Chopped Shrimp Fried Rice

Start by cooking 1 cup white rice until fluffy and fully steamed. The rice should be cooked through but not wet. Spread it out or let it sit uncovered briefly if needed—slightly dry rice fries much better and won’t clump in the pan.

Sauté the shrimp

Heat a wok or large skillet over medium heat. Add the oil and allow it to get hot before adding the shrimp. Add the chopped, uncooked shrimp and toss constantly for about 1 minute. At this stage, the shrimp will just begin to turn opaque but will not be fully cooked yet.

Add the vegetables

Add the peas and chopped carrots directly to the shrimp. Stir-fry everything together for about 1 minute, allowing the vegetables to soften slightly while the shrimp continue cooking. The pan should stay hot so moisture evaporates quickly rather than steaming the ingredients.

Add the rice and sauces

Add the cooked white rice to the pan and immediately raise the heat to medium-high. Break up any clumps and toss the rice thoroughly with the shrimp and vegetables so everything is evenly distributed.

Gradually pour in the soy sauce, starting with ½ cup and adding more as needed. If using teriyaki or Mandarin sauce, stir it in at this stage. Toss continuously for 1–2 minutes until the rice is evenly coated, the shrimp are plump and fully cooked, and the rice is hot throughout.

Finish and serve

Once the shrimp are opaque and tender and the rice is well-seasoned, remove from heat and serve immediately. Fried rice is best enjoyed hot, straight from the pan, while the textures are light and the flavors bold.

Flavor Boost Tips

For a more authentic flavor profile, stir in 1 teaspoon Chinese five spice near the end of cooking. This adds warm, aromatic notes that complement the shrimp and soy sauce beautifully.

Extra Fluffy White Rice Recipe