Fried Rice with Shrimp

Fried Rice with Shrimp

This super easy recipe is a good way to initiate teenagers to cook.

2 servings
Preparation 10 min
Cooking 15 min

410 calories per serving 


2/3 cup rice, long grain   120 g
1/2 cup frozen peas   60 g
1 eggs size large, beaten    
1 1/2 tbsp canola oil   23 mL
20 shrimp, small   110 g
1/2 onions, finely chopped   100 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.


  1. Cook the rice. Cook the peas, still frozen, by plunging them 3-4 min in a small pot of boiling salted water. Drain them, then set aside. In a small bowl, beat the egg, then set aside.
  2. Heat half of the oil in a skillet over medium heat. When the oil is hot, stir the shrimp. Cook, with some stirring, until the shrimp lose its gray colour and turn pink, 3-4 min. Remove from the pan, using a slotted spoon, and transfer to a plate.
  3. Add the onion and sauté 2-3 min until it becomes translucent. Add the rice then stir-fry 2 min, breaking up the rice with a wooden spoon.
  4. Make a well in the rice, exposing the bottom of the skillet. Add the remaining oil then stir in the egg. Immediately stir-fry to incorporate the egg throughout the rice, until the egg is almost cooked through, 1-2 min. Put the shrimp back into the skillet. Stir in the peas, season with salt, and pepper then stir-fry 1-2 min until it is heated through.
  5. Serve on the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (320g)


% DV*

* DV = Daily Value




11 g

17 %

Saturated 1.5 g
+ Trans 0.2 g

9 %


205 mg


180 mg

8 %


54 g

18 %


3 g

10 %


4 g


21 g

Vitamin A

20 %

Vitamin C

10 %


6 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: 2 servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar, Trans Fat
Low :
Saturated Fat
Source of :
Calcium, Copper, Fibre, Omega-3, Potassium, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D
Good source of :
Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B6, Vitamin K, Zinc
Excellent source of :
Manganese, Niacin, Selenium, Vitamin B12, Vitamin E
Diet-related health claims :

More info

This recipe is in the following categories: Rice/Grain | Lunch box | Main courses/Entrées | Halal | Heart-healthy | High Iron | Low Saturated Fat | Source of Omega-3 | Sauté/Stir Fry

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!