Shrimp and Egg Fried Rice

Shrimp and Egg Fried Rice

3.9 from 7 votes


Prep time


Cooking time



A quick and easy dinner solution, using leftover rice and frozen shrimps. Shrimp and Egg Fried Rice is perfect for any night of the week.


  • 4 eggs

  • 1/4 tsp salt

  • 1/4 tsp white pepper

  • 3 tbsp canola oil

  • 300 gm small frozen shrimp (thawed, peeled, deveined, tails removed)

  • 2 cloves garlic, minced

  • 3 chives, sliced

  • 2 cups leftover cooked long grain rice (cold)

  • 1 tsp curry powder

  • 2 tbsp soy sauce

  • 1 tbsp rice wine vinegar

  • 1/4 tsp granulated sugar

  • 1/2 cup frozen peas, thawed

  • 2 tbsp sriracha hot sauce


  • Whisk eggs with salt and pepper. In a wok or large fry pan heat 1 tbsp of the oil over a medium heat; pour in the egg mixture and cook while stirring until the egg mixture starts to form soft curds; about 3 – 4 minutes. Transfer to a plate.
  • In the same pan, heat the remaining oil over high heat; add the shrimp, garlic and chives and stir-fry together until the shrimps just start to turn pink – approx. 2 minutess.
  • Add leftover rice and curry powder; stir-fry for 2 minutes. Add soy sauce, vinegar and sugar; cook until rice is heated through, about 2 – 3 minutes. Stir in remaining eggs and peas and cook until heated through for approximately 1 minute. Serve with hot sauce.


  • Garnish with toasted sesame seeds if desired.
  • You can use leftover brown rice as a healthier option.
  • Recipe and image credit: Egg Farmers of Canada 2023
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