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Shrimp Fried Rice with Peppers

A peppery twist on delicious shrimp fried rice! Great as a main OR side dish!
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Course: Main Course
Cuisine: Asian
Keyword: 30 minutes or less, bell peppers, eggs, rice, seafood
Prep Time: 9 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 525.91kcal


  • 3 tbsp. extra-virgin olive oil
  • 1 yellow bell pepper seeded and sliced
  • 1 red bell pepper seeded and sliced
  • 1 bunch green onions sliced
  • 4-5 shishito peppers OR 1 poblano pepper, seeded and sliced
  • 4 large eggs
  • 2 cups cooked rice
  • 24 oz.  bag frozen cooked peeled and deveined shrimp tail-off
  • Sriracha or soy sauce for drizzling before serving


  • In a large skillet, heat olive oil over medium heat. Add the yellow and red peppers along with the green onions. Cook for 3 minutes, or until soft and fragrant. Add the shishito or poblano peppers and cook for an additional 3 minutes.
  • Create 4 “pockets” within the pepper mixture and crack an egg into each hole. Let eggs cook for 3-4 minutes and scramble them into the pepper mixture with a spatula until cooked through. Add rice and shrimp to the skillet and cook, stirring, until mixture is warmed through, approximately 5 minutes.
  • Serve warm and drizzle sriracha or soy sauce over the top.


Calories: 525.91kcal | Carbohydrates: 39.14g | Protein: 49.4g | Fat: 18.43g | Saturated Fat: 3.97g | Cholesterol: 544.7mg | Sodium: 1940.91mg | Fiber: 2.98g | Sugar: 7.55g