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Shrimp Fried Rice

Shrimp Fried Rice

4 tablespoons canola

1 pound medium-large fresh shrimp, cleaned 

1 cup frozen peas

2 to 3 garlic cloves, finely minced or pressed

1/2 teaspoon ground ginger

3 large eggs, lightly beaten

4 cups cooked rice

1 onions

3 to 4 tablespoons low-sodium soy sauce

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste


To a large non-stick skillet or wok, add 2 tablespoons canola. Add the eggs and cook to scramble, stirring as necessary. Remove and set aside.

Add the remaining oil, add the garlic, ginger, onion and cook for 3 minute, stir intermittently


Add the shrimp, and cook over medium-high heat for about 3 minutes

Add the peas and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

Add the rice, soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 3 minutes.

Add the eggs, cook for another min.

Serve hot

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