Chinese-Style Shrimp Fried Rice Recipe
I’m about to share something that’ll make you question why you’ve been ordering takeout when you could whip up this incredible Chinese-style shrimp fried rice in your own kitchen. You know that perfect balance of fluffy rice, tender shrimp, and those little pops of flavor from scrambled eggs and crisp vegetables? Well, it turns out recreating that restaurant magic isn’t nearly as complicated as I thought it would be, and there’s one simple trick that changes everything.
Why You’ll Love this Chinese-Style Shrimp Fried Rice
When you’re craving takeout but want something fresher, tastier, and way more satisfying, this Chinese-style shrimp fried rice delivers everything you want without the greasy aftermath.
I love how this recipe transforms simple ingredients into restaurant-quality magic. The jasmine rice gets perfectly fluffy, never mushy. Those plump shrimp add protein without breaking the bank.
What really gets me excited is the control you have over everything. Too much sodium in takeout? Not here.
Want extra vegetables? Toss them in. The wok hei flavor develops beautifully, creating that authentic taste that makes your kitchen smell like your favorite Chinese restaurant.
What Ingredients are in Chinese-Style Shrimp Fried Rice?
Getting Chinese-style shrimp fried rice right comes down to having the right ingredients on hand. The beauty of this dish lies in its simplicity, where each component plays a specific role in building those layers of flavor that make your taste buds do a little happy dance.
Most of these ingredients are probably sitting in your pantry or fridge right now, which makes this recipe perfect for those “what’s for dinner” moments when inspiration strikes. The key is using quality ingredients, especially when it comes to the rice and shrimp, since they’re the stars of this show.
Ingredients You’ll Need
- 2 cups uncooked jasmine rice
- 12 oz shrimp (peeled and deveined)
- 3 tablespoons canola oil (divided)
- 2 eggs (beaten)
- 1 medium onion (diced)
- 1 cup snow peas (chopped)
- 1 scallion (chopped)
- 1 tablespoon soy sauce (light or dark)
- 1 tablespoon Shaoxing wine (optional)
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ¼ teaspoon sesame oil
- ¼ teaspoon ground white pepper
A Few Things About These Ingredients
Jasmine rice is absolutely worth seeking out for this recipe. Sure, you could use regular long-grain rice, but jasmine rice brings this subtle floral aroma that elevates the entire dish.
Day-old rice works best because it’s drier and won’t turn mushy when you stir-fry it.
The shrimp size matters more than you might think. Medium to large shrimp hold up better to the high heat and won’t disappear into the rice. Frozen shrimp works perfectly fine, just make sure they’re completely thawed and patted dry before cooking.
Shaoxing wine adds an authentic depth that regular cooking wine just can’t match, but don’t stress if you can’t find it.
Dry sherry makes a decent substitute, or you can skip it entirely. The dish won’t fall apart without it.
White pepper instead of black pepper isn’t just being fancy for the sake of it. White pepper has a different heat profile, more penetrating and less harsh, which works beautifully with the other flavors.
Plus, it keeps the rice looking clean and restaurant-pretty.
How to Make this Chinese-Style Shrimp Fried Rice
The magic starts with properly prepared rice, and I can’t stress this enough – you want day-old rice that’s been hanging out in your fridge. Cook those 2 cups of uncooked jasmine rice according to package directions, then let it cool completely before refrigerating overnight. Fresh rice turns into a mushy disaster when you stir-fry it, trust me on this one.
When you’re ready to cook, get everything prepped first because fried rice happens fast. Have your 12 oz of peeled and deveined shrimp patted completely dry, your 2 eggs beaten and ready to go, and all your vegetables chopped. This isn’t the time to be hunting around for ingredients while your wok is smoking.
Heat up your wok or the largest pan you own over medium-high heat, then add about 1 tablespoon of that canola oil. Pour in those beaten eggs and scramble them gently until they’re just set but still a little glossy. Don’t overcook them into rubber pellets – they’ll finish cooking later. Scoop them out and set aside.
Add another tablespoon of oil to your pan and toss in the shrimp. Let them sizzle untouched for about a minute before stirring, which gives you those beautiful golden edges. Cook until they’re pink and just cooked through, maybe 2-3 minutes total. Remove them to hang out with the eggs.
Now for the aromatics – add that last tablespoon of oil and throw in your diced onion. Cook it until it starts looking translucent and smells amazing, then add the 1 cup of chopped snow peas and the white parts of your chopped scallion. The green parts come later, so don’t dump it all in yet.
Here comes the rice party. Add your cold, day-old rice to the pan and start breaking up any clumps with your spatula. This is where having dry rice really pays off – it separates easily and doesn’t turn into paste. Stir-fry everything together until the rice is heated through and starting to look a little toasty.
