Shrimp Fried Rice

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Yesterday Sis bought soup from a Thai take-out place. Interestingly, the soup came with rice. Because day-old rice is the best kind of rice to use in fried-rice, I decided fried rice was in order for dinner tonight. I suggested turkey fried rice because we still have more turkey in the freezer, but Sis vetoed it. She’s all turkey-ed out. Instead she picked up frozen cooked shrimp from Trader Joe’s and we made shrimp fried rice instead.

Here’s how I make fried rice:


  • 1/3 lb. frozen cooked shrimp
  • 2 c. day-old jasmine rice
  • 2 T. olive oil
  • 1 T. soy sauce (or more if desired)
  • 1 package baby bella mushrooms, chopped or sliced
  • 1 small onion, chopped
  • two cloves garlic, chopped
  • 1 tsp. crushed red chili flakes


  1. Heat the olive oil in a heavy skillet or wok over medium-high heat.
  2. Add the onions, garlic, mushrooms, and chili flakes (if using) and saute until onions become opaque and mushrooms have started to shrink.
  3. Add the rice and fry for a minute.
  4. Push the rice mixture to the sides of the skillet or wok to make room for the egg and add the beaten egg.
  5. Scramble the egg until just set, then stir the scrambles eggs into the rice mixture.
  6. Add thawed cooked shrimp and soy sauce.
  7. Stir fry for another minute.
  8. Season with salt or additional soy sauce as needed.

Recipe rating:

I had a bit of difficulty with this recipe. Both Sis and I were in the kitchen and it’s tiny. She was sauteing tofu to add to her dish. Also, the pan we used wasn’t non-stick. I would highly suggest using non-stick but Sis doesn’t have one that’s big enough. The ingredients kept sticking to the pan, so I kept adding olive oil. As such, the rice turned out a bit soggy. The flavor of the dish was good, but I would have liked the rice to be a bit more fried (or crisp). I had to add a bit of salt and more crushed red chili flakes to the dish because I like my food both salty and spicy.

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