Fried Rice With Shrimps And Vegetables

This Cantonese style shrimp and vegetable fried rice is absolutely yummA complete meal that is healthy, easy and can be ready in a jiffy. Enjoy and treat your friends to the authentic Chinese flavors and tastes.


Scallions 2 Bunch (200 gm)
Cooked peeled medium shrimp 3⁄4 Pound (18 Large)
Chinese style white rice 5 Cup (80 tbs) , chilled
Eggs 2 Large
Broth/Water / stock 2 Tablespoon
Chinese rice wine/Sake 2 Tablespoon
Soya sauce 1 Tablespoon
Salt 1 Teaspoon
Asian sesame oil 1 Teaspoon
Freshly ground black pepper 1⁄4 Teaspoon
Corn oil/Safflower oil 2 Tablespoon
Minced peeled ginger 1⁄2 Tablespoon
Minced peeled garlic 1⁄2 Tablespoon
Onion 1 Tablespoon , chopped
Frozen peas and vegetables 10 Ounce


Finely chop enough scallions to measure about 2 cups and halve shrimp lengthwise. Spread rice in a shallow baking pan and separate grains with a fork. In a small bowl lightly beat eggs.

Make seasoning liquid:

In a small bowl stir together seasoning liquid ingredients.

In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions and gingerroot and stir-fry 1 minute. Add shrimp and peas and stir-fry until heated through. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly

Recipe Summary

Difficulty Level: Very Easy
Preparation Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Servings: 2