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Easy Chinese Shrimp Fried Rice Made at Home

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A Chef & World Traveler That Has Been Lucky Enough To Taste And Cook With Some Of The Best Ingredients Around The Globe. Time To Share.


History of Chinese Fried Rice

Chinese fried rice is traditionally made with white rice, diced onion & carrots, green peas, egg and soy. Other ingredients have been added over time but those are the most basic components.

Over the years Chinese fried rice became very popular in the states as it was fast, delicious and filling. Some variations of fried rice include vegetable fried rice, chicken or pork fried rice and for the purpose of this article, shrimp fried rice. Nearly every Chinese take-out type restaurant offers fried rice on it's menu.

Chinese fried rice is said to have originated in Sui dynasty between 589- 618 AD. Southern China and India are the two top countries to produce rice.

Onions, carrots, garlic & peas are fried rice staples

Onions, carrots, garlic & peas are fried rice staples

Cooking White Rice

In order to have deliciously made fried rice, perfectly made rice is the very first step. While there are many ways to make rice, there are as many equal ways to overcook rice. Some make rice on the stove top for 20 minutes without removing lid and some such as myself use rice cookers also. For the purposes of this article, I want to first share how to make perfect white rice every time.

Cook rice ahead of time and cool before starting fried rice

Cook rice ahead of time and cool before starting fried rice

Cook Time

Prep timeCook timeReady inYields

15 min

10 min

25 min



  • 2 ounces onions, small diced
  • 6 ounces carrots, small diced
  • 1 tablespoon garlic clove, minced
  • 6 ounces green peas, fresh or frozen
  • 5 cups white rice, cooked and cooled
  • 1 ounce green onion/scallion, sliced thin
  • 4 Large eggs, beaten
  • 2-3 tablespoons coconut aminos or soy sauce
  • 1 tablespoon white sugar
  • 1 tablespoon each sesame oil
  • 16 ounces 21-25 count shrimp, raw, peeled, deveined
  • 1 teaspoon cornstarch
  • 3 tablespoons vegetable oil
  • 1 pinch kosher or sea salt


  1. In a mixing bowl or container, toss the shrimp with salt and cornstarch and let it rest room temperature for 5-10 minutes. Place wok or large saute pan over medium to high heat. The pan needs to be very hot. Add 2 tablespoons of vegetable oil. Add the shrimp to the pan and saute them for 1-2 minutes constantly moving the shrimp around until they begin to look opaque or pinkish in color. Place the shrimp aside into a continainer. Place the pan back over medium-high heat, add beaten eggs to the pan once its hot, and cook about 30 seconds to 1 minute. Transfer the eggs to a cutting board and cut into strips.
  2. Place pan back over medium/high heat. Add 1 Tablespoon of oil to the pan and add carrots, onions and green onions. Cook about 1-2 minutes. Add minced garlic, and cook another 30 seconds. Add in cooled white rice to pan and saute vegtables and rice together for about 2 minutes getting it hot. Add the soy sauce or coconut aminos stir and sauté for 1 minutes. Add sugar and sesame oil, and stir another 30 seconds. Taste. Add soy/coconut aminos as needed. Place cooked shrimp and eggs strips into the pan and combine. Saute until rice is fully hot for about another 2 minutes or so. Plate the dish and garnish with scallion. Note: Additional vegetables can be added such as corn, broccoli, or snap peas. Duck sauce can be used to substitute the sugar. Chicken or pork can be used to substitute the shrimp
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Season to Taste

Cooking in a wok over high heat is the more preferable method but a large saute pan works fine.

Cooking in a wok over high heat is the more preferable method but a large saute pan works fine.



Kathi on December 13, 2019:

I made this for 50 people. I did not add sugar and substituted tamari for soy sauce to make the rice GF. It was delicious! Next time I might add water chestnuts and a few other fresh vegetables in season.

I also cooked the rice and the shrimp in the oven (no corn startch)

Thanks for a great recipe!

Marquis (author) from Atlanta, Georgia on January 06, 2019:

Thank you. As for the corn starch, it is only to give a more crispy shrimp and can be omitted. If deciding to use it, shake off excess starch from shrimp and be sure pan is hot prior to adding shrimp. This should avoid what you decribed.

Poppy from Enoshima, Japan on January 05, 2019:

I made it today! My husband and I love it. I was wondering whether the corn starch is necessary though, as it just stuck to the pan when I added the shrimp. I used olive oil instead of vegetable oil, if that matters.

We like the subtle flavors of this dish and how it’s low calorie as well as filling. The carrots and shrimp really make it. Thanks again for this recipe, I’ll definitely be making it again in the future!

Poppy from Enoshima, Japan on January 05, 2019:

This looks so yummy and what an easy recipe! I’ll be cooking this for lunch today. Thank you for sharing.

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