Chinese Rice with Shrimp Recipe

chinese rice with shrimp

If you want to prepare a Chinese takeout menu, this authentic Chinese shrimp rice recipe is easy to prepare and in less than 30 minutes you’ll get a better than takeout, restaurant style dish.

Prepare this rich dish loaded with shrimp, peas, carrots and a rich sauce, this shrimp rice is one of the best and easiest recipes to make.


  • 4 cups cooked rice (jasmine/basmati), chilled
  • 1 cup medium shrimp, cleaned and deveined
  • ¼ teaspoon white pepper powder

For the sauce mixture

  • 1 teaspoon brown sugar
  • 1 teaspoons sesame oil
  • 1 teaspoon oyster sauce
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons dark soy sauce
  • 1 teaspoon water
  • ¼ teaspoon white pepper powder

For the Scrambled Eggs

  • 2 medium eggs
  • Salt to taste
  • ¼ teaspoon white pepper powder
  • ½ teaspoon rice wine vinegar


  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil / sesame oil
  • 1 teaspoon chopped ginger
  • 1 teaspoon minced garlic
  • 1 red onion, finely chopped
  • 1 cup frozen peas and carrots
  • 1 can corn
  • Salt to taste
  • 1 spring onion, chopped

You might be interested in: Rice with Shrimp and Chorizo.


  1. Soak the rice before cooking it for at least one hour. Once ready, cook the rice the night before preparing the fried rice and refrigerate.
  2. In a bowl add the ingredients to make the sauce mixture and stir until the sauce is thick.
  3. In another bowl whisk together the eggs, salt, pepper powder and rice wine vinegar for 3 minutes. Then marinate the shrimp with the salt, ¼ teaspoon of pepper powder and the sauce mixture.
  4. In a skillet, add 1 tablespoon of butter, the shrimp and cook until pink and cooked through. Then set aside in a bowl. In the same skillet, add the eggs and scramble until they are in small pieces.
  5. In the same skillet, add another tablespoon of butter and vegetable or sesame oil, add the ginger and garlic and stir until fragrant. Stir in the onion and vegetables and cook until soft.
  6. Add the rice, shrimp and eggs and mix well. If the rice is cold and has formed lumps due to refrigeration, break up the lumps slightly without cutting the rice. Add sauce mixture and stir well.
  7. On high heat, mix well until rice is cooked through with the rest of the ingredients. Add a little water over the rice, cover and cook for a few more minutes. Finally, add a little more oil if necessary and add the scallions.


  • Use cold rice. Preferably, cook the rice the night before when you are going to cook the fried rice. If the refrigerated rice hardens into lumps, then break up the rice lumps slightly with your hands before using it in the recipe.
  • Always cook vegetables on high heat in a work pan or any deep frying pan, but make sure you have applied the oil well or the rice will stick to it.
  • For the fried rice to have a smoky, restaurant-like flavor, always stir the rice over high heat.
  • Cook each ingredient separately, shrimp separately, eggs separately, vegetables separately and finally add them all together.
  • Keep in mind that butter is the most important ingredient for making restaurant-style Chinese shrimp rice.
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