Shrimp-Fried Rice

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Preparation info

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Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

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In China one would always use raw shrimp, but for convenience I have used cooked shrimp in this recipe. Just make sure that you simply heat them through and don’t cook them too rapidly.


  • 6 cups cooked rice, loosely packed
  • 8 ounces frozen green peas ( cups)
  • 8 ounces cooked shrimps
  • 5 tablespoons vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 6 scallions, chopped, white and green parts separated
  • 1 very large or 2 small eggs, lightly beaten
  • Thin or thick soy sauce


  • Leave the cooked rice, covered, for 4—5 hours or overnight. Loosen the grains, breaking up lumps just before use.
  • Blanch the peas in a pot of salted water for 2-3 minutes. Drain well. If frozen cooked shrimp are used, defrost and then pat dry.
  • Heat the wok over a high heat until smoke rises. Add tablespoons of the oil and swirl it around. Add the garlic, which will sizzle, taking on color. Add the shrimp, season with ½ teaspoon of salt and stir rapidly for 30-60 seconds, until hot, in order to incorporate the oil and fragrance. Do not overcook them lest they become tough and chewy. Remove to a dish and keep warm nearby. Wipe dry the wok.
  • Reheat the wok over a high heat until smoke rises. Add the remaining tablespoons oil and swirl it around. Add the white scallions and stir a few times. Pour in the egg and let it set at the bottom for a few seconds while the surface is still runny. Add the well-loosened rice and, going to the bottom of the wok with the wok scoop or metal spatula, flip and turn rapidly for 2-3 minutes, or until the rice is thoroughly hot. Add the remaining ½ teaspoon salt and the peas, continuing to stir until piping hot again. Return the shrimp to the wok, add the green scallions, and stir to mix. Transfer to a serving bowl or dish and serve immediately. Thin or thick soy sauce can be added at the table to suit individual taste.

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