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Shrimp Fried Rice

Shrimp Fried Rice



  • 250g small raw shrimp
  • 3 tablespoons rice bran oil
  • 2 eggs, whisked
  • 2 medium carrots, diced
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup frozen peas
  • 4 cups cooked and chilled rice
  • 2 green onions, thinly sliced
  • 3 tablespoons soy sauce
  • 2 teaspoons oyster sauce
  • 1/2 teaspoon toasted sesame oil
  • Salt and pepper to taste


  1. Heat 1/2 tablespoon oil in a large frying pan over medium-high heat.

  2. Add eggs, scramble until cooked. Remove eggs to a separate plate.

  3. Turn to high heat then add 1/2 tablespoon of oil and sear shrimp on both sides. Remove to a seperate plate.

  4. Add additional 1 tablespoon oil to pan on medium heat. Add carrots, onion, peas and garlic. Season with generous pinch of salt and pepper. Saute for 5mins or until the onions and carrots are soft.

  5. Increase heat to high, add in the remaining 1 1/2 tablespoons oil.

  6. Add the rice, green onions, soy sauce and oyster sauce. Stir until combined.

  7. Continue stirring for an additional 3mins to fry the rice, then add in the eggs and shrimp. Stir to combine.

  8. Remove from heat and stir in the sesame oil.

  9. Taste and season with extra soy sauce, if needed.

Serve immediately, or refrigerate in a sealed container for up to 3 days.