Stir-Fried Rice with Black-Eyed Peas and Shrimp

Recipe from Coastal Living

More From Coastal Living


  • 1 quart water
  • 3/4 pound unpeeled, medium-size fresh shrimp
  • 1 tablespoon minced fresh ginger
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup cooked black-eyed peas
  • 3/4 cup cooked basmati rice (about 1/4 cup uncooked)
  • 3/4 cup cooked brown rice (about 1/3 cup uncooked)
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup chopped green onions
  • 3 large eggs, lightly beaten
  • 1 tablespoon sesame oil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped walnuts, toasted
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


  1. Bring 1 quart water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.
  2. Sauté ginger and garlic in a large nonstick skillet or wok in hot oil over medium-high heat 1 minute. Add peas, basmati rice, and brown rice; cook 2 minutes, stirring constantly. Add cilantro and green onions; cook 2 minutes. Whisk together egg and sesame oil in separate bowl; add to rice mixture. Cook 2 minutes, stirring constantly. Add shrimp, parsley, and remaining 3 ingredients; cook 1 minute. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stir-Fried Rice with Black-Eyed Peas and Shrimp Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy