Shrimp Fried Rice

20m
Prep Time
10m
Cook Time
30m
Ready In


"My favorite"

Original is 4 servings

Nutritional

  • Serving Size: 1 (377.6 g)
  • Calories 444.4
  • Total Fat - 6.9 g
  • Saturated Fat - 2 g
  • Cholesterol - 369.6 mg
  • Sodium - 1819 mg
  • Total Carbohydrate - 64.6 g
  • Dietary Fiber - 2.8 g
  • Sugars - 5.6 g
  • Protein - 28.1 g
  • Calcium - 159.3 mg
  • Iron - 6 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

In a small bowl or cup, blend mustard, ginger, and molasses. Stir in soy sauce and set aside.

Step 2

Heat 1 tablespoon of oil in a wok or large skillet. Pour eggs in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Remove, slice into small pieces with knife and set aside.

Step 3

Add in 1-2 tablespoons of oil into the wok or skillet, heat over medium heat. Add peas and carrots and chopped garlic, and stir-fry for around 3 minutes or until desired doneness. Add in chopped shrimp, toss for about a minute to heat. Add in cold rice, toss until hot.

Step 4

Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two.

Step 5

Stir in green onion and pieces of egg. Season with pepper.

Step 6

Serve with more soy sauce at the table.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use cold, cooked rice that has been refrigerated overnight.
  • If desired, substitute the shrimp for chicken or pork.


Vegetarian Fried Rice Omit shrimp and replace with 1 cup of diced tofu. Increase oil to 4 tablespoons and add 1 cup of diced mushrooms. Heat oil in wok or large skillet, add mushrooms and garlic and stir-fry for 3 minutes. Add peas and carrots and stir-fry for another minute. Add cold rice, and stir-fry for about 3-4 minutes. Drizzle soy sauce mixture over the top and stir. Add green onion and pieces of egg. Season with pepper. Serve with more soy sauce at the table.



Mango Salad - A refreshing and light salad that pairs perfectly with the savory flavors of the shrimp fried rice. The sweetness of the mango helps to balance out the dish and adds a nice contrast.


Stir-Fried Bok Choy: Stir-fried bok choy is a great addition to the shrimp fried rice and mango salad. The crunchy and slightly bitter flavor of the bok choy helps to enhance the flavors of the other dishes, while adding a vibrant green color to the plate. The stir-fry is also quick and easy to make, making it a great accompaniment to the meal.




FAQ

Q: How much soy sauce should I use?

A: Start with 4 tablespoons of low-sodium soy sauce and add more to taste at the table.



Q: What is the best way to store soy sauce?

A: Store soy sauce in an airtight container in a cool, dry place away from direct sunlight. Refrigerate after opening.

4 Reviews

ImOutOfThyme

This rice has so much flavor and it was so darn good!

5.0

review by:
(31 Mar 2020)

Janetlee

Loved this rice, and so much tastier than in the restaurants. I added in chicken with the shrimp for even more protein. I see lots of repeats!

5.0

review by:
(17 Nov 2019)

AnnJMe

Different than what I have had before but really delicious none the less! My hubby woofed it down begging for another helping. Guess you know I will be making it again!

5.0

review by:
(29 May 2015)

KitchenWhichWay

This is great fried rice!

5.0

review by:
(8 Jan 2015)

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Fun facts:

This recipe is believed to have originated in China and is a popular dish in many Asian countries. In the United States, it is often served as a side dish or as a main course.

The famous chef, Julia Child, is known to have served her version of shrimp fried rice at a dinner party in the 1960s. It is said to have been a huge success!