Shrimp and Pea Fried Rice

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Quick and vibrant rice stir-fry with plump shrimp, sweet peas, and a hint of ginger, perfect for a weeknight meal that captures Shanghai's fresh market energy. This Asian-inspired quick recipe, ready in about 22 minutes, pairs cooked rice, shrimp, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Ingredients

• 2 cups cooked rice
• 8 oz shrimp
• 1/2 cup frozen peas
• 2 eggs
• 2 green onions
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp cooking oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp cooking oil in a large skillet over medium-high heat.
2. Step 2: Add shrimp and cook for 2 minutes until pink and opaque, then remove and set aside.
3. Step 3: Push shrimp to one side, crack and scramble 2 eggs in the skillet until fully cooked, about 1 minute, then remove and set aside.
4. Step 4: Add cooked rice to the skillet, stir-fry for 2 minutes until heated through.
5. Step 5: Stir in frozen peas and cook for 1 minute until thawed and bright green.
6. Step 6: Return shrimp and scrambled eggs to the skillet, add 1 tbsp soy sauce and 1 tsp sesame oil, and toss for 1 minute until evenly coated.
7. Step 7: Finely chop 2 green onions, add to the rice, and stir for 30 seconds before serving.