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Black Pepper Shrimp Fried Rice

Shrimp Fried Rice
Ali Rosen
Cook Time:
10 mins
Prep Time:
5 mins

Chef notes

This flavorful fried rice is just the recipe when you need to throw something together on a busy weeknight. Combine crispy fried rice with sweet and spicy black pepper shrimp, zesty lime juice, bright cilantro and a splash of soy sauce for a bowl that’s savory and satisfying.

The star of this quick dinner is the black pepper shrimp. Black pepper isn’t typically a spice that gets to be front and center but here it shines. You’ll use a full 1 1/2 tablespoons of ground black pepper to season the shrimp. For this reason, it’s important to take the time to freshly grind the pepper rather than reach for pre-ground, which can be bland and dusty-tasting. It’s an extra step that ensures the shrimp is nice and pungent. 

Since this recipe calls for pre-cooked jasmine rice, it comes together quickly, so be sure to cook the black pepper shrimp before assembling the rest of the ingredients. Day-old rice is ideal for making fried rice because it has a chance to dry out a bit overnight in the refrigerator. This helps it crisp up even more when it hits the hot oil in your wok or Dutch oven. The rice will fry in just a few minutes in the pan. Once it does, crack a couple of eggs into the pan and scramble them before folding them into the rice, adding the black pepper shrimp and finishing things off with a splash of fish sauce and soy sauce, along with plenty of lime juice and chopped fresh cilantro.


  • 3 tablespoons neutral oil, divided
  • 4 cups cooked jasmine rice
  • 1/8 teaspoon kosher salt
  • 2 large eggs
  • 2 cups black pepper shrimp (recipe linked above)
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 lime, juiced
  • 1/2 cup cilantro, roughly chopped
Fulfilled by



In a large wok or large Dutch oven over medium heat, add 2 tablespoons of the oil and allow it to heat up.


Add the rice and salt to the pan and cook, stirring every 20 to 30 seconds, for about 3 minutes.


Move the rice to the side, add the rest of the oil to the pan and crack the eggs in the center. Scramble them and allow them to cook for 1 minute, then fold into the rice. Add the shrimp, fish sauce and soy sauce to the pan and allow to cook for 1 minute. Add the lime juice and cilantro and stir to combine. Serve hot.