Shrimp Fried Rice - Karyl's Kulinary Krusade
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Shrimp Fried Rice

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Dish
Cuisine: Asian
Servings: 2 people


  • 1 pound large/jumbo shrimp, peeled and deveined (I use 26-30 count)
  • 1/2 cup yellow onion, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/2 cup corn (fresh or frozen)
  • 1/2 cup frozen peas
  • 2 large eggs, whisked
  • 1 cup cooked Chinese rice, cold
  • 2 1/2 Tablespoons butter
  • 1/2 Tablespoon Avocado oil or olive oil
  • 2 Tablespoons soy sauce
  • 1/2 Tablespoon oyster sauce
  • 2 teaspoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 spring onions, chopped



  • Add creole seasoning, black pepper, garlic powder, onion powder, chili powder, and paprika in a small bowl and mix well. In a separate bowl, combine flour and cornstarch. 
  • Dip shrimp into cornstarch and flour mixture, and shake off excess. Toss shrimp with 2 teaspoons of seasoning mixture, and set aside
  • Melt 1/2 Tablespoon butter in large skillet. Add eggs to skillet and scramble. Remove eggs and set aside. Wipe skillet clean.
  • Melt 1 Tablespoon butter in skillet. Add carrots, celery, and onion, and saute for 3-4 minuets, until soft. Add corn, peas and garlic, and saute for about 2 minutes. 
  • Add soy sauce, oyster sauce, fresh ginger, remaining seasoning and scrambled egg. Combine well, until rice is warmed through. Turn heat to low.
  • In separate pan, add remaining butter plus oil, and melt butter over medium heat. 
  • Add shrimp in a single layer. Cook shrimp approximately 2 minutes per side. Shrimp will overcook very quickly, so keep an eye on it! It's time to turn the shrimp when it begins to curl up from the bottom
  • Add shrimp to rice mixture, and combine well. Top with spring onions, and serve