Shrimp Fried Rice_2

I’m not a huge fan of Asian foods [and by Asian, I mean far-east Asian]. I’m extremely picky. Not because I’m not adventurous with food, but everyone has different tastes and mine just happens to not be extremely fond of the sauces. I usually have one or two go-to items when I’m stuck in a situation where I have to have Chinese, or Thai, or Japanese food – usually because I’m the minority. And usually, my go-to items are sauce-free or are pretty bland in flavor. Everyone’s entitled to their prerogative and this is mine.

In any case, just because it isn’t my favorite cuisine, doesn’t mean I can’t experiment with it a little bit. I was pleasantly surprised that the finished product tasted like fried rice, but also was something I enjoyed eating. I’m telling you, this is the Asian dish for picky eaters.

Adapted from here

Shrimp Fried Rice

Shrimp Fried Rice


  • 3 cups White Rice, already cooked (that’s 3 cups uncooked rice)
  • 1 cup Frozen Carrots
  • 1 cup Frozen Peas
  • 1 cup Frozen Corn
  • 3 tablespoons Sesame Oil
  • 2 tablespoons Soy Sauce
  • 1 teaspoon Ground Ginger
  • 1 Onion, chopped
  • 2 eggs
  • Cooking Spray
  • Vegetable oil
  • 2 cups shrimp, tail-off
  • Salt, to taste


  1. Heat a large skillet over medium-high heat
  2. Spray the skillet with cooking spray and cook the eggs until cooked through, remove and chop
  3. Add vegetable oil and saute the onion and garlic until the onion is translucent
  4. In a small bowl, mix together sesame oil, ginger and soy sauce and set aside
  5. Add the frozen vegetables and cook for 3-4 minutes, until soft
  6. Then add the shrimp and cook until they start to curl, another 3-4 minutes
  7. Mix in the rice and chopped egg
  8. Add the sesame oil mix and stir constantly until the rice is coated – add more if needed
  9. Serve warm
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