Traditional recipes

Stir-Fried Grains with Shrimp and Eggs

Stir-Fried Grains with Shrimp and Eggs

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Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.


  • 4 shallots, thinly sliced
  • 2 star anise pods (optional)
  • ½ dried chile de árbol or ½ tsp. crushed red pepper flakes
  • 5 tablespoons vegetable oil, divided
  • 12 oz. deveined peeled rock shrimp, or large shrimp, cut into ¾” pieces
  • 4 cloves garlic finely chopped
  • 2 tablespoons chopped peeled ginger
  • 2⅓–3 cups cooked grains (such as sorghum, semi-pearled farro, or barley)
  • 1 tablespoon unseasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 red chile, with seeds, thinly sliced into rounds
  • 1 cup fresh cilantro, basil, and/or mint leaves

Recipe Preparation


  • Combine shallots, star anise, if using, chile de árbol, and 3 Tbsp. vegetable oil in a large wok or skillet and cook over medium-high heat, stirring often, until shallots are golden, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; discard star anise and red chile. Season shallots with salt.

  • Increase heat to high; cook shrimp, garlic, and ginger in wok, tossing, until shrimp are cooked through, about 3 minutes. Transfer to another plate.

  • Heat 1 Tbsp. vegetable oil in wok; add grains, pressing evenly against bottom and sides of wok. Cook until grains crackle, about 1 minute; toss and press against pan again. Cook until lightly toasted, about 4 minutes. Add shrimp, soy sauce, vinegar, and sesame oil. Cook, tossing, until liquid is absorbed, about 1 minute.

  • Heat remaining 1 Tbsp. vegetable oil in a medium nonstick skillet over medium-high heat. Fry eggs until whites are set but yolks are still runny, about 3 minutes. Top grains with eggs, crispy shallots, red chile, and herbs.

Nutritional Content

Calories (kcal) 540 Fat (g) 28 Saturated Fat (g) 5 Cholesterol (mg) 345 Carbohydrates (g) 47 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 31 Sodium (mg) 420Reviews Section

15-Minute Shrimp Fried Rice

Kimchi Fried Rice, is this exact recipe I am sharing with you today. It truly is the ideal fried rice recipe – bringing together only the essential ingredients to make a batch of fried rice that tastes similar, if not better than takeout joints!

The biggest mission in my blog is to share recipes that are incredibly easy to make yet truly satisfy your taste buds, and this recipe is truly a testament to that principle. It’s also another one-pan recipe similar to my Chinese Tomato Egg Stir Fry and Shrimp Pad Thai recipes. Less cleanup, the better!

To me, it’s the scrambled eggs that make stir-fried rice stir-fried rice. I know not all stir-fried rice recipes have eggs in them – and if you’re going to something vegan (well, first off, skip the shrimp), but also leave out the eggs. For the rest of us – eggs! Just the best part of stir fried rice in my opinion, those toothsome fluffy yet compact little nuggets of egg, like a the winning morsel in a forkful. It’s like the marshmallow in a spoonful of Lucky Charms. You don’t want all eggs or marshmallows (except for the times you do), but you want a little bit with each bite. I have a lot of qualifiers in this headnote, don’t I?

You can also add some other veggies along with the carrots, and even make this into a purely vegetarian fried rice by skipping the shrimp and adding about 4 cups of chopped vegetables to the carrots. You can add more carrots, but also consider chopped broccoli, slivered cabbage, sliced sugar snap peas or asparagus, and/or more edamame and peas at the end.


Double or triple all of the seasoning, depends on how 'wet' you like your rice. Great recipe for left over rice (you need to spread it out on a cookie sheet and let it cool down before using) and to empty out your fridge. Add onion, carrots, mushrooms, broccoli, snap peas- whatever you've got! Throw in some chicken, chopped up shrimp, use a very hot pan and pat the rice down, let it crisp up before tossing and watch your family fight over the leftovers.

To JazzD from San Francisco: There is chemically no difference between Kosher Salt and Sea salt. In fact, Kosher salt may be made from sea salt. The difference is descriptive packaging for its intended use, i.e. for salting meat to remove blood from it according to Jewish dietary law. PS the word is palate, not pallet.

This recipe for shrimp fried rice was very disappointing. The rice was too dry, the ingredients were unflavorful, & the egg disappeared. I had to add sweet & sour sauce, more soy sauce, more rice vinegar & more sesame oil. Even when reheated, more & more sauce was required to give it some flavor, just dry & bland.

