Shrimp with Rice

Looking for a fast, flavorful meal that delivers restaurant-quality taste in under 30 minutes? This Shrimp with Rice recipe brings together tender, juicy shrimp, fluffy rice, and a savory Asian-inspired sauce for a dish that’s both satisfying and simple to make. Each bite bursts with umami flavor and subtle sweetness, making it perfect for busy weeknights or casual dinners. Whether you’re craving comfort food or a quick crowd-pleaser, this shrimp and rice stir-fry never disappoints.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Ready in less than 30 minutes — perfect for busy evenings.
• Simple Ingredients: Uses pantry staples and fresh shrimp you likely already have.
• Incredible Flavor: The blend of soy, oyster sauce, and sesame oil adds depth and richness.
• Versatile Dish: Works beautifully with any vegetables, proteins, or rice you have on hand.
• Crowd-Pleaser: A dish that feels special but requires minimal effort — great for family dinners or entertaining.

This Shrimp with Rice stands out for its perfect balance of salty, sweet, and smoky flavors. Every step is designed to layer flavor and texture, from crisp Cut the meat bits to the fragrant ginger-garlic base.

Ingredients Needed

For the Stir-Fry Base

• 3 tablespoons peanut oil (or vegetable oil), divided
• 2 large eggs, lightly beaten
• ¾ cup diced Cut the meat, trimmed of excess fat (or ½ cup Chinese sausage for a traditional twist)
• 2 garlic cloves, finely minced
• 3 teaspoons fresh ginger, grated or finely chopped
• ½ medium onion, finely chopped (brown, white, or yellow — about ¾ cup)

For the Shrimp & Rice

• 5 oz (150 g) small shrimp or prawns, cooked and peeled (or raw, if cooking fresh)
• 3 cups cooked long-grain white rice, preferably refrigerated overnight
• 3 scallions (green onions), thinly sliced
• 1 tablespoon Chinese cooking wine (or dry sherry/sake)
• ½ teaspoon sugar

For the Sauce

• 1 tablespoon oyster sauce
• 1½ tablespoons soy sauce (light or all-purpose)
• ½ teaspoon toasted sesame oil (dark roasted for deeper flavor)

How to Make Shrimp with Rice

Step 1: Mix the Sauce

In a small bowl, combine oyster sauce, soy sauce, and sesame oil. Stir well and set aside — this will be your flavor base for the fried rice.

Step 2: Scramble the Eggs

Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the beaten eggs and scramble gently until just set. Transfer them to a plate and keep warm.

Step 3: Crisp the Cut the meat

Turn the heat to high. Add the Cut the meat and cook for about 2 minutes, until golden and crisp. Remove and set aside with the eggs. If there’s too much fat left in the pan, drain the excess.

Step 4: Build the Flavor Base

Add the remaining 2 tablespoons of oil, then stir in garlic and ginger. Cook just until fragrant — about 20 seconds.
Next, add the onion and stir-fry for 2 minutes until softened and lightly golden.
Pour in the Chinese wine and sugar, letting it bubble for about 20 seconds to deglaze the pan and infuse flavor.

Step 5: Add the Shrimp

Toss in the shrimp and stir-fry for 1–2 minutes, just until heated through. If using raw shrimp, cook until pink and opaque.

Step 6: Combine Everything

Add the cold rice, prepared sauce, eggs, and Cut the meat back into the wok. Stir-fry vigorously for 2–3 minutes, breaking up any rice clumps and ensuring everything is evenly coated in sauce.
Add most of the scallions, saving a few for garnish.

Step 7: Serve and Enjoy

Transfer to a serving plate or bowl, sprinkle with the remaining scallions, and serve hot. Enjoy your delicious homemade Shrimp with Rice!

Serving and Storage Tips

• Serving Suggestions: Pair this dish with steamed bok choy, a crisp cucumber salad, or a drizzle of chili oil for extra kick.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over medium heat with a splash of water or soy sauce to revive the texture and flavor. Avoid microwaving too long to prevent the shrimp from becoming rubbery.

Helpful Notes

• Cold Rice is Key: Using refrigerated rice keeps the grains separate and prevents clumping.
• Oil Alternatives: Sesame or avocado oil can be substituted for a slightly nutty aroma.
• Protein Swaps: Try chicken, tofu, or leftover pork for variety.
• Make It Spicy: Add a teaspoon of chili flakes or sriracha for a gentle heat boost.
• Vegetable Boost: Toss in frozen peas, carrots, or bell peppers for extra color and nutrients.

Conclusion

This Shrimp with Rice recipe is the ultimate quick comfort meal — bold, aromatic, and incredibly satisfying. From the sizzling garlic to the perfectly seasoned sauce, every bite delivers the kind of flavor that feels both homely and gourmet.

If you’ve tried this recipe, leave a comment and star rating below!
Don’t forget to share it on Pinterest or Facebook to inspire others.
✨ What twist did you add — spicy, veggie-loaded, or classic? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?

Yes! Just thaw and pat dry before cooking to avoid excess moisture and achieve a nice sear.

Can I use brown rice instead of white rice?

Absolutely — it adds extra fiber and a nutty flavor. Just ensure it’s cooked and chilled before stir-frying.

Is this recipe gluten-free?

To make it gluten-free, use tamari or gluten-free soy sauce in place of regular soy sauce, and confirm that your oyster sauce is certified gluten-free.

Why does my fried rice turn mushy?

Likely because the rice was freshly cooked. Always use cold, day-old rice for the best texture.

Can I freeze shrimp fried rice?

Yes — let it cool completely, then freeze in airtight portions for up to 2 months. Reheat directly from frozen in a skillet for best results.