Shrimp Fried Rice

Ginger, Sesame
shrimp fried rice with marinated ginger shrimp


Prepare rice 1 day ahead and refrigerate


2 cups uncooked Jasmine rice

Ginger Sesame Shrimp

8 ounces uncooked, medium sized shrimp-peeled deveined

Peanut oil (vegetable oil if allergy)


1 tablespoon soy sauce

1 tablespoon rice cooking wine

¼ teaspoon fresh zested ginger (paste-like)

1/4 tsp fresh minced garlic

Pinch of white pepper

Fried Rice Sauce

1 teaspoon sesame oil
2 tablespoons rice cooking wine

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon un-sulfured molasses 

3/4 teaspoon fresh, minced garlic

1/2 teaspoon fresh ginger root, zested to a paste


Shrimp Fried Rice

13" non stick frying pan or wok

4 cups of cooked, day old long grain rice

3 large eggs, lightly whisked

1/8 teaspoon salt


1/2 cup thinly sliced carrots, about 1/8"

1 medium sized, ear of corn, shaved off

1/2 cup peas

1/4 cup thinly sliced, green onions

4 cups of room temp, cooked, Jasmine rice

Fresh cilantro

Black sesame seeds-optional

Chili garlic sauce-optional





Place the rice in a large bowl, fill with water and rub between hands to remove some of the starches, then pour off water.  Repeat 3 more times.  Drain off water, add the rice to a sauce pan and add 2 cups of water.  Let sit for 1 hour.

Turn the burner on high, stir and bring to a boil.  Boil until just the surface water has absorbed. Reduce to lowest setting, stir, cover and cook until all water is absorbed.  About 5 minutes.  Remove from heat, fluff with a fork, cover and set aside to steam 15 minutes.  Once cooled, place in the refrigerator until ready to use.  

Ginger Sesame Shrimp/Marinade

Whisk all ingredients together in a small bowl, add shrimp and toss.

Let marinate at least 30 minutes to 1 hour in the refrigerator.  

Fried Rice Sauce

Whisk all ingredients together in a small bowl.  

Shrimp Fried Rice

Heat 2 tablespoon of oil over med-high temp.  Drain the marinade off the shrimp and add the shrimp to the hot oil.  Cook the shrimp 2-3 minutes until cooked through.  Don't overcook or shrimp may become rubbery.  Taste for doneness if needed.   Place the shrimp onto a plate.  

Wipe out the pan, place back on the heat and add 1 tablespoon of oil. Add the eggs and cook omelet style.

Chop coarsely and slide onto the plate with the shrimp.  


Wipe out the pan and place back on the heat.  Add 2 tablespoons of oil, add the carrots and corn and cook 1.5 to 2 minutes.  Add the peas and green onions and stir.  Add 3-4 cups of the cooked rice, season with some pepper and spread out and press flat with a spatula.  Cook for about 30 seconds, then flip the rice over with spatula and cook for about another 30 seconds.  Whisk the sauce, pour evenly over the top and toss very well until evenly distributed.  Work fast to prevent sugars in sauce from burning the bottom of wok.

Remove from heat, add the shrimp and eggs back to the pan with fresh, chopped cilantro and some sesame seeds and toss.  Spoon into a serving dish.  Serve with chili garlic sauce.