Shrimp Fried Rice with Egg and Peas

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 recipe, ready in about 25 minutes, pairs cooked jasmine rice, 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

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 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.
2. 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.
3. 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.
4. 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.