Shrimp Fried Rice With Peas – Simple, Fast, and Satisfying

If you’re craving a quick, flavor-packed meal that feels like takeout but cooks up at home, shrimp fried rice with peas is a great choice. It’s savory, a little bit sweet from the peas, and full of texture thanks to the rice and tender shrimp. You can make it on a weeknight in one skillet with basic pantry staples.

Leftover rice is perfect here, and the whole dish comes together in minutes. It’s comfort food you can feel good about, and it’s easy to customize for your taste.

What Makes This Special

This version keeps things simple while delivering a lot of flavor. The sweetness of peas balances the savory notes of soy sauce and aromatics, and shrimp cooks in minutes, so you’re not babysitting the pan.

Using day-old rice gives you that signature fried rice texture—loose, slightly chewy grains that don’t clump.

You’re also getting a dish that’s flexible. Add more veggies, swap in different oils, or adjust the sauce to your liking. It’s a fast, budget-friendly meal that doesn’t sacrifice taste.

What You’ll Need

• Cooked, chilled rice – 4 cups (preferably day-old jasmine or long-grain)
• Shrimp – 1 pound, peeled and deveined (medium or large), patted dry
• Frozen peas – 1 cup (no need to thaw fully)
• Eggs – 2 large, lightly beaten
• Scallions (green onions) – 4, thinly sliced (white and green parts separated)
• Garlic – 3 cloves, minced
• Ginger – 1 tablespoon, freshly grated or minced
• Soy sauce – 3–4 tablespoons, to taste
• Oyster sauce – 1 tablespoon (optional but adds depth)
• Sesame oil – 1 teaspoon, for finishing
• Neutral cooking oil – 2–3 tablespoons (canola, avocado, or peanut oil)
• White pepper – 1/4 teaspoon (or black pepper)
• Salt – to taste
• Optional add-ins – diced carrots, bell pepper, a splash of rice vinegar, chili crisp, or sriracha

Step-by-Step Instructions

1. Prep the rice. Break up any clumps with your fingers or a fork.Cold, dry rice gives you the best texture. If you only have fresh rice, spread it on a tray and chill it in the freezer for 20 minutes.
2. Prep the shrimp. Pat dry, then season with a pinch of salt and white pepper. Dry shrimp sear better and won’t steam.
3. Heat the pan. Use a large skillet or wok over medium-high heat.Add 1 tablespoon of oil and swirl to coat.
4. Cook the eggs. Pour in beaten eggs and scramble quickly until just set. Slide them to a plate. Keep them soft; they’ll cook more later.
5. Sear the shrimp. Add another tablespoon of oil.Cook shrimp in a single layer for 1–2 minutes per side until pink and opaque. Remove to the same plate as the eggs.
6. Sauté aromatics. Add a little more oil if the pan looks dry. Toss in the white parts of the scallions, garlic, and ginger.Stir-fry for 30–45 seconds until fragrant but not browned.
7. Toast the rice. Add rice to the pan. Spread it out and let it sit for 30 seconds, then stir. Repeat a few times to get a light, toasty edge on the grains.
8. Season the base. Drizzle soy sauce around the edges of the pan so it sizzles on contact.Add oyster sauce if using. Toss to coat evenly. Adjust soy to taste.
9. Add peas and mix-ins. Stir in peas and any quick-cooking veggies.Cook 1–2 minutes until the peas are hot and bright green.
10. Return shrimp and eggs. Fold in shrimp and scrambled eggs, breaking the eggs into bite-size pieces. Add the green parts of the scallions.
11. Finish. Turn off the heat and stir in sesame oil. Taste and adjust salt, pepper, and soy.If you like a touch of brightness, add a small splash of rice vinegar.
12. Serve hot. Plate immediately so the rice stays fluffy. Add chili crisp or sriracha if you want heat.

Keeping It Fresh

Cool leftovers quickly and store them in an airtight container. They’ll keep in the fridge for up to 3 days.

For best texture, reheat in a hot skillet with a splash of water or oil rather than the microwave.

