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Fried rice with shrimp and snow peas

Serves 6 to 8 Servings
Serves 6 to 8 Servings


  • 1/4 cup plus 1 teaspoon vegetable oil
  • 2 cup large eggs, beaten
  • 12 cup large shrimp (about 12 ounces), peeled and deveined, tails on coarse salt and freshly ground pepper
  • 3 tablespoon finely chopped lemongrass (yellow and pale green parts only)
  • 3 tablespoon minced garlic (about 4 large cloves)
  • 2 tablespoon minced fresh ginger (from one 2-inch piece) 1/2 teaspoon finely chopped thai chile
  • 12 tablespoon shiitake mushroom caps, sliced 1/2 inch thick (11/2 cups)
  • 1 cup snow peas, trimmed
  • 4 cup day-old cooked long-grain rice, preferably jasmine (from 1? cups dry)
  • 3 tablespoon soy sauce
  • 5 tablespoon scallions, white and pale-green parts only, sliced crosswise (? cup) lime wedges, for squeezing
  • Preparation

    Baking Directions:

    The secret: Day-old rice.

    It’s drier than freshly steamed rice, so it fries easily without sticking to the wok.


    Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat.

    Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate.


    Season shrimp with salt and pepper.

    Add 1 tablespoon oil to wok, and heat until shimmering.

    Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate.


    Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile.

    Cook, tossing, for 1 minute.

    Add mushrooms, and cook for 2 minutes.

    Add shrimp, and cook through, 1 to 2 minutes.

    Add peas, and cook until bright green but still crisp, about 1 minute.

    Stir in rice, and heat through.

    Add soy sauce, and stir to coat.

    Toss in scrambled eggs, breaking up any large clumps, and scallions.

    Season with salt and pepper.

    Squeeze limes over fried rice.

    Garnish with scallions.

    Recipe Tags