Shrimp Fried Rice
If you've got peeled raw shrimp, cooked cold rice and frozen peas and carrots, you're most of the way to this seafood: about 70 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Egg Shellfish Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Pat the shrimp dry, season with half the salt and the white pepper, and finely chop the garlic, ginger and onion while thinly slicing the spring onions.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat and stir-fry the shrimp for 2 to 3 minutes until they turn pink and opaque throughout, then remove to a plate.
- Add another tablespoon of oil, pour in the beaten eggs and scramble quickly until just set, then break them up and push to the side of the pan.
- Add the remaining oil with the garlic, ginger and onion and stir-fry for about 1 minute until fragrant, then add the peas and carrots and cook for 2 minutes more.
- Tip in the cold rice, breaking up any clumps with the back of your spatula, and toss everything over high heat for 3 to 4 minutes until the grains are hot and separate.
- Return the shrimp and eggs to the pan, drizzle the soy sauce around the edge, and toss to combine and heat through evenly.
- Season with the remaining salt to taste, scatter over the sliced spring onions, and serve immediately.
You'll use: Frying pan / skillet · Pan · Wok
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Soy Sauce
- tamari (gluten-free) · coconut aminos
Tips & common questions
How long does Shrimp Fried Rice take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Shrimp Fried Rice is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Shrimp Fried Rice (Taiwan).jpg by Ralff Nestor Nacor, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.