Shrimp Fried Rice With Eggs
This shrimp fried rice with eggs is an easy weeknight rice recipe made with leftover rice, frozen precooked shrimp, peas, carrots, and simple pantry sauces. Cooking everything in a hot wok creates crispy fried rice with savory takeout-style flavor.
Equipment
- Lrg Wok
- Spatula
- measuring cup
Ingredients
- 3 Tbsp Sesame Oil
- 4 Tbsp Olive Oil
- 2 Cups Frozen Peas And Carrot Mix
- 1½ Cups Onion Chopped
- 6-8 Cups White Rice Day Old Pre-cooked
- 4 Lrg Eggs
- ½ Cup Soya Sauce Divided
- 3 Tbsp Worcestershire Sauce
- 1½ Cups Pre-cooked Shrimp Tails removed, chopped
- green onion or black sesame seeds Optional garnish
Instructions
- Heat a large wok over medium high heat. Add the olive oil and sesame oil and allow the oil to heat until it begins to shimmer.3 Tbsp Sesame Oil, 4 Tbsp Olive Oil
- Add the frozen peas and carrots along with the chopped onion. Stir-fry for several minutes until the vegetables begin to thaw and the onion softens.2 Cups Frozen Peas And Carrot Mix, 1½ Cups Onion
- Add the cooked rice to the wok. Break apart any large clumps of rice so the grains separate evenly.6-8 Cups White Rice
- Pour ¼ cup soy sauce over the rice and stir until the rice is evenly coated.½ Cup Soya Sauce
- Spread the rice across the hot surface of the wok and allow it to sit briefly so parts of the rice begin to fry and develop lightly crispy edges.
- Drizzle the remaining ¼ cup soy sauce and the Worcestershire sauce around the outer edges of the wok. Allow the sauces to sizzle briefly before stirring them into the rice.½ Cup Soya Sauce, 3 Tbsp Worcestershire Sauce
- Crack the eggs directly onto the rice and stir them into the rice so the grains become coated with egg. (Alternatively, push the rice to the side of the wok and scramble the eggs before mixing them in.)4 Lrg Eggs
- Add the chopped precooked shrimp and stir everything together. Remove any shrimp tail pieces if present.1½ Cups Pre-cooked Shrimp
- Continue stir-frying until the shrimp are heated through and the rice has lightly crispy fried sections.
- Serve hot directly from the wok.
Notes
Notes:
Day-old rice works best for fried rice because the grains stay separate and fry more easily. However I used rice cooked in a rice cooker right away and it also worked fine.
Frozen precooked shrimp only need to be heated through at the end of cooking.
For extra flavor, garlic, ginger, or chili flakes can be added while cooking the vegetables.
Budget Tip: Frozen precooked shrimp are often less expensive than fresh shrimp and work very well in fried rice because they only need to be heated through.
Nutrition
Calories: 699kcalCarbohydrates: 120gProtein: 22gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.001gCholesterol: 71mgSodium: 982mgPotassium: 470mgFiber: 4gSugar: 3gVitamin A: 3331IUVitamin C: 7mgCalcium: 94mgIron: 3mg
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