Shrimp Fried Rice

postheadericon Shrimp Fried Rice

Shrimp Fried Rice I remember coming home from cross country ski practice with a ravenous appetite.  Yep, I grew up in Minnesota and I often cross country skied to school during snow storms.  I was terrible and won “Most Improved” at the end of the school year, a title they made up just for me!  On many of those wintery days, I’d walk through the door to the aroma of my mother Leeann’s famous fried rice.  In her restaurants, her fried rice is one of the most popular items and my niece tells me the Leeann Chin Uptown location is packed with teens inhaling fried rice and cream cheese puffs after school.

Fried Rice is my go-to one-dish weeknight meal or I make it for an easy breezy weekend lunch. It couldn’t be easier to make and the best part is that you can throw in any leftovers you want.  From last night’s store bought roast chicken to the leftover steak you grilled for Father’s Day, just chop it up and pop it in the pan while the rice is almost done cooking.  You can also use whatever veggies you have on hand or have in your freezer.  I used frozen peas for this recipe for convenience.  You can also add some edamame for added protein.  For best results, use leftover steamed jasmine rice which has been refrigerated overnight.  Using freshly steamed rice can yield mushy results.  You can find premium soy sauce at Cost Plus World Market in the gourmet section. 

Shrimp Fried Rice


  • 1 tablespoon oil
  • 2 eggs, slightly beaten
  • 3 tablespoons vegetable oil, divided
  • ½ cup sliced white button mushrooms
  • 1 cup beansprouts
  • ½ cup thawed frozen peas
  • ½ teaspoon salt
  • dash white pepper
  • 3 cups white rice (chilled overnight)
  • 1-2 tablespoons soy sauce
  • 1 cup diced cooked chicken, shrimp, pork or beef
  • 2 green onions, chopped


  1. Heat wok or skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil and rotate to coat. Add 1 tablespoon oil. Add eggs and cook until scrambled. Remove eggs from pan.
  2. Add 1 tablespoon oil to pan. Add bean sprouts, mushrooms, salt and white pepper. Stir-fry for 1 minute. Add the additional 2 tablespoons oil and add the rice. soy sauce and cooked chicken and toss until blended. Add the eggs and green onions and stir-fry for 30 seconds.
  3. Serve immediately.

Shrimp Fried Rice


4 Responses to “Shrimp Fried Rice”

  • Katrina:

    Hi, Katie! I stumbled across your site thanks to Pinterest and I’m so happy that I did! I tried this recipe last night and my husband and I loved it so much that there were no leftovers (not proud to admit that lol). Yes…it was that delicious! 🙂 Will be making it again soon. Thanks!

    • katiechin:

      Hi Katrina – Thanks so much for trying the recipe! I posted a quinoa Thai fried rice recipe a while ago that I bet you like too:) You can do a search on my home page to find it. I hope you subscribe so I can be notify you of my new posts. All my best, Katie

  • bill:

    great picture

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Welcome to The Sweet
and Sour Chronicles!

Hi! I’m Katie Chin, an Asian food expert, cookbook author, tv host and food blogger. I'm also a mom, so I know what it takes to get dinner on the table in a busy household. I specialize in everyday Asian recipes for real people on real schedules and real budgets. more

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