Chopped Shrimp Fried Rice

Chopped Shrimp Fried Rice is one of those quick, crave-worthy meals I turn to when I want something satisfying, flavorful, and fast. Juicy shrimp, colorful veggies, fluffy rice, and savory soy sauce all come together in one sizzling pan—what’s not to love? With a few simple ingredients and bold optional upgrades, this dish brings serious takeout flavor straight to my kitchen in under 30 minutes.

Why You’ll Love This Recipe

I love how easy and versatile this recipe is. It’s a great way to use leftover rice or frozen veggies, and it turns plain shrimp into something unforgettable with just a few seasonings. The Chinese Five Spice gives it a punch of authentic flavor, and I sometimes sneak in a splash of teriyaki or Mandarin sauce to deepen the flavor even more. It’s simple, fast, and ridiculously delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup white rice, cooked and fluffed (see rice method below)
• 1 tablespoon oil (vegetable or sesame oil)
• 2 cups chopped uncooked shrimp
• 1/2 cup peas
• 1/2 cup chopped carrots
• 1/2 to 3/4 cup soy sauce
• 1 tablespoon teriyaki or Mandarin sauce (optional)
• 1 teaspoon Chinese Five Spice (optional, for authentic flavor)

Optional for rice flavor boost:
• 1 tablespoon salted butter
• 1/2 tablespoon chicken-flavored Better Than Bouillon
• Salt and pepper to taste

Directions

Step 1: Cook the Rice

If I want extra fluffy, flavorful rice:

1. I bring 1 cup of water to a boil with 1 tablespoon salted butter and 1/2 tablespoon chicken-flavored Better Than Bouillon.

2. I stir in 3/4 cup of rice (uncooked, straight from the bag—not rinsed).

3. Once boiling again, I stir, cover, and reduce the heat to low.

4. I let it steam for 15 minutes, then remove the pot from the heat.

5. I place a clean paper towel over the pot, put the lid back on, and let it sit for 5 more minutes.

6. I remove the lid and fluff the rice with a fork.

Step 2: Stir-Fry the Shrimp and Veggies

1. In a wok or large skillet over medium heat, I add 1 tablespoon of oil.

2. Once hot, I toss in the chopped shrimp and stir-fry for 1 minute.

3. I add the peas and carrots and cook for another minute, just until the veggies soften slightly and the shrimp starts to turn pink.

Step 3: Add the Rice and Seasonings

1. I add the cooked rice to the skillet, turning the heat to medium-high.

2. I gradually pour in 1/2 to 3/4 cup of soy sauce while tossing everything together.

3. I stir-fry for about 1–2 minutes, until the shrimp is plump and fully cooked and the rice is evenly coated.

4. I stir in the Chinese Five Spice or a splash of teriyaki or Mandarin sauce if I’m using it.

Step 4: Serve

I serve the shrimp fried rice immediately while it’s hot and aromatic. Sometimes I top it with a fried egg, sesame seeds, or sliced green onions for a little extra flair.

Servings and timing

This recipe makes about 3–4 servings. It takes about 10 minutes to prep and 15–20 minutes to cook (including the rice if I’m starting from scratch). Perfect for a fast lunch or a last-minute dinner.

Variations

I’ve swapped shrimp for diced chicken, pork, or tofu and it always works great. Sometimes I add scrambled eggs to the rice before serving or toss in diced green onions and a pinch of red pepper flakes for extra heat. For a veggie-loaded version, I throw in chopped bell peppers, cabbage, or broccoli.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a hot skillet with a splash of oil or soy sauce to bring everything back to life. Microwaving works too, but the texture is best when reheated on the stove.

FAQs

Can I use frozen shrimp?

Yes, I thaw and pat them dry first. Frozen pre-cooked shrimp works too, but I add them later in the cooking process so they don’t get rubbery.

Do I need to use day-old rice?

Day-old rice works best for fried rice because it’s drier and holds up better in the pan. But the fluffy rice method above works perfectly if I’m making it fresh.

What oil is best for stir-frying?

I use vegetable oil, canola oil, or sesame oil. Sesame oil gives a more distinct, nutty flavor.

Can I make it spicier?

Definitely. I add chili flakes, sriracha, or diced fresh chilies right into the stir-fry if I want some heat.

How do I keep the rice from getting mushy?

I make sure the rice is fluffy and not overcooked before stir-frying. High heat and quick tossing also help keep the texture just right.

Conclusion

Chopped Shrimp Fried Rice is fast, flavorful, and incredibly satisfying. Whether I’m cooking it up for a weeknight meal or whipping up a quick lunch, this recipe brings serious flavor with minimal effort. It’s one of those dishes that feels like takeout, tastes even better, and is totally worth keeping in regular rotation.