Shrimp Fried Rice



Shrimp Fried Rice


Leftover rice, which is slightly dried out, works best for this shrimp fried rice recipe that you’ll soon be making all the time.



  • 2 tablespoon Tbsp. vegetable oil, divided
  • 12 peeled deveined small shrimp, thawed if frozen
  • Kosher salt
  • 8 scallions, whites chopped, greens thinly sliced
  • 2 cloves garlic cloves, chopped
  • 1 tablespoon finely chopped peeled ginger
  • 3 cups cold cooked white rice
  • 2 large eggs, beaten to blend
  • ½ cup carrots, cut into small chucks
  • ½ cup frozen peas, thawed
  • 3 tablespoon reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil



Step 1:     Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add garlic.   Season shrimp with salt and cook, turning once, until just opaque in the center, about 2 minutes; transfer to a plate.   Heat remaining 1 Tbsp. vegetable oil in same skillet.  Scramble the eggs.   Add scrambled eggs to the same plate as the shrimps.



Step 2:    In same skillet, add scallion whites, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes.  Add soy sauce, and mix well.  Add carrots, peas, eggs, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 4 minute. Top with scallion greens.