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Easy Homemade Shrimp Fried Rice

Rated as 5 out of 5 Stars

"This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired."
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30 m servings 551
Original recipe yields 4 servings (5 cups)


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  1. Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
  2. Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
  3. Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
  4. Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.


  • Cook's Note:
  • Cooking time will vary based on size of shrimp. Don't overcook.

Nutrition Facts

Per Serving: 551 calories; 19 63.9 30.4 312 971 Full nutrition

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It’s become a “keeper” in my family. Shared it with in-laws and they are now fans too. Didn’t modify the recipe but did add a little soy sauce to my plate afterwards.