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Shrimp Fried Rice


  • 1 pound medium small shrimp (size 51 to 60), shelled and deveined, frozen or fresh

  • 1/2 yellow or white onion

  • 2 large garlic cloves

  • 1 tablespoon minced ginger (about 1 inch nub)

  • 2 large carrots

  • 2 cups chopped green cabbage (optional)

  • 5 tablespoons sesame oil, divided

  • 4 eggs*

  • ½ cup frozen peas

  • 4 cups cooked rice, at least 1 day old (use How to Cook Rice or Instant Pot Rice), or use shortcut**

  • 2 tablespoons soy sauce (or liquid aminos)

  • 1 teaspoon kosher salt

  • 1 teaspoon fish sauce (optional)

  • Green onion, for garnish (optional)


  1. Thaw the shrimp.

  2. Mince the onionMince the garlicMince the ginger. Peel the carrots, then dice them. If using, chop the cabbage.

  3. Pat the shrimp dry. In a large skillet, heat 2 tablespoons sesame oil on medium high heat. Add the shrimp for about 1 minute per side until just opaque cooked through, turning them with tongs. They can be slightly undercooked because you’ll be adding them to the rice later. Sprinkle with ½ teaspoon salt. Remove to a bowl and set aside.

  4. In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Saute the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and saute for 2 minutes. Stir in the rice, peas and the remaining ½ teaspoon salt for 1 minute.

  5. Push the rice to the side. Add 1 tablespoon more oil. Add the eggs and pinch of salt, and scramble them in for 1 to 2 minutes until cooked through.

  6. Add the soy sauce and fish sauce, if using. Use tongs to add the shrimp (to remove them from liquid that accumulated in the bowl) and heat for a minute or two, stirring, until all rice is coated. Taste and add additional soy sauce if necessary. Serve hot.

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