Shrimp fried rice
Fast shrimp fried rice — a quick, healthy one-pan dinner that turns leftover rice into a takeaway-style favourite in minutes.
Best for quick-dinner and leftover-rice cooks.
- High Protein
- Pescatarian
- Dairy Free
Quick tips
Short on time? Do these first — small moves, big flavour.- Use cold, day-old rice — fresh rice steams and clumps. In a rush, spread hot rice on a tray and freeze 5 min first.
- Get the pan properly hot before the rice goes in — that char is what gives it takeaway flavour.
- Ready in
- 20 min
- Hands-on
- 8 min
- Cook
- 12 min
- Ingredients
- 10
- Serves
- 4
Ingredients
- 2 cloves garlic
- 15g ginger
- 4 spring onions
- 400g raw shrimp
- 3 eggses
- 150g frozen peas
- 2 microwave rice pouches
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 4 tbsp soy sauce
Method
- 01Scramble the eggs in hot oil; set aside.
- 02Fry garlic, ginger and shrimp for 3 minutes until pink.
- 03Add rice and peas, breaking up clumps; fry 4 minutes.
- 04Return the egg, add soy sauce and sesame oil, toss and serve with spring onions.
Nutrition (per serving)
- Calories460 kcal
- Protein28 g
- Carbs58 g
- Fat12 g
Equipment
- Stove
Storage
Refrigerate up to 2 days. Reheat until piping hot.