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Shrimp Fried Rice

User Rating 4.5 Star Rating (6 Reviews)

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Shrimp fried rice is a great recipe for nights when you're looking for a quick way to use up leftovers. Feel free to experiment with using fresh mushrooms or other vegetables in place of the peas, and to double up on the ham if you don't have frozen shrimp.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

  • 4 ounces frozen uncooked shrimp, unshelled
  • .
  • Marinade:
  • 1 tablespoon oyster sauce, or to taste
  • 1 tablespoon soy sauce, or to taste
  • 1 teaspoon salt, or to taste
  • Pepper to taste
  • 1 teaspoon cornstarch mixed with 1 1/2 teaspoons water
  • .
  • Other:
  • 4 ounces cooked ham
  • 1 medium onion
  • 2 green onions
  • 2 eggs (more if desired)
  • 1/2 cup peas
  • 4 cups cold cooked rice
  • 4 to 5 tablespoons oil for stir-frying, or as needed

Preparation:

Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.
Dice the ham, onion, and green onion.
Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
  Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.
Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.** 
*You can also add a bit of oyster sauce if desired
  **Alternately, you can mix the green onion and egg in with the other ingredients.

Reader Reviews
Reader Rating: 5 out of 5 stars
Comments: Excellent recipe.

Reader Rating: 5 out of 5 stars (the reader actually gave it a six!)
  Comments: The recipe is excellent. Everything is perfect. All my guests enjoyed it. However, I noticed one thing. I live in Dubai (UAE). It's hot out here. The cooked rice may preferably be kept in a cold area immediately after cooking and may be microwaved if necessary before serving. I noticed a difference in the taste as I had cooked it at 12 noon and noticed a difference in taste when I served it at 9pm. I'm hoping to try more of your recipes.
Guide Comments: Preparing fried rice ahead of time gives the ingredients more chance to blend together, making for a more flavorful dish.

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Reader Rating: 6 out of 5 stars!
Comments: Easy to prepare and ingredients are easy to gather. I added a few more ingredients to it a second time around and it tasted even better.

Reader Rating: 5 out of 5 stars
Comments: I have made this dish twice in one week. I love it. It tastes much better than the shrimp fried rice I used to buy at the Chinese restaurant. I use a cast iron wok, and a rice cooker to prepare the rice. It takes less than 30 minutes to prepare this meal and the taste is fantastic. From Kenneth
User Reviews

Reviews for this section have been closed.

 5 out of 5
Great recipe, Member bonbon104

I only made one change I do not eat rice , instead of rice I use Quinoa and the recipe came out great ... absolutely divine ..

12 out of 13 people found this helpful.

See all 6 reviews

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