Meal Prep Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shrimp Fried Rice
Plump shrimp and fluffy rice tossed in a scorching hot wok with soy sauce, sesame oil, scallions, and egg — better than takeout in under 20 minutes.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Heat 1 tablespoon of the sesame oil in a large wok or skillet over high heat and cook the shrimp until pink and just cooked through, about 2 to 3 minutes; remove and set aside.
- 2
Scramble the eggs in the same pan until just set, then remove and set aside with the shrimp.
- 3
Add the remaining oil, garlic, and peas and carrots, and stir-fry for 2 minutes.
- 4
Add the cold cooked rice, breaking up any clumps, and stir-fry until heated through and starting to crisp in spots, 4 to 5 minutes.
- 5
Return the shrimp and eggs to the pan, add the soy sauce, and toss everything together.
- 6
Garnish with green onions and divide among meal prep containers.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving900
Calories
49 g
Protein
157 g
Carbs
7 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Fried rice grew out of a thrifty Chinese tradition of wok-tossing day-old rice with whatever protein and vegetables were on hand, turning leftovers into a fast, savory meal. The shrimp version is a popular Cantonese-leaning style that has become a takeout staple across North America. It is ideal for meal prep precisely because the dish was designed around cold, pre-cooked rice.
Listahan note
This version leans into its leftover-rice roots, using chilled rice and quick-cooking shrimp so a big batch comes together in minutes and reheats cleanly.
Technique cues
- Use cold, day-old rice, since fresh hot rice steams and clumps while chilled grains fry up separate and toasty.
- Cook the shrimp fast and pull it before it overcooks, then return it at the end so it stays tender after reheating.
- Push the rice aside and scramble the egg in the cleared space so it sets into soft curds rather than coating every grain.
Kitchen flow
- Parallel prep
- Have rice chilled and all ingredients chopped and at the stove before you turn on the heat, since the cooking goes fast.
- Make-ahead
- Cook the rice a day ahead so it is cold and dry; the whole dish can be fried and portioned in one short session.
- Leftover move
- Top a reheated portion with a fresh fried egg, or wrap it in a tortilla for a quick fried-rice burrito.
- Cleanup rhythm
- Everything cooks in one wok or skillet, so cleanup is a single pan plus the cutting board.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cooked cold rice
the base
Purpose: Chilled rice has dried out enough to fry into distinct, lightly toasted grains.
Handling: Cook a day ahead, spread out, and chill uncovered before frying.
Adaptation: Cauliflower rice for a low-carb version, cooked drier than usual.
shrimp
main protein
Purpose: It cooks in seconds and adds sweet, briny bites throughout the rice.
Handling: Peel, devein, pat dry, and stir-fry just until pink.
Adaptation: Diced chicken, tofu, or extra egg if avoiding shellfish.
eggs
richness and protein
Purpose: Soft scrambled curds add body and the classic fried-rice character.
Handling: Scramble in a cleared part of the pan, then fold into the rice.
Adaptation: Skip for an egg-free version; add more shrimp or vegetables.
soy sauce
savory seasoning
Purpose: It gives the rice its umami color and salt without making it wet.
Handling: Drizzle around the edge of the hot pan so it sizzles before tossing.
Adaptation: Tamari for gluten-free; coconut aminos for lower sodium.
frozen peas and carrots
color and sweetness
Purpose: They add quick pops of color and gentle sweetness.
Handling: Add straight from frozen; they thaw and cook in the hot pan.
Adaptation: Any small-diced quick-cooking vegetable.
scallions and garlic
aromatics
Purpose: They build the savory base and add fresh, oniony lift.
Handling: Cook garlic first; reserve some scallion greens for the end.
Adaptation: Onion plus garlic powder in a pinch.
Technique notes
- Get the pan ripping hot before the rice goes in, which is what gives fried rice its faintly smoky wok-toasted flavor.
- A few drops of toasted sesame oil stirred in at the very end add aroma that would burn off if added early.
- Drizzling the soy sauce on the hot pan surface rather than over the rice caramelizes it slightly for deeper flavor.
Ingredient swaps
- Shellfish-free direction
- Replace shrimp with diced chicken, tofu, or extra egg for an allergen-friendly bowl.
- Gluten-free direction
- Use tamari or certified gluten-free soy sauce throughout.
- Lower-sodium direction
- Cut the soy sauce with coconut aminos and finish with white pepper and scallion for flavor.
Serve alongside
- Hot and sour soup
- Smashed cucumber salad
- Steamed dumplings
- Stir-fried bok choy
- Jasmine tea
- Sparkling water with lime
- Cold oolong
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store in the fridge for up to four days in airtight containers and reheat in a hot pan or microwave with a few drops of water to refresh the grains. Because the shrimp is delicate, avoid reheating more than once. Fried rice freezes for up to two months but the texture softens slightly on thaw.
Equipment
- Wok or large skillet
- Sheet pan for chilling the cooked rice
- Sturdy spatula for tossing
- Airtight meal-prep containers
Make this household-aware
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Plan it in Listahan
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