Shrimp Fried Rice

Shrimp Fried Rice

I love ordering fried rice at Chinese restaurants, but until last weekend, I hadn’t made it since my senior year of college (5 years ago)!  I have no idea why I waited so long to make it again.  This recipe was delicious.  The soy sauce, garlic, ginger, rice wine vinegar, and peanut oil made the dish really flavorful.

What’s nice about fried rice is that it’s a very versatile dish.  You can add whatever vegetables and meat you like to it, or you can just keep it vegetarian.  You can use white rice, or brown rice.  It can be a main course or a side dish, and the best part is that it’s super easy to make.

I cooked this in a wok, but if you don’t have one you can just use a frying pan.  If you like to cook Chinese food, I highly recommend getting a wok for your kitchen.  It’s great for cooking stir fried dishes, and the deep rounded sides hold a lot more ingredients than a regular frying pan.  Enjoy!

Shrimp Fried Rice


  • 1 pound large shrimp, peeled & deveined
  • 2 cups cooked white or brown rice
  • 4 eggs, lightly beaten
  • 3 teaspoons canola oil
  • 8 oz sliced mushrooms
  • 1 cup frozen peas, thawed
  • 1 cup diced carrots
  • 1 lb asparagus spears, trimmed and cut into ½ -inch pieces
  • 1 medium red bell pepper, chopped
  • 1 cup sugar snap peas
  • 4 scallions, cut into 1-inch pieces
  • 3 clove garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons toasted sesame seeds


  1. Heat 1 teaspoon canola oil in the pan over medium-high.  Add shrimp and cook until done, a couple minutes.  Remove the shrimp from the pan and set aside.  Chop each shrimp in half, and then season the shrimp with salt & pepper.
  2. Add remaining 2 teaspoons canola oil to the pan.  Then add the mushrooms and cook for two minutes.  Add asparagus, bell pepper, and carrots, and cook, stirring, until the vegetables are just tender, approximately 2 minutes.  Then add the scallions, garlic and ginger to the pan and cook, stirring, until fragrant, 1-2 minutes.
  3. Scoot all the veggies to one side of your pan and add the eggs.  Cook and scramble for about 1 minute.  Then mix into the vegetables.
  4. Add the cooked rice, soy sauce, vinegar, sugar snap peas, and frozen peas to the pan.  Cook until the liquid is absorbed, 1-2 minutes. Remove from the heat.  Stir in the cooked shrimp and sesame oil, and sprinkle with the toasted sesame seeds.

Serves: 6

Source: Adapted from Meet Me in the Kitchen Blog; Originally from Eating Well


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