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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Shrimp Fried Rice Cooking View
Shrimp fried rice has been my standard order when we have Chinese food for as long as I remember.  Oh, every once in a while I switch it up with chicken and broccoli or something else, but this is my default favorite.  In college there was a wonderfully cheap restaurant just down the block that had great shrimp fried rice and I probably had it once a week.  Of course, with that (tsk, tsk) styrofoam container came a lot of grease as well.  I’m thrilled to have learned to make this dish at home!  No wasteful take-out containers and no pool of grease…and wouldn’t you know it, it was even better than take-out.  Even Andrew loved it.  Who knew a 16-month old would be gobbling up shrimp fried rice?!  As much fun as it was to make all his baby food, we’re very happy to have him eating table food now, and we’re thrilled that he is not a picky eater.A few quick tips regarding the recipe – first and foremost, it is very important to use previously cooked, leftover rice.  If you use freshly cooked rice you will end up with a gloppy mess.  Have all of your ingredients prepped and ready to go before you start cooking, because things move quickly once you get going.  Also, use high heat to cook the ingredients, but avoid constantly poking and prodding at the food as it cooks.  The various ingredients need decent contact with the pan to allow them to cook appropriately.

 

And on a slightly related note, since the baby food recipes have ceased for the time being, here is a picture of my not-so-little foodie just because I think it’s been too long :)

 

Shrimp Fried Rice
Yield: about 6-8 servings

Ingredients

1 lb. raw shrimp, peeled and deveined
1 tsp. kosher salt
Freshly ground black pepper
1 tsp. cornstarch
2 tbsp. vegetable or canola oil, divided
3 eggs, beaten
2 stalks green onions, minced
4 cups leftover rice
¾ cup frozen peas and carrots, defrosted
1 tbsp. soy sauce
Few drops sesame oil

Cooking View

Directions

  • In  a medium mixing bowl, combine the shrimp, salt, pepper and cornstarch, and toss well to coat the shrimp.  Let sit at room temperature for 10 minutes.  Heat a large skillet or wok over high heat.  When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil.  Swirl to coat the pan well.

  • Add the shrimp to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface.  (You may need to do this in two batches to ensure even cooking.)  Let them cook untouched for 30 seconds, then flip over (tongs work well for this) and let cook for 30 more seconds, so that the shrimp are about 80% cooked through.  Remove to a plate and set aside.

  • Lower the heat on the pan to medium.  Add the eggs to the pan and stir quickly, to break up and scramble the eggs.  When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the shrimp.

  • Use paper towels to wipe the pan clean and return the pan to high heat.  Add the remaining 1 tablespoon of oil, swirling to coat.  Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds.  Add the rice to the pan and mix well to combine with the green onions.  Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes.  Toss the rice a bit with your spatula, and again spread it out over the cooking surface.

  • Drizzle the soy sauce all over the rice, and toss again.  Add the peas and carrots, the cooked shrimp and eggs, and the sesame oil to the pan.  Toss to combine all the ingredients well with the rice.  Let everything heat back up again until the rice grains are sizzling again.  Add additional soy sauce to taste, if needed.  Serve!

Source

  • http://mrsmultitasker.com Mrs Multitasker

    Your pictures are gorgeous! (as is your little foodie =)
    And this is a great dish. Definitely a staple where I come from.

  • HB

    What a cutie pie!!!!!!!!! You will LOVE it when you start cooking or baking with him. My almost 4yo already knows ingredients when I pull them out & she immediately asks for the stepstool to help in baking! My 9yo son can do so much by himself and I totally encourage him…he’s always so proud! Enjoy! I love Andrew’s age when they are ALL bundled up in their coats.

  • http://smittensugar.blogspot.com Krystle

    Oh my your little one is adorable! I have always wanted to make fried rice at home but for some reason I feel like I need a habachi grill to do it! haha—

  • http://www.frugalhomecooking.blogspot.com Kari @ Eating Simply

    Your Shrimp Fried Rice looks delish. My husband and I were looking at the Tastespotting page and my photo was just above yours. My husband looked at your photo and said, “Hey, that looks really good.” So, I think I’m going to be trying out your recipe soon:)

  • Kat

    Goodness, Annie, your little stud is getting so big! I think I’m going to have to try this recipe for myself and the kids, but the hubby here adamantly does not like shrimp or seafood (!!!). Do you have any suggestions for substituting chicken or beef for his portion? :) Thanks!

