Easy Better-Than-Takeout Shrimp Fried Rice

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Easy Better-Than-Takeout Shrimp Fried Rice — One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

Easy Better-Than-Takeout Shrimp Fried Rice - One-skillet, ready in 20 minutes, and you'll never takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

Best Ever Shrimp Fried Rice Recipe 

One of the most popular posts on my site for the past few years has been my Better-Than-Takeout Chicken Fried Rice recipe. There’s even a video in that post to show you exactly how to make it and you’re basically recreating that recipe but with shrimp.

This is an easy, one-skillet recipe that’s ready in 20 minutes and tastes better than takeout. It’s healthier, not greasy, and you’re going to love it.

There’s garlic, ginger, green onions, sesame oil, and soy sauce for layers of flavor while peas, carrots, corn, and bits of egg add texture. It’s a perfect weeknight meal when you’re in a rush want a break from the usual chicken dinner.

Easy Better-Than-Takeout Shrimp Fried Rice - One-skillet, ready in 20 minutes, and you'll never takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

Shrimp Fried Rice Ingredients 

For this easy homemade shrimp fried rice recipe, you’ll need: 

  • Sesame oil
  • Vegetable oil
  • Fresh shrimp
  • Frozen peas and carrots
  • Frozen corn
  • Garlic
  • Ground ginger
  • Eggs
  • Cooked rice
  • Green onions 
  • Low-sodium soy sauce
  • Salt and pepper 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Easy Better-Than-Takeout Shrimp Fried Rice - One-skillet, ready in 20 minutes, and you'll never takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

How to Make Shrimp Fried Rice

Making better-than-takeout fried rice with shrimp is quick and easy! Here are the basic recipe steps: 

  1. To a large non-stick skillet, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through.
  2. Remove the shrimp with a slotted spoon and place on a plate; set aside.
  3. Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  4. Add the garlic, ginger, and cook until fragrant.
  5. Push the vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble.
  6. Add the shrimp, rice, and green onions to the pan. Evenly drizzle with soy sauce and stir to combine.
  7. Cook just until the shrimp are reheated.

Recipe Tips

To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm! I don’t even bother thawing the frozen peas, carrots, and corn that’s mixed into the rice.

Feel free to add edamame, bean sprouts, mushrooms or whatever floats your fried rice boat.

I use fresh shrimp from the butcher because I think it has the best flavor, but if you’re in an ultimate hurry you can use frozen shrimp that’s already been cooked and all you have to do is thaw it and add it to the pan at the very end of the cook time.

Three picture collage of shrimp fried rice with graphic title

Storage Instructions

Since this homemade fried rice is made with shrimp, I recommend eating it immediately. Shrimp doesn’t reheat well in my opinion (it often becomes rubbery and dries out).

However, if you wind up with leftovers you can refrigerate them in an airtight container for up to 5 days. Enjoy the fried rice cold, or reheat it in a lightly oiled skillet. Avoid the microwave if possible because that will turn the shrimp rubbery.

Pin This Recipe

4.89 from 184 votes

Easy Better-Than-Takeout Shrimp Fried Rice

One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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Ingredients  

  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • 1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
  • 1 cup frozen peas and diced carrots blend, I don’t thaw and use straight from the freezer
  • ½ cup corn, I use frozen straight from the freezer
  • 2 to 3 garlic cloves, finely minced or pressed
  • ½ teaspoon ground ginger
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice, I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice
  • 2 to 3 green onions, trimmed and sliced into thin rounds
  • 3 to 4 tablespoons low-sodium soy sauce
  • ½ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste

Instructions 

  • To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
  • Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  • Add the garlic, ginger, and cook for 1 minute, stir intermittently.
  • Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  • Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Nutrition

Serving: 1, Calories: 450kcal, Carbohydrates: 58g, Protein: 14g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 142mg, Sodium: 882mg, Fiber: 4g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Fried Rice Recipes: 

Easy Better-Than-Takeout Chicken Fried Rice — One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!

Easy Better-Than-Takeout Chicken Fried Rice - One-skillet, ready in 20 minutes, and you'll never want takeout again after tasting how good homemade is!! Way more flavor, not greasy, and loads of juicy chicken!!

15-Minute Sheet Pan Fried Rice (with Chicken) — Easy HEALTHIER “fried rice” that’s actually baked and not fried!! Full of authentic flavor and ready faster than you can call for takeout!! Perfect for busy weeknights and a family FAVORITE!!

Skinny Chicken Fried Cauliflower Rice – Even people who don’t like cauliflower will be amazed at how authentic and DELICIOUS this SKINNY version of chicken fried rice tastes!! Easy, ready in 15 minutes, and so much HEALTHIER than calling for takeout!!

Skinny Chicken Fried Cauliflower Rice - Even people who don't like cauliflower will be amazed at how authentic and DELICIOUS this SKINNY version of chicken fried rice tastes!! Easy, ready in 15 minutes, and so much HEALTHIER than calling for takeout!!

Hawaiian Pineapple Shrimp Fried Rice — A Hawaiian-inspired shrimp fried rice recipe that’s EASY, ready in minutes, and has so much authentic flavor!! A family favorite that’s better than takeout!!

Beef Fried Rice — This better-than-takeout beef fried rice is EASY, ready in 20 MINUTES, and made in ONE skillet! Everyone loves the big juicy strips of steak and perfectly fried rice that’s speckled with bits of onions, peas, carrots, and scrambled eggs. 

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    Outstanding! Agree with other posts about using an onion and good soy sauce only. Birdseye sells a frozen rice mixed with peas, carrots, and corn. Couldn’t be easier on a busy work night! Give the rice a few minutes to crisp on the bottom before the final toss with the shrimp!

