Home - Recipes - Robert Irvine’s Shrimp Fried Rice

Robert Irvine’s Shrimp Fried Rice

Serves 6
Ready in 35 mins
Prep time 25 mins
Cooking time 10 mins
620 calories per serving


> 4 tbsp grapeseed oil
> 30 16/20 or jumbo peeled deveined shrimp or 1.5 lb pulled pork or 1.5 lb pulled chicken
> Kosher salt
> 12 scallions, whites chopped, greens thinly sliced (reserved for garnish)
> 3 garlic cloves, chopped
> 1 tbsp ginger, finely chopped and peeled
> 6 cups cold cooked white rice
> 3 large eggs, beaten to blend
> 6 large eggs
> 3/4 cup frozen edamame, thawed
> 3/4 cup frozen peas, thawed
> 4 tbsp reduced-sodium soy sauce
> 3 tbsp unseasoned rice vinegar
> 2 tsp toasted sesame oil


Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Season shrimp or meats with salt, then pan fry.
If using shrimp, cook until just opaque in the center, about 3 minutes. Transfer to a plate. If using pulled meats, pan fry until hot and a little crispy and also transfer to a plate (proteins will be added back in after rice is fried).
Heat remaining 2 Tbsp. vegetable oil in same skillet; add scallion whites, garlic and ginger.
Cook, stirring until fragrant, about 1 minute. Add rice and 2 beaten eggs, stirring constantly.
Cook until rice is crisp and eggs are cooked through, about 2 minutes.
In a separate skillet, fry 6 eggs sunny side up until the whites are cooked through, about 3–4 minutes. Set aside.
Add edamame, peas, soy sauce, vinegar, sesame oil and your protein back to the rice. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with fried eggs and scallion greens.

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