Fried Rice With Shrimps And Vegetables

Hari's picture

Feb. 25, 2007

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