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Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 400 g cooked rice, fresh or safely chilled; 200 g raw shrimp, peeled and deveined; 2 pieces eggs; 80 g carrot, small cubes; 60 g frozen peas; 1.5 tbsp neutral oil, divided; 1 tbsp light soy sauce; 1 pieces scallion, sliced

虾仁炒饭 · Xiā rén chǎo fàn

Shrimp, eggs and small vegetable pieces tossed with cooked rice. The guide starts with safely cooked rice, not raw grains.

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Prep12 min

Cook12 min

Serves2

DifficultyEasy

Shrimp Fried Rice — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Prepare rice and eggs
Break up cooked rice clumps. Use fresh rice with steam released or promptly refrigerated rice. Beat eggs in a separate bowl.
02
Cook shrimp and eggs
Heat half the oil over medium-high heat. Cook shrimp until firm, opaque and pearly. Add eggs and scramble until fully set; transfer to a clean plate.
03
Cook vegetables and rice
Add remaining oil, carrot and peas. Stir 3 minutes until cooked, add rice and toss 3–4 minutes, breaking clumps.
04
Combine and heat thoroughly
Return shrimp and eggs, add soy sauce and scallion, then toss until evenly hot. Chilled rice must reach 74°C.

A little kitchen wisdom

Rice cooking time is additional if starting from raw rice; the listed timing begins with cooked rice.

Can’t find an ingredient?

Peas: Use diced green beans, boiling them thoroughly first; do not use raw beans directly.

Cook safely

Cook shrimp until firm, opaque and pearly, and eggs to 71°C / 160°F. Use freshly cooked rice with steam released, or rice promptly cooled and refrigerated within 2 hours (1 hour above 32°C). Reheat refrigerated rice to 74°C / 165°F. Never use rice left at room temperature overnight.

FoodSafety.gov guidance ↗