Shrimp Fried Rice

Yield: 4 servings ( Serving Size: 2 Cups )
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  • 1.5 cup(s) water
  • 2 teaspoon(s) toasted sesame oil
  • 1 cup(s) brown rice Instant
  • 2 tablespoon(s) hoisin sauce
  • 4 teaspoon(s) soy sauce
  • 4 teaspoon(s) canola oil
  • 2 whole(s) eggs lightly beaten
  • 8 ounce(s) Small Shrimp 51-60 per lb
  • 2 tablespoon(s) fresh ginger minced
  • 4 cup(s) stringless snap peas 12 ounces
  • 1 whole(s) red bell pepper cut into 1/2 inch pieces
  • 2 whole(s) carrots thinly sliced


  1. 1. Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes. Spread the rice out on a large baking sheet to cool.
  2. 2. Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
  3. 3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer the egg to a bowl.
  4. 4. Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink, 1 1 /2 to 2 minutes. Transfer the shrimp to the bowl.
  5. 5. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp; cook, stirring, until heated through, about 1 minute. Remove from the heat and gently stir in the sauce mixture.
January 2013

This recipe is a personal recipe added by Brewertm and has not been tested or endorsed by MyRecipes.

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