Authentic Shrimp and Egg Fried Rice – Better Than Takeout
If you love takeout shrimp and egg fried rice, you’re going to love this homemade version even more. It’s quick, full of flavor, and easy to make with just a few everyday ingredients. With the right tips, you can cook up a fresh, satisfying meal right in your own kitchen—no delivery needed.
A Little History of Fried Rice
Fried rice has been around for over 1,400 years. It likely began in China as a simple way to use leftover rice and small bits of food—nothing went to waste. People tossed cold rice into a hot pan with egg, vegetables, or meat to create a tasty new dish.
As the idea spread, different countries across Asia added their own twist:
- China: Light and simple, often with egg, green onion, and sometimes shrimp or pork.
- Taiwan: A bit richer, sometimes made with dried shrimp or cabbage.
- Thailand: Uses fish sauce, sugar, and lime for a mix of sweet and tangy.
- Indonesia: Dark and sweet, made with a thick soy sauce called kecap manis.
- Japan: Uses short-grain rice with garlic and bits of meat or veggies.
- Korea: Often includes spicy kimchi for extra flavor.
No matter the style, fried rice is a comfort food that brings people together.
Perfect Pairings for Shrimp and Egg Fried Rice
Looking to make it a full meal? Here are some easy pairings:
- Iced Green Tea or Lemon Ginger Water – A clean, fresh drink to go with shrimp and egg fried rice.
- Miso Soup or Egg Drop Soup – Light and cozy, perfect to start.
- Stir-Fried Vegetables – Bok choy, broccoli, or snap peas with garlic and soy sauce.
- Spring Rolls or Potstickers – Crispy and fun to eat on the side.
- Cucumber Salad – Cool and refreshing with a sesame dressing.
- Steamed Dumplings – Soft and savory, filled with shrimp, pork, or veggies.
Final Thought
Fried rice may have started as a way to use leftovers, but today, it’s a go-to dish loved all over the world. This easy Shrimp and Egg Fried Rice brings that timeless comfort right to your table—simple, satisfying, and better than takeout.
Easy Shrimp and Egg Fried Rice – Better Than Takeout
Equipment
- 1 wok
Ingredients
- 4 cups cooked short-grain rice kept in the fridge overnight
- 12 oz shrimp peeled and cleaned
- 3 large eggs beaten
- 1 large onion chopped small
- 3 tablespoons soy sauce
- Salt and pepper to taste
- 3 green onions sliced
- 1 teaspoon sesame oil
Instructions
- Gather and Prepare All Ingredients: Before you start cooking, make sure everything is ready to go. Stir-frying moves quickly, so it’s best to chop, measure, and set aside all your ingredients ahead of time. This includes: 1. Beating the eggs with a pinch of salt and pepper, 2. Chopping the onion and green onions, 3. Peeling and deveining the shrimp, and 4. Breaking up the cold, day-old rice so it’s easier to stir-fry.
Cook the shrimp
- Heat 1 tablespoon of oil in a large pan or wok over high heat. Add the shrimp in a single layer and season lightly with salt and pepper.
- Cook for about 1 minute per side, or until they turn pink and opaque. Remove the shrimp and set them aside on a plate.
Scramble the eggs
- If needed, add about ½ tablespoon more oil to the pan. Pour in the beaten eggs and gently stir.
- Scramble until just cooked through, then remove and set aside with the shrimp.
Cook the onion
- Add another splash of oil if the pan is dry, then toss in the chopped onion.
- Season with a bit of salt and pepper. Cook over medium heat for 2–3 minutes, until soft and slightly golden.
Add the rice
- Add the cold rice to the pan. Break up any clumps with a spatula. Spread the rice out and gently press it down to help it crisp up.
- Let it cook undisturbed for 1–2 minutes, then stir and repeat once more.
Bring It All Together
- Return the cooked shrimp and eggs to the pan.
- Pour the soy sauce around the edges of the pan, letting it sizzle and caramelize for a few seconds. Stir everything together to coat the rice evenly.
Finish and Serve
- Sprinkle in the green onions and drizzle with sesame oil.
- Give everything a final toss so the flavors are well mixed. Serve hot and enjoy!
Video
Notes
- Heat the Wok: Keep the wok on high heat to stay hot.
- Season the Shrimp: Season shrimp with salt and pepper, then set aside to prevent the wok from overcrowding.
- Prepare the Eggs: Beat eggs and season with salt and pepper, stir-fry, and then set aside.
- Season As You Go: Stir-fry the onion and other ingredients, seasoning each individually.
- Use Day-Old Rice: Opt for day-old, pre-cooked rice and break apart any clumps.
- Crisp the Rice: Spread the rice evenly in the pan and let it sit to crisp up.
- Caramelize the Soy Sauce: Pour soy sauce from the sides of the wok to slightly caramelize it.