How to make Shrimp Fried Rice 🏻
How to make Shrimp Fried Rice 🍤👨🏻🍳🍚 is a easy Chinese recipe that serves 2. 450 calories per serving. Recipe by Chef Chris Cho on YouTube.
Prep: 5 min | Cook: 12 min | Total: 27 min
Cost: $4.85 total, $2.42 per serving
Ingredients
- 2 cups Cooked Long-Grain Rice (Day‑old rice, cooled)
- 150 g Large Shrimp, Peeled and Deveined (Raw, deveined)
- 50 g Onion (Finely diced)
- 50 g Carrot (Peel and dice small)
- 2 large Eggs (Beaten)
- 0.5 tablespoon Garlic (Minced (about 1 clove))
- 3 tablespoons Scallions (Sliced thin)
- 1 tablespoon Soy Sauce (Low‑sodium preferred)
- 0.5 tablespoon Sesame Oil (Toasted sesame oil)
- 1 tablespoon Unsalted Butter (Melted, adds richness)
- to taste Salt
- to taste Black Pepper
Instructions
Prep Ingredients
Dice the onion and carrot, mince the garlic, slice the scallions, and beat the eggs in a bowl.
Time: PT5M
Scramble Eggs
Heat a splash of oil in the wok over medium‑high heat, pour in the beaten eggs and scramble quickly until just set. Transfer the eggs to the side of the wok.
Time: PT2M
Aromatics
Add another tablespoon of oil, then stir‑fry the minced garlic for about 30 seconds until fragrant.
Time: PT1M
Cook Shrimp
Add the shrimp and stir‑fry until it is about 80 % cooked through (still slightly pink), roughly 2–3 minutes.
Time: PT3M
Add Vegetables
Stir‑fry the diced onion and carrot with the shrimp until the vegetables are just softened, about 2 minutes.
Time: PT2M
Incorporate Rice
Add the cooked rice, breaking up any clumps, and stir‑fry for 2 minutes to heat through and lightly toast.
Time: PT2M
Season
Season the mixture with soy sauce, sesame oil, melted butter, and a pinch of salt and pepper. Toss to coat evenly.
Time: PT1M
Finish
Return the scrambled eggs to the wok, add the sliced scallions, and give everything a final toss for another minute.
Time: PT1M
Serve
Transfer the shrimp fried rice to serving plates and enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Contains gluten (soy sauce), Contains dairy (butter), High protein
Allergens: Shellfish, Eggs, Soy, Sesame
Ingredient Substitutions
- Instead of Cooked Long-Grain Rice: Brown rice, Cauliflower rice
- Instead of Large Shrimp, Peeled and Deveined: Chicken breast, diced, Firm tofu, cubed
- Instead of Onion: Shallots
- Instead of Carrot: Bell pepper
- Instead of Eggs: Silken tofu, crumbled
- Instead of Garlic: Garlic powder, 1/4 tsp
- Instead of Scallions: Chives
- Instead of Soy Sauce: Tamari
- Instead of Sesame Oil: Peanut oil
- Instead of Unsalted Butter: Margarine
Equipment Needed
- Wok or Large Skillet
- Spatula or Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Mixing Bowl
Critical Steps — Do Not Skip
- Cook shrimp only to 80 % doneness before adding other ingredients
- Use day‑old rice to prevent sogginess
Chef Tips from the Video
- Add a pinch of sugar with the soy sauce for subtle balance
- For extra crunch, toss in a handful of toasted cashews just before serving
Troubleshooting
Rice turns mushy
Use day‑old, fully cooled rice and fry on high heat; avoid adding too much oil.
Shrimp becomes rubbery
Cook shrimp only until 80 % done, then remove briefly while finishing the dish.
Dish lacks flavor
Adjust soy sauce and add a pinch more salt; finish with a drizzle of extra sesame oil.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in a skillet
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Cook the rice a day ahead and refrigerate; cold rice fries better
- Peel and devein shrimp in advance and keep refrigerated
- Pre‑dice vegetables and store in a sealed container
Frequently Asked Questions
What is the cultural significance and history of Shrimp Fried Rice in Chinese cuisine?
Fried rice originated in China as a way to repurpose leftover rice, and shrimp fried rice became popular in coastal regions where fresh seafood is abundant. It is a staple comfort food served in homes and street stalls alike.
What are the traditional regional variations of Shrimp Fried Rice in Chinese cuisine?
In Cantonese cooking, shrimp fried rice often includes a splash of oyster sauce and a touch of butter, while in Sichuan style you might find spicy chili oil and Sichuan pepper. The basic technique remains the same across regions.
How is Shrimp Fried Rice traditionally served in China?
It is typically served hot straight from the wok, often accompanied by a side of pickled vegetables or a light soup. In restaurants it may be garnished with sliced scallions and a drizzle of sesame oil.
During which occasions or celebrations is Shrimp Fried Rice traditionally enjoyed in Chinese culture?
Shrimp fried rice is a common dish for family gatherings, Lunar New Year meals, and festive banquets because it symbolizes abundance and prosperity.
How does Shrimp Fried Rice fit into the broader Chinese cuisine tradition?
It exemplifies the Chinese culinary principles of balance, quick stir‑frying, and using leftover staples creatively, showcasing the harmony of protein, vegetables, and seasoned rice.
What are the authentic traditional ingredients for Shrimp Fried Rice versus acceptable substitutes?
Authentic ingredients include long‑grain rice, fresh shrimp, soy sauce, sesame oil, and a knob of butter. Acceptable substitutes are brown rice, chicken or tofu for shrimp, tamari for soy sauce, and peanut oil for sesame oil.
What other Chinese dishes pair well with Shrimp Fried Rice?
It pairs nicely with a simple cucumber salad, steamed dumplings, or a light broth such as egg drop soup, creating a balanced meal.
What makes Shrimp Fried Rice special or unique in Chinese cuisine?
The addition of butter gives the rice a silky richness not found in classic versions, while the 80 % cooked shrimp ensures a tender texture that stands out.
What are the most common mistakes to avoid when making Shrimp Fried Rice at home?
Common errors include using freshly cooked rice (which becomes mushy), overcooking the shrimp (making it rubbery), and overcrowding the wok, which steams rather than fries the ingredients.
Why does this Shrimp Fried Rice recipe use butter instead of just oil?
Butter adds a subtle nutty richness and helps the rice develop a glossy coating, creating a flavor depth that pure oil cannot provide.
Can I make Shrimp Fried Rice ahead of time and how should I store it?
Yes, you can prepare the rice and chop the vegetables a day ahead. Store the cooked rice and raw shrimp separately in airtight containers in the refrigerator, then finish the stir‑fry when ready to serve.
What does the YouTube channel Chef Chris Cho specialize in?
The YouTube channel Chef Chris Cho focuses on approachable Asian home cooking, offering step‑by‑step tutorials for classic dishes with practical tips for busy home cooks.
Last updated: August 29, 2026
