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Shrimp Fried Rice

Our fresh take on a take-out favorite skips the excess oil and sparkles with ginger, lime, and plenty of satisfying shrimp.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2007


  • Coarse salt
  • 1 1/2 cups white basmati or other long-grain white rice
  • 2 teaspoons vegetable oil
  • 2 large eggs, lightly beaten
  • 1 pound shrimp, peeled, deveined, and coarsely chopped
  • 2 carrots, thinly sliced on the diagonal
  • 2 scallions, sliced on the diagonal, white and green parts separated
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh ginger (from a peeled 1-inch piece)
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice (from 2 limes)


  1. In a medium saucepan, bring 8 cups salted water to a boil. Add rice, and boil until tender, 12 to 14 minutes. Using a fine-mesh sieve, drain and immediately rinse with cold water to stop the cooking. Set aside.

  2. While rice is cooking, heat 1 teaspoon oil in a large nonstick skillet over medium. Add eggs; cook until set, 1 to 2 minutes. Transfer eggs to a cutting board (reserve skillet). Cool eggs, then cut into 2-by-1/4-inch strips.

  3. In reserved skillet, heat remaining teaspoon oil over medium. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp-tender, 3 to 5 minutes. Add eggs, soy sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.

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