Pro: quick and easy. Con: didn't really like the sauce it is dressed with - a bit too vinegary. Might be better without the rice vinegar added to the soy sauce or maybe oyster sauce instead of vinegar? Haven't quite put my finger on it.

The greatest plate of rice i ever had in my life, even compared to restaurants.

Loved, loved, loved this fried rice. It had just the right amount of ginger and tasted like something I would order in a restaurant. I will definitely be making this one again.

Delicious combination of flavors. Use brown rice and add vegetables such as broccoli for a healthy version of a typically oily, fattening dish.

OK - so the guy who was criticizing. excuse me Pema Chodron - I am going to criticize someone now! He said "the American pallet." or some other misspelling of palate. Sorry but had to say it.

I have made it twice and was not overly impressed. It was good. I substitutioned brown rice for white rice but overall the recipe was average

Really, "Kosher salt". GMAB. Considering that Chinese cooks in America created "fried rice" to please the American pallet (my wife is a Taiwanese chef). I can assure you that Kosher salt is not an ingredient. However, the Chinese do get all their salts for cooking from the sea, so Sea Salt is perfectly fine. Also you leave out many traditional Chinese spices that are used in the various versions of pork, chicken, shrimp, etc" fried rice". Nice try, but only 1/2 right.

brobyn from Kansas City - i can't find the Spicy Pork Fried Rice you spoke of. Do you have the link?

Frying the shrimp first: that's the secret. On the other hand, I don't know why you specify white rice. Brown rice is actually better, especially the nicer ones like basmati or jasmine. Try it!

Not a bad basic version, but my go-to is the Spicy Pork Fried Rice on this site, which is an absolute knock-out, in my opinion. Give that a try instead!

Cut out the peas. Celery and red and/or green peppers. Use a mix of brown and white rice. Chillies add a bite so does using sesame chilli oil. Two eggs a bit much.

3 forks because it needed something more to amp up flavor. Easy and good but next time adding more soy sauce or some other flavor

I gave this recipe 3 forks because it was good, but needed some help to amp up the flavors. I made the recipe as written, but after testing it, it really needed some flavor. I added some sriracha and fish sauce. Next time I will add in some other vegetables. This is a great start for fried rice, but needs a little help.

This recipe was easy and good. As previous reviewer mentioned a great starter recipe. Next time I will add some regular onion and maybe some bok choy, just to add some different texture. Also thinking about making with pork.

The fried rice was good, but nothing spectacular. It's a great recipe to start with if you have never made fried rice before, but I would recommend experimenting with the recipe and adding things to make it your own.

Best fried rice I've had. I'll not be ordering it in restaurants anymore. Maybe it was the ginger. I don't know. Just great. I brought a huge tray to my book club and people went wild.

My husband and I liked this dish, but instead of the plain veg oil, I used some toasted sesame oil, some peanut oil, and a bit more soy sauce than was called for.

I thought this recipe was good, but nothing exceptional. I added a dab of hot sauce after I took my first bites to give it a nice kick. This is pretty standard when it comes to fried rice.

This Shrimply Fried Rice dish is quick and simple and makes a delicious, weeknight meal! With shrimp and classic flavors like savory soy sauce and scrambled egg all stir-fried with Success® Jasmine Rice, it’s got plenty to keep your tastebuds happy. The best part is that it’s ready in under 30 minutes!

Prepare rice according to package directions.

Heat oil in a large skillet over medium-high heat. Add onion and sauté for 1 minute. Add eggs and quickly scramble.

Fold in rice, shrimp, peas, soy sauce and garlic and stir to combine. Cook for 3-5 minutes, until thoroughly mixed and heated through.

For more separate grains, cook rice ahead of time and refrigerate overnight.

Shrimply The Best

Making your favorite shrimp fried rice at home shouldn’t have to be difficult! That’s why we’ve prepared this simple recipe using just enough ingredients for you to enjoy stir-fried flavor in every bite.

If you’ve never made fried rice before, this recipe is the perfect place to start! With quick-cooking Success® Boil-in-Bag Rice, ready in just 10 minutes, and our easy-to-follow steps, you’ll feel confident trying something new. This dish makes a delicious, quick dinner or a great lunch to take with you to work or school throughout the week.

Flawless Fried Rice

Looking for a few tips to make your fried rice dish the best yet? First, you’ll need to choose the right variety of rice. We suggest using jasmine rice as its fragrant long grains cook up fluffy and separate so each grain fries up evenly and can absorb the delicious flavors of your dish.

