Can I use fresh rice instead of day-old rice for shrimp fried rice?

Using freshly cooked rice for fried rice often results in a mushy, sticky texture because it contains more moisture. Day-old rice that's been chilled dries out slightly, making it ideal for stir-frying and keeping the grains separate and fluffy.

What can I substitute for tamari soy sauce in this recipe?

If you don’t have tamari on hand, regular soy sauce works fine, though it’s a bit saltier. For a gluten-free alternative, coconut aminos provide a slightly sweeter, umami-rich flavor that pairs well with shrimp fried rice.

How can I avoid overcooking the shrimp in this fried rice?

Shrimp cook very quickly—usually within 2-3 minutes total. Watch for when they turn opaque and curl slightly; that’s your cue to pull them off the heat. Since they’ll cook a bit more when mixed back in, it’s best to undercook slightly at first to keep them tender and juicy.

Can I make this recipe vegan or vegetarian?

Absolutely! To make this shrimp fried rice vegan or vegetarian, simply swap the shrimp for tofu or tempeh and skip the eggs or use a plant-based egg substitute. You can also add more veggies like mushrooms, bell peppers, and edamame to keep it hearty and flavorful. Adjust seasonings as needed.

Shrimp Fried Rice Recipe: Quick and Flavorful Dinner

Name: Shrimp Fried Rice Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 pound large shrimp peeled and deveined; 1 teaspoon kosher salt; ½ teaspoon ground white pepper; ½ small onion diced; 2 green scallions thinly sliced (white and green parts separated); 2 garlic cloves minced; ½ teaspoon minced ginger; 1 ½ cup frozen peas and carrots; 3 large eggs beaten; 4 cups cooked white rice; 3 tablespoons avocado oil; 3 tablespoons tamari soy sauce or coconut aminos; 2 teaspoons toasted sesame oil

Description

This easy Shrimp Fried Rice recipe combines succulent shrimp, fresh vegetables, and fluffy white rice in a flavorful stir-fry. Ready in just 20 minutes, it’s a quick and satisfying meal perfect for busy weeknights.

Ingredients

Scale

Shrimp

1 pound large shrimp peeled and deveined
1 teaspoon kosher salt
½ teaspoon ground white pepper

Vegetables and Aromatics

½ small onion diced
2 green scallions thinly sliced (white and green parts separated)
2 garlic cloves minced
½ teaspoon minced ginger
1 ½ cup frozen peas and carrots

Eggs and Rice

3 large eggs beaten
4 cups cooked white rice

Sauces and Oils

3 tablespoons avocado oil
3 tablespoons tamari soy sauce or coconut aminos
2 teaspoons toasted sesame oil

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Instructions

Season the shrimp: In a medium bowl, season the shrimp with kosher salt and ground white pepper. Set aside to allow the flavors to meld.
Sear the shrimp: Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds until just cooked through and opaque. Remove the shrimp to a plate.
Add the aromatics: Add the diced onion, white parts of the scallions, minced garlic, and ginger to the wok and stir-fry for about 1 minute until fragrant.
Cook the veggies: Add the frozen peas and carrots directly to the wok and stir-fry for 1 to 2 minutes until warmed through.
Cook the eggs: Push the vegetable mixture to one side of the wok. Pour the beaten eggs into the empty side and quickly scramble them until pillowy soft and just set.
Stir-fry the rice, seasoning, and shrimp: Add the cooked white rice, seared shrimp, tamari soy sauce, and toasted sesame oil to the wok. Stir-fry everything together for about 2 minutes until the rice and shrimp are heated through and well combined.
Garnish with green onions: Finally, stir in the green parts of the scallions just before serving to add freshness and color.

Notes

This dish is delicious eaten with chopsticks or a fork, so choose whichever utensil you prefer.
Use low sodium tamari for a less salty flavor, or substitute with coconut aminos for a soy-free option.
Make sure to use day-old rice or cooled cooked rice for best texture to avoid clumping.
Feel free to add other vegetables or substitute shrimp with chicken or tofu if preferred.

Nutrition

Serving Size: 1 serving
Calories: 338 kcal
Sugar: 3 g
Sodium: 1354 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 19 g
Cholesterol: 177 mg