Japanese Shrimp Fried Rice

Recipe Video

My Japanese Shrimp Fried Rice is a simple, satisfying dish that brings the flavors of a Japanese restaurant straight to your kitchen! It’s packed with shrimp, veggies, and perfectly seasoned for that authentic Japanese taste I’ve perfected over the years. This recipe is easy, filling, and ready in minutes, making it the perfect meal for any night of the week—let’s get cooking!

Why I Love This Recipe

I crafted this Japanese Shrimp Fried Rice to bring a deliciously hearty seafood fired rice that’s packed with flavor straight to your home kitchen! It’s a unique fusion of shrimp and the traditional Japanese fried rice technique I’ve perfected over years, just like in my Garlic Shrimp Fried Rice and Japanese Chahan Fried Rice recipes!

What makes this dish special is that it’s foolproof—no need for fancy equipment, just simple steps to cook shrimp, rice, and veggies without overcrowding the pan. It’s a one-of-a-kind main course that’s tender, flavorful, and easy to make for anyone craving a hearty, delicious meal. Trust me, once you try it, you’ll be hooked and want to make it again and again!

Ingredients

1/2 lbs Shrimp – peeled, deveined and chopped into bite size pieces.
1 Whole Egg – beaten.
1 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
3 Cups Rice – rice of choice, if using white rice, best to use leftover rice or day old cooked rice for best texture.
2 tbsp Onion – diced yellow or brown onion. Helps add flavor to the fried rice.
1 tbsp Carrots – peeled and diced. Optional.
1 tbsp Green Peas – shelled peas, fresh or frozen. Optional.
1 tbsp Corn Kernel – fresh or canned corn kernel. Optional.
1 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free. Used of the base flavor in fried rice.
1/4 tsp Salt – sea salt preferred.
1/8 tsp Black Pepper – ground.
1/2 Stalk Green Onion – finely chopped green onion scallions.

🍚 Rice Note

To achieve the desired texture in your fried rice, it’s best to use Leftover Cold Rice or Day-Old Cooked Cold Rice. This practice effectively reduces excess moisture, preventing the fried rice from becoming soggy. Freshly made steamed rice, on the other hand, tends to retain more moisture and may lead to a less desirable texture in your fried rice.

Essential Kitchen Equipment

Wok or Deep Large Skillet

Directions

☑ Before Getting Started

To make delicious fried rice, Prep Your Ingredients in advance for efficiency and use a roomy Wok or Deep Skillet. Opt for High-Temperature Cooking Oil to achieve that signature sizzle and pop.

Step 1 Chop the shrimp, green onions, onions, and carrots.

Step 2 Heat 1/2 tsp of cooking oil in a frying pan over medium heat. Once hot, pour in the beaten eggs and scramble them for about 15-30 seconds, leaving them slightly runny. Set the eggs aside.

Step 3 Clean the frying pan and add another 1/2 tsp of cooking oil, heating it over medium heat. Add the chopped shrimp and cook for 60-90 seconds, until they turn pink. Set the shrimp aside.

Step 4 In a large deep skillet or wok, heat 2 tsp of cooking oil over high heat. Once hot, add the chopped onions, carrots, and dried rice. Season with salt and black pepper, then break apart the rice with a spatula and cook for 2-3 minutes until the rice is tender.

🍳 Cooking Pro Tip

Avoid Overcrowding the pan to ensure there’s enough space for all the rice to cook evenly under high heat and within the correct temperature range. If making a large serving, it’s better to Cook in Batches instead.

Step 5 Add the cooked shrimp, corn kernels, green peas, and partially cooked eggs back to the wok. Drizzle in soy sauce and cook for 1-2 more minutes, until the eggs are fully cooked and everything is well combined. Transfer to a plate and top with chopped green onions before serving.

🌿 Garnishing Pro Tip

To elevate both the texture and presentation of your dish, consider garnishing with Toasted Sesame Seeds. This simple addition adds a delightful crunch and enhances the visual appeal of the dish.

Recipe Variations

The great part of Japanese style fried rice is all the different variations you can make from this base recipe! You can swap the shrimp out for pork to create your classic Japanese Chahan Fried Rice. Or replace the shrimp with some garlic to create my Japanese Garlic Fried Rice. If you prefer the fried rice they serve at hibachi restaurants, add some of my Hibachi Garlic Butter and some chicken to create my Garlic Chicken Fried Rice, or beef to create a Japanese Beef Fried Rice. Or you could just use veggies to create my Garlic Butter Veggie Fried Rice!

Pairing Recommendations

Pair this fried rice with a simple side green side dressed in my Sesame Dressing or Japanese Ginger Dressing and a side of warm Japanese Chicken Soup or Miso Soup.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking.

What kind of rice is best for fried rice?

Day-old rice or chilled white rice works best as it’s drier and less sticky, making it easier to fry.

Do I need a wok to make this fried rice?

While a wok is ideal, you can use a large skillet or non-stick pan for this recipe.

How do I prevent the fried rice from becoming too mushy?

Avoid overcrowding the pan and ensure that the heat stays high throughout the cooking process by cooking in stages.

Storage Tips

To store leftovers, place them in an airtight container in the fridge, where they will remain good for 7-10 days.

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Watch How To Make It