Shrimp Fried Rice


  • 1 pound medium-large fresh shrimp 21-25 count peeled, tails removed and deveined
  • 1/41/2 teaspoon Chinese Five Spice (optional but recommended)
  • 2 tablespoons vegetable oil or canola oil
  • 2 teaspoons sesame oil
  • 2 large carrots peeled and finely chopped
  • 1 1/4 cups frozen peas
  • 3 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 3 green onions chopped
  • 3 large eggs
  • 4 cups cooked rice chilled
  • 35 tablespoons low sodium soy sauce
  • Salt and pepper


  1. Toss the dried shrimp lightly with Chinese Five Spice.
  2. Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a heavy skillet or wok over medium-high heat.  Add shrimp and cook until pink, flipping halfway through the cooking process, approximately 1-1 1/2 minutes per side. If necessary, work in batches.  Plate, cover, and keep warm.
  3. Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a heavy skillet or work over medium-high heat. Add chopped carrots and cook for 2-3 minutes, stirring several times.  Add the peas and cook for 1-2 minutes, stirring a couple of times. Add garlic, ginger, and green onions; cook for 30 seconds. Push the veggies to the side of the pan. Add eggs and cook to scramble.  Remove all of that to a plate, cover, and keep warm.
  4. Add 1-1 1/2 cups cold rice to a skillet over medium-high heat in an even layer. Sprinkle with 1-2 tablespoons soy sauce.   Cook undisturbed for 2-3 minutes, flipping halfway through the cooking process. Work in batches, plating, covering, and keeping warm after each batch.
  5. Bring everything back to the skillet and heat on low for about 1-1 1/2 minutes, stirring several times. Season with salt and pepper to taste.


  • Everything moves really fast with stir fry, so be prepared.  Have everything you need close by and in some cooking order.
  • You don’t have to use Chinese Five Spice, but it is delicious.
  • For best results, use long-grain leftover rice that has been well chilled. Jasmine rice works very well for stir fry. Fresh rice has a lot of moisture in it, and it will stick and clump.
  • Don’t sweat perfection on this. Stir fry has room for slight errors in cooking time and is supposed to be fun.
  • The rice will crackle, sizzle, and pop when placed in the hot skillet and fried. That is precisely what it is supposed to do.
  • If you want to add different vegetables, try broccoli, bean sprouts, mushrooms, or zucchini.
  • This recipe also works well with other proteins like chicken or ham.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
  • To freeze, first cool completely. Then, spoon into a sturdy freezer container and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave at reduced power.

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