Crispy Shrimp Fried Rice with Egg and Peas

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic fried rice with plump shrimp, scrambled eggs, and sweet peas, stir-fried for a light crisp texture and balanced flavors. This Chinese recipe, ready in about 25 minutes, pairs cooked jasmine rice, shrimp, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

3 cups, chilled cooked jasmine rice
12 large, peeled and deveined shrimp
2 large eggs
1/2 cup thawed frozen peas
3 stalks, finely chopped scallions
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp vegetable oil
2 cloves minced garlic
1/4 tsp white pepper

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large wok over medium-high heat until hot. Add 12 large peeled and deveined shrimp and cook for 2-3 minutes per side until pink and slightly crisp. Remove shrimp and set aside.
Step 2: Add remaining 1 tbsp vegetable oil to the wok. Crack and beat 2 large eggs, then pour into the wok, scrambling quickly for 1-2 minutes until just set but still moist.
Step 3: Add 3 cups chilled cooked jasmine rice, 1/2 cup thawed frozen peas, and 2 cloves minced garlic to the wok. Stir-fry for 3-4 minutes, breaking apart clumps and allowing rice to crisp slightly.
Step 4: Return the shrimp to the wok, add 2 tbsp soy sauce, 1 tsp sesame oil, 3 stalks finely chopped scallions, and 1/4 tsp white pepper, tossing everything together for 1-2 minutes until heated through and fragrant.