Shrimp Fried Rice in 10 Minutes
This quick and delicious shrimp fried rice comes together in just 10 minutes — the perfect way to use up leftover rice and vegetables from your fridge. Inspired by Asian flavors, it’s a fast, satisfying meal packed with color, texture, and taste.
This quick and delicious shrimp fried rice comes together in just 10 minutes — the perfect way to use up leftover rice and vegetables from your fridge. Inspired by Asian flavors, it's a fast, satisfying meal packed with color, texture, and taste.
Info
Prep Time:
10mCook Time:
10mDifficulty Level:
Ingredients
Servings: 2
- 40 g unsalted soft butter (e.g., Lurpak Soft)
- 300 g shrimp (peeled and deveined)
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp grated fresh ginger
- 2 spring onions, finely chopped (white and green parts separated)
- 1 red bell pepper, finely chopped
- 1 cup peas
- 2–3 tbsp low-sodium soy sauce
- 2 cups cooked basmati rice (about 250 g), cold and dry
- 2 eggs, lightly beaten
- Freshly ground pepper, to taste
- Lime wedges, for serving
Directions
Prepare the Shrimp
If using large shrimp, cut them into bite-sized pieces. Leave small shrimp whole. Pat dry thoroughly with paper towels.Sauté the Shrimp
Heat a wok or large skillet over medium heat. Add half the butter. Once melted, add the shrimp and sauté for 1 minute. Remove to a plate and cover to keep warm.Cook the Vegetables
In the same pan, add the remaining butter. Sauté the onion and carrot for 3–4 minutes.
Add the ginger, the white part of the spring onions, garlic, and bell pepper. Sauté for 1 more minute.Add the Rice
Break up the rice with your fingers if clumped. Add to the pan and stir-fry for 2 minutes, letting it crisp slightly on the bottom.Scramble the Eggs
Push the rice mixture to the side of the pan. Pour the beaten eggs into the empty space and let them set for about 1 minute. Stir to scramble, then mix into the rice.Finish the Dish
Add the soy sauce, peas, and cooked shrimp. Stir-fry everything together for 2 more minutes.Season with freshly ground pepper and taste to see if more soy sauce is needed.
Garnish and Serve
Add the green parts of the spring onions, remove from heat, and serve immediately with a squeeze of fresh lime juice.
Recipe Tips
For perfect fried rice, always use cold, cooked rice — ideally a day old. This keeps the grains separate and prevents your dish from becoming soggy. Want a crispy bottom? Turn up the heat at the end and let the rice toast slightly before serving.