Skip the restaurant and make this easy homemade shrimp fried rice. Once you make this recipe, you'll be hooked. This shrimp fried rice recipe is quick and easy. Just how we like it.

WHAT'S THE SECRET?

Well, there is no secret. It's just about adding in the right ingredients to get that authentic flavor. It took me a few tries to get it down to the actual flavor my family likes and once my husband said “This taste like you found the ancient Chinese secret”, I knew I had a winner. The kids said “Mom, this is the best shrimp fried rice“. That made my heart smile. So, I'm going to share it with you. You ready?

WHAT YOU NEED TO MAKE THIS HOMEMADE SHRIMP FRIED RICE

For a full list of ingredients and instructions, please scroll down to the recipe at the bottom of the page.

Shrimp
Day old Jasmine rice
Eggs
Carrots
Frozen peas (NO CAN)
Garlic
Ginger
Green onions
Sesame oil
Soy sauce or liquid aminos
Salt & pepper

One of the best parts about this dish, is once the rice is done, this becomes a one pot meal. It's healthier because you know exactly what's in it. No added sugars like you find at the restaurants (you do know they add sugars, right?). I'm going to say it…I think it's better than take-out. But, hey you try it and let me know.

HOW TO MAKE SHRIMP FRIED RICE AT HOME

Make the jasmine rice a day ahead. That may be the only thing that is hard because some people forget this step. Day old rice holds up much better for this recipe. If you cook it at the same time, you could end up with mushy rice and we don't want that. I cook my rice in the good old handy dandy rice cooker. If you don't have a rice cooker, I show you how to cook it on the stove in this video.

Next add oil to the pan and cook your shrimp. Cook it for about 3-4 minutes, flip and cook for another 3 minutes. Make sure it has turned completely pink and curled up but not too tight then you'll have overcooked shrimp. Once the shrimp is done, remove with a slotted spoon (we want to keep as much of the liquid in the pan as we can), and place on a plate; set aside.

Add your frozen peas and diced carrots, cook for about 2 minutes or up to when they begin to soften. You want to stir often as they may stick to the pan. Then, add the garlic and ginger. Cook for about 30 seconds until fragrant.

Move the vegetables to one side of the pan, add eggs to empty side and scramble. Mix all together.

Add the shrimp back to the pan along with the rice, green onions, soy sauce (or aminos), and sesame oil. Stir to combine all ingredients. Taste for flavor. You may want to add salt & pepper to taste here. I added a pinch of each. Cook until everything is nice and hot. Serve with added green onions on top.

Chef Patrice's Tip for the BEST Shrimp Fried Rice

There are two things I need you to make sure you do if nothing else. First, make sure to cook your rice the day before and second, use frozen peas. Do NOT and I repeat do NOT use canned peas. They will mush up so quick. Matter of fact, do NOT use canned carrots either. They will mush up as well.

You can use frozen carrots as well. If you have the frozen peas and carrots, use that. I didn't have any but I had some fresh carrots that I just cut up myself. I showed my group on Facebook the best way to cut those carrots. You are more than welcomed to come join my group (you will have to answer a few questions to join) to get added tips on how I make cooking simpler.

I heard through the grapevine that ready-to-serve rice will hold up and be great. However, I cannot vouch for it because I haven't tried it. But, I do know that you can use long grain rice and basmati rice instead of jasmine. But again, day old.

I used frozen shrimp because I love shrimp and keep frozen on hand for whenever I want shrimp. Fresh shrimp can definitely be used. It'll give a better flavor. If you must use already cooked shrimp, add it in at the end just to get it heated up. Do NOT cook it at the beginning as it will be overcooked and rubbery.

Fresh grated ginger will bring out so much flavor as will fresh garlic. As you see in my picture, I didn't have fresh ginger but when I do have it, I use it. Remember, I'm a fan of use what you have, so that's what I did.

The eggs can be cooked first and placed aside until the final mixing if preferred. Sometimes eggs will stick when added to the pan after the vegetables, however have a spatula ready and that will help to loosen it up.