Chopped Shrimp Fried Rice

A fast, flavorful, restaurant-style fried rice packed with tender shrimp, colorful vegetables, and perfectly seasoned fluffy rice. Ready in under 20 minutes, this one-pan wonder delivers bold umami taste with a touch of sweetness—ideal for weeknights, meal prep, or when you want takeout flavor at home without the wait.

Why You’ll Love This Recipe

This isn’t just fried rice—it’s wok hei in your kitchen. With juicy chopped shrimp seared quickly, crisp-tender peas and carrots, and rice stir-fried in soy sauce with optional teriyaki or Mandarin sauce for depth, every bite tastes like your favorite Chinese carryout. The secret? Using properly cooked, slightly dry rice that fries instead of steams. And with an easy hack for ultra-fluffy rice, you’ll never use plain boiled rice again.

Perfect for:

• Quick dinners
• Leftover magic (or make it from scratch)
• Seafood lovers
• Meal prep lunches

Ingredients

For the Fried Rice

• 1 cup cooked white rice, cooled (preferably day-old; see fluff hack below)
• 2 cups raw medium shrimp, peeled, deveined, and finely chopped
• ½ cup frozen peas, thawed
• ½ cup carrots, finely diced (~¼ inch pieces)
• 1 tbsp neutral oil (vegetable, canola, or peanut oil)
• ½ to ¾ cup soy sauce (low-sodium preferred; adjust to taste)
• 1 tsp Chinese Five Spice (optional, for authentic depth)
• Freshly ground black pepper, to taste

For Extra-Fluffy Rice (Recommended)

• 1 cup water
• 1 tbsp salted butter
• ½ tbsp chicken-flavored Better Than Bouillon (or chicken base)
• ¾ cup unrinsed long-grain white rice (like jasmine or basmati)
• 1 clean paper towel (for steaming trick)

Step-by-Step Instructions

1. Cook the Rice (Best Method)

In a small pot:

1. Bring 1 cup water, butter, and Better Than Bouillon to a boil. Stir well.
2. Add ¾ cup rice (do not rinse—it helps prevent mushiness). Stir once.
3. Cover, reduce heat to low, and simmer 15 minutes.
4. Remove from heat. Place a clean paper towel over the pot, then replace the lid.
5. Let sit off heat for 5 minutes—the towel absorbs excess moisture for perfect texture.
6. Fluff with a fork and cool completely before using.

2. Prep Ingredients

• Chop shrimp into small, even pieces (~½ inch). Pat dry.
• Dice carrots finely so they cook quickly.
• Thaw peas and drain well.

3. Stir-Fry the Shrimp & Veggies

In a wok or large skillet over medium heat:

1. Heat 1 tbsp oil until shimmering.
2. Add chopped shrimp and stir-fry 1 minute—just until opaque on the outside but still slightly raw inside.
3. Add peas and carrots. Stir-fry 1 more minute to soften slightly.

4. Add Rice & Sauce

• Increase heat to medium-high.
• Add cooled rice, breaking up clumps with your spatula.
• Gradually pour in ½ to ¾ cup soy sauce (start with ½, add more to taste).
• Optional: Stir in 1 tbsp teriyaki or Mandarin sauce and 1 tsp Chinese Five Spice.

Toss everything together for 1–2 minutes, stirring constantly, until:

• Rice is heated through and lightly toasted
• Shrimp is fully cooked, plump, and pink
• No liquid remains

5. Finish & Serve

• Taste and adjust: more soy? More pepper? A splash of sesame oil?
• Serve immediately while hot and fragrant.

You Must Know

• Use cold, dry rice —freshly steamed rice turns mushy. Day-old or freshly made (then cooled) works best.
• Chop shrimp finely —cooks faster and blends better into the rice.
• Don’t overcrowd the pan —use high heat and quick tosses for true stir-fry texture.
• Add sauce gradually —you can always add more, but you can’t remove it.
• No wok? A large nonstick skillet works great.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet over medium heat with a splash of water or broth to refresh moisture. Microwave works but may dry it out.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Top with a sunny-side-up egg for “breakfast fried rice.”
• Serve with hot mustard, sriracha, or chili oil on the side.
• Pair with egg drop soup or steamed dumplings.
• Pack in bento boxes for lunch.

Cultural Context

Fried rice is a cornerstone of Chinese cuisine—a clever way to repurpose leftovers into something delicious. This version honors that tradition while embracing modern speed and flavor. Found in homes, street food stalls, and restaurants worldwide, it proves that great food doesn’t have to be complicated—just smart.

Pro Tips

• Double the batch? Yes—perfect for freezing or feeding a crowd.
• Make ahead: Cook and cool rice the night before.
• Want crunch? Stir in cashews or water chestnuts at the end.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen shrimp?
A: Yes! Thaw completely and pat dry before chopping.

Q: Why did my rice turn out soggy?
A: Likely too much sauce or wet rice. Use cooled rice and add soy sauce slowly.

Q: Is this gluten-free?
A: Only if using GF soy sauce/tamari and verifying all ingredients.

Q: Can I make it vegetarian?
A: Absolutely! Skip shrimp and add tofu, mushrooms, or extra veggies.

Q: Can I use brown rice?
A: Yes—but cook it first and let it cool. It takes longer to fry and has a chewier texture.

Allergy Information

Contains: shellfish (shrimp), wheat (in soy sauce).
Gluten-free option: Use certified GF soy sauce.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on sauces and bouillon.

Nutrition Facts (Per Serving – Approximate)

Based on 3 servings

• Calories: 380
• Fat: 8g
• Saturated Fat: 2g
• Carbohydrates: 54g
• Fiber: 3g
• Sugar: 6g
• Protein: 26g
• Sodium: 1,200mg (varies with soy sauce)

This fried rice doesn’t whisper. It sizzles loudly in the pan, golden and fragrant, saying everything a great meal should: “Grab a fork. Eat. You’re taken care of.” That’s how the best ones begin—not with silence, but with heat, spice, and someone who says, “Let’s make it right.”