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Dinner recipe · from the recipe book

Ginger Garlic Shrimp Fried Rice

Fluffy, lightly crisp rice tossed with tender shrimp, scrambled egg, sweet peas and carrots in a punchy ginger-garlic soy glaze.

Ginger Garlic Shrimp Fried Rice

Ingredients

  • 1⅔ cups300 gLong-grain white rice, dry
  • 2 cups500 gWater
  • 1 lb450 gShrimpcut into bite-size pieces
  • 3 large150 gEggsbeaten
  • 2½ tbsp36 gCanola oil
  • 6 cloves18 gGarlicminced
  • 2½ tbsp grated15 gFresh gingerpeeled and grated
  • 2 medium120 gCarrotsfinely diced
  • 1 cup134 gGreen peas, frozen
  • 4 medium60 gGreen onionssliced, whites and greens separated
  • 3 tbsp45 gLow-sodium soy sauce
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gBlack pepper

Steps

  1. Rinse the rice, then bring the rice and the water to a boil in a saucepan; cover, reduce heat to low and simmer 15 minutes. Rest 5 minutes, spread the rice on a tray and cool at least 30 minutes so the grains dry out.
  2. Meanwhile prep: mince the garlic, grate the ginger, dice the carrot, slice the green onion keeping whites and greens apart, beat the eggs, and cut the shrimp.
  3. Heat one third of the canola oil in a large skillet over medium-high heat. Add the shrimp and cook 2 to 3 minutes, until pink and opaque and 145°F (63°C). Transfer the shrimp to a plate.
  4. Add another third of the canola oil, pour in the eggs and scramble until set with no liquid remaining, about 1 minute. Add the eggs to the shrimp plate.
  5. Add the remaining third of the canola oil. Stir-fry the carrot 2 minutes, then add the garlic, ginger and green onion whites and cook 1 minute until fragrant.
  6. Add the cooled rice and the frozen peas; spread out and cook 4 to 5 minutes, tossing occasionally, until the rice is hot and lightly crisp.
  7. Return the shrimp and eggs to the skillet, add the soy sauce, toasted sesame oil and black pepper, and toss until heated through.
  8. Sprinkle with the green onion greens and serve.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Egg, Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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