Recipe courtesy of Ching-He Huang
Save Recipe Print
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat a wok over high heat. Add 1 tablespoon peanut oil. Add the eggs, reduce the heat a bit and stir-fry for 1 to 2 minutes to scramble. Remove and set aside. Reheat the wok and add the remaining 1/2 tablespoon peanut oil. When the oil is hot, add the pancetta, garlic and ginger, then stir quickly. Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper. Serve immediately garnished with chopped scallions.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Shrimp Fried Cauliflower Rice

Recipe courtesy of Sara Lynn Cauchon

Fried Rice with Bacon

Recipe courtesy of Food Network Kitchen

Egg Fried Rice

Recipe courtesy of Ching-He Huang

Shrimp and Egg Fried Rice with Napa Cabbage

Recipe courtesy of Tyler Florence

Shrimp Fried Rice

Recipe courtesy of Food Network Kitchen

Rice Bowls with Fried Eggs

Recipe courtesy of Food Network Kitchen

Bacon Fried Rice

Recipe courtesy of Moo Creamery

Lightened Shrimp Fried Rice

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories