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Restaurant-Style Quick Shrimp Fried Rice (Better Than Takeout)

A mound of golden brown shrimp fried rice topped with four large pink shrimp and chopped green onions.
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Make this quick shrimp fried rice in under 20 minutes for a savory, restaurant-style meal at home. This recipe uses day-old rice and simple techniques to achieve the perfect texture and bold flavor for your weeknight dinner.

Ingredients

Scale
  • 2 tablespoons vegetable oil, divided
  • 8 ounces raw shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cups cold, day-old cooked white rice
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 cloves garlic, minced
  • 1/2 cup yellow onion, diced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (optional, for deeper flavor)
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok 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 skillet and set aside.
  2. Add the remaining 1 tablespoon of oil to the same skillet. Pour in the beaten eggs and quickly scramble until just set. Remove the eggs and set them aside with the shrimp.
  3. Increase the heat to high. Add the diced onion and minced garlic to the hot skillet and stir-fry for about 30 seconds until fragrant.
  4. Add the frozen mixed vegetables and stir-fry for 1 minute until they begin to thaw.
  5. Add the cold, day-old rice to the skillet. Break up any clumps with your spatula. Stir-fry constantly for 3 to 4 minutes until the rice is heated through and slightly toasted. This high heat step is key for fluffy rice.
  6. Push the rice to one side of the skillet. Pour the soy sauce and oyster sauce (if using) onto the cleared side of the pan and let them sizzle for a few seconds before mixing them into the rice.
  7. Return the cooked shrimp and scrambled eggs to the skillet. Add the toasted sesame oil and white pepper. Toss everything together quickly for 1 minute to combine and heat through.
  8. Taste the rice and add a small splash more soy sauce if needed for savory flavor. Remove from heat.
  9. Serve immediately, garnished with sliced green onions.

Notes

  • Using cold, day-old rice prevents the fried rice from becoming mushy. If you must use fresh rice, spread it on a baking sheet and chill it in the freezer for 15 minutes before cooking.
  • Keep your heat high during the stir-frying process to achieve that authentic smoky ‘wok hei’ flavor.
  • For a richer taste, substitute butter for one tablespoon of the vegetable oil when cooking the shrimp and eggs.

Nutrition

Find it online: https://cutcooktaste.com/shrimp-fried-rice-recipe-quick-easy-20-min/