Enjoy this delicious shrimp fried rice inspired by Asian flavors. A simple and versatile dish that’s sure to become a staple in your recipe collection after you try it.
Today I’m sharing a recipe that I simply LOVE. It’s a dish I make very often, especially when I have leftover white rice at home (I’ll tell you why later).
Fried rice, also known as fried rice, is a wok‑fried rice dish very popular in the cuisines of East Asian and Southeast Asian countries.
I tried countless fried rice dishes while traveling through Asia, and over time, I’ve perfected the technique to arrive at this recipe. So this is my version of fried rice, a fusion of various ingredients and flavors from Asian cuisine.
This dish is quite simple to prepare, but there’s a trick to it, and it’s in the rice. It must be cold and dry (with the grains separated) when mixed with the other ingredients. That’s why I recommend cooking it the day before or several hours in advance. Below, I’ll give you some tips to make it perfect.
If you’ve already made similar dishes, I encourage you to experiment with different ingredients (I’ll give you some ideas below). It’s a very versatile and easy dish to make once you get the hang of it 😉
If you love Asian cuisine but don’t have the necessary ingredients to prepare these types of dishes, I invite you to read the guide to sauces and ingredients for cooking Asian food to stock your pantry and have no excuses when it comes to cooking these delicious dishes.
Shrimp Fried Rice Recipe
Estimated preparation time: 30 minutes (+ 15 minutes of pre‑cooking the rice – ideally the day before or at least 2 hours before)
Difficulty level: Medium
Servings: 2 to 3
Ingredients
| Ingredient | Quantity |
|---|---|
| Long grain rice (or basmati) | 1 cup (200 grams) |
| Shrimp (prawns) | 200 grams |
| Carrot | 1 |
| Pak choi (alternative: 1 cup chopped cabbage) | 1 |
| Eggs | 2 |
| Garlic cloves | 2 |
| Chinese spring onions | 2 |
| Soy sauce | 4 tablespoons |
| Dark soy sauce (optional) | ½ tablespoon |
| Sesame oil (optional) | 1 tsp |
| Curry powder | ½ tsp |
| Grated fresh ginger (or ½ tsp ground ginger) (optional) | 1 tsp |
| Pepper | 1 pinch |
| Sriracha or gochujang sauce* (optional) | 1 tablespoon |
| Vegetable or sunflower oil | as needed |
Additional tips/advice
- The wok is an essential tool for preparing these types of dishes.
- You can add finely chopped red, green, or yellow bell pepper. It adds color and crunch to this dish.
- You can also add bean sprouts, edamame, or peas.
- You can substitute the shrimp with chicken, pork, or tofu.
- You can substitute white rice with basmati rice or quinoa.
- Add a handful of crispy onions, peanuts, or crushed almonds when serving the dish to give it a delicious crunchy touch.
- You can also add a lemon wedge to the plate to squeeze over the shrimp when eating.
Step by step
- (The day before or at least 3 hours before) In a pot over medium heat, heat a drizzle of oil (about 1 tablespoon) and sauté the rice for a couple of minutes until the grains begin to turn translucent. Add 2 cups (400 ml) of boiling water and cover. Let it cook over low heat for 15 minutes (or until the water has evaporated). When the rice is ready, turn off the heat and place a piece of paper towel between the pot and the lid to absorb the moisture. Wait about 15 minutes, then remove the damp paper towel and let it cool for at least 3 hours.
- Clean the shrimp (remove the skin and discard any residue). Finely chop the scallions (separate the white and green parts), the garlic, and the pak choi. Grate the carrot.
- In a wok over medium‑high heat, heat two tablespoons of oil, add the white part of the chopped scallion and the shrimp. Cook for approximately 1 minute per side (or until pink), remove the shrimp and set aside.
- In the same wok, add the chopped garlic cloves and sauté for one minute. Add the eggs and stir while they cook (as if you were making scrambled eggs) for approximately 2 minutes.
- Add the pak choi, grated carrot and spices (curry, ginger and pepper) and stir‑fry for 2 to 3 minutes.
- Add the cooked rice, soy sauce, and sesame oil. Stir everything very well. (If the rice absorbs the sauces too quickly and the surface of the wok is too dry, add a splash of oil and continue stirring so that it heats up and the rice fries well, combining all the ingredients.)
- Finally, add the previously cooked shrimp and the green part of the scallion. Stir well and turn off the heat.
- Serve in individual plates or bowls and optionally garnish with chopped peanuts and a lemon wedge (to squeeze over the shrimp before eating).
Nutritional Facts for Shrimp Fried Rice
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Serving Size | 1 bowl | — |
| Calories | 410 kcal | 21% |
| Carbohydrates | 44 g | 16% |
| Protein | 20 g | 40% |
| Total Fat | 16 g | 21% |
| Saturated Fat | 3 g | 15% |
| Cholesterol | 155 mg | 52% |
| Sodium | 780 mg | 34% |
| Potassium | 320 mg | 7% |
| Fiber | 3 g | 11% |
| Sugars | 4 g | — |
| Vitamin A | 560 IU | 11% |
| Vitamin C | 7 mg | 8% |
| Calcium | 70 mg | 5% |
| Iron | 2.6 mg | 14% |
Note: Nutritional values are approximate and may vary depending on the shrimp size, rice, soy sauce, vegetables, and oil used. Shrimp fried rice is a flavorful and satisfying dish packed with protein, vegetables, and savory Asian‑inspired flavors.
*Percent Daily Values are based on a 2,000‑calorie diet.