Peas and Egg Fried Rice

Photo Credit
Lori Pedrick
Makes 4 servings.
Preparation Method
Jessica Gerschitz, Jericho, New York

Peas and Egg Fried Rice

This quick and easy stir-fried rice comes together in no time. You can substitute any protein for the shrimp, or use brown rice instead of basmati rice. Any way you make it, Peas and Egg Fried Rice is a winner--just ask Jessica Gerschitz. This is her recipe and it won first prize in The Old Farmer's Almanac 2018 Garden Guide Recipe Contest.

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.


Denise (not verified)

2 years 10 months ago

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.