Shrimp and Egg Fried Rice

piątek, 14 lutego 2014

Shrimp and Egg Fried Rice

Time: 30 mins


  • 3 green onions, sliced
  • 1 small white onion, diced
  • 2 tablespoons sesame oil
  • 1 tablespoon Chinese five spice powder
  • 1/3 lb medium shrimp
  • 1 garlic clove, minced
  • 4 ounces mushrooms, sliced
  • 1 egg, beaten
  • 4 tablespoons low sodium soy sauce
  • 2 cups cooked brown rice or 2 cups cooked white rice
  • 1/2 cup bean sprouts (optional)
  • 1/3 cup carrot, shreds (optional)
  • 1 diced red pepper (optional)


  • 1 If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
  • 2 Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
  • 3 Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
  • 4 When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
  • 5 Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

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