Shrimp Fried Rice

5 from 1 vote

When it comes to comfort food, Shrimp Fried Rice is one of my go-to recipes. Not only is it packed with flavor, but it’s also a great way to use up leftover rice and veggies from the fridge. Unlike takeout, this homemade version gives the shrimp real flavor and lets you customize every bite.

Prep Time15

Cook Time15

Total Time30

Course: Copycat Recipes, Dinner Recipes, Seafood Recipes

Cuisine: Asian

Servings: Servings

Author: Matt Price

Equipment

Wok or Large Skillet
Wooden Spoon or Spatula
Paper Towels
Slotted Spoon

Ingredients

1 cup uncooked rice cooked per package instructions, cooled & dried
1 lb medium or large shrimp peeled, deveined, defrosted, and dried
2-3 cloves garlic minced
2 large eggs beaten
1 medium yellow onion diced
1-2 tsp sesame oil
1 tbsp garlic & ginger paste
2 tbsp butter
1-2 tbsp hoisin sauce
3 tbsp soy sauce to taste
½ cup frozen peas & carrots
½ cup diced green onion
1 tsp chicken bouillon powder to taste
Avocado oil for cooking
Optional: AP Seasoning & Lemon Bae seasoning for shrimp

Instructions

Step 1: Prepare the Rice

Cook 1 cup of rice according to package instructions.
Spread it on a baking sheet and allow it to cool and dry — this helps it fry properly and prevents mushy fried rice.

Step 2: Prep & Season the Shrimp

Pat 1 lb shrimp dry with paper towels to remove excess water. Season with a sprinkle of AP Seasoning and Lemon Bae (or your favorite blend).

Step 3: Sear the Shrimp

Heat 1 tbsp avocado oil and 1 tbsp butter in a wok or skillet over medium-high heat.
Add the shrimp and sear for 1–2 minutes per side until golden.
Remove with a slotted spoon and set aside.

Step 4: Cook the Aromatics

In the same pan, add diced onion and ½ cup green onion.
Sauté until softened, then stir in 2–3 cloves minced garlic and 1 tbsp garlic & ginger paste.
Cook until fragrant (about 1 minute).

Step 5: Build the Flavor Base

Stir in 1–2 tsp sesame oil and 1 tsp chicken bouillon powder.
Mix well to coat the onions and garlic.

Step 6: Fry the Rice

Add the cooled rice to the skillet. Break it up with your hands or a spatula and stir-fry over medium-high heat until lightly crisp.

Step 7: Add Sauces

Pour in 3 tbsp soy sauce and 1–2 tbsp hoisin sauce, tossing to evenly coat the rice.

Step 8: Scramble the Eggs

Push the rice to one side of the pan.
Add 2 beaten eggs with a little oil.
Scramble until just set, then mix into the rice.

Step 9: Fold in Veggies & Shrimp

Add ½ cup frozen peas & carrots, stir to combine, and let cook until tender.
Return the shrimp to the skillet, folding everything together until heated through.

Notes

Pro Tips for Perfect Fried Rice

Use cold, dry rice for the best texture.
Dry your shrimp so they sear instead of steam.
Don’t skip the hoisin sauce — it adds sweetness and depth.
Taste as you go and adjust soy sauce or bouillon for balance.

Pairing Suggestions

Wine: Try a crisp Riesling or Sauvignon Blanc.
Sides: Pair with spring rolls, miso soup, or a cucumber salad.
Occasions: Great for weeknight meals, casual gatherings, or meal prep.

Nutrition