heat high during the stir-frying stages.
- This recipe is great for leftover rice recipes.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4
- Sodium: 750
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 28
- Cholesterol: 210