Name: 30-Minute Shrimp Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cups cooked jasmine rice; 1 pound shrimp, peeled and deveined; 2 large eggs; 1 cup frozen peas; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 stalks green onions, chopped; 2 cloves garlic, minced; 2 tablespoons vegetable oil

Craving something warm, savory, and incredibly quick for dinner? This 30-Minute Shrimp Fried Rice is your answer to a weeknight meal that doesn’t skimp on flavor. It’s the perfect blend of tender shrimp, fluffy rice, crisp peas, and scrambled eggs—all brought together with the umami magic of soy sauce. You get all the takeout flavor, minus the grease and delivery wait.

Whether you’re cooking for one or feeding a hungry family, this dish satisfies every time. It’s also a great way to use up leftover rice and turn it into something irresistibly crave-worthy. The best part? It comes together in one skillet and in under half an hour, making it ideal for those busy evenings.

Preparation Phase & Tools to Use

Before we dive into the cooking, a few essential tools will help you get the best results:

Wok or Large Skillet: The wide surface allows even cooking and enough room to toss the ingredients without overcrowding.
Spatula or Wooden Spoon: Perfect for stirring and flipping shrimp and rice evenly.
Knife and Cutting Board: Needed for prepping garlic, green onions, or any optional add-ins.
Mixing Bowl: To whisk the eggs beforehand, making them easier to scramble quickly.
Measuring Spoons: For accurate soy sauce and oil quantities, especially if you’re watching sodium or calories.

Using the right tools not only speeds up your prep time but also enhances the texture and flavor of the final dish. A well-heated wok and the right spatula can mean the difference between soggy and perfectly crispy fried rice.

Ingredients for the 30-Minute Shrimp Fried Rice

Cooked Jasmine Rice: Day-old rice works best for that slightly dry texture that crisps up beautifully.
Shrimp (peeled and deveined): Adds protein and a delicate seafood sweetness that defines this dish.
Eggs: Scrambled into the rice for richness and a touch of creaminess.
Frozen Peas: A pop of color and sweetness to balance the umami.
Soy Sauce: The key seasoning that brings depth and saltiness.
Sesame Oil: Just a drizzle gives the dish its signature toasted, nutty aroma.
Green Onions: For freshness and mild onion sharpness.
Garlic: Enhances the overall flavor with its aromatic warmth.
Vegetable Oil: For frying the ingredients without overpowering the natural flavors.

Each ingredient plays a specific role, balancing taste, texture, and color to create a bowl that’s visually appealing and incredibly satisfying.

How To Make the 30-Minute Shrimp Fried Rice

Step 1: Prepare Your Ingredients

Peel and devein your shrimp if not already done. Dice garlic and chop green onions. Crack the eggs into a bowl and whisk. Have all ingredients ready to go—this recipe moves quickly.

Step 2: Cook the Shrimp

Heat a wok or large skillet over medium-high heat. Add a bit of vegetable oil, then the shrimp. Sauté until pink and cooked through, about 2-3 minutes per side. Remove from pan and set aside.

Step 3: Scramble the Eggs

In the same pan, add a touch more oil if needed. Pour in the whisked eggs and scramble until just set. Remove and set aside with the shrimp.

Step 4: Sauté the Aromatics

Add a bit more oil, then toss in the garlic. Cook until fragrant, about 30 seconds. Follow with green onions and give them a quick toss.

Step 5: Add the Rice and Peas

Crumble in your cold, cooked rice. Stir-fry for 2-3 minutes to warm through and slightly crisp. Toss in the frozen peas and stir until they’re bright green and tender.

Step 6: Combine and Season

Return shrimp and scrambled eggs to the pan. Drizzle in soy sauce and sesame oil. Stir well to evenly coat all ingredients. Cook another minute or two until everything is heated through and flavorful.

Step 7: Serve Immediately

Dish it up hot, garnished with extra green onions if desired. Serve as a full meal or alongside other Asian-inspired dishes.

Serving and Storing Your Shrimp Fried Rice

Shrimp fried rice is best served hot straight from the wok, when the shrimp is juicy, and the rice has a hint of crispness. Pair it with a bowl of miso soup or some pickled cucumbers to complement its rich, savory profile.

If you have leftovers, cool the rice completely and store it in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat with a splash of water or oil to bring back that fresh-from-the-pan texture. Avoid microwaving if possible, as it can make the shrimp rubbery.

Frequently Asked Questions

Can I use frozen shrimp?

Absolutely! Just make sure to thaw them completely and pat dry before cooking to avoid extra moisture in the pan.

What kind of rice works best?

Day-old jasmine rice is ideal because it’s slightly dry, helping it fry rather than steam.

Can I substitute the shrimp with chicken or tofu?

Yes, this recipe is flexible. Chicken works great, and tofu is a fantastic plant-based option.

How do I prevent the rice from becoming mushy?

Always use cold, previously cooked rice and avoid adding too much soy sauce or liquid ingredients.

Can I make this ahead of time?

You can prep all the components ahead, but for the best texture, combine and fry everything just before serving.

Is this dish freezer-friendly?

Technically yes, but freezing shrimp fried rice can change the shrimp texture. For best quality, enjoy it fresh or refrigerated.

Want More Shrimp Dinner Ideas?

You might also like the Garlic Butter Shrimp Scampi Lasagna Recipe, which layers creamy richness with garlic-kissed shrimp.

For something lighter, try Shrimp Burrito Bowls loaded with colorful veggies and bright lime rice.

If you want bold flavor with heat, check out the Spicy Honey Sriracha Chicken with Noodles or a cozy bowl of Creamy Turkey Noodle Soup that pairs well with rice leftovers.

Or go all out with Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce — a dish full of vibrant textures and cool contrast.

Pin and Tell Me How Yours Turned Out

You can save this to your dinner or seafood boards for quick access. Just click the Pin button.

If you make it, I’d love to know how it turned out. Did you toss in bell peppers or extra chili sauce? Share your version in the comments below!

You can also follow my daily recipe inspirations on Pinterest @LadyPlate for more quick and flavor-packed meals.

30-Minute Shrimp Fried Rice

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Author: Julia Koch
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This 30-Minute Shrimp Fried Rice is a quick and flavorful dish perfect for weeknight dinners. Made with tender shrimp, fluffy jasmine rice, peas, scrambled eggs, and a savory soy-sesame finish, it’s a healthier homemade alternative to takeout—all in one skillet.

Ingredients

2 cups cooked jasmine rice

1 pound shrimp, peeled and deveined

2 large eggs

1 cup frozen peas

3 tablespoons soy sauce

1 tablespoon sesame oil

2 stalks green onions, chopped

2 cloves garlic, minced

2 tablespoons vegetable oil

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Instructions

1. Prepare all ingredients before starting: thaw and pat dry shrimp, chop garlic and green onions, and whisk the eggs in a small bowl.

2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add shrimp and sauté for 2–3 minutes per side until pink and fully cooked. Remove and set aside.

3. Add another ½ tablespoon oil to the pan. Scramble the whisked eggs until just cooked, then remove and set aside with the shrimp.

4. Add remaining oil to the pan and sauté the garlic for 30 seconds until fragrant. Toss in green onions and stir briefly.

5. Add the cold cooked jasmine rice and stir-fry for 2–3 minutes until heated and slightly crispy. Add frozen peas and stir until bright green and tender.

6. Return shrimp and scrambled eggs to the pan. Add soy sauce and sesame oil. Stir well to coat everything evenly. Cook for another 1–2 minutes until everything is hot.

7. Serve immediately with additional green onions if desired.