Time to bring the gang back together. Return your cooked shrimp and scrambled eggs to the pan, then season with that 1/4 teaspoon each of salt, sugar, and ground white pepper. Add your 1 tablespoon of soy sauce and the Shaoxing wine if you’re using it. The sugar isn’t trying to make this sweet – it’s balancing all the savory flavors and helping everything taste more like itself.
Give everything a good toss to distribute the seasonings, then drizzle that 1/4 teaspoon of sesame oil over the top. Sesame oil burns easily, so it goes on at the end for maximum flavor impact. Toss in those scallion greens you’ve been saving, give it one final stir, and you’re done.
The whole cooking process takes maybe 10 minutes once you start, which is why having everything ready to go matters so much. You want each grain of rice coated but not soggy, the shrimp tender but not bouncy, and everything tasting like it belongs together rather than like separate ingredients that happened to meet in a pan.
Chinese-Style Shrimp Fried Rice Substitutions and Variations
Look, I get it – sometimes you open your fridge and realize you’re missing half the ingredients, or maybe you just want to make this recipe work with what you’ve got on hand.
No jasmine rice? Regular long-grain white rice works perfectly fine. Day-old leftover rice actually works better than fresh anyway.
Out of shrimp? Diced chicken, pork, or even tofu will do the trick. Frozen mixed vegetables can replace the snow peas if needed.
Skip the Shaoxing wine if you don’t have it – the dish won’t fall apart, I promise. Regular vegetable oil substitutes for sesame oil in a pinch.
What to Serve with Chinese-Style Shrimp Fried Rice
While this shrimp fried rice can absolutely stand on its own as a complete meal, pairing it with the right sides transforms dinner into something that feels more like ordering takeout from your favorite Chinese restaurant.
I’m partial to crispy egg rolls or pot stickers—those golden, crunchy textures create perfect contrast against the soft rice.
Hot and sour soup adds warmth and tang that cuts through the dish’s richness beautifully.
For vegetables, try steamed broccoli with garlic or sautéed bok choy. Their fresh, clean flavors balance everything out without competing for attention.
Final Thoughts
Making this shrimp fried rice isn’t just about following a recipe—it’s about mastering one of those foundational dishes that’ll serve you well for years to come.
Once you nail the technique, you’ll find yourself tweaking ingredients based on what’s lurking in your fridge. Got leftover vegetables? Toss them in. No Shaoxing wine? Skip it without guilt.
The beauty lies in its flexibility and speed. When hunger strikes and takeout feels too expensive, this becomes your go-to hero meal. Trust me, your future self will thank you for learning this one.
Chinese-Style Shrimp Fried Rice Recipe
Ingredients
- 2 cups uncooked jasmine rice
- 12 oz shrimp peeled and deveined
- 3 tablespoons canola oil divided
- 2 eggs beaten
- 1 medium onion diced
- 1 cup snow peas chopped
- 1 scallion chopped
- 1 tablespoon soy sauce light or dark
- 1 tablespoon Shaoxing wine optional
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ¼ teaspoon sesame oil
- ¼ teaspoon ground white pepper
Instructions
- Cook jasmine rice and let it cool (preferably refrigerate overnight).
- Heat 1 tablespoon oil in a wok or large pan, scramble eggs until set; set aside.
- Add another tablespoon of oil, stir-fry shrimp until pink and cooked through, set aside.
- Add remaining oil, sauté onion until translucent, add snow peas and white parts of scallion.
- Add rice, breaking up any clumps; stir-fry until heated through and slightly crispy.
- Return shrimp and eggs to pan, season with salt, sugar, white pepper, soy sauce, and Shaoxing wine.
- Mix well, drizzle with sesame oil, and toss with green parts of scallion before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Use Day-Old Rice From the Refrigerator for Fried Rice?
Yes, I recommend using day-old refrigerated rice for fried rice. It’s actually preferred because the grains dry out and separate, preventing mushy texture when stir-frying. Fresh rice contains too much moisture.
What’s the Best Way to Prevent Shrimp From Becoming Rubbery?
I’ll cook the shrimp quickly over high heat for just 2-3 minutes until they turn pink. I won’t overcook them, and I’ll remove them immediately once they’re done cooking.
How Do I Keep the Rice Grains Separate and Not Clumpy?
I’ll use day-old rice that’s been refrigerated overnight since it’s drier and grains separate easily. I’ll break up clumps before adding to the pan and stir-fry over high heat constantly.
Can I Make This Recipe Ahead of Time and Reheat Later?
I’d recommend eating this fresh since reheating can make shrimp rubbery and rice mushy. If you must prepare ahead, I’d cook components separately and quickly combine them when reheating over high heat.
What Type of Soy Sauce Works Best for Authentic Flavor?
I’d recommend light soy sauce for authentic flavor since it’s less salty and won’t overpower the delicate shrimp. Dark soy sauce works too but adds stronger color and flavor that might dominate the dish.