Second, fried rice dishes are best made with rice that has been prepared in advance and cooled. Have leftover rice in your fridge from yesterday’s Asian Stir Fry over jasmine rice? This is the perfect place to use it up!

18 Winning Recipes for Shrimp Lovers

Shrimp are among the most popular fish consumed in the US, and for good reason: High-quality, well-prepared shrimp are sweet and flavorful, with a satisfyingly crisp yet tender texture. But shrimp can also go very, very wrong when prepared poorly, becoming rubbery, mushy, and in any case totally unappealing. Plus, now more than ever, it pays to be extra careful about where your shrimp are coming from, given recent revelations about human trafficking in the shrimp industry in Southeast Asia. That may mean you find yourself paying more for domestic catch at retailers or farmers markets in order to ensure reputable sourcing—all the more reason to use your purchase well. Beyond knowing where your shrimp come from, we strongly suggest sticking to frozen, shell-on, and head-off shrimp for most preparations—read more details in our extensive guide to buying shrimp.

To nail the right amount of firm, snappy bite, we always recommend brining shrimp in salt and baking soda before cooking, though we also offer different tricks based on your chosen cooking method. Master the basic techniques and you'll be ready to tackle the 18 recipes below, including a classic shrimp cocktail that's leaps and bounds above any store-bought tray, Singapore noodles, and shrimp scampi infused with vermouth and garlic.

Plump and Tender Shrimp Cocktail

If you've never tried shrimp cocktail that didn't come in a clear plastic party tray, you're seriously missing out. We dry-brine our shrimp in baking soda and salt before poaching them in an aromatic court bouillon, starting them off at a low temperature and gradually bringing it up to 170°F to keep them plump and cook them evenly. For the sauce, we use a traditional blend of ketchup and horseradish, seasoned with coriander and lemon juice.

Mexican Shrimp Cocktail (Coctel de Camarones)

Mexican coctel de camarones, made with a tangy lime and ketchup sauce, is a wonderful summery dish, but often runs the risk of ending up too sweet. In our recipe, we replace a good portion of that sugary ketchup with tomato purée to mellow out the sweetness, and add lime juice, orange juice, diced white onion, jalapeño or serrano pepper, and cilantro besides. Because the sauce is so flavorful, you can skip poaching the shrimp in court bouillon—water with a little lime juice is fine.

Colombian-Style Shrimp Ceviche Cocktail

The Colombian version of this dish is a sort of delicious ceviche–cocktail hybrid, made with cooked shellfish and dressed with a mixture of lime juice, ketchup, mayonnaise, and hot sauce. A little extra-virgin olive oil punches up the flavor.

Classic Shrimp Aguachile With Lime, Cucumber, and Red Onion

I fell in love with aguachile the very first time I tried it, at LA's excellent Coni'Seafood. It's made with raw shrimp tossed in a zesty, refreshing sauce of lime juice, onion, and cucumber—and, unlike ceviche, it's served before the shrimp has had time to cure. For that reason, don't abide by our usual shrimp-buying rules: Look for fresh, never-frozen, sashimi-quality shrimp, and try to find them with the heads on—you can save the heads to fry for an awesome snack.

Chinese-Style Deep-Fried Salty Shrimp

Fried shrimp heads are plenty tasty on their own, but when you fry whole jumbo shrimp, the contrast between the tender meat and the crispy heads makes them even better. Here, we batter the head-on shrimp very lightly in egg and cornstarch before frying, then toss them with minced garlic, green onions, and red chili flakes once they come out of the oil.

Peruvian Fried Seafood Platter With Lime-Marinated Onion and Tomato Salad (Jalea)

The Peruvian dish jalea is a study in pleasing opposites—a big plate of golden-fried seafood, topped with a bright, fresh salad of red onions, tomatoes, and cilantro marinated in lime juice. A mix of firm white-fleshed fish, shrimp, and squid is traditional, but you're free to choose other fish based on availability and taste. We coat the pieces in a crispy beer batter, made extra light with cornstarch and baking powder, before frying.

Spanish-Style Garlic Shrimp (Gambas al Ajillo)

Gambas al ajillo is one of those dishes that are good even when they're not so good—how can you go wrong with perfectly cooked shrimp in aromatic garlic-scented olive oil? That said, really good gambas al ajillo are a thing of beauty. Here, we start with good-quality shell-on shrimp and use the shells to infuse the oil we'll cook with. Then, to create layers of flavor, we incorporate garlic in not one, not two, but three stages: marinating the shrimp in minced garlic, adding smashed garlic to the oil, and sautéing slivered garlic before adding the shrimp.

Crystal Skin Shrimp Dumplings (Har Gow)

Firm, juicy shrimp make an excellent filling for dumplings, and these pretty, translucent, purse-shaped numbers, called har gow, are among the best ways to show them off. Homemade wrappers are just about essential here—fortunately, with practice, getting the right texture from the wheat- and tapioca-based dough isn't too difficult.

Harissa Quinoa With Shrimp and Chickpeas

Quinoa has so many things going for it—it's easy to cook, packed with protein, and takes well to whatever flavors you like—it should really be a regular feature in your weeknight menus. This one-pot recipe flavors the tiny grain with fiery North African harissa and adds shrimp and chickpeas to make it a filling meal. Diced cucumber, cilantro, and lemon juice balance out the heat.

Shrimp and Gruyère Cheese Grits With Bacon and Mushrooms

Devising the absolute "best" recipe isn't feasible when you're facing a dish that comes in as many variations as shrimp and grits. But you can certainly strive for the best version of a specific take on it. For us, that means making our grits in a stock enriched with shrimp shells and mushroom trimmings. Gruyère melts well into the grits and adds a subtle earthy flavor. The bacon, shrimp, and mushrooms used for topping are cooked separately and sequentially, so that nothing overcooks.

Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs

Even a simple dish like shrimp scampi—shrimp cooked in a sauce of white wine, garlic, butter, and olive oil, usually served over pasta—can be improved with a few small tricks. We use vermouth instead of wine for a more concentrated flavor hand-mince the garlic instead of grating it to avoid producing acrid fumes and finish the dish with a shower of minced fines herbes, a step up from just the traditional parsley.

One-Skillet Orecchiette With Shrimp, Spinach, and Mushrooms

Cooking the pasta in a small amount of liquid that doesn't require straining makes this truly a one-pot dinner. Start by sautéing delicate oyster mushrooms, then remove them from the heat. Then boil the pasta, add the spinach and shrimp and cook until the shrimp is heated through, and finally return the mushrooms to the skillet. You'll end up with tender shrimp, silky strands of wilted spinach, and flavorful mushrooms that retain some bite, without the least bit of sogginess.

Italian Seafood-Salad Pasta Salad With Vietnamese Noodles

A mashup of two classic salads, Italian-style seafood salad and pasta salad, this dish combines lightly cooked shrimp, squid, and crabmeat in a tangy vinaigrette. Italian spaghetti tends to take on an odd acerbic flavor with vinaigrettes, so swap it out for Vietnamese rice noodles, which perform much better.

Singapore Noodles

Singapore noodles probably don't hail from Singapore, but that shouldn't stop you from adding this tasty recipe to your repertoire. They're made with shrimp, vegetables, egg, curry powder, and char siu, or Chinese roast pork. We cook the ingredients in batches so that each enjoys the highest heat possible, and shower them individually with curry powder to ensure adequate seasoning. Look for rice stick noodles labeled "kong moon," which are thin but won't fall apart when stir-fried.

Curried Coconut Noodles With Shrimp

Sometimes, good things take time. This is not one of those cases: These flavor-packed noodles come together in just 10 minutes thanks to the powerful combination of rich coconut milk and hot curry paste. Add bok choy, cilantro, bean sprouts, and shrimp, and you've got a super-quick, satisfying dinner perfect for busy weeknights.

DIY Thai Coconut Curry With Shrimp Instant Noodles

Need to shake up your workday lunch routine? DIY noodle bowls are the answer. This version combines a mixture of chicken base, curry paste, chili-garlic sauce, and fish sauce with raw mushrooms, cooked shrimp, and rice noodles or ramen. Pack the ingredients in individual jars, and when you're ready to eat, just add hot water and stir in scallions and lime juice.

Soba Noodles With Shrimp and Wakame

Japanese soba are easy to cook and more nutritious than ramen, with a nice nutty flavor to boot. Here, we prepare them in a simple seaweed broth with mushrooms and shrimp, then finish the dish with soy sauce, mirin, and sesame oil.

Get the recipe for Soba Noodles With Shrimp and Wakame »

Stir-Fried Shrimp With Eggs and Chinese Chives

You might not be familiar with Chinese chives, but you should be. Resembling flat, wide scallions, with a garlicky flavor reminiscent of ramps, they're often used in place of scallions in Chinese cuisine. In this dish, a Cantonese home-cooking favorite, we stir-fry the chives and combine them with just-cooked-enough shrimp and fluffy scrambled eggs.



View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 264

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Quick Stir Fry Cabbage With Shrimps (Ginisang Repolyo)

Stir fried cabbage (ginisang repolyo in my native dialect) is one of quickest and easiest vegetable side dish you can ever make.

I often cook it when I’m craving for some green veggies without having to eat raw salads.

To make the dish more flavorful, I usually added about a pound of shrimp. I have a Russian friend from Belarus, who tried this recipe for the first time and told me it was his first experience eating cabbage mixed with seafood (that is, shrimps) and it was simply delicious. I was flattered of course! Sometimes, a simple dish can bridge cultures and establish friendships you will not expect.

Prep Time: 5 minutes
Cooking Time: 10 minutes

Yields: 6 servings

1 medium cabbage
1 big red bell pepper
½ medium onion
3 cloves garlic
¼ tsp salt
1/8 tsp ground pepper
2 tbsp olive oil
1 lb fresh or frozen precooked, peeled and deveined shrimp

Tools You’ll Need:
Wok/Deep skillet
Cutting board
Cooking spoon

1. Cut cabbage and bell pepper into strips.

2. Mince garlic and cut onions into thin slices.

3. Heat wok or skillet on high and add olive oil. Sauté garlic and onion until garlic has turned slightly brown and onions are translucent, about 2 minutes.

4. Add red bell peppers and cook for another minute. If you are using raw shrimp, add it at this point and sauté until color turns orange, about 2 minutes.

5. Add cabbage and stir fry with the rest for about 3 minutes or until the cabbage has slightly wilted.

6. If using frozen, precooked shrimps, add it and mix with the rest of the ingredients. Cook for another 2 minutes or until the shrimp has fully thawed and cabbage has let out its own juice.

7. Serve immediately. Note: If you want a much softer cabbage texture, cover the wok/skillet until ready to serve. The trapped heat will continue to cook the vegetables.

Stir-Fried Shrimp and Scallions

In her new cookbook, Boston chef-restaurateur Joanne Chang writes fondly of this simple, kid-friendly dish that her mother made when Chang was growing up. When asked to share the recipe, her mom reluctantly gave up its main sauce ingredient: ketchup. “Use one you like a lot, since the recipe calls for a considerable amount,” the chef says.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


If the shrimp still have tail shells, peel and discard them, and place the shrimp in a mixing bowl.

Peel the ginger and mince it. Cut the garlic into thin slices. Trim the scallions, then finely chop the white and light-green parts (to yield 1/2 about cup). Crack the egg whites into a small bowl, reserving the yolks for another use, if desired.

Add the ginger, garlic, egg whites, the crushed red pepper flakes and 1 teaspoon of the cornstarch to the shrimp use your clean hands to toss so that they are well coated.

Whisk together the ketchup, broth, sugar, salt, pepper and the remaining teaspoon of cornstarch in a liquid measuring cup until well incorporated.

Heat the oil in a wok or large skillet over high heat. Once the oil starts to sputter, add the shrimp and stir-fry for about 1 minute, until the shrimp start to turn pink and get a bit crisped on some edges.

Stir in the ketchup mixture cook for about 3 minutes, or until the shrimp are just cooked through. Stir in the scallions and remove from the heat.

Coarsely chop the cilantro and toss it in. Serve right away, over rice.

Recipe Source

Adapted from “Myers + Chang at Home: Recipes From the Beloved Boston Eatery,” by Joanne Chang and Karen Akunowicz (Houghton Mifflin Harcourt, 2017).

2 Dozen Delicious Ways to Eat Eggs for Breakfast, Lunch, or Dinner

Eggs are the perfect breakfast food: They provide 7 grams of protein apiece (it's not like you're going to roll out of bed and grill a chicken breast), and you can scramble them in the time it takes to microwave a bowl of oatmeal. But they're so good, sometimes you want them for dinner. (Or lunch, on a lazy weekend.) You can pretty much #putaneggonit not matter what "it" is—a burger, a leftover slice of pizza, a bowl of soup—or whip up one of these two dozen dishes.

Still hungry? Try these healthier broccoli and cheese tarts.

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