Shrimp Fried Rice

Awesome recipe! Requires prep, so read through it before you are ready to make it!


  • 3 1/2 cups cooked and cooled rice (cook the day before and cool in fridge until time to use)
  • 1 1/2 pounds shrimp, peeled and de-veined
  • 3 large eggs, lightly beaten
  • 1/4 cup peas and carrots (frozen is easiest)
  • 1 teaspoon garlic powder
  • 1 chopped white onion
  • 1/4 cup soy sauce
  • 3 tablespoon olive oil, divided
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon white pepper
  • kosher salt and freshly ground pepper, to taste


  1. In a small bowl, whisk together soy sauce, rice wine vinegar, ginger powder and white pepper until smooth. Set aside.
  2. Heat 2 tablespoons olive oil in a large wok or skillet over medium-high heat and cook shrimp for 2-3 minutes, or until pink and opaque.
  3. Season with salt and pepper and remove from heat.
  4. Add onions to the same pan and saute until tender. 5-7 minutes then transfer to same plate as shrimp and set aside.
  5. Pour beaten eggs into the skillet and scramble, breaking them up with your spatula as you go. Then transfer to same plate as veggies and shrimp.
  6. Heat remaining olive oil in skillet and, once hot, stir in leftover rice.
  7. Cook rice on high for a few minutes, frequently stirring, then return shrimp, onions and scrambled eggs to the wok.
  8. Pour in soy sauce mixture and toss to coat.