Shrimp Fried Rice Shrimp Fried Rice

Food styling by Michael Elliott/ | Prop styling by Lara McGraw Image by: Suech and Beck

For the best results, always use leftover cooked rice when making fried rice. 

  • Prep time 30 minutes
  • Total time 30 minutes



In small bowl, whisk together soy sauce, ginger and sesame oil; set aside.

In large nonstick skillet, cook bacon over medium heat, stirring occasionally, until lightly crisp, 6 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside.

In same pan, heat vegetable oil over medium-high heat; cook white parts of green onions and garlic, stirring, for 30 seconds. Add shrimp; cook, stirring frequently, until pink and opaque throughout, 2 to 3 minutes. Add rice from Big Batch White Rice or Big Batch Brown Rice, pineapple, peas, bacon and soy sauce mixture; cook, stirring, until combined and warmed through, about 2 minutes. Sprinkle with green parts of green onions and cashews (if using).

Makes 6 to 8 servings.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 420 mg
  • Sugars 5 g
  • Protein 9 g
  • Calories 256
  • Total fat 10 g
  • Potassium 215 mg
  • Cholesterol 36 mg
  • Saturated fat 2 g
  • Total carbohydrate 33 g


  • Iron 10
  • Folate 11
  • Calcium 4
  • Vitamin A 6
  • Vitamin C 23
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Lunch & Dinner

Shrimp Fried Rice