Shrimp Fried Rice (虾仁炒饭)

About the dish

Every now and then, I crave a plate of fluffy, flavorful fried rice. Everyone in our Red House loves it! It’s also one of the dishes I frequently cook for my children’s packed lunches. Today, I’m adding another member to my fried rice recipe collection: Shrimp Fried Rice (Xiā Rén Chǎo Fàn, 虾仁炒饭).

I consider it an advanced version of Chinese Egg Fried Rice. The sweet, bouncy, and protein-rich shrimp adds extra goodness to this beloved classic. And it’s just as quick to make!

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This recipe may not look or taste like what you’d order from a typical Chinese takeout, as it uses a modest amount of oil and is lightly seasoned. This is my preferred way to prepare it, and I hope you enjoy it too!

Ingredients

Here is a list of simple ingredients you need for this recipe:

• Shrimp, raw and shelled
• Cooked rice, see more info below
• Eggs
• Garlic and Scallions
• Neutral cooking oil, such as sunflower, rapeseed, or vegetable oil
• Seasonings: light soy sauce, sesame oil, salt, and pepper
• Cornstarch, for marinating the shrimp

About cooked rice

The No. 1 rule for perfect fried rice is to use cold, cooked rice that isn’t overly sticky. Whenever I have leftover rice on hand, I can almost hear it whispering in my ear: “It’s time to make fried rice!”

When I suddenly crave fried rice but don’t have cooked rice available, I use the “Parboil-Steam” method explained in my post on Cooking Rice on the Stove, which produces perfectly al dente rice that can be fried straight away.

My go-to type of rice is medium-grain jasmine rice, but other types work too. For example, cooked basmati rice is great thanks to its lower starch content, although it isn’t traditionally used in Chinese cuisine.

Cooking procedure

Although this is a simple dish to cook, it’s important to follow the recommended steps and cook the proteins separately. This ensures they achieve an optimal tender texture without being overcooked.

Step 1: Sear the shrimp

First, pat the shrimp dry with kitchen paper to remove excess moisture. Then, coat them lightly with cornstarch and salt.

Heat an empty wok over high heat until it is very hot. Pour in a little oil and swirl it around to coat a larger area. Add the shrimp and toss them around over high heat to cook evenly.

Shrimp cook very quickly, so be careful not to overcook them. As soon as they curl up and become opaque and pink, remove them from the wok. Set aside for later use.

🌟 NOTE: If using non-stick cookware instead of a traditional carbon steel wok, remember to add oil first then heat it up.

Step 2: Scramble the eggs

After dishing out the shrimp, add another small amount of oil. Lightly whisk the eggs until the yolks and whites are well combined.

Once the oil begins to smoke, pour in the beaten egg. Let it solidify on the bottom, then push it around to allow the remaining runny egg to make contact with the surface.

When it looks mostly solid, break it into small pieces with a spatula, then transfer them to a plate.

🌟 NOTE: Keep the heat high and move swiftly so that the egg is just cooked but not browned.

Step 3: Fry the rice

In the same wok, sizzle minced garlic in a little oil until fragrant. Add the cooked rice, light soy sauce, salt, and white pepper and toss constantly, breaking any lumps. Once the grains are well heated, move on to the next step.

Step 4: Combine the dish

Finally, return the seared shrimp and scrambled egg to the wok. Add a dash of sesame oil and finely chopped scallions. Mix everything well, then your quick and easy shrimp fried rice is ready to enjoy!

Variations

The best thing about Chinese fried rice dishes is that you have plenty of room to improvise. Once you learn the essential cooking method and seasoning components, you’re free to mix and match proteins and vegetables to create your own version of fried rice. Here are some popular variations from my blog:

Yangzhou Fried Rice (扬州炒饭)

Soy Sauce Fried Rice (酱油炒饭)

Pork Fried Rice (猪肉炒饭)

Chicken Fried Rice (鸡肉炒饭)

How to serve

After shooting this recipe, I kept the dish in the fridge and reheated it the next morning for my children’s packed lunch in thermal food containers.

This is a satisfying meal on its own, and if I have extra time, I like to make a quick soup to accompany it, such as Egg Drop Soup, Tofu and Veggie Soup, or Tomato Egg Soup. A refreshing salad can be a great addition too, such as Smashed Cucumber or Ginger Spinach.

I also enjoy including it on the menu for buffet-style gatherings. It holds up well and tastes great at room temperature.

Other quick dishes

Looking for other quick and easy recipes like this one? Try these popular ones:

Lo Mein (捞面)

Oyster Sauce Chicken (蚝油焖鸡)

Chicken with Black Bean Sauce (豉椒鸡球)

Soy Sauce Pan Fried Noodles (豉油皇炒面)

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Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

5 from 3 votes

Shrimp Fried Rice (虾仁炒饭)

By Wei Guo

Made with juicy shrimp, fluffy eggs, and perfectly seasoned rice, Chinese shrimp fried rice comes together in minutes and is so satisfying to enjoy!

Prep: 3 minutes mins

Cook: 5 minutes mins

Total: 8 minutes mins

Servings: 3

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Ingredients 

US CustomaryMetric

For the shrimp

• ▢ 7 oz shrimp, raw, shelled, see note 1
• ▢ ½ teaspoon cornstarch
• ▢ ⅛ teaspoon salt

Other ingredients

• ▢ 2 tablespoon neutral cooking oil, divided
• ▢ 2 eggs, lightly beaten
• ▢ 3 cup cooked rice, see note 2
• ▢ 3 clove garlic, minced
• ▢ 1½ teaspoon light soy sauce
• ▢ ¼ teaspoon salt
• ▢ 1 pinch ground white pepper
• ▢ ½ teaspoon sesame oil
• ▢ 1 stalk scallions, finely chopped

Instructions 

Prepare the shrimp

• Put shrimp into a bowl. Sprinkle cornstarch and salt over, then gently rub them to coat evenly.
• Pour ½ tablespoon of oil into a hot wok/skillet. Add the shrimp. Toss to sear them quickly over high heat. Transfer out as soon as it curls up and turns pink (see note 3).

Scramble the eggs

• Add 1 tablespoon of oil in the vacant wok over high heat. when it starts to smoke, pour in the beaten egg. As it turns solid, break it into small pieces before dishing it out for later use.

Combine the dish

• Pour the remaining ½ tablespoon of oil into the wok. Add minced garlic and sizzle it until fragrant.
• Add cooked rice, along with light soy sauce, salt, and pepper. Toss constantly to heat the grains evenly.
• Put in the shrimp, egg, sesame oil, and scallions. Toss for 30 seconds or so to well combine all the elements. Serve warm.

Notes

1. For the best texture, it’s not recommended to use cooked shrimp. Raw, headless, and shelled shrimp of any size will work.

2. If possible, refrigerate your cooked rice before frying. Also, use a fork to loosen the grains if the rice appears lumpy.

3. Shrimp cook very quickly, so be attentive and avoid overcooking them.

Your Recipe Notes

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Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 46g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 441mg | Potassium: 294mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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