  • http://jellibeanjournals.blogspot.com Jelli Bean

    I love shrimp fried rice! Unfortunately, Husband is allergic, but that doesn’t stop us from having yummy fried rice dishes from time to time made with leftovers from the week. I find it to be the perfect dinner when you’re plain out of “menu” items and need to raid the pantry.

  • http://maggiedon.blogspot.com Maggie D

    Mmmmmm……egg-fried rice, delicious. I also add finely chopped red (bell) pepper and some frozen sweetcord kernels to mine. So yummy. Your little man is so beautiful btw – clearly down to all the wonderful food he’s been given. Love your blog

  • Ariana from Chicago

    What a cutie!! Thanks Annie, you saved my hide this weekend – all day baking for my son’s 4th bday. Made your sugar cookies and Dorie’s from the Baking book. Hers tasted great but yours kept their shape really well. I almost gave up. And all your tips on royal icing made my 1st time (somewhat) painless! Did also make your recommended “easy” vanilla buttercream frosting. I now like buttercream again! I did also try the Hershey’s chocolate cake – it was not good unfortunately. Sank, and the cake was pretty bland. The cake part of Dorie’s Devil’s Food White Out Cake was made instead and it rocked. Everyone loved it! You rock too. Don’t know how you do it all, you amaze me.

  • Annie

    Looks amazing.

    He looks like you.

  • nutmegnanny

    Yum! When I was a kid I would order nothing but shrimp fried rice. Luckily my tastes have branched out but I still love fried rice:) Your little one is adorable!

  • http://www.cheycancook.blogspot.com Cheryl

    I can’t wait to try this recipe and the one below! Making fried rice is so fun, but my recipe is a little different than this, so I’m looking forward to trying this one:) thanks!

  • Annie

    Hi Kat,
    Probably what I would do is to saute chopped up chicken first, remove it to a plate and then saute the shrimp (that way his chicken won’t taste like shrimp), removing the shrimp to a separate plate. Saute the eggs, veggies, etc. and remove to a third plate (uses a lot more dishes this way!) After the rice is cooked, mix in the common ingredients (eggs, veggies) and then just separate a small portion of the rice to mix with his chicken. Mix the shrimp in to the remaining rice.
    Hopefully that helps!
    :) Annie

  • Annie

    Hi Ariana,
    Glad to hear you found so many recipes you enjoyed from this site. What a bummer about the Hershey’s cake! I actually like that mainly because it never sinks or domes for me – it stays amazingly level. But the taste is just eh – I think Dorie’s is much better. And thrilled the royal icing went well for you! I’ll be doing a step-by-step tutorial on that very soon, so hopefully that will help even more.
    :) Annie

  • http://kitchensimplicity.com Cheri

    This looks delicious! I often make fried rice but I always make it to use up leftovers. I am going to have to get some shrimp and try this out next time.. I have a feeling I won’t ever want to go back! Your little guy is so cute. My son is the same age. :)

  • http://bakeitafterall.blogspot.com Meghan

    I love fried rice! Your little man is soooo cute! I can’t believe he ate shrimp fried rice! :)

  • http://chitowncook.blogspot.com Amanda

    I don’t usually write in but the picture of your little boy was so cute that I had to let you know that I loved the picture and love your blog!

  • Jessica

    I tried this recipe this past weekend, and it was fabulous! So easy to put together and had a great flavor. Thanks for the recipe!

  • http://yesmom8.blogspot.com Jaimie

    I wanted to make fried rice for dinner but never had, so I immediately came here and lo and behold, you had a recipe! You are my go-to gal! : ) : )

  • http://carliecooks.blogspot.com Carlie

    Hey Annie, have you heard the theory about olive oil being toxic if you heat it up too hot? I heard from my friend that we should use coconut oil instead…any ideas on that? I googled “is it bad to cook olive oil at really high temps” and read the first article that popped up. Just interested in your thoughts…

  • Annie

    Being a physician, I don’t put stock in things like that on Google. If I see it in a medical journal, then maybe I’ll believe it. So far, I’ve never heard of such a thing.

  • http://bishcake.blogspot.com/ Bishcake

    Just tried this but substituted the shrimp for some roasted chicken I had and add some chilli for a little heat and it was gorgeous.

  • http://mimisfitfoods.com/ Mimisfitfoods

    Thanks for the recipe. We LOVED it in our home. I’m sharing it on my blog tomorrow with my RAVE review, a link back to your blog, and the nutritional information. LOVED it!