Chinese Shrimp Fried Rice
Shrimp fried rice is one of the most popular Chinese recipes in my cookbook “Easy Chinese Recipes” (best-selling Chinese cookbook on Amazon) and I am now sharing an updated version with feedback from my readers in the past few years.
Shrimp fried rice is one of the easiest fried rice recipes, and maybe even the most delicious.
Fried rice can be plain, but with shrimp added to the ingredients, a regular fried rice becomes so much more delicious and mouthwatering.
How Bad is Shrimp Fried Rice for You?
This shrimp fried rice recipe packs 408 calories per serving, but it is a wholesome and hearty meal that is sure to fill you up. If needed, you can change the white rice to brown rice to make a healthier meal.
The best fried rice is made with leftover rice that is kept overnight in the fridge.
The moisture content of rice evaporates overnight, causing each strand to loosen up and not stick to one another. This makes the fried rice extra fluffy, as you don’t want fried rice that is lumpy.
For the seasonings, the best fried rice is usually made with fish sauce, which can smell pungent and overpowering if you are not used to the ingredient.
Hence, I have updated this recipe so that we are using Chinese oyster sauce, which is a fantastic flavoring sauce without the funky smell.
For the eggs, if you are a beginner, I suggest you to cook the eggs first and then add it onto the fried rice.
Once you get a hang of stir-frying, you can just add the eggs directly into the wok or skillet. Push the rice to one side and cook the eggs, and then stir to combine well with the fried rice.
Best Shrimp Fried Rice
Without further ado, here is my easy and delicious shrimp fried rice recipe that is guaranteed to please the entire family.
The next time when you have a bunch of leftover steamed rice from restaurants (always pack the unfinished steamed rice from Asian restaurants home), make this at home. It’s a convenient meal that takes about 20 minutes.
How Long is Shrimp Fried Rice Good For?
Storing the shrimp fried rice in an airtight container in the refrigerator will allow the rice to be stored for about 5 to 7 days. So make this recipe tonight!
What Dishes to Serve with this Recipe?
This meal is best served as the main course.
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
How Many Calories Per Serving?
This recipe is only 368 calories per serving.
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- 3 cups leftover steamed rice, chilled in fridge overnight
- 3 tablespoons oil
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 8 oz. (226 g) shrimp, shelled and deveined
- 1 cup frozen mixed vegetables, defrost
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 3 dashes ground white pepper, or black pepper
- salt, to taste
- Defrost the rice. Use the back of the spoon, gently break up the lumps. Set aside.
- Heat 1 tablespoon of the oil in a wok or skillet over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces.
- Reheat the wok or skillet with the remaining oil over high heat. Once the oil is heated, add the garlic and stir-fry until aromatic or slightly browned. Add the shrimp. Once the shrimp starts to cook, add the mixed vegetables and do a few quick stirs.
- Add the rice and stir-fry continuously. Add the soy sauce, oyster sauce, and pepper and continue to stir fry until the shrimp are completely cooked and the rice are lightly toasted and well "fried." Add the eggs, stir to combine well with the rice. Dish out and serve immediately.
Serving Size2 people
Amount Per Serving Calories 368Total Fat 27gSaturated Fat 3gCholesterol 306mgSodium 1496mgCarbohydrates 97gFiber 4gSugar 0gProtein 31g