There’s something deeply comforting about a hot bowl of Spicy Shrimp Fried Rice—especially when it’s bursting with plump, juicy shrimp, fresh vegetables, and a gentle but unmistakable heat. Whether you’re looking for a quick weeknight dinner or a show-stopping dish to impress friends, this is my go-to recipe that never disappoints. The marriage of savory oyster sauce, vibrant sriracha, and silky eggs folded throughout each grain of fragrant jasmine rice makes it extra irresistible. Plus, it’s a wonderful way to transform leftover rice into a true star, ensuring every bite is both zesty and satisfying.
Ingredients You’ll Need
Every ingredient in Spicy Shrimp Fried Rice plays a special part—adding its own pop of color, punch of flavor, or that perfect texture. Here’s what you’ll need, along with my favorite tips for making each one shine.
- Shrimp (1 pound, large, peeled and deveined): Go for fresh or high-quality frozen shrimp—the quick-cooking protein that soaks up flavors beautifully.
- Jasmine Rice (3 cups, cooked, preferably day-old): Slightly dried-out, day-old rice is key for fluffy, non-mushy fried rice that holds up to bold sauces.
- Vegetable Oil (2 tablespoons): Supplies the high heat needed for stir-frying and crisp edges on the rice and shrimp.
- Garlic (3 cloves, minced): Savory, aromatic garlic is the flavor backbone for this dish, so don’t skimp.
- Onion (1 small, finely chopped): Adds a sweet, mellow base and a bit of crunch.
- Frozen Peas and Carrots (1 cup): Bring bright color and a pop of sweetness to balance the heat.
- Eggs (2, lightly beaten): Soft-scrambled eggs create that unmistakable richness you crave in fried rice.
- Soy Sauce (3 tablespoons): Salty, umami goodness that flavors every grain.
- Oyster Sauce (1 tablespoon): A secret-weapon sauce for depth and a silky glaze.
- Sriracha or Chili Garlic Sauce (1–2 teaspoons, to taste): Your source of that signature spicy kick—add more for extra fire!
- Sesame Oil (1 teaspoon): Just a drizzle for toasty aroma and finishing shine.
- Green Onions (2, sliced): Fresh green pops of flavor and color, perfect for garnish.
- Salt and Pepper (to taste): Essential for bringing all the flavors into perfect balance.
- Lime Wedges and Extra Sriracha (optional): A citrusy squeeze over the top brightens everything at the table.
How to Make Spicy Shrimp Fried Rice
Step 1: Sauté the Shrimp
Begin by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer—they’ll sizzle immediately. Let them cook, undisturbed, for 2–3 minutes per side until they’re pink and just opaque. Remove the cooked shrimp to a plate; they’ll go back in at the end for perfect tenderness.
Step 2: Sauté Aromatics and Veggies
In the same pan, pour in the remaining oil. Toss in the minced garlic and chopped onion, stirring for just 1–2 minutes. You want them soft and fragrant but not browned. Next, add the peas and carrots, cooking them through until vibrant and warmed—this usually takes another 2 minutes.
Step 3: Add Eggs and Scramble
Push your veggies to one side of the pan, then pour the lightly beaten eggs onto the empty space. Allow the eggs to set for a few seconds, then gently scramble until just barely cooked. Mix everything in the pan together, combining the eggs and veggies for a creamy, cohesive texture.
Step 4: Stir in the Rice
Add your cooled, day-old jasmine rice directly to the pan. Break up any clumps with your spatula or spoon—each grain should be separated so it can soak up plenty of sauce. Give everything a thorough stir for an even mix.
Step 5: Build Up the Signature Flavor
Now drizzle in the soy sauce, oyster sauce, and as much sriracha or chili garlic sauce as your heart desires. Add the sesame oil and quickly toss everything so all the rice gets evenly coated. Return the cooked shrimp to the pan, tossing until everything is heated through and the flavors meld. Taste and season with salt and pepper as needed.
How to Serve Spicy Shrimp Fried Rice
Garnishes
A final flourish of sliced green onions brings serious freshness and a slight oniony snap. For an extra kick, serve with a drizzle of sriracha and a squeeze of lime at the table—the bright citrus really makes the spicy flavors sing.
