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
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.
Notes
For best texture, use cold day-old rice. Freshly cooked rice tends to clump and turn mushy.
Don’t overcook the shrimp. Once they turn pink and opaque, remove them from heat immediately to avoid a rubbery texture.
A wok is ideal, but a nonstick skillet works fine—just make sure it’s large enough to stir everything evenly without steaming.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 215mg