Super Quick and Easy Shrimp Fried Rice

Who likes to have dinner ready in 10 minutes, say Hurray!

Who likes to cook one pot meals, say Hurray!

Who likes to have their life back by 8 pm, say Hurray!

I am screaming and shouting hurray at the top of my lungs right now JJJ

Yes I like all these and proud of it. So here’s a space where you can find super quick but still healthy and “yummy in the tummy” meals for your “family”. Yes FAMILY which basically means the kids wont need a bout of ketchup or cheese to swallow and the parents won’t need any kind of (hard or otherwise) drinks to down them.

Let’s start – Dinner Tonight

Super Quick and Easy Shrimp Fried Rice


  • Shrimp (of course) – I used frozen shrimp with the tails on. You can use fresh or peeled – anything is good. You can also replace with some other protein. If using lean chicken or red meat I would recommend to cut it up in small bite sized pieces to ensure they cook faster. ½ pound
  • Corn – I used frozen – you can use fresh as well. 1 cup
  • Chopped onion: half a medium sized onion. No rules, eye ball it anytime.
  • Chopped garlic and ginger – about a tablespoon each OR 3-4 cloves of garlic and a piece of ginger. Again no rules unless you put in a whole pound. That would be a no-no.
  • Soy sauce – a tablespoon
  • Sesame oil – a teaspoon
  • Salt and pepper to taste
  • Two tablespoons of oil for cooking – any oil, I always use olive oil as the healthier alternative.
  • Rice – 4 cups cooked/ steamed rice.


Fry the onion in the hot oil in a hot wok (or double based pan) until it changes color. Add the ginger and then the garlic and stir fry quickly. As soon as the garlic changes color add the shrimp – talks and all and stir to cook. When the shrimp is half cooked (fancy way to say after 5-7 minutes) add the corn. You can add any other vegetable like peas, carrots or broccoli and you can also skip the protein altogether and make this into a vegetable fried rice.

Cook the shrimp and the corn for another 5 minutes and then add the pre-cooked rice. Stir to mix in and then add the soy sauce and the sesame oil. At this point you will need to stir fast (get your workout for the day) until the rice get coated with the sauce and it feels like the rice is popping out of the wok.

Taste and season accordingly with salt and pepper – I like adding red chilli flakes too (I am extra adventurous) and some green onion to garnish.




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