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Fragrant Shrimp Fried Rice

Shrimp fried rice by Kathy Fang
Cook Time:
10 mins
Prep Time:
10 mins

Chef notes

Fried rice is comfort food for me but, I always feel guilty eating typical fried rice you get in restaurants. Those dishes never have enough veggies for me and I can see all the oil they use and it just leaves me feeling heavy. When I make it at home, I use a little oil and all the veggies that I like.

I love the flavor that tomatoes add to fried rice. They also add a little moisture as well. The addition of corn adds a pop of sweet, crunchy freshness, especially if you use fresh corn from the cob. This version is a tasty and heathy upgrade from average fried rice. It's also a great way to use leftover ingredients in the fridge.

Technique tips: Always use a nonstick pan for fried rice. Also, cook your eggs separately from the rice. Never toss whisked eggs into rice — you can't properly scramble eggs that way.

Swap option: Be creative with proteins — don't go traditional. Think roasted chicken, pastrami, smoked salmon, scallops or andouille sausage...have fun with it! When cooking for a loved one, swap out shrimp for more luxurious ingredients, like lobster, king crab or wagyu beef. For lighter fare, use egg whites and brown rice. Switch up the veggies by tossing in your favorite vegetables like kale, peppers, snap peas or any of your other favorites. Just be sure to cut all your vegetables into small pieces; the veggies should fit in a spoon along with your rice.


  • 10 large shrimp, peeled and deveined
  • 2 teaspoons extra virgin olive oil, divided
  • 1/8 cup tomatoes, diced
  • 1/8 cup corn kernels
  • 1/8 cup green onions, chopped
  • 1/8 cup cilantro, chopped
  • 2 whole eggs, beaten
  • Salt, to taste
  • 2 teaspoons butter
  • 2 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon lemon juice
  • 2 cups white rice, cooked
  • 1 tablespoon soy sauce
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon oyster sauce



Dice the shrimp into small pieces. Set aside.


Heat 1 teaspoon olive oil in a nonstick pan over medium-high heat. Add the tomatoes, corn, green onion and cilantro mixture into the pan and stir-fry for 1 minute or until fragrant.


Add the beaten egg and season with a pinch of salt and scramble. Once cooked, remove the mixture from the pan and set aside.


Add the butter and remaining oil to the pan and toss your shrimp in along with the garlic, ginger and lemon juice. Stir fry until fragrant (about 2-3 minutes). Add the cooked rice and stir-fry again, then add the soy sauce, black pepper and oyster sauce. Season with a little more salt to taste.


Toss the scrambled eggs back into the pan with the rice and incorporate together.