Better Than Takeout Shrimp Fried Rice

This Better Than Takeout Shrimp Fried Rice is an authentic dish best made from scratch at home! Plump shrimp and Chinese sausage are mixed with rice and vegetables for a hearty and satisfying dish. It's made from simple ingredients, creating a healthy comfort meal that everyone will enjoy!

Jump to:

• A Childhood Favorite
• Ingredients
• How To Make It
• Top Tips
• Storing & Freezing
• FAQ
• Looking For More?
• 📋 Recipe
• Pin It For Later
• Products I Used
• 💬 Reviews

A Childhood Favorite

Growing up, Shrimp Fried Rice was a staple at our house. My sister and I were picky eaters so when my parents needed to whip up an easy and guaranteed-to-satisfy dinner, shrimp and white rice recipes was their go-to. Everyone in the family loves this one. It's versatile, uses pantry & fridge staples, & involves minimal clean-up.

This easy Shrimp Fried Rice is flavorful, filling, and super comforting. It honestly is better than take-out but also healthier since you control the amount of oil and seasoning. The best part of this dish is how versatile it is! You can add any combination of protein or vegetables - whether it's leftovers, your favorite, or what's in season. Customize this fried rice to your own taste!

This authentic fried rice recipe is the perfect meal for a busy weeknight and is great for lunch or weekly meal prep!

Why You'll Love It

• It’s a budget-friendly way to enjoy restaurant-style takeout right at home. 
• The whole dish is made from start to finish in 45 minutes.
• It doesn’t contain any MSG or preservatives. 
• Uses frozen mixed vegetables to save you time. 
• You can customize the protein and vegetables - it's a truly versatile recipe.

Ingredients

One of the reasons why I love Shrimp Fried Rice so much is because the ingredients are simple and can be found in any grocery store!

• Shrimp: I use U31/40 peeled, tail-on frozen shrimp. At the grocery store, buy the frozen shrimp to save money (it's the same as the "fresh" ones on display). To thaw, place the frozen shrimp in a bowl of cold water until defrosted. Feel free to use more than half a pound as well!
• Butter: I always recommend using butter from grass-fed cows. It contains more nutrients and heart-healthy omega-3 fatty acids than regular butter.
• Onion and garlic: Some fresh elements to liven up the dish.
• Chinese sausage: It's salty, sweet, and full of flavor. My favorite is the Kam Yen Jan brand. You can find it at Costco, Asian markets, or on Amazon.
• Frozen mixed vegetables: Keep it easy by using frozen vegetables! My favorite has carrots, corn, peas, and green beans. My mom's had lima beans too.
• Cooked jasmine white rice: Day-old white or brown rice works best here. If you're going to make rice, cook it with less water than usual and cool it completely. It won't have the same texture but it'll still taste great.
• Egg: The little bits of scrambled egg are my favorite! I recommend using pasture-raised eggs for more omega-3 fat, vitamin D, vitamin E, and beta-carotene.
• Soy sauce: I use low-sodium soy sauce to better control the saltiness.
• Fish sauce: A must! Adds a punch of umami.
• Toasted sesame oil: Rounds out the flavor profile and helps crisp the rice.
• Green onion and cilantro: for garnish

How To Make It

This one-pan recipe is so easy and pretty much fool-proof!

1. Prepare the sauce: Whisk together soy sauce, fish sauce, and sesame oil in a small bowl and set aside. 
2. Cook the shrimp: Quickly cook the shrimp in butter and set aside.
3. Sauté the fresh veggies: Soften the onion with the Chinese sausage and garlic. The sausage only needs a couple minutes to warm through, but you can cook it over high heat if you want it to get crispy.
4. Add the rice and frozen veggies: Since the rice is already cooked, you only need to cook until the veggies are warm and all water has evaporated. This will ensure crispy fried rice instead of mushy softness.
5. Scramble the egg: Increase the heat and make a well in the center. Crack an egg right in the center and use your wooden spoon to quickly scramble it within the well. As it cooks, slowly pull in pieces of rice and vegetables to mix it into the dish.
6. Finish it: Pour in the sauce and continue stirring over high heat. Add the shrimp back in to warm it through. Serve hot. Serve hot with a garnish of chopped green onion and cilantro.

