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Chinese Shrimp Fried Rice Recipe

by Jeanette on April 10, 2013 · 21 Comments
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Homemade Chinese Shrimp Fried Rice is so much better than takeout – you have to try this recipe!

Fried rice is such a common dish in our household that I wouldn’t even think to post a recipe for it on my blog, except for the fact that it’s so good and one of those dishes that everyone should learn how to make. Fried rice is the perfect way to use up all those bits and pieces in your refrigerator and freezer, and sneak in some extra vegetables (or use up all the scraps). One of my husband’s favorite dishes when we eat out is Yang Chow Fried Rice, which is basically fried rice with shrimp and ham. Somehow, when you add shrimp to fried rice, it takes this lowly leftover dish to new heights.

The other night, I was scouring my refrigerator and freezer to see what I could throw together for dinner. It was getting late and I needed to get something on the table quickly (my teenage boys are starving when they walk in the door after sports). This Shrimp Fried Rice came together quickly using leftover steamed brown rice (I make a big batch at the beginning of the week), frozen peas, a sole red bell pepper, a wedge of cabbage, a small amount of frozen shrimp, and a few eggs.

I always start off my fried rice by sauteing a little ginger and garlic – these are my key aromatics. The other trick is the sauce. I learned how to make really good fried rice a few years ago when I started using a combination of flavorings in my sauce – soy sauce, rice wine, oyster sauce, sesame oil, and a dash of sugar. Sure, you can use just soy sauce, but your fried rice won’t taste nearly as good.

I served this Chinese Shrimp Fried Rice for dinner with some pan-fried dumplings (they come frozen and can be found at the supermarket or your local Asian market) and steamed Chinese broccoli with oyster sauce. We call this meal “Chinese takeout” at home.

Here are a few more fried rice recipes:

Kim Chi Fried Rice
Indonesian Shrimp Fried Rice
Burmese Fried Rice

I’m participating in Food Network’s Sensational Sides event this week. Please be sure to check out what all my fellow foodie friends made:

Jeanette’s Healthy Living: Chinese Shrimp Fried Rice
Devour: Farro Salad With Greek Yogurt
Dishin & Dishes: Kale, Quinoa and Black Bean Salad
The Cultural Dish: Lemon Risotto
The Sensitive Epicure: Stir-Fried Quinoa With Chinese Vegetables
Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette
Made By Michelle: Really Good Granola
Cooking With Elise: Mediterranean Orzo Salad
Weelicious: Mushroom Barley
Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint
Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes
FN Dish: Good Grains Make for Balanced Meals

5 from 1 reviews
Chinese Shrimp Fried Rice
Prep time
Cook time
Total time
Fried rice is an extremely versatile dish. If you don't have shrimp, leave it out; you could also use leftover chicken (roasted or grilled chicken). You can also swap in different vegetables such as frozen mixed vegetables (carrots, corn, green beans, peas), or some leafy green vegetables.
Serves: 6-8
  • 1 cup medium shrimp, peeled
  • 1 teaspoon rice wine
  • 4 teaspoons olive oil, divided
  • 2 eggs, lightly beaten
  • 1 slice ginger, the size of a quarter, peeled, minced
  • 2 cloves garlic, minced
  • 1½ cups chopped cabbage
  • 1 red bell pepper, trimmed, chopped
  • ½ 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
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon organic sugar
  • 1 scallion, chopped
  1. Mix shrimp with rice wine.
  2. Heat 2 teaspoons oil in a wok or large skillet. Scramble eggs. Remove.
  3. Heat 1 teaspoon oil in the wok; add shrimp and saute until just cooked through. Remove with a slotted spoon.
  4. Heat remaining teaspoon of oil in wok; add ginger and garlic and saute until fragrant, about one minute. Add cabbage and saute one minute; add red bell pepper and frozen peas and saute for two minutes. Add cooked rice and toss well until heated through. Return scrambled eggs to wok.
  5. Stir together Fried Rice Sauce ingredients. Drizzle on top of rice and toss rice well.
  6. Garnish with chopped scallion and serve.

This post is linked up to Tidy Mom’s I’m Lovin’ It Party.


  1. We love Fried Rice and it is such a great way to use up bits and pieces of leftover veg for sure! Shrimp really does elevate it – pretty pics Jeanette :)

    • Jeanette Jeanette says:

      Fried rice is the best isn’t it? Funny how you can turn such a humble dish into something special with just a little bit of shrimp ;).

  2. I am still trying to perfect my fried rice, it’s getting better! I agree, such a great way to use up the odds and ends, I love how this one came together!!

  3. Jeanette Jeanette says:

    Aggie – I’ve been making fried rice since I was in college – it was our midnight snack, so inexpensive to make and so good. Over the years, I’ve played with the seasonings and sauce, and finally found my favorite combination. When I’m short on time and everyone’s hungry, I know I can always make fried rice – we always have leftovers in our refrigerator and some frozen peas.

  4. This is exactly the kind of dish I love to make! Almost anything from the freezer and fridge can go into fried rice — I always have shrimp and peas in the freezer, and go from there.

  5. YUM looks so good. Believe it or not, I’ve never made fried rice at home. I need to! Do you have a stovetop wok? I used to have an electric wok and I HATED it. I only liked it for it’s size but I had such a time trying to control the heat. I need a good stove top wok! Any recommendations?

  6. Thank you Jeanette. Your recipes are always so wonderflul as well as your pictures. Have a wonderful day!

  7. This is exactly the sort of “clear the fridge out” dinner that appeals to my family and me. Great flavors in here, especially with the oyster sauce.

  8. love this!! we’ve never thought to put shrimp in our fried rice!

  9. You are so right when you say the secret is in the sauce, Jeanette! This looks wonderful and I love the addition of shrimp too!

  10. What a wonderful recipe. I like fried rice a lot and the shrimp and veggies look like they add great flavor.

  11. So delicious! I have been needing to incorporate more Asian cooking into my weeknights, and this looks like just the thing! Thanks, Jeanette.

  12. I’m making kimchi fried rice for dinner now! That looks incredible, Jeanette! Love shrimp in fried rice :)

  13. We love fried rice at our home, especially with frozen organic brown rice from Trader Joes. I just add it to the pan still frozen, and no clumping! I want to try your sauce, since I usually only flavor with Tamari and sesame oil. Glad you shared :-)

    • I just discovered that amazing organic brown rice at Traders and I am obsessed. Sooo simple for when you don’t have the time to wait for brown rice to cook. I’ll have to try in a fried rice recipe. Thanks for sharing.

  14. I love the addition of egg here – I use it quite a bit in Vietnamese and Thai dishes and find it really enhances stir fries. It’s hard to beat stir-fries for versatility and efficiency too!

  15. Thanks again, Jeanette for the fried rice recipe. All your recipes are great! Have a safe and wonderful day!

  16. Jen Miller says:

    My wok is shipping this week. I’d love to try this great recipe of yours!!! Can’t wait.

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