Shrimp Fried Rice

Total Time:
1 hr
40 min
20 min

4 to 6 servings

  • 4 tablespoons peanut oil
  • 1/2 pound medium shrimp, shelled and deveined
  • 2 eggs, beaten with 1 teaspoon sesame oil
  • 1 bunch green onions, finely chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 small red bell pepper, finely diced
  • 3 cups cold cooked white rice, broken into separate grains
  • 1/2 cup frozen organic peas, thawed
  • 1/4 pound barbecued pork, cut into 1/2-inch cubes
  • Salt

Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.

Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stirfry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.

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4.8 16
Excellent! item not reviewed by moderator and published
I was determined to use what I had in the house. Green pepper instead of red, bacon in place of pork meat and green beans instead of snow peas and shallot instead of green onions. It is a delicious recipe and very adaptable. item not reviewed by moderator and published
Very tasty added oyster sauce and did not use pork and it turned out very good.Also to cut back on your sodium use low sodium soy sauce. I also add green sweet peas and grated carrots . item not reviewed by moderator and published
I have been making this recipe fr over 12 years. My wife still requests it as it is as close to a comfort food for her as she has. I don't use BBQ pork, I make an "asian" inspired marinade for chicken thighs and cut them in small bites and add them instead. item not reviewed by moderator and published
First of all, I'm not the best cook in the world. My husband cooks better than I do. I tried out this recipe yesterday and it actually turned out great! My husband is very picky and will tell it like it is and he even liked it! I added soy sauce and skipped out on the pork. Definitely something I'd make again! item not reviewed by moderator and published
Turned out great! Easy to prepare, easy to heat up the leftovers!!!!!!!!! item not reviewed by moderator and published
This was definitely a hit at the dinner table last night, the flavors all came together perfectly! item not reviewed by moderator and published
Great colors and flavor with this dish - added a few dashes of red pepper flakes for some heat. item not reviewed by moderator and published
This was delicious. I followed some of the other reviewers and added a couple tablespoons of bbq sauce. I used hot rice and it turned out fine. Maybe because I use a rice cooker. Not sure, but it didn't seem to effect the outcome. My son complains abouteverything I cook. He went back for 2nds on this one. It is definitely a keeper. item not reviewed by moderator and published
This was an easy make for a Saturday afternoon before church. I didn't have a pepper but used frozen peas and carrots instead. That seemed to work well. Also, we didn't have any left-over BBQ pork around, so I just added about 1TBSP BBQ sauce to the fried rice while still in the pan at the end. I think using COLD rice is a probably a key step as I suspect the coolness of the rice helps it to get crispy once it hits the hot pan. I'll definitely make this again. item not reviewed by moderator and published

Not what you're looking for? Try:

Lightened Shrimp Fried Rice

Recipe courtesy of Food Network Kitchen