Summer Special Shrimp and Fruit Fried Rice

Summer Special Shrimp and Fruit Fried Rice

keka1980 0

"This light and easy recipe is ideal for a weeknight meal, or anytime you have leftover rice. Serve hot with a chilled cucumber and tomato salad."

Ingredients 1 h {{adjustedServings}} servings 591 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 76.1g
  • 25%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 359 mg
  • 120%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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  1. Heat 1 teaspoon of the vegetable oil in a wok over medium-high heat. Pour in the onions, and cook until just set; set aside. Increase the heat to high, and pour another 1 teaspoon of oil to the wok. Stir in the shrimp, and cook until the shrimp turn pink, and are no longer translucent in the center, about 3 minutes; set aside.
  2. Wipe out the wok, and heat the remaining teaspoon of oil over high heat. Stir in the ginger, and cook quickly for a few seconds until the ginger begins to turn golden brown. Stir in the onion and chile peppers; cook for a minute or two until the onions begin to soften and turn brown around the edges. Add the pineapple and oranges, and gently cook until the pineapple is hot.
  3. Stir in the rice, walnuts, and soy sauce. Stir for a few minutes until the rice is hot. Fold in the egg, shrimp, and cilantro. Season to taste with salt and pepper, and cook to reheat.
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Reviews 6

  1. 8 Ratings


Thanks for the recipe Keka. I have to say I did enjoy the way all the flavors married together; however, next time I will make a feel changes. First, instead of slicing the onions I would opt for diced. Just my own preference but if you have picky kids sliced may be the way to go so as to pick them out. Also, for me 2 onions was way too much and I even doubled the recipe. Next time I will use half and onion or a whole onion if I double the recipe again. As for the soy sauce I found that 2tbsp suited my taste more which after doubling the entire recipe came to 4tbsp. Although, I have to note that I didn't add any extra salt or pepper. Last change I made was to leave out the cilantro. I am sure it would have been just as good with since I do love cilantro. Only thing is I am the only one who likes it in the family so just as well to leave it out. All in all this was a good twist on shrimp fried rice and I will make again.

PAMELA D. aPROpos of nothing

I used leftover brown rice, 4 green Thai peppers, part red onion and part scallion, added in some diced red bell for color, about a t of garlic, and doubled the soy. Probably doubled the cilantro too but didn't really measure that. Had good heat which was nice with the fruit. Would make again.


The flavors in this are awesome! The fresh ginger makes the dish!! I made it exectly as is and it's most definitely a keeper!