Homemade Chinese Shrimp Fried Rice is far better than takeout—give this easy recipe a try!
Fried rice is a weekday staple in our house. It’s a smart, satisfying way to use up leftovers and sneak in extra vegetables. Adding shrimp (or ham, like Yang Chow Fried Rice) elevates simple fried rice into something special. This shrimp version is quick to make and perfect for using leftover steamed rice, frozen peas, and whatever vegetables you have on hand.
For a fast family dinner recently I combined leftover brown rice, a handful of frozen shrimp, a red bell pepper, a wedge of cabbage, frozen peas, and a few eggs. The result was quick, flavorful, and well received by hungry teens after sports practice.
I always begin by sautéing fresh ginger and garlic for aroma and depth. The sauce is another key: a blend of soy sauce, rice wine, oyster sauce, sesame oil, and a pinch of sugar brings balanced savory, sweet, and toasted notes—much better than using soy sauce alone.
We served this shrimp fried rice with pan-fried dumplings and steamed Chinese broccoli with oyster sauce—our at-home “Chinese takeout.” It’s an effortless, adaptable meal that comes together in minutes.
Chinese Shrimp Fried Rice
10 minutes
10 minutes
20 minutes
6
Ingredients
- 1 cup medium shrimp, peeled
- 1 teaspoon rice wine
- 4 teaspoons olive oil, divided
- 2 eggs, lightly beaten
- 1 slice ginger, about the size of a quarter, peeled and minced
- 2 cloves garlic, minced
- 1 1/2 cups chopped cabbage
- 1 red bell pepper, trimmed and chopped
- 1/2 cup frozen peas
- 4 cups cooked brown rice
Fried Rice Sauce
- 2 teaspoons low-sodium gluten-free soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons rice wine
- 1 teaspoon sesame oil
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon organic sugar
Garnish
- 1 scallion, chopped
Instructions
- Combine the shrimp with the rice wine and set aside briefly to marinate.
- Heat 2 teaspoons of oil in a wok or large skillet. Add the beaten eggs and scramble until just set. Remove the eggs and set aside.
- Heat 1 teaspoon oil in the wok. Add the shrimp and sauté until just cooked through, about 1–2 minutes. Remove with a slotted spoon and set aside.
- Heat the remaining teaspoon of oil in the wok. Add the minced ginger and garlic and sauté until fragrant, about one minute. Add the chopped cabbage and cook one minute, then add the red bell pepper and frozen peas and sauté for two more minutes.
- Add the cooked rice and toss until heated through. Return the scrambled eggs and cooked shrimp to the wok.
- Whisk together the fried rice sauce ingredients, drizzle over the rice mixture, and toss thoroughly to coat and heat through.
- Garnish with chopped scallion and serve immediately.
If you enjoy this Shrimp Fried Rice, try other fried rice variations for different flavors and textures.
