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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    14 Reviews
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    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 .
    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.
    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!
    Turned out great! Easy to prepare, easy to heat up the leftovers!!!!!!!!!
    This was definitely a hit at the dinner table last night, the flavors all came together perfectly!
    Great colors and flavor with this dish - added a few dashes of red pepper flakes for some heat.
    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.
    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.
    Had to make a few changes but fried rice is very adaptable. Had Sunny's oven roasted spicy shrimp and chicken fried pork chops (they both were great by the way). Just added a little barbecue sauce . Absolutely use soy sauce instead of salt and had to use more oil 'cause rice was sticking. Next time will do in non-stick skillet instead of Calphalon wok.
    Simple and quick to make and very tasty. I added 3Tbl soy sauce since I've never seen a recipe for fried rice that didn't call for it. It makes the dish IMO. First time I didn't have pork handy but I did have some hot italian sausage. I took one removed the casing and chopped and it turned out to be really excellent. This time I didn't add any pork and it was still darn good. Next time I will make sure I have some pork only I will use ground pork.
    Was excited to make this and wasn't disappointed. I added a little soy sauce instead of salt for flavor and color.
    My husband was thrilled with dinner, he could'nt stop complimenting me. My guests absolutely loved it!
    It was an easy dish to make and my guests loved it!
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