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Recipe courtesy of Justine Simmons

Shrimp Fried Rice

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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1/4 cup canola oil

8 ounces medium shrimp, peeled and deveined 

3 eggs, lightly beaten 

2 teaspoons grated ginger 

2 teaspoons minced garlic 

1 bunch scallions, white and light green parts only, thinly sliced 

5 cups cooked white rice 

2 cups frozen vegetable medley (peas, carrots and corn), thawed 

2 cups frozen vegetable medley (peas, carrots and corn), thawed

1/4 cup soy sauce 


  1. In a wok, heat 2 tablespoons of the canola oil over high heat. Add the shrimp, and stir fry until pink and opaque throughout. Remove the shrimp to a plate and set aside.
  2. Place the wok back on the heat. Add the eggs in one layer and cook until set; remove to a cutting board and coarsely chop.
  3. Wipe out the wok, place it back over the heat and add the remaining 2 tablespoons canola oil. Add the ginger, garlic and scallions, and cook just until fragrant, about 30 seconds. Add the rice, and stir fry until it begins to brown, 1 to 2 minutes. Add the vegetables and the soy sauce; stir to combine, and continue cooking for another 1 to 2 minutes. Add the shrimp and the chopped egg back to the wok and stir fry for another 1 minute. Serve immediately.