Easy Shrimp Rice

Easy Shrimp Rice

Recipe by Sandra MyersCourse: DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


Total time






  • 1 lb peeled and deveined shrimp

  • 3 cups cooked white rice

  • 1 large egg

  • 1/4 cup low sodium soy sauce

  • 1/2 cup frozen peas thawed

  • 1 cup diced onion

  • 1 cup finely diced carrot

  • 2 garlic cloves minced

  • 1 teaspoon peeled and minced fresh ginger

  • 2 tablespoons rice vinegar

  • 1/2 tablespoon sesame oil

  • 2 tablespoons canola or vegetable oil


  • Heat 1 tablespoon oil in a large non-stick skillet over high heat.
  • Add shrimp and season with salt and pepper. Stir and cook until shrimp is pink and cooked through. Transfer to a plate and keep warm. Set aside.
  • Add remaining oil to pan and stir in onions. Stir fry until tender, about 3 minutes.
  • Add carrots and cook for 3 more minutes, until softened. Add garlic and ginger and cook until fragrant. Stir in white rice and cook for 2 to 3 minutes, until rice is crisp.
  • Push rice to the side of pan and make a well in the middle. Crack egg and stir to scramble. Cook egg and then stir into rice mixture.
  • Add peas, soy sauce, rice vinegar and sesame oil, stir to combine. Cook for 1 to 2 minutes more.
  • Return shrimp to skillet and cook for a minute to warm through.
  • Garnish with chopped scallions, if desired. Serve immediately!
Easy Shrimp Rice
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