Peas and Egg Fried Rice

Lori Pedrick


1-1/2 cups basmati rice, rinsed
7 tablespoons canola oil, divided
16 shrimp, peeled and deveined, whole or chopped
4 extra-large eggs, beaten
3 scallions, chopped
1 cup fresh or frozen and defrosted peas
4 tablespoons reduced sodium soy sauce
1 teaspoon brown sugar
1/8 teaspoon kosher salt


Bring 3 cups of water to a boil. Add rice and a pinch of salt. Return to a boil and simmer, covered, on low for about 25 minutes. Set aside.

In a large skillet, heat 2 tablespoons of oil until hot and add shrimp. Cook for 3 minutes, then transfer to a plate.

In the same skillet, heat remaining 5 tablespoons of oil until hot. Add eggs and cook until lightly scrambled. Add rice, shrimp, scallions, peas, soy sauce, brown sugar, and kosher salt. Cook for about 3 minutes.


Makes 4 servings.

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Unless it's a last minute menu choice, fried rice should be made using left over/cold cooked rice. It really does make a difference with the consistency and taste.