If you do use the microwave, cover loosely and heat in short bursts, stirring between rounds. Avoid reheating multiple times—warm only what you’ll eat. Shrimp can overcook, so keep reheating brief.

Health Benefits

Shrimp is a lean protein, providing essential amino acids with relatively few calories.

It also contains selenium, vitamin B12, and iodine. When cooked simply and not drowned in oil, it fits well into many balanced diets.

Peas add fiber and micronutrients like vitamin K, vitamin C, and folate. They offer a gentle sweetness that reduces the need for extra sugar or heavy sauces.

Combined with eggs, you get a satisfying meal that’s both nourishing and filling.

Choose your oil wisely and go easy on the sodium. Neutral oils with higher smoke points let you stir-fry at high heat without burning. Using low-sodium soy sauce or tamari keeps flavor high and salt in check.

Common Mistakes to Avoid

• Using fresh, hot rice: It clumps and turns mushy.Cold, day-old rice is key.
• Overcrowding the pan: Too much at once steams the ingredients. Cook in batches if needed.
• Skipping the dry shrimp step: Wet shrimp won’t sear. Pat them dry for better texture and flavor.
• Under-seasoning: Rice absorbs a lot of flavor.Taste as you go and adjust soy, salt, and aromatics.
• Overcooking the eggs: They’ll turn rubbery. Keep them soft and finish in the rice.
• Low heat stir-frying: You want a hot pan for that slightly toasty rice and quick cook time.

Alternatives

• Protein swaps: Use chicken, pork, tofu, or a plant-based shrimp alternative. For tofu, press and cube it, then sear until golden.
• Grain options: Try brown rice, cauliflower rice, or even quinoa.Adjust cook time since textures vary.
• Sauce variations: Add a splash of fish sauce for depth, or use tamari or coconut aminos for gluten-free options.
• Vegetable additions: Carrots, corn, bell peppers, snap peas, or mushrooms all work well. Dice small for quick cooking.
• Flavor boosts: A pinch of sugar can balance saltiness. Chili oil or white pepper adds heat without overpowering the dish.

FAQ

Can I make this with fresh rice?

Yes, but spread freshly cooked rice on a tray and chill it quickly in the fridge or freezer to dry it out.

Even 20–30 minutes helps. The drier the rice, the better the texture.

What size shrimp works best?

Medium or large shrimp are easiest to cook evenly and don’t get lost in the rice. If using small shrimp, reduce the cook time to avoid overcooking.

Do I need a wok?

No.

A large skillet works fine. The key is high heat and enough surface area so the rice can toast instead of steam.

How do I keep the rice from sticking?

Use enough oil to lightly coat the pan, and let the rice sit undisturbed for short bursts to develop a bit of crust before stirring. A well-heated pan helps prevent sticking.

What if I don’t eat eggs?

Skip them or substitute scrambled silken tofu for a similar texture.

You can also add more veggies to keep the dish hearty.

How can I make it spicier?

Add chili crisp, sliced fresh chilies, or a dash of sriracha at the end. You can also stir-fry dried red chilies with the aromatics for deeper heat.

Can I use canned peas?

Frozen peas are best because they stay bright and slightly firm. Canned peas can work in a pinch, but drain them well and add at the very end to avoid mushiness.

Is this dish gluten-free?

It can be if you use gluten-free soy sauce or tamari and ensure your oyster sauce and other condiments are certified gluten-free.

The rest of the ingredients are naturally gluten-free.

How much soy sauce should I use?

Start with 3 tablespoons and adjust to taste. Different brands vary in saltiness. If using low-sodium soy sauce, you may need a little more.

Can I meal prep this?

Yes.

Cook a batch, cool it, and portion into containers. It reheats well for up to 3 days. For longer storage, freeze portions and reheat in a hot skillet straight from frozen.

Final Thoughts

Shrimp fried rice with peas is the kind of dinner that makes weeknights easier.

It’s fast, flexible, and hits that takeout-style craving without leaving home. Use what you have, keep the heat high, and taste as you go. With a little practice, you’ll have a go-to dish that’s fresh, flavorful, and ready any time you need a quick win.