Shrimp Fried Rice with Egg and Peas
A quick shrimp fried rice recipe scaled to half the usual portion size, featuring fluffy eggs and sweet peas for a balanced meal. This asian fusion-inspired seafood ready in about 25 minutes pairs chilled cooked jasmine rice, peeled and deveined raw shrimp, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
- 1 1/2 cups, chilled cooked jasmine rice
- 6 oz, peeled and deveined raw shrimp
- 2 large eggs
- 1/2 cup frozen peas
- 2 stalks, sliced green onions
- 1 1/2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp minced garlic
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 6 oz raw shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the skillet, then add 2 large beaten eggs. Cook and scramble eggs for 1-2 minutes until just set but still moist. Remove eggs and set aside with shrimp.
- Step 3: Add 1 tsp minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in 1 1/2 cups chilled cooked jasmine rice, breaking up any clumps. Cook for 3-4 minutes, stirring frequently, until rice is heated through and slightly toasted.
- Step 4: Stir in 1/2 cup frozen peas and cook for another 2 minutes until peas are tender. Return shrimp and scrambled eggs to the skillet. Add 1 1/2 tbsp soy sauce, 1 tsp sesame oil, 2 sliced green onions, and 1/4 tsp freshly ground black pepper. Toss everything together and cook for 1 more minute to combine flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shrimp Fried Rice with Egg and Peas take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shrimp Fried Rice with Egg and Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chilled cooked jasmine rice from drying out.
Can I substitute ingredients in Shrimp Fried Rice with Egg and Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shrimp Fried Rice with Egg and Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shrimp Fried Rice with Egg and Peas?
Asian Fusion seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
