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Shrimp Fried Rice

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Shrimp Fried Rice
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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Who needs takeout when you can whip up our delicious Shrimp Fried Rice in only 30 minutes?
By Angie McGowan
Updated Jul 31, 2012


  • 1 tablespoon sesame oil
  • 2 eggs, slightly beaten
  • 1 tablespoon olive oil
  • 2 cups chopped fresh or frozen (thawed) broccoli
  • 1 cup chopped carrots
  • 1 cup fresh or frozen (thawed) snow pea pods
  • 2 cups cold cooked white rice
  • 1 clove garlic, finely chopped
  • 1 teaspoon grated gingerroot
  • 3 tablespoons soy sauce
  • 1 lb uncooked medium shrimp, peeled (tail shells removed), deveined
  • 1 cup chopped green onions


  • 1
    In wok or large skillet, heat sesame oil over medium heat. Cook eggs in oil, stirring constantly, until thickened but still moist. Remove eggs from skillet to plate; cover to keep warm.
  • 2
    In same skillet, heat olive oil over medium-high heat. Add broccoli, carrots and pea pods; stir-fry until crisp-tender. Reduce heat to medium. Stir in rice, garlic, gingerroot and soy sauce. Add shrimp. Cook 5 to 7 minutes, stirring frequently, until rice is hot and shrimp are pink.
  • 3
    Stir in scrambled eggs and green onions; cook 1 minute longer. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Brown rice is a nutritious option that can be used in this recipe.
  • tip 2
    Use your favorite combination of veggies in this fried rice.


Nutrition Facts are not available for this recipe
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