Chopped Shrimp Fried Rice is a quick and satisfying meal that’s full of savory flavor, vibrant colors, and just the right amount of heat. I love how the shrimp cooks up tender and juicy while the rice absorbs all the umami-rich soy sauce and optional Mandarin or teriyaki notes. It’s the kind of dish that comes together in minutes but feels like it took hours.

Chopped Shrimp Fried Rice

Why You’ll Love This Recipe

I love this shrimp fried rice because it’s packed with flavor and ready in under 30 minutes. The combination of sweet shrimp, tender veggies, and fluffy rice tossed in soy sauce (with a touch of five spice if I’m feeling fancy) hits every craving. It’s perfect for a weeknight meal and easy to customize with what I have on hand. Plus, the tip for extra fluffy rice has been a total game-changer.

Ingredients

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

1 cup white rice
1 tablespoon salted butter
½ tablespoon chicken bouillon (like Better Than Bouillon)
2 cups chopped uncooked shrimp
1 tablespoon cooking oil
½ cup chopped carrots
½ cup peas
½ to ¾ cup soy sauce
Optional: 1 tablespoon teriyaki or Mandarin sauce
Optional: 1 teaspoon Chinese Five Spice

Directions

Cook the rice: I start by boiling 1 cup of water with 1 tablespoon of salted butter and ½ tablespoon of chicken bouillon. Once it’s boiling, I stir in ¾ cup of white rice straight from the package (no rinsing). I cover it and reduce the heat to low, letting it steam for 15 minutes. After that, I remove the lid, place a paper towel over the pot, then the lid again, and let it sit off the heat for 5 minutes before fluffing with a fork.
Cook the shrimp: In a large wok or skillet over medium heat, I add 1 tablespoon of oil. Once it’s hot, I toss in the chopped shrimp and stir for about 1 minute.
Add vegetables: I add the chopped carrots and peas and cook them with the shrimp for another minute.
Add the rice: I pour the cooked rice into the pan and raise the heat to medium-high.
Add sauces: Gradually, I stir in ½ to ¾ cup of soy sauce, sometimes mixing in a tablespoon of teriyaki or Mandarin sauce for more depth.
Finish cooking: I toss everything well for 1–2 more minutes, making sure the shrimp are fully cooked and plump.
Optional seasoning: For a more authentic flavor, I stir in 1 teaspoon of Chinese Five Spice at the end.
Serve immediately.

Servings and timing

This recipe makes about 2 servings as a main dish or 3–4 smaller side servings. From start to finish, it takes around 25–30 minutes if I include the rice cooking time. If I’ve got pre-cooked rice on hand, I can cut that down to just 10–15 minutes.

Variations

Protein swaps: I sometimes use diced chicken, beef, or tofu instead of shrimp.
Add-ins: Scrambled eggs, chopped scallions, or bean sprouts add texture and flavor.
Heat it up: A pinch of chili flakes or a drizzle of sriracha gives it a spicy kick.
Low sodium: I opt for low-sodium soy sauce to control the saltiness.
Vegetarian: Skip the shrimp and chicken bouillon, and go for veggie broth or mushroom seasoning instead.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of water or soy sauce and warm it in a skillet over medium heat or in the microwave. I avoid overcooking so the shrimp doesn’t get rubbery.

FAQs

How do I know when the shrimp is fully cooked?

I look for the shrimp to turn pink and curl slightly. They should be opaque and plump. It usually takes about 2–3 minutes total.

Can I use frozen shrimp?

Yes, I use frozen shrimp often—just make sure they’re thawed and well-drained before chopping and cooking.

Do I have to use Chinese Five Spice?

No, but I like the extra layer of flavor it adds. It gives the dish an authentic aroma and warmth.

Can I use leftover rice?

Definitely. In fact, day-old rice works great because it’s drier and doesn’t get mushy when stir-fried.

Is there a vegetarian version?

Yes. I skip the shrimp and use tofu or just load up on veggies. I also use vegetable bouillon in the rice for flavor.

Conclusion

This Chopped Shrimp Fried Rice is a staple in my kitchen for a reason—it’s fast, flavorful, and endlessly adaptable. Whether I’m whipping it up with fresh shrimp or cleaning out the fridge, it always hits the spot. Give it a try, and don’t be afraid to make it your own.