Tested till perfect Shrimp Fried Rice
Shrimp Fried Rice
Photography by Matthew Kimura

Shrimp Fried Rice

Be absolutely meticulous when making enough rice for leftovers. Refrigerate it within one hour of cooking and keep leftover rice for no longer than 24 hours.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspsesame seeds
  • 3 3eggeggs
  • 2 tsp 2tspsesame oil
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbspvegetabIe oil
  • 3 3green oniongreen onions
  • 2 cloves 2clovesgarlic, minced
  • 1 1carrotcarrots, diced
  • 1/2 cup 1/2cupdiced sweet red pepper
  • 4 cups 4cupscold cooked rice
  • 1/4 cup 1/4cupwater
  • 1 pkg 1pkgfrozen small cooked shrimp, thawed
  • 1 cup 1cupfrozen peas, thawed
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In wok or large nonstick skillet, toast sesame seeds over medium heat, stirring, until golden, about 2 minutes. Transfer to small bowl; set aside.

In separate bowl, whisk eggs, sesame oil and 1/4 tsp (1 mL) of the salt. In wok, heat 1 tbsp (15 mL) of the vegetable oil over medium heat, swirling to coat. Pour in egg mixture; cook until beginning to set. Scrape spatula across pan to form large soft curds; cook, scraping with spatula, until thickened and moist but no liquid remains, 2 minutes. Transfer to plate; set aside.

Chop onions, keeping white and green parts separate. In wok, heat remaining oil over medium-high heat; stir-fry white parts of onions, remaining salt, garlic, carrot and red pepper until tender, about 5 minutes.

Add rice and water; stir-fry until rice is hot and liquid is evaporated, 3 minutes. Return eggs to pan. Add shrimp, peas and green parts of green onions; stir-fry until heated through, about 3 minutes. Sprinkle with sesame seeds.

Nutritional Information Per serving: about

cal 563 pro 31g total fat 18g sat. fat 3g
carb 68g fibre 4g chol 269mg sodium 506mg

% RDI:

calcium 11 iron 29 vit A 65 vit C 62
folate 29
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