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Steaming shrimp and egg fried rice with corn, carrots, and green vegetables in a cream bowl

Shrimp & Egg Fried Rice

Fluffy rice, juicy shrimp, soft scrambled eggs, sweet corn, colorful vegetables, and savory seasonings—all tossed together in a hot wok. A delicious way to turn cooked rice into a satisfying seafood meal.
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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 4 cups cold cooked white rice
  • 1 lb raw shrimp peeled and cut into bite-size pieces
  • 3 large eggs beaten
  • 2 tablespoons neutral cooking oil divided
  • 1/2 cup yellow corn kernels
  • 1/2 cup finely diced carrot
  • 1/2 cup diced charcuterie
  • 1 cup chopped baby bok choy
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon chicken bouillon powder
  • 1/2 teaspoon paprika

Method
 

  1. Heat a black wok over medium-high heat and add 1 tablespoon of the neutral oil. Pour the beaten eggs into the center.
  2. Gently scramble the eggs into soft, moist curds.
  3. Add the remaining 1 tablespoon oil and the shrimp pieces. Stir-fry with the eggs until the shrimp turn opaque pink and are cooked through.
  4. Add the corn, diced carrot, and diced charcuterie. Toss everything together.
  