    1. Thanks for the 5 star review and I am glad that this was easy and outstanding for you, especially on a busy work night!

  2. 5 stars
    Only one thing missing! Anyone who’s a Chicagoan has to have onions in their fried rice! I sautéed a small yellow onion in the oil with the shrimp. Perfect!
    And I’ve learned that there is a VAST difference in Chinese soy sauce, Japanese soy sauce, and the cheap brands we always see advertised on tv! Buy a good CHINESE soy sauce for the best fried rice. Google “best authentic soy sauce.” And buy a good JAPANESE brand for Japanese recipes. There is definitely a difference!

    1. Thanks for the 5 star review and I am glad this was perfect! Glad you added the onions since they are a key item for you and I agree about the soy sauce (or any bottled/store bought condiment) to buy a trusted, high quality brand!

    1. Thanks for the 5 star review and I am glad that this was great, easy, and delish! That’s wonderful to hear!

  3. 5 stars
    Love this recipe! I also don’t use the ginger and its still great! Just a quick question, though… it says that there’s 450 calories in 1 gram… 1 gram is about 1/240 of a cup. Is that serving size accurate? That would mean half a cup would equal over 4000 calories.

    1. Thanks for the 5 star review and I am glad you love the recipe!

      The stats are a computer generated courtesy estimate and sometimes things don’t always jive, for lack of tech explanation because I don’t have one. In a 1/2 cup of plain cooked white rice there’s about 120 calories, I just looked it up. So in a cup there’s 240. Add in some shrimp at about 20 calories a piece, limited veggies, and a bit of oil, IMO you’re looking at about 350-400 cals per cup, but you need to calculate by hand or use an online tool to help you if it’s really important to you. There is no way that a cup has 4000 cals though! Mathematically impossible!

  4. 5 stars
    The best fried rice I’ve ever made! I skipped ginger and still turned out great. Saved the recipe to my collection!

  5. 5 stars
    I have had these saved FOREVER. Finally made it! Now, I have never ordered this out tbh. But I really liked it!! I did use the frozen shrimp to save time. Yummy.

    1. Thanks for the 5 star review and I am glad that you finally got a chance to make this and that frozen shrimp worked just fine for you!

  6. I’d like to know if I’m cooking this in the evening could the rice be cooked in the morning since usually the rice should be cooked the night or left over. Just wondering.

    1. If you cook it in the morning, refrigerate it, and then use it that night, that’ll be fine. I think it has more to do with the refrigeration aspect because that will dry the rice out a bit, which is why leftover (refrigerated) rice is used rather than fresh. But you know what… I use those packets of Uncle Ben’s rice, two of them, heat them in the microwave for 90 secs each, and they work just fine!

  7. 5 stars
    Wow, first time making fried rice and this recipe was really good! Added a bag of cauliflower rice since we only had half the white rice left over from another meal. Teenager approved which is a huge win! Thank you.

    1. Thanks for the 5 star review and I am glad that this was the best fried rice you have ever made! That is so wonderful to hear – thank you!

  8. 5 stars
    So so so good! Thanks for the tip about leaving the juices in the pan, made the dish cohesive and delicious! I added some frozen edamame since my kids love it. So versatile!

    1. It really depends on appetites and portion sizes and if you have big eaters or dainty eaters. I would say 4, give or take.

    1. Thanks for the 5 star review and I am glad it was delicious and better than from a restaurant!

  9. Hi!

    I’m planning to cook this rice for tonight’s dinner. I have a question. How many portions does this recipe give? Enough for 4? 5? 6 people as a meal?

    Thank you!

  10. 5 stars
    This recipe is flat out fantastic! I love the flavor. Fresh Shrimp is always the way to go but I have made it with frozen raw Shrimp and it is still outstanding. This has become a family favorite.

    1. Thanks for the 5 star review and glad you have made it with both fresh and frozen shrimp and that it’s become a family favorite!

  11. 5 stars
    Great recipe my only question is the recipe called for 2 tablespoons of sesame oil but there’s no mention of where to put in the cooking instructions have no mention of what to do with the oil

  12. 5 stars
    I love this recipe! Trying to figure out the nutrition and how many servings I’m supposed to get out of this. It says serving 1g but that doesn’t seem quite right. Can you help?

  13. 5 stars
    This is a flavorful and easy recipe, I’ve used it many times. I do add extras sometimes but if you make it just like the recipe states it is very good, My Sweetie says delicious.
    I have to say that I will transpose this recipe to text now. I don’t mind that someone putting out a good recipe receives revenue for that. I know that ads are how you do that. This page no longer works well with your phone sitting on the counter. Too many ads covering text, too many reloads of the whole page to scroll through.
    Thank you very much for one of my easy favorites!

  14. 5 stars
    Hi Averie! Great recipe! This is my second time making this, I added some bean sprouts this time. Still awesome! Thank you for posting! :-)

    1. Thanks for the 5 star review and I am glad this is your second time making this and can’t go wrong with bean sprouts – love that bit of texture they add!

  15. 5 stars
    Simple and tasty! Works well as a party of one meal, with different vegetables AND with microwaved cauliflower rice.

  16. 5 stars
    I’ve made this probably five or six times! It’s delicious, I have it saved in my bookmarks. I really haven’t changed anything but I love eggs so I think maybe next time I’ll take the veggies out of the pan and cook twice the eggs on there and then add everything back in. Also I need to remember to maybe heat up the rice before adding to the pan. I use rice that I cook the day before so I forget every time to heat it up first. Anyway, five stars! 