Side Dishes
Spicy Shrimp Fried Rice is plenty hearty on its own, but it’s also perfect with sides like a crisp Asian cucumber salad, simple miso soup, or steamed edamame. You’ll love how these cool accompaniments balance the warming heat of the dish.
Creative Ways to Present
For something fun, scoop your rice into a bowl and invert it onto plates for a neat, domed presentation. Or serve straight from the sizzling skillet family-style, letting everyone garnish their own bowls for an interactive meal that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Spicy Shrimp Fried Rice to an airtight container and pop it in the fridge as soon as possible. It’ll stay fresh and tasty for up to 2 days, making it ideal for meal prep or a delicious lunch the next day.
Freezing
If you want to freeze portions, let the rice cool completely before sealing in freezer-safe containers. It’s best consumed within a month. Keep in mind that while the rice will reheat nicely, the shrimp texture may change slightly once thawed—still flavorful but a bit firmer.
Reheating
For best results, reheat Spicy Shrimp Fried Rice in a skillet over medium heat, adding a splash of water or broth if needed to help loosen the rice. You can also warm it in the microwave, but be sure to cover the container to prevent drying out.
FAQs
Can I use fresh rice instead of day-old rice for Spicy Shrimp Fried Rice?
Day-old rice is preferred because the grains are drier and firmer, which helps prevent clumping and mushiness. If you only have fresh-cooked rice, spread it out on a baking sheet and let it cool completely before stir-frying for better results.
What can I substitute for shrimp if I’m allergic or don’t have any?
You can swap in cooked chicken, leftover rotisserie meat, or even firm tofu for a vegetarian-friendly version. The process stays exactly the same, making this a versatile recipe for different dietary needs.
How do I make Spicy Shrimp Fried Rice even spicier?
Add extra sriracha or chili garlic sauce to the pan, or serve with sliced Thai chilis on the side for those who love serious heat. Just remember to taste as you go and adjust so it suits your spice level!
Is it okay to add extra vegetables or other ingredients?
Absolutely! Feel free to toss in bell peppers, snap peas, or baby corn for added crunch and nutrition. Pineapple chunks or chopped cashews can also be delicious additions for extra flavor and texture.
How do I prevent my fried rice from turning out soggy?
The key is starting with day-old jasmine rice that’s been well-chilled and separating clumps before stir-frying. Also, use a large enough pan to avoid overcrowding, so everything gets that signature fried flavor and texture.
Final Thoughts
If you’re craving a bold, comforting, and incredibly satisfying homemade meal, Spicy Shrimp Fried Rice is a winner every time. With its colorful veggies, plump shrimp, and that just-right spicy kick, it’s sure to become a favorite in your kitchen too. I hope you’ll give it a try and make it your own!
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Spicy Shrimp Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
This Spicy Shrimp Fried Rice recipe is a quick and flavorful dish that combines succulent shrimp with fragrant jasmine rice and a spicy kick of sriracha. It’s a perfect weeknight meal that’s easy to make and sure to satisfy your taste buds!
Ingredients
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 3 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup frozen peas and carrots mix
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1–2 teaspoons sriracha or chili garlic sauce (to taste)
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
- Lime wedges and extra sriracha for serving (optional)
Instructions
- Cook Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Sauté Aromatics: Add the remaining tablespoon of oil to the same pan, then sauté the garlic and onion for 1–2 minutes until fragrant. Stir in the peas and carrots and cook for another 2 minutes.
- Scramble Eggs: Push the vegetables to one side and pour the beaten eggs into the empty space. Scramble the eggs until just set, then mix everything together.
- Combine Rice and Flavors: Add the cooked rice, breaking up any clumps, and stir to combine. Drizzle in soy sauce, oyster sauce, sriracha, and sesame oil, stirring well to coat the rice evenly.
- Finish and Serve: Return the cooked shrimp to the pan and toss until heated through. Season with salt and pepper to taste. Garnish with sliced green onions and serve hot with lime wedges and extra sriracha if desired.
Notes
- For best texture, use day-old rice that has been refrigerated overnight.
- Adjust the heat by adding more or less sriracha.
- You can substitute shrimp with chicken or tofu for a different protein option.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg
