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Shrimp Fried Rice I

Shrimp Fried Rice I

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This is an excellent tasting shrimp dish with Chinese flair. Serve as a side dish or main course, with soy sauce or teriyaki sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet


  1. In a medium saucepan bring water to a boil. Add the white rice. Return to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender.
  2. In a small skillet scramble the eggs in a small amount of sesame oil. Remove from heat once scrambled.
  3. In a large skillet, brown onion and celery in remaining sesame oil. Add shrimp and carrots, onion, celery, red pepper, pea pods, and green pepper. Add white rice and stir well. Add soy sauce (if desired) and eggs, stir thoroughly until heated through.
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My 4 year old son loved it! But I needed much more soy sauce. The sesame oil gave it a very good taste

Victoria Champagne Benoit

This was good but can be made better by tweaking it some...sorry. Here are some adjustments I made to suit our tastes, and the end result was delicious. First of all, to save time and stove space, I cooked rice in microwave while preparing other foods. (used one cup uncooked rice) I didn't use celery, used 1/2 yellow onion, one half red, and 1 bell pepper. I added a little teriyaki sauce and a teaspoon of soy sauce to sesame oil when I stirfried my shirmp. When putting all of them together at end of cooking, the vegetables, shrimp, and rice...I used 1/4 cup of soysauce and 1/2 teaspoon of ginger, and mixed well...hope this helps.

Lil Bit

I (Lil'Bit) tried this recipe and thought it was very good. I added a bit more soy sauce though, and it was still very good.