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Shrimp Fried Rice

Forget take-out and make yourself a quick and easy meal with leftover rice and quick-cooking shrimp. You can add any chopped vegetables you have on hand or in the freezer.


  • 4 cups cold boiled rice
  • 2 eggs
  • 1/2 cup shrimp (or other meat; or combination)
  • 1/4 cup scallions, chopped
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon msg (optional)
  • 4 tablespoons peanut oil
  • 1/2 cup peas (optional)
  • 1/2 cup chopped carrots (optional)


  1. Beat eggs and scramble them (no milk) in 1 Tbsp oil. Set aside.
  2. In wok or heavy frying pay over a high flame, heat 3 Tbsp oil. Add scallions and saute.
  3. Add rice and stir quickly so that rice will not stick to the pan and will be well coated with oil.
  4. Add 2 Tbsp soy sauce, 1/2 tsp sugar and 1/4 tsp msg. Mix well. Now add shrimp and eggs, mixing and breaking eggs into little pieces in the rice.
  5. If you are adding peas and carrots, do so now. Serve hot. [NOTE: rice MUST be cold or it will stick together.]

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