Shrimp Fried Rice – Barefeet in the Kitchen

Tender shrimp, crisp hot vegetables, and a whole lot of flavor come together to make this Shrimp Fried Rice in just 20 minutes.

Shrimp Fried Rice

The first time I made shrimp fried rice, it was an impulsive lunch to use up a bunch of leftover rice and vegetables that were lingering in the fridge. Shrimp is often my go-to protein source to keep on hand in the freezer, as it thaws pretty quickly and we all love it. So, adding it to that batch of fried rice was a given.

For this recipe, I add a dash or two of Sriracha for a bit of extra flavor without much heat. Feel free to add more, or serve with Sriracha on the side, if you are looking for some real heat in your meal.

The recipe is as versatile as can be. Don’t have shrimp? any leftover meat will work. Dice it small and add it in. Peas aren’t your thing? substitute your favorite vegetable. Make sure that if you are adding carrots or peppers, you cook them long enough to avoid crunchy vegetables in your rice.

Over the years, I’ve made fried rice in many different ways. If you love shrimp as much as we do, you’ll want to try this Kielbasa Shrimp Fried Rice soon too. This easy recipe is a “two thumbs up,” kid-approved, hearty-as-can-be skillet meal; perfect for a quick and easy weeknight dinner.

Chicken and Bacon Fried Rice has been established in our home as the best “unplanned and amazingly delicious” meal ever. Leftovers for the win once again.

Pulled pork, steak, and chicken come together in the fried rice skillet of every meat lover’s dreams. My guys went crazy over this dinner.

Cauliflower Fried Rice, Ham Fried Rice, and even a Mexican-inspired Fried Rice filled with ground beef, bell peppers, black beans, corn, and green chile.

Shrimp Fried Rice Recipe

You’ll need the following ingredients to make this meal:

• COLD cooked rice
• bacon grease (or the oil of your choice)
• eggs
• raw, deveined shrimp
• low-sodium soy sauce
• sesame oil
• frozen vegetables
• green onions
• freshly ground black pepper 
• butter
• kosher salt, only if needed.
• Sriracha hot sauce or chili paste

How to Make Shrimp Fried Rice

The rice for this recipe needs to be completely chilled, so that it can be easily broken apart into individual grains without any clumping or sticking. If you don’t usually have leftover rice waiting in the refrigerator, I suggest making the rice a day or two (even as much as 2-3 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible, so that your fried rice won’t be mushy or soft.

Warm a tablespoon of bacon grease, or oil, in a large nonstick skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then and cut into small pieces.

Add about ½ a tablespoon of grease, or oil, to the skillet. Add the shrimp in a single layer. Cook for 2 minutes, then stir, flipping each shrimp over, and increase the heat to high. Cook for 1-2 minutes more, transfer the shrimp to the plate with the eggs when it’s pink and cooked through. Take care not to overcook.

Add the remaining 1½ tablespoons of grease, or oil, to the skillet and increase heat to medium high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.

Add the peas and carrots. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs, shrimp, and green onions to the skillet. Sprinkle with pepper. Stir gently to mix.

Push the rice out of the center of the skillet and add the butter. Allow it to melt and stir to distribute the melted butter throughout the rice. Taste the rice and add salt and hot sauce or chili paste, only if desired.

{originally published 6/25/2013 – recipe notes and photos updated 5/7/25}