Shrimp Fried Rice

Shrimp Fried Rice


  • 2 cups long-grain white rice
  • 3 tablespoons vegetable oil
  • 1 pound medium shrimp - peeled and deveined
  • 2 large eggs - lightly beaten
  • 4 cups chopped vegetables (carrots, peas, bell pepper)


  • Cook the rice according to package instructions.
  • Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the shrimp and cook for about 2 minutes per side or until pink and cooked through.
  • Remove the shrimp from the pan and set aside. Wipe out any excess oil with a paper towel.
  • Add the remaining 2 tablespoons of oil to the pan and swirl to coat. Add the beaten eggs and scramble them quickly, breaking up any large pieces.
  • Stir in the cooked rice and vegetables. Mix well so that everything is combined.
  • Return the shrimp to the pan and stir-fry for an additional 2-3 minutes or until heated through and warmed thoroughly.