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Shrimp Fried Rice
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
A simple and delicious recipe that is so quick that there is no need to order take-out!
Course: Main
Cuisine: Chinese
Servings: 6 servings
Author: Rex
  • 1 lb 26-30 count uncooked shrimp, shelled and deveined
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbs soy sauce
Rice Mixture
  • 3 cloves garlic
  • 3 Tbsp cooking oil
  • 3 eggs beaten
  • 4 green onions finely chopped
  • 5-6 cups left-over cold rice (rinse the raw rice before cooking)
  • 1.5 cups 12 oz frozen or canned carrots and peas, defrosted & well-drained
  • 4 Tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp grated ginger
  • 1 tbs rice wine
  1. In a medium bowl, mix the shrimp, soy sauce, cornstarch, salt and pepper.
  2. Heat a 14 inch skillet on high heat. When heated, add 2 tablespoons of cooking oil. Swirl and then add the shrimp to the pan in a single layer.
  3. Cook about 1 to 1.5 minute(s) on each side, or until pink and no longer opaque. Remove and set aside.
  4. Lower the heat to medium and add the beaten eggs. Fold the eggs to scramble and cook till no longer runny. Remove and set aside to a bowl.
  5. Using a damp cloth or paper towel, wipe down the skillet. If you want you can use a new pan. Place the pan over high heat and then add 1 more tablespoon of oil.
  6. Add rice, garlic and green onions to the pan. Cook for 1 to 2 minutes, stir and continue cooking for another 1 to 2 minutes.
  7. Combine the soy sauce, sesame oil, ginger, rice wine. Mix and then drizzle over the rice.
  8. Add the peas and carrots and mix well. Once everything is well incorporated, add the cooked shrimp and eggs to the pan.
  9. Continue to cook until the rice and shrimp are hot.
  10. Remove from the heat and serve.