Shrimp Fried Rice

Fried Rice - Featured

Shrimp Fried Rice is one of my favorite easy meals to make in the week. While it is not latin or Mexican cuisine, I still make it constantly! It is easy, fairly quick, delicious and light. Sometimes you just want a bowl of rice without any extra fanciness. What do I top my rice with? No surprise here, a fried egg!

Basic White Rice

We can’t make Shrimp Fried Rice without some basic white rice. Now I am talking extremely basic, as in just water and rice. The flavor and spices will come after. All you have to remember is the ratio for white rice, 2:1. This means you will use 2 cups of water for every 1 cup of rice. And 1 cup of raw rice, generally yields 3 cups of cooked rice. 

Simply add 1 cup of rice and 2 cups of water in a pot over medium-high heat, and bring to a boil. Once boiling, reduce the heat to low and continue to cook until the water has been absorbed. Turn off the heat and fluff with a fork. Cover the rice again and set it aside to sit in its own steam for an additional 10 minutes. You don’t want any hard or crunchy rice grains and letting it sit will prevent that from happening. After the rice has sat covered, remove to a container and cool to room temperature. Once it has cooled, place in the refrigerator so it can fully cool and in a sense, dry out. 

Rice Tips

Now here is the trick to fried rice. You want the rice to be fully cooked, but you don’t want to use it right away in your dish. If you do, chances are your rice will turn mushy as you are trying to fry it. If you can, make it the night before or cook it early in the day so it has a chance to dry out. Can’t create it the night before or too early?Ttry and give yourself at least a few hours and place the rice in the freezer. Be sure to check on it, you don’t want to actually freeze it! 

Fried Rice - One Pot Fun


After the rice is made, all the magic happens in one sauté pan. Let’s knock out the shrimp and egg in the beginning. Heat some sesame oil in a sauté pan over medium heat. Quickly season your shrimp with white pepper and add to the pan in single layers. You don’t ever want to overlay anything, this ensures even cooking. Cook the shrimp until 90 to 95 percent pink on both sides. Cook the shrimp in batches if necessary. It’s okay if it is slightly under cooked, it will finish cooking when all the components are mixed together. Remove from the pan and set aside on a plate.  

Fried Rice - Shrimp
Fried Rice - Shrimp Cooked

Egg-cited for Fried Rice

I love eggs. I could add eggs to any dish and be in love with it. I tend to include tons of egg in my fried rice. Heat more sesame oil in the sauté pan over low heat. Whisk 3 eggs in a bowl and add to the sauté pan. Cook until about 80% done. Again, it will continue cooking when the rice comes together. If you cook it too much in this step, chances are the egg will burn on you. Remove from the pan and set aside on a plate.   

Mise en place

Prep time! I find it easier to get all my mis en place ready to go because this rice comes together very quickly. It is easy to over cook or burn some components if you try to prep ingredients while cooking. Take the extra 20-30 minutes to have this ready to go. 

Once you have your prep done, begin! Grab the same saute pan you used for your shrimp and egg, this is all you will need. I know some people like to make their rice in a wok. If you have one, by all means, use it! I like to use a saute pan because it allows me to cook the shrimp and egg in the same pan. Less dishes to wash is a winner with me!

Combining the Fried Rice

Heat sesame oil in the same saute pan that you cooked the shrimp and eggs. Add the garlic and ginger, and saute until fragrant. This happens under a minute. Next cook the onions until lightly golden, followed by the carrot. I like to cook my carrot to al dente, soft but with a slight crunch.

Fried Rice - Onions Sautéed

Now for the soy sauce mixture. What I like to do is combine the soy sauce and oyster sauce together in a small bowl, that way I can combine them both at once. This allows the oyster sauce to evenly distribute among the rice. Oyster sauce is thick and can come out almost goopy and in small blobs. It could easily stick to certain parts of the rice. Mixing it with the soy sauce will break it up and thin it out. 

Add the rice and soy sauce mixture. Combine everything carefully and don’t over combine so it doesn’t get mushy. Mix carefully just to combine well. You don’t want to over mix it and risk getting the rice too mushy.

Fried Rice - Soy Sauce/Oyster Sauce

Add the egg and shrimp back into the rice. Mix until just combined. Ta da! Finish with your green onion as garnish and you got yourself a quick, simple, delicious Shrimp Fried Rice for any day of the week. 

Fried Rice Pairing - My Go-To's

Now it is time to pair your rice with any sort of goodies you want. I stick to my usual, a fried egg. Anyone who knows me, knowsthe love affair I have with eggs. If you want to add a little Mexican flair, pair it with a Milanesa (fried steak). Or you can just stick with the Asian cuisine theme and add some orange chicken. Nom nom nom.  

Did you make my Shrimp Fried Rice?

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Shrimp Fried Rice

Sometimes you just need a light but delicious dinner in the form of Shrimp Fried Rice! 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer, Entree, Main Course, Side, Side Dish
Cuisine: Asian
Keyword: carrots, Egg, oyster sauce, rice, shrimp, soy sauce
Servings: 6 bowls
Author: Sharon Guerrero-Perez


  • 3 tbsp Sesame Oil
  • 1 lb Shrimp peeled, deveined
  • 1 tsp White Pepper
  • 3 Eggs whisked in a bowl
  • .3 oz Garlic Clove minced
  • .5 oz Ginger minced
  • 4 oz White Onion large chopped
  • 2 oz Carrots peeled, small diced
  • 3 tbsp Soy Sauce low sodium
  • 1 tbsp Oyster Sauce
  • 3 cups White Rice, cooked day old cooked rice
  • .4 oz Green Onion thin sliced


  • Heat 1 tbsp of sesame oil in a sauté pan over medium heat. 
  • Quickly season the shrimp with the white pepper. Add into the heated saute pan and cook until 90 - 95% pink on both sides. Don't worry if they are slightly under cooked, they will finish cooking once they are re added to the rice. Remove and place on a plate. Set aside. 
  • Heat 1 tbsp of sesame oil in the sauté pan over low heat. 
  • Add the whisked egg and only cook to 80% done. Runny is better because it will be re added and finished cooking at the end. Remove and place on a plate. Set aside. 
  • Heat the remaining 1 tbsp of sesame oil in the sauté pan. 
  • Add the garlic and ginger and cook until fragrant, about 30 seconds. 
  • Add the onion and sauté until soft and lightly golden. 
  • Add the carrots and sauté until al dente. You want them to soften but still have a light crunch. 
  • While the carrots are cooking, mix the soy sauce and oysters sauce in a small bowl. 
  • Add the rice and the soy sauce mixture. Gently mix to coat the rice and combine all the vegetables. 
  • Add the reserved eggs and shrimp. Mix to distribute but do not over mix. 
  • Garnish with the green onion. 
  • Voila! Pair with a fried egg (my favorite) or give it a Mexican flair and make a fried steak! Nom nom nom!


  • You can add peas after the eggs if you wish, I personally am not a fan so I omit it from my recipe 
  • You can add any additional vegetables, i.e. celery or increase the amount of any used vegetables
  • Prep all the ingredients before hand - this recipes is fast and you will want to have everything ready to quickly add into the pan and prevent any overcooking or burning
  • Cook the shrimp in batches if necessary - do not over lap to ensure even cooking 
  • I don't add any extra salt because I feel the soy sauce provides enough seasoning - if you wish to add more, that is based on preference 
  • Yield will vary - I normally get 4-6 bowl, depending on the amount per bowl (perfect for a family of 4 with some left overs); it is just me and my husband and we like to the leftovers for lunch the following day (we also like some large portions though!)

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