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We've been craving fried rice around here. I even posted a fried rice recipe few months back. In fact, I'm using the same recipe today. I'm just adding shrimp. It's super quick and easy too. Just remember to use cold white rice. Left over rice works best for me.


2 lbs raw peeled medium shrimp

4 cups White Rice (chilled)

4 eggs

1 - 12 oz bag frozen peas & carrots combo

1/4 cup diced onion

EVOO or oil of choice

Butter ( 1 tbsp)

Soy Sauce - 1 tbsp (to taste)

Sesame Oil - 1 tbsp (to taste)

Green Onion (garnish)

Knorr/Salt/Pepper to taste



  1. Whisk 4 eggs. Set aside.

  2. Heat oil in a large pan or wok over medium high heat.

  3. Rinse, pat dry and season shrimp with a pinch of Knorr bouillon or salt/pepper to taste. Set aside.

  4. In hot pan - Cook (scrambled) eggs until 3/4 ways cooked and remove from the pan.

  5. Add onion. Sauté for 2 minutes and remove. Set aside.

  6. Add shrimp and cook for 2-3 minutes. Push to one side.

  7. Add butter. Spread it around the pan for an even coat.

  8. Add onion back to the pan. Stir.

  9. Add peas and carrots. Sauté for 1-2 minutes. I steamed the peas/carrots prior to adding them in. Frozen vegetables can create excess liquid.

  10. Add chilled rice and work rice into the veggies (1-2 minutes).

  11. Splash soy sauce and sesame oil to your liking. If you like oyster sauce (we don't) add it as well. Salt and pepper optional too. Stir for an additional minute.

  12. Add scrambled eggs back into the pan and stir all ingredients together until cooked.

  13. Garnish with sliced green onions if desired.

We eat fried rice at least once a week. Sometimes we add chicken, sometimes we just add egg. It's truly foul proof and customizable. Use whatever you have on deck.


Xx Dee

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