Easy Fried Rice with Shrimp
Quick shrimp fried rice with peas, eggs, scallions, and soy sauce using day-old rice for weeknights.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
Ready in 30 min, this easy Fried Rice with Shrimp serves 4. Fried Rice with Shrimp is a quick USA weeknight bowl using cold day-old rice, peeled shrimp, eggs, peas, carrots, and soy sauce.
Helpful guides
Instructions
Season lightly with salt and pepper. Break cold rice clumps into separate grains with damp hands. Measure peas, carrots, scallions, soy sauce, and beaten eggs near the stove.
Stir-frying moves fast over high heat with no time to chop between steps.
Add shrimp in a single layer and cook 1 to 2 minutes per side until pink, opaque, and curled. Remove immediately to a clean plate. Do not overcook; shrimp firm quickly and will return briefly later to warm through.
Add remaining 1 tablespoon oil to the same hot pan. Stir and repeat 3 to 4 minutes until hot with golden spots. Stir in peas and carrots and cook 2 minutes until heated.
Pour soy sauce around hot edges so it sizzles, then toss evenly.
Return shrimp, eggs, and half the scallions to the pan with 1 teaspoon minced garlic and 1 teaspoon grated ginger if desired. Toss 1 to 2 minutes until everything is hot and combined. Drizzle with sesame oil and taste, adding more soy sauce sparingly for salt.
Serve immediately in warm bowls topped with remaining scallions and optional sesame seeds. Check shrimp are steaming and rice is tender-crisp. Offer chili crisp or extra soy sauce on the side for individual heat and salt.
Pair with a simple green salad for balance.
Cool leftovers within 2 hours in shallow containers for food safety, especially with seafood and rice. Refrigerate promptly and use within recommended timelines. Reheat with a splash of water to loosen grains without overcooking shrimp.
Stir gently over medium heat just until steaming.
Troubleshooting — fixes, not repeats
- If shrimp are rubbery, they overcooked. Cook just until pink and remove promptly; residual heat finishes them.
- If rice is mushy, it was fresh or wet. Use refrigerated day-old rice and pat shrimp dry to limit moisture.
- If bland, add soy sauce in stages and finish with sesame oil and scallions. Taste before adding extra salt.
- If pan steams, it is crowded. Cook shrimp and rice in batches to maintain high heat for browning.
Make it your way
- Spicier version: Use tamari for gluten-free or add 1 teaspoon sriracha for heat.
- Old Dhaka style: Keep rice cold and shrimp dry as the core technique regardless of vegetables so grains stay separate and shrimp sear properly.
- For variation, add 1 cup diced bell pepper or snap peas with carrots for extra crunch.
- Replace shrimp with diced chicken cooked to 165 degrees F for a poultry version.
- Top with a fried egg for richer bowls.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat to 165 degrees F in a skillet with 1 tablespoon water per cup, stirring gently just until steaming to avoid tough shrimp.
Freeze up to 1 month, though shrimp texture softens; thaw overnight before reheating.
FAQ
Can I use frozen shrimp?
Yes. Thaw overnight refrigerated, drain, and pat very dry. Cook promptly after thawing. Do not cook from frozen because water thins flavor and shrimp steam unevenly.
Fresh or day-old rice?
Day-old refrigerated rice fries best with distinct grains. For fresh rice, spread on a sheet pan and chill 30 to 60 minutes to firm surfaces before frying.
How do I avoid soggy fried rice?
Use high heat, dry shrimp, cold rice, and avoid crowding. Let rice crisp undisturbed, add sauce sparingly, and serve immediately before steam softens grains.
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