Go Back
+ servings
shrimp fried rice on a plate with chopsticks
Print Recipe Add to Collection
4.59 from 12 votes

Easy Shrimp Fried Rice

You can forget take-out with this Easy Shrimp Fried Rice! Make your own fried rice at home, so much better and much healthier. A quick and easy Asian inspired recipe perfect for busy weeknights and ready in 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: asian take out, fried rice, shrimp fried rice
Servings: 4
Calories: 484kcal


  • 4 cups long grain rice cooked and chilled, I used Basmati
  • 2 tbsp olive oil
  • 2 eggs beaten
  • 1 lb shrimp peeled and deveined
  • 1 tbsp sesame oil
  • 1 small onion chopped
  • 1 green bell pepper chopped
  • 1 small carrot chopped
  • 1/2 cup peas frozen
  • 1/4 cup soy sauce low sodium
  • 1/4 tsp pepper or to taste


  • Season the eggs with a bit of salt and pepper. Add 1 tbsp of the olive oil to a pan and heat it over medium high heat. Add the beaten eggs to the pan and cook for about 1 to 2 min. Flip them over and cook for 1 minute. Remove the eggs from pan and set aside.
  • Add the other tbsp of olive oil to the pan and heat. Season the shrimp with salt and pepper and add to the pan. Cook the shrimp about 2 to 3 min per side, or until the shrimp starts to get golden. Remove the shrimp from the pan.
  • Add the sesame oil to the pan and heat. Add the chopped onion, bell pepper and carrot to the pan and saute for about 5 minutes until the onion is translucent and the carrots soften up. Add the frozen peas and season a bit with salt and pepper.Cook for 2 more minutes until the peas are no longer frozen and cook a bit.
  • Chop the omelette into small thin pieces.
  • Add the cooked rice to the pan, add the soy sauce over the rice. Throw in the shrimp and chopped egg. Toss everything together and cook for a couple more minutes then serve.


  1. Store leftovers in an an airtight container in the refrigerator for up to 5 days.
  2. To freeze, store it in airtight containers or freezer bags and freeze for up to 2 or 3 months. When ready to serve again, simply thaw it and throw it in a skillet for about 5 to 10 minutes.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 484kcal | Carbohydrates: 52g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 367mg | Sodium: 1462mg | Potassium: 366mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2455IU | Vitamin C: 37.9mg | Calcium: 215mg | Iron: 3.8mg