Top Tips

• For crispy rice bits, add the sauce and then flatten the rice. You want as much contact of the rice with the pan as possible. Let it sit undisturbed over high heat for 1-2 minutes or until the rice is charred and crispy. Then add in the shrimp and finish the recipe.
• Don't cook the garlic too long. As soon as you smell the garlic, continue on with the recipe. If you let it sit for too long, it'll burn and create bitter, acrid bites in the fried rice.
• Buy frozen shrimp to save money. The fresh shrimp in the display counter is the same as the frozen, just thawed ahead of time. To thaw, simply place the frozen shrimp into a bowl and let it sit under running cold water until thawed. Also make sure to remove the veins from the top and bottom of the shrimp!
• Use any kind of shrimp you want. If you want to keep the shells, head, or tail on, feel free to! They'll add great flavor during the cook process too!

How to Dry Rice

For any fried rice recipe, you want to make sure that the rice is dry. This will help keep it from clumping up. It will also help keep the dish from steaming in the skillet and becoming soggy. There are 2 ways to easily dry out rice to use in fried rice recipes. 

If you have time: Cook rice according to package instructions, then lay it out on a sheet pan in a single layer. Cool in the fridge for about 20 minutes, then add to a freezer-safe bag and freeze for 2-4 hours. Remove from freezer, and let it defrost for rice that is the perfect texture for fried rice. 
If you’re short on time: Spread cooked rice out on a sheet pan in a single layer and place a fan above or on the side to help evaporate as much moisture as possible. Flip every 10 minutes to speed up the process. This will take 20-30 minutes depending on how much rice you have.

Make It Yours

• Use brown rice, quinoa, or riced cauliflower instead of white rice for a healthier alternative.
• Instead of shrimp or Chinese sausage, use tofu, crab, diced ham, rotisserie chicken, pork, or beef. Cook the protein first and set aside, as you would with the shrimp. Then combine everything at the end.
• Fruit in fried rice is very popular too! Diced pineapple or mango would add delicious tropical sweetness.
• Craving spicy shrimp fried rice? Add a pinch of cayenne pepper or red chili flakes into the sauce. You can also top it with chili garlic sauce or sriracha for a kick!
• To make this gluten-free, replace the soy sauce with tamari or coconut aminos. Adjust the seasoning accordingly.
• To make this paleo or Whole 30 friendly, use coconut aminos in place of soy sauce. You’ll also need to make this recipe with cauliflower rice instead of any grains. 

Storing & Freezing

Storing: If you have leftover Better Than Takeout Shrimp Fried Rice, store it in an air-tight container with a lid. Keep it in the fridge 2-3 days.

Freezing: To freeze it, portion it out into 2-3 servings and add to a freezer-safe zip-top bag with as much air removed as possible. Store flat for up to 3 months. Thaw overnight in the fridge before reheating and serving.

Reheating: Reheat the dish in a skillet over medium heat or microwave it until warmed through.

FAQ

Looking For More?

Shrimp Fried Rice is a dish I grew up on. Some more of my childhood favorites are:

• Rabokki (Tteokbokki + Ramen)
• Pasta with Pink Sauce
• Vietnamese Turmeric Fish with Dill (Cha Ca La Vong)
• Seafood Salad
• Instant Pot Chao Ga (Vietnamese Rice Porridge)

📋 Recipe

Pin It For Later

Products I Used

The following contains affiliate links, which means I will earn a commission if you purchase an item through these links. I only recommend the brands I know and trust. Thank you for your support!

---

You May Also Like