Traditional Shrimp Fried Rice
By @chef1
A classic and satisfying dish with shrimp, rice, and vegetables stir-fried in a flavorful sauce.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●3 cups Cooked rice
- ●1 pound Shrimp
- ●1 cup Frozen peas
- ●3 tablespoons Soy sauce
- ●1 tablespoon Sesame oil
- ●2 large Eggs
- ●1/2 cup chopped Onion
- ●1/2 cup diced Carrot
- ●2 cloves minced Garlic
Instructions
- 1Measure 3 cups of already-cooked rice. This recipe starts with prepared rice; cooking rice from scratch is not included in the preparation time.
- 2Heat sesame oil in a large skillet or wok over medium-high heat.
- 3Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
- 4Add onion and carrot to the skillet and cook until softened, about 5 minutes.
- 5Add garlic and cook for 1 minute more.
- 6Push vegetables to one side of the skillet and crack eggs into the empty space. Scramble the eggs until cooked through.
- 7Add rice, peas, and cooked shrimp to the skillet. Pour soy sauce over the mixture and stir-fry until everything is heated through and well combined.
- 8Serve immediately.
Recipe details
- Cuisine
- Chinese
- Category
- Main course
- Preparation
- 18 minutes
- Cooking
- 23 minutes
Estimated total: 41 minutes. Planning estimate: explicit duration ranges use their midpoint; documented preparation, heating and handling allowances are included. Overlapping tasks are counted once. Package directions and doneness checks take priority.
How these estimates were calculated
- Chop vegetables, mince garlic and prepare ingredients: 10 min planning allowance (vegetable_prep)
- Measure already-cooked rice: 2 min planning allowance (transfer)
- Heat wok or skillet: 3 min planning allowance (pan_preheat)
- Remove shrimp: 2 min planning allowance (transfer)
- Scramble eggs: 4 min planning allowance (eggs_scramble)
- Add rice, peas, shrimp and soy sauce: 2 min planning allowance (transfer)
- Stir-fry until heated through: 5 min planning allowance (stir_fry)
- Serve fried rice: 2 min planning allowance (garnish)
- Uses the stated three cups of cooked rice; time to cook dry rice is excluded.
- Two sides at the midpoint of the stated 2–3 minutes per side. Assumes peeled shrimp fitting one skillet batch.
- Five-minute planning allowance; assumes a large wok accommodates the listed ingredients in one batch.
- Cooked rice: USDA cup portion weight
- Assumed white, short-grain, enriched rice.
- Used generic raw shrimp. Cooking process is accounted for by using a raw reference.
- Frozen peas: USDA cup portion weight
- Soy sauce: USDA tbsp portion weight
- Assumed soy sauce made from soy and wheat (shoyu).
- Sesame oil: USDA tablespoon portion weight
- Eggs: USDA large portion weight
- Used raw, fresh, whole large eggs. Cooking process is accounted for by using a raw reference.
- Onion: USDA cup, chopped portion weight
- Used raw onions, chopped.
- Carrot: USDA cup chopped portion weight
- Used raw carrots, chopped (diced equivalent to chopped).
- Garlic: USDA clove portion weight
- Used raw garlic cloves.
- Cooked rice: 558 g · USDA reference 168882
- Shrimp: 453.59 g · USDA reference 175179
- Frozen peas: 134 g · USDA reference 170016
- Soy sauce: 48 g · USDA reference 174277
- Sesame oil: 13.6 g · USDA reference 171016
- Eggs: 100 g · USDA reference 171287
- Onion: 80 g · USDA reference 170000
- Carrot: 64 g · USDA reference 170393
- Garlic: 6 g · USDA reference 169230
fried rice · shrimp · eggs · peas
Estimated nutrition per serving
392 calories · 32.4 g protein · 49.3 g carbohydrate · 6.9 g fat · 878 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: