Shrimp and Egg Fried Rice

Impress your family with this exotic and oh-so-easy rice dish that uses up all those leftovers in your fridge. The secret ingredient? Eggs, of course!

You’ll Need

  • 3 eggs
  • 2 tsp sesame oil
  • 1 Tbsp grapeseed oil
  • 2 cloves garlic, minced
  • 1 lb frozen, cooked shrimp, rinsed and thawed
  • 4–5 cups leftover cooked rice
  • 2 green onions, diced
  • ½ cup frozen peas, thawed
  • ½ cup frozen carrots, thawed
  • 2 Tbsp soy sauce
  • 2 Tbsp oyster sauce
  • 1 lime, cut into wedges
  • 1 handful of fresh cilantro, chopped

Prep and Cook

  • Whisk eggs in medium-sized mixing bowl and set aside.
  • Heat sesame and grapeseed oil at medium-high heat in a non-stick skillet or wok.
  • Add garlic, shrimp and cooked rice to the skillet and stir-fry for 5 minutes.
  • Stir in onion, peas, carrots, soy and oyster sauces and cook for an additional 4-5 minutes.
  • Push the stir-fry to the sides of the skillet and pour in the beaten eggs.
  • As the eggs are cooking, gently mix them into the rice mixture.
  • Serve immediately a with slice of lime and a sprinkle of cilantro.


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