    1. Thanks for the 5 star review and I’m glad it has become a favorite for you and you’ve made it many times!

  17. 5 stars
    I found this recipe last year, my husband loves so it has been a regular on our menu since. I love that it’s easy and delicious!

    1. Thanks for the 5 star review and I’m glad this has been a regular on your menu for awhile now and your husband loves it!

  18. 5 stars
    Absolutely delicious! Great flavor, quick and easy! I am so grateful to have come across this recipe. I’m printing it and adding it to my rotation of meals. Thank you!

    1. 5 stars
      I am very excited to have the recipe to make at home to enjoy cooking and eating some. Thanks for the recipe again and I will enjoy 😉.
      Judy m Nathan

  19. 5 stars
    This is my go-to shrimp fried rice recipe and love it every time. I like to add some hot chili sauce after serving for some heat.

  20. 5 stars
    This meal was absolutely scrumptious. The meal was very flavorful and easy to make. Instead of using 4 cups of rice, I used 2 cups. I kept the same measurements for the spices that were added.The sesame oil was put on the rice, when everything was mixed together. I did not see the instructions for the sesame oil.

    1. At the beginning before you cook the shrimp you are supposed to add both oils to the pan, the sesame and the vegetable oil together. 

  21. 5 stars
    I made the recipe as written except substituted frozen diced sweet potato for the carrots, and it was still wonderful. I live alone, so I kept leftovers in the refrigerator for a couple of days trying various additional flavors with it, and my favorite was Thai sweet chili sauce. It was wonderful cold from the refrigerator and reheated gently in the microwave. I used ginger paste from a tube and minced garlic from a jar, no problem, plus I didn’t cook shrimp, but used frozen cooked shrimp. I like to get small shrimp so they are bite-sized and soak and strain them a couple of times to get the extra salt out. With rice already cooked, so simple, quick, easy, and delicious. I’m going to put this in my regular recipe rotation.

    1. Thanks for the 5 star review and I’m glad you were able to enjoy the leftovers and doctor them up. I love Thai sweet chili sauce, use it all the time!

    1. Yes cook it according to the package directions I believe it’s 90 seconds on most standard sized packets of rice. Then add it to your skillet.

  22. 5 stars
    So SO SOOO good!! Like others, I added a bit more seasonings, however I also added thinly sliced celery and mushrooms and used 4 eggs to compensate for the  4 cups of rice. My 97 year old father in law agrees with the title! Thanks for a new recipe to add to the Monday lunch rotation!

    1. Thanks for the 5 star review and I am glad that this will be going into your rotation and that your 97 yr old FIL agrees!

  23. 5 stars
    Delicious! I made this with reduced quantities since it was just for me, with the exception of the garlic and ginger. I hate frozen carrots, so didn’t add them. This is a really lovely dish!

  24. 5 stars
    Quick, easy and delicious. Now I have the ingredients on hand, so the next time I make it I’ll just need to get the shrimp and whatever vegetables I want to add.  Going to try with broccoli and mushrooms next. 

    1. Thanks for the 5 star review and glad you will make it again and try it with broccoli and mushrooms.

    1. Thanks for the 5 star review and glad it was delicious! Just double every single thing in the recipe. It will take a bit longer to cook through, but not double the time, if you’re doubling the ingredients. Use a bigger skillet if possible, too.

  25. 5 stars
    This was outstanding and very easy to make. I may never buy store made fried rice again. I added water chestnuts and baby corn because I had some leftover and it was perfect.

    1. Thanks for the 5 star review and glad you may never need to buy fried rice again! Great idea on the water chestnuts and baby corn you had on hand, too!

  26. 5 stars
    Absolutely delicious! Thank you for sharing this, it definitely came in clutch when we’re struggling to find a quick, simple alternative to takeout

  27. 5 stars
    I love this recipe! So easy and very delicious. My kids beg for me to make this every week. Thank you!

  28. 5 stars
    Best recipe I found for shrimp fried rice. It’s my go to meal and 100% recommend making. 

    1. Thanks for the 5 star review and I am glad this is the best recipe you’ve found for shrimp fried rice!

  29. Hi I’m making this tonight. How much uncooked rice do you use to get 4 cups of cooked rice? Thanks!

  30. 5 stars
    I tried this recipe for the first time and it was very delicious.  I had to use more soy sauce to cost the rice and to add more flavor.  Topped with a little more sesame oil and added yum yum sauce and oooh very delicious.

  31. 5 stars
    Delicious and easy! My kids loved it!!!!! Question, is the 1/2 tsp “ground ginger” fresh minced ginger or ginger powder? Thanks for this crowd pleaser dinner!

    1. Thanks for the 5 star review and glad it was great and the kids loved it!

      I use dried ginger because I don’t tend to keep fresh on hand but you could use either. Use more like 1 tsp rather than 1/2 tsp if you’re using fresh as opposed to dried.

      1. 5 stars
        Thank you! I made it for a second night  in a row!!!  All 3 of my boys begged me to make it again. Hubby too! Thanks again :)

      2. Glad that this is such a hit with your boys that you made it two nights in a row, that’s fantastic!

  32. 5 stars
    Super easy and tasty. I love that the recipe gave me permission to go wild with the veggies–I added red cabbage, edamame, carrots, peas, and corn and it was delicious.

    1. Thanks for the 5 star review and glad that you went wild with the veggies – you are mind kind of cook and I would have done the same!

  33. 5 stars
    Wanted to try a different Shrimp dish, and this 5-star recipe was on top!!
    With all ingredients on hand, I prepared this Shrimp Fried Rice today (early & easy preparation)…

    Used frozen peas & carrots, stirred in canned corn.. Everything came together with a fragrance that was delightful… when the garlic & ginger was added..

    Overall, this is a dish I’ll make again & again!!
    Taking some over to my Mom’s 😁

    BTW.. I used 1/2 of the 4 cups of rice.. That was a lot..
    TFS your Recipe, Averie!!

    1. Thanks for the 5 star review and glad this was a hit for you and that you are sharing with you mom, too. How nice!

  34. So glad I found this. My grandson’s birthday is today and he wanted to go to a Hibachi restaurant. There will be about 8 of us eating so I hope doubling the recipe will work. I will probably add chicken breast as well. Maybe one skillet with Shrimp and one with chicken. I will probably leave out the corn too.

  35. 5 stars
    Made this tonight and it truly is better than take out. I do not like carrots so just used the peas and corn! Will definitely make this again and will try the other recipes too! Thank you for posting!

    1. Thanks for the 5 star review and glad this was a dinner winner for you tonight and you’ll check out my other recipes too!

  36. 5 stars
    OMG! This is 20x’s better than any takeout I’ve ever had. Super easy and quick. I will definitely be making again 

    1. Thanks for the 5 star review and glad it’s way better than takeout for you and you’ll make it again!

  37. 5 stars
    Dish lives up to its name! This was easy and super delicious. I used frozen shrimp and California Blend veggies I had on hand along with fresh mushroom and onion, canned baby corn and canned water chestnuts (HIGHLY recommended for a great crunch!), but otherwise followed the recipe exactly (maaaybe I was more heavy handed with my seasonings though). Absolutely delicious! Well deserving of its 5 stars.

    A side note, I agree with another reviewer that the ads that run your site are suuuper annoying and made me lose my place several times – very frustrating. I know it’s the business, but I had to put the mobile page on simple mode just to get a clear read out of the steps.

    Anyways! Excellent recipe and will save for future use!

  38. 5 stars
    So good! I used fresh veggies, so i microwaved them 1st (2 min each ) in separate bowls & then put in wok with crisp onions. Then i did my shrimp in center of that. Then moved everything up sides & did my eggs, then rice. So good!

    1. Thanks for the 5 star review glad that this turned out great for you!

      I like your screen name :) and thanks for not being rude here. Omg I get some comments you would not even believe, so thank you!

  39. 5 stars
    I hope you take this as constructive criticism because the actual recipe is great but…

    I realize you might need to cover site costs with ads but this is so overboard. The page is literally unusable on a mobile screen and barely usable on a laptop. 

    1. I use my own site all day long from a laptop and mobile, works just fine for me. Glad you love the recipe!

  40. 5 stars
    I found this recipe about 6 months ago, now I make it almost every week! It’s easy to prepare and the flavors complement each other nicely. We love it! Thanks Averie!

    1. Thanks for the five star review and glad this has been a winner for you for the last 6 months almost weekly. Wonderful to hear that!

  41. 5 stars
    I made this tonight for dinner and it was a hit! My kids don’t really like fried rice from restaurants but they loved this! Thank you so much for this great recipe! It will be a welcome addition to my recipe rotation.

  42. 5 stars
    I had been waiting to use my new WOK !
    I wanted to cook something different for dinner. This recipe was a GREAT start

    Thx so much

  43. 5 stars
    I made this recipe  for my 13 and 9 year old sons for lunch. It was as easy as the article says and super tasty. I used one egg and 1/4 cup egg whites (the equivalent of 2 eggs). My kids don’t like peas so I substituted shelled edamame. Other than that I followed the instructions.  The yield with the rice, veggies and shrimp is about six cups. My kids finished it all before I could get a plate. Thankfully I tasted it before serving them. It really is better than takeout!!!!!

  44. 5 stars
    I made this recipe  for my 13 and 9 year old sons for lunch. It was as easy as the article says and super tasty. I used one egg and 1/4 cup egg whites (the equivalent of 2 eggs). My kids don’t like peas so I substituted shelled edamame. Other than that I followed the instructions.  The yield with the rider and veggies and shrimp is about six cups. My kids finished it all before I could get a plate. Thankfully I tasted it before serving them. It really is better than takeout!!!!!

    1. Thanks for the 5 star review and glad this really is better than takeout for you and that your sons devoured it!

  45. 5 stars
    Made this tonight. It was SO delicious!! I’ve never made fried rice at home before so I was skeptical but it was super easy and yummy. Whole family loved it. Will definitely make it again soon! Thank you! ☺️ 

  46. I tried the recipe for shrimp  fried rice and loved it.  My husband who doesn’t usually like Asian food loved it and had two helpings of it.  Thank you.  Will be looking into your other recipes.  Thank you.’
    Vinnie K.

  47. 5 stars
    I don’t actually cook but I made this and it was easy to make. I cooked it for my family twice and they raved about it both times!

    1. Thanks for the 5 star review and glad this was easy for you and your family raved about it!

  48. 5 stars
    I made this recipe tonight, it was great and definitely better than takeout, I added extra garlic and frozen green beans, super convenient with minimal cleaning afterwards. I had my own leftover jasmine rice from last night and it worked out perfectly.

    1. Thanks for the 5 star review and glad the leftover jasmine rice you had on hand worked great!

    1. Thanks for the 5 star review and glad it’s the best fried rice he’s ever had and quick and easy!

    1. Thanks for the 5 star review and glad this comes out perfect every time and is a family favorite!

  49. 5 stars
    My Daughter-In-Law shared this recipe with me, saying their family loved it!  Whoa!  It was simple to make, healthy and very tasty!  I followed the recipe exactly and it turned out great!  This will become a weekly dinner for us!  Thank you for sharing this wonderful recipe!  

    1. Thanks for the 5 star review and glad it turned out great for you and it will become a weekly dinner! Thanks to your DIL as well for sharing the recipe and my site with you!

  50. 5 stars
    cooked it for the family the all loved it, used large shrimp made a great dish even better

  51. Great recipe and it was better than takeout.  Cooked it without corn since my takeout usually has no corn.  

  52. 5 stars
    Oh my, I just made this recipe as given and it’s quite easy and yummy. I had all my ingredients out so it would flow seamlessly. Thank you for sharing. 

    1. Thanks for the five star review and glad you loved it and it’s your favorite by far!

  53. 5 stars
    I made this last week, and making it again for dinner tonight. I have all of the ingredients, though nearly out of sesame oil, and I am thawing frozen raw shrimp right now. I don’t have green onion either, but chopped sweet onion will do. This is so easy to make and definitely rivals my favorite Chinese takeout. Any ideas for egg rolls?

    1. Thanks for the 5 star review and glad you love this recipe and are making due with what you have on hand.

      Egg rolls…make this filling https://www.averiecooks.com/chicken-egg-roll-bowls/ it is amazing and if you love the fried rice, that will be right up your alley too. You can of course then wrap in egg roll wrappers and fry them but I don’t. I almost never fry things in my house because I can smell it for days. The filling is good enough on it’s on you don’t need to wrappers :)

  54. 5 stars
    This was the best fried rice I ever made. Thank you for the recipe.

    Just a little alterations for me:

    I used half the sesame oil (it gets to be too much for me)
    added 1/4 cup chopped yellow onion and sauteed before I added the veggies.
    The veggies were canned because unfortunately I didn’t have frozen.

    It was fabulous and even my picky toddler loved it.

    1. Thanks for the 5 star review and glad this was the best fried rice you’ve ever made!

  55. 5 stars
    If I use fresh peas and carrots. Should I precook them? Or will they cook just fine if I put them in raw?

    1. Carrots, I would cook since they will be pretty hard and firm otherwise. Peas, I don’t think it’s necessary.

  56. 5 stars
    The recipe was perfect. I made everything as stated and my husband loved it. He actually said thumbs up baby! Since the virus I have been cooking a lot more and experimenting with different recipes. I did not grow up cooking in my moms kitchen. I wanted no parts of it. I was going to have a maid when I grew up. Well I am grown and no maid. But my culinary skills are showing signs of promise. We have been very focused on eating healthy and our fridge is loaded with fruits and veggies. I don’t eat meat but I eat seafood and my husband doesn’t eat pork, so we are always searching for good tasty recipes. This was so easy to follow, so well laid out, the video was spot on and the pictures truly drew me in. I had some cooked rice in the fridge and used fresh shrimp. The frozen vegetables actually tasted good too. Thank you for helping me shine in the kitchen during a time when being at home and staying safe inside is paramount. A great meal puts smiles on everyone’s face.

  57. 5 stars
    Been using this recipe for a couple years now. Everyone has liked it. Only thing I do different is add some regular onion and leave out the corn.

  58. 5 stars
    WoW, this recipe is GREAT! We have 3 girls (1 is 15 and 2 are 21) and one of them asked for shrimp fried rice. I don’t enjoy cooking and am very easily intimidated. I found this recipe and decided to go for it. I am so glad I did. All 3 of the girls and my husband loved it (one said she would prefer it without the corn, due to the sweetness, but the others all liked the corn).

    Your recipe was very easy to follow and fast. I was surprised at how quickly we had dinner on the table. Since this recipe moves so quickly, I would recommend to everyone to make sure you have everything ready to go, there is not any downtime (which I love!).

    This was the first time we have tried one of your recipes (I found you on Google), but now I am trolling your website and there are quite a few things I have found to try. Thank you for breaking this recipe down and keeping it simple! You have fans at our house!

    1. Thanks for the 5 star review and glad this turned out great!

      I try to keep all my recipes easy, fast, simple to follow – glad it was noted and appreciated by you.

  59. The shrimp fried rice is excellent although I made it with shrimp AND chicken!!! Very very tasty

  60. Hi I really enjoyed the   Menu for  Shrimp fried rice it was my first time it was good but I will do better  Next time thank you so much very helpful

    1. 5 stars
      I made the shrimp fried rice and it was delicious. The only change I would make is adding white or yellow onions for a spicier flavor.

      1. Thanks for the 5 star review and I am glad it was delicious and yes feel free to add some onions next time or a few shakes of red chili flakes does the trick too when I want it to have a little kick.

  61. 5 stars
    I didn’t prepare the meal exactly the way it was mentioned but I did however used your instructions as a guide. My children absolutely loved it. Thanks. 

    1. Thanks for the 5 star review and glad my recipe gave you a great guide for your meal and that your children loved it!

  62. 5 stars
    This was so easy and very delicious! I changed it up a bit, as my family doesn’t like frozen veggies. I used small diced carrots, celery, cabbage and sweet onion. I increased the eggs to 4, b/c we like it a bit eggier. Thanks for the inspiration!

    1. Thanks for the 5 star review and glad you were able to use fresh veggies and increased the eggs to your family’s liking!

  63. There are so many graphics and ads it took minutes to get down to the recipe. I will do my best to avoid this site in spite of the fact that I like it.

    1. Feel free to go buy cookbooks or check other online sources for recipes. Ads pay the bills so I can keep creating free content for you and others.

    2. Now I’m no genius or anything… but…Why not just do like everyone else does & keep scrolling until you get to the recipe?

  64. 5 stars
    This was wonderful! It is my family’s new favorite fried rice recipe. Thank you for making it available

  65. 4 stars
    I enjoyed this as-is, but even more the second time around when I upped the veggies, sesame/canola oil ratio, and ginger(used ‘real’ from a tube instead of powdered). At the end (at a friend’s suggestion) I mixed in a drizzle of maple syrup, which added a depth of flavor and a little bit of stickiness, like you get in the restaurant. Fab!!

  66. 5 stars
    Delicious!! Discovered this recipe looking for easy and budget friendly dinner ideas and this one was a hit! Looking forward to trying more “better than take-out” recipes

  67. 5 stars
    Wonderful and you’re right … better than takeout. I’ve made the dish twice within the past six days (for different guests, of course). A hit both times!
    Thank you much,

    1. Thanks for the 5 star review and glad this was wonderful (twice in 6 days) and better than takeout!

  68. 5 stars
    This was easy and delicious! I made it with things I had on hand and added fresh celery and shallots (I didn’t have green onions) and my husband and I loved it.

    1. Thanks for the 5 star review and glad it was easy and delicious and good job making it with what you had on hand!

  69. I already have shrimp that’s cooked, deveined and peeled…no tails in the freezer. I am guessing I can thaw and just add in at the end. Tips appreciated, I am thinking the first step adds some great flavor. Thanks

    1. Yes that’s what I would do, thaw it at room temp, and then at the very last minute add it to the dish just to get it warmed through and flavored.

  70. 5 stars
    I made this tonight to use up some rice I’ve had in the fridge for a few days (which is perfect for fried rice!) along with mushrooms and green onion that needed to be used asap. I only had frozen corn, which along with mushrooms, egg, and shrimp was plenty filling. Absolutely delicious, hubby loved it as well!

    1. Thanks for the 5 star review and glad you were able to make this and use up your various odds and ends!

  71. 5 stars
    I made this tonight for my family I doubled the recipe, added 1 chopped onion and it turned out great!
    Family really enjoyed it. Will make this again for sure.
    JC

  72. 5 stars
    Loved this recipe!! So easy and YUMMY!! I will make again and again!! I took some to work for lunch and my coworkers wanted to know what Chinese Restaurant I got it!! 😊

    1. Thanks for the five star review and I’m glad you’ll make this again and again, and then on top of that you fooled your coworkers into thinking you got this from a Chinese restaurant!

  73. 5 stars
    Typical guy rooting around the kitchen looking for something for dinner I can’t believe I found Ginger in the cabinet but no soy sauce but I did find a little packages from the Chinese restaurant so I used a couple of those this came out terrific I can’t believe it I feel like Emeril

    1. Thanks for the 5 star review and great ingenuity to use your leftover Chinese restaurant packets of soy sauce! Glad this turned out terrific and you feel like Emeril!

  74. 5 stars
    Omigosh, this was perfect! I under cooked the shrimp a tad allowing for further cooking in the reheating phase. I went light on the soy sauce so had to add a little to the finished product. All in all, a ten plus. Totally awesome!

    1. Thanks for the 5 star review and glad this was perfect! Great thinking ahead too on the shrimp for future reheating!

  75. 5 stars
    Absolutely amazing! Super easy to make and extremely flavorful. This will definitely be on rotation at my house. Thank you for the great recipe!

    1. Thanks for the 5 star review and glad this was super easy, extremely flavorful, and will be on rotation for you!

    1. Thanks for the 5 star review and I am glad that it’s the best shrimp fried rice you or your daughter have ever eaten or made!

    1. Thanks for the 5 star review and I am glad that it’s delicious as is and you didn’t need to tweak it!

  76. 5 stars
    This is a great recipe & very easy to make. It was delicious! I added baby bok choy & mushrooms

    Definitely more flavorful with fresh shrimp vs previously cooked

    1. Thanks for the five star review and I’m glad it was tasty and easy for you! I agree about your shrimp comment totally!

  77. 5 stars
    This is awesome. I did use Knorr rice pilaf for nthe rice. So good and we get tired of too asiany or too lemony so this was perfect! a weekly keeper. Thank you!

  78. I don’t normally leave comments anywhere but I have to thank you for this recipe. I made it today and my husband was very happy. I’m always struggling to find what to make for dinner and this was a success. This will be a regular for us.

  79. 5 stars
    Super easy taste great this is my fourth time making it I’m in love and refuse to ever buy fried rice again when I can make it at home this good..

    1. Thanks for the 5 star review and glad you will never buy it out again! I agree, when it’s this good and easy at home, why bother with a restaurant!

  80. 5 stars
    Had to alter a few things here and there bc I didn’t have em but I’ve literally never made fried rice this good. Simple and feels like I’ve discovered the secrets of all the restaurants where I’ve eaten this dish!

    1. Thanks for the 5 star review and glad that you feel like you’ve discovered all the restaurant secrets and that it’s the best fried rice you’ve made!

  81. I have made this recipe 4 times 😋 Twice with shrimp that needed to be cooked and twice with precooked shrimp. Both were good but I really prefer the additional flavor when using uncooked shrimp. Just recently I started using fresh grated ginger and Wow did it bring this up a notch!
    My family is all smiles when I make this for dinner 😉

    1. Yes the uncooked shrimp will deliver more overall flavor for sure. And yes to the fresh ginger as well!

      Glad your family loves this!

  82. 5 stars
    Omg I just made it and my whole family loved it! Next time I’ll add a bit of cayenne pepper or something because my husband is African and has gotten me so use to spicy food lol! But thanks so much 💕

    1. Thanks for the 5 star review and glad the whole family loved it. I loooove spicy food too and can relate!

  83. 5 stars
    Excellent dish! Just the right amount of all the ingredients for an easy and flavorful dish. This one is a keeper!

  84. 5 stars
    I wanted to try something different with shrimp and did a Google search for shrimp fried rice and this one came up. I can honestly say that it was easy. The supermarket was out of scalluons ( go figure) but I used a chopped white onion instead. My husband and I loved it. I did use one package of brown whole grain rice and one package of white Jasmine Basmati rice (both instant). It was delicious. I did season my shrimp for more flavoring. Will try this with chicken next time. Will try more receipes as well. Quick, easy and tastt.

    1. Thanks for the 5 star review and I’m glad it turned out well and that you’ll give other recipes a try, too.

  85. I’ve tried many fried rice recipes and have tried my own hand at it, after watching cooks at a Japanese restaurant but this is by far the BEST fried rice recipe I have ever tried. Super easy to make and tasted fantastic! The fam and I LOVED it. I’ll be keeping this and searching your other recipes too! Great job and thank you!

    1. Glad this is by far the best fried rice recipe you’ve ever tried and that your family loved it too!

  86. 5 stars
    Thank you so much Averie! My kids loved this rice! Look forward to trying more of your great recipes. :)

    1. 5 stars
      Simple, easy and now a favorite! I didn’t even realize I had all these simple ingredients already in my cabinets and fridge! Everyone loved it, even the picky 2yo!

  87. 5 stars
    I’ve made this numerous times. There were times that I added the shrimp and chicken. My fiancé only likes fried rice from fried rice from one restaurant that is 1 1/2 hours away from us, but when I made this he wants me to make it at least 2-3 times a month. Thanks

  88. 5 stars
    I loved it. It was simple to make, healthy and very tasty. Definitely making it again. Thank you for the recipe.

    1. I just made this for supper and omg amazing d delicious!this was hit a d a keeper. Thanks for Sharing

  89. 5 stars
    I just made this recipe tonight for my boyfriend and he loved it! I wasnt taught how to cook, growing up, but I followed your instructions and it came out PERFECT! I got two thumbs up and a high five. He even requested that I make it again.

  90. 5 stars
    I just made this recipe tonight for my boyfriend and he loved it! I wasnt taught how to cook, growing up, byt I followed your instructions and kt came out PERFECT! I got two thumbs up and a high five. He even requested that I make it again.

  91. 5 stars
    Averie I made this exactly as printed and it was excellent. This is a simpler recipe than the one I’ve been using. I had day old cold rice to use but I’m happy to learn packaged rice works well also. Same goes for using the veggies right out of the freezer. Medium large shrimp are the perfect size for this dish, although I can see medium but it’s a stretch. Btw, another way to do the eggs is to add them just after you add the rice but before the soy sauce. They cook up while the rice is warming and are well-distributed. This is an excellent recipe. I’m going to try your chicken fried rice this week using packagaed rice just because!!

  92. 4 stars
    I was out at the grocery store and needed to check a fried rice recipe to use up leftover rice from last nights dinner and found yours.I have always considered fried rice a way to use up leftover rice and other things.Large shrimp should be reserved for main dishes where they will get the most bang for your buck. I make fried rice with 60 to 71 shrimp count easy peel for less than $4 a #.Bite sized and cook much quicker than big ones.I use most of your ingredients but I put in some Ground bean sauce(Koon Chun),cloud ears,bambo,water chestnut,too As I’ve already stated its a leftover dish at home and one I would never order at a restaurant because the price cost as much or more than dishes with no rice which you get for free .I cook everything in batches because home woks and stoves are too small. To get everything in and then add raw eggs as you instructed would turn the dish into a glob ready for the garbage can.My wife is Taiwanese and after 45 years of marriage she has trained me to be a pretty good cook.lol Tomorrow is Cantonese roast pork belly.xie xie

  93. 5 stars
    This was excellent. What a great way to use up your left over shrimp. I am not a ginger person and next time will probably omit the ginger (I used very little). I cannot wait to make a double dish for an upcoming party.
    Thank you!

    1. Thanks for the five star review and I’m glad that you will double it and make it again for an upcoming party!

  94. 5 stars
    My husband wanted Shrimp Fried Rice on New Year’s Eve.. I made this recipe and it was DELICIOUS.
    Easy to make, full of flavor and my husband loved it..

    1. Thanks for the five star review and I’m glad this worked well for you using your extra rice pilaf!

  95. 5 stars
    I made a variety of substitutions and accidentally put a substantial squeeze of ginger paste, but found the recipe versatile enough to stand up to the changes. Thank you for the inspiration to go beyond bottled stir-fry sauce!

  96. 5 stars
    This recipe is, in a few words, SIMPLE and DELICIOUS! I didn’t have the time to cook the rice a day in advance, so I cooked it on the day I made the recipe, froze it for about twenty minutes, then proceeded with the rest of the recipe. It was an instant hit for us! To make things even better, it uses staple ingredients that we have on hand. Averie, thank you for sharing such an easy, delectable, recipe with us!!!

    1. Thanks for the five star review and I’m glad you loved this and that it uses staple ingredients you have on hand!

  97. 5 stars
    This was so easy and delicious. I just used peas and corn as that is what I had. The only thing I did differently is that I used fresh ginger. Fresh ginger is a little more intense but I like the taste of ginger in my Chinese food

  98. 5 stars
    Can u use instant white rice or does it have to be regular white rice. And I have made this before! It was gooood. We like food like this. I just couldn’t remember which rice would b better.

    1. I use precooked rice in pouches to save time. The rice of your liking must be cooked before proceeding with the recipe.

  99. 5 stars
    I have made the Shrimp Fried rice nearly to the exact recipe several times. It is exquisite. I use ginger paste instead of fresh ginger. Last time I ran out of white Jasmati rice and used 1/2 cup of that and 1/2 cup Royal blend whole grain (split the cooking time between the two- turned out great). Tonight I’m using leftover pork chops, diced, and the whole grain rice but will still follow the base recipe. My household Loves this dish and it’s so easy.
    Also, I made this for a Paleo family and used refined coconut oil instead of veg. Please note- coconut oil cooks hotter and seemed to absorb more so I had to add extra at the end.
    This recipe Rocks and I never have leftovers in this house!

  100. 5 stars
    Great, easy recipe! I didn’t have any frozen corn or carrots on hand so I just used
    the peas and diced up some zucchini and mushrooms I had in the fridge. I will
    definitely be making this again and am sending recipe to both of my daughters!
    Any suggestions on changes if I use chicken instead or will it work fine?

  101. This was a good recipe, Easy and adaptable. It uses ingredients I already have in my pantry , and you can use any type of meat you have available.

      1. For an authentic taste, not really anything. But I would use vegetable, canola, or olive oil if you’re not using sesame.

  102. 5 stars
    This was so good! First time making fried rice and it got rave reviews. I had leftover corn on cob so just cut it off the cob and used that with the frozen peas and carrots. It’s a new favorite for our family. I’ll try the chicken version next. Thanks for the clear directions and great recipe.

    1. Thanks for the 5 star review and glad this got rave reviews! Funny I just made my own recipe for chicken fried rice today :) The corn on the cob sounds great!

  103. 5 stars
    Delicious! This was mine and my husband’s first attempt at fried rice. We’re so glad we found this recipe! Juicy, filling and full of flavor. We just finished eating and I’m already looking forward to leftovers tomorrow.

  104. 5 stars
    this was the best take out fried rice ever. …my husband loved it i added scallops along with shrimp and it was a rave never again will i order fried rice unless its day after christmas thanks again for the recipe!!!

    1. Thanks for the 5 star review and glad you loved this fried rice and will never need to order it again!

  105. 5 stars
    I made this last night for my husband (who says he doesn’t like shrimp…HA!) and son to take to work with them in the morning. Feedback…an emphatic DELICIOUS! I saved a little bit for myself…gotta agree with them! (wish I’d saved more) . I’ll definitely be making this again.

  106. 5 stars
    Tired this recipe over the weekend…my three lil boys loved it (even the picky eater)! I used a combination of quinoa and rice instead of just rice, but it was otherwise just as the recipe says. Way less greasy, better tasting, and healthier than restaurant shrimp fried rice :)

  107. 5 stars
    I tried another fried rice the other week and was a bit disappointed. Found yours today and it was perfect! I omitted the corn, but other than that followed the recipe. We made homemade YumYum sauce and my daughters were thrilled! Thank you! Delicious, quick, and easy!

    1. Yes but I feel like they lack a bit of flavor. And I would add them very close to the end so they do not become rubbery.

    1. Click on the Nutrition Information box underneath the recipe for an APPROXIMATE estimate of the stats.

  108. Tried this dish for dinner tonight; it was amazing. The only change I made was to first season my shrimp with some Old Bay for a little flavor kick. Thank you for a winning recipe.

  109. This recipe is heaven sent! Everyone swore it tasted like hibachi fried rice. Definitely a family favorite! :-)

  110. Did u really use 4 cups of rice??? That’s a whole lot of rice….and judging from the amount of the other ingredients, seems like it would be a whole lot of rice with only bits of the other stuff in between

    1. Yes and that’s what fried rice is for us…mostly rice with some other bits and pieces mixed in. You can always tinker with the ratios to suit your needs although this is a very popular recipe with readers as written and people write saying they love it as is.

  111. I just tried the shrimp fried rice and it was so easy and yummy! And it took almost no prep time which I LOVE. Thank you!

  112. If I use the precooked rice packets would I cook them right before adding to the skillet or better to cook ahead of time so it’s more like “leftover?”
    Thanks!

    1. I just do it literally right when I need them, but you can experiment with further in advance if you like. Personally that sounds like too much planning for me :)

    2. Leftover rice works better. It separates the rice better from itself and from the other ingredients so it doesn’t get gloopy

    1. Thanks for trying the recipe and I’m glad it came out great for you and got you out of the dinner funk!

  113. Another great recipe! I really enjoy how healthy you make these. I used brown rice and added more veggies. 

    Thank you!

  114. I’ve been anxious to try this because we loved your chicken fried rice and a friend just gave me some ramps yesterday. I’ve never had them but was excited to use them tonight. The shrimp version is just as delicious and since we love them both, a combination of the two might be fun in the near future!

    1. Glad you tried the shrimp version and loved it! And yes a chicken/shrimp combo would be great!

  115. Sort of made this tonight. I had chicken, leftover roasted cauliflower, leftover roasted mushroom caps…added corn and matchstick carrots (from a bag). The sauce and the aromatics were the same tho’. It was awesome even with my random ingredients!! Thanks much saved my night!

    1. Thanks for trying the recipe and glad it came out great for you! The random ingredients sometimes are the BEST! I love roasted cauli and mushrooms, I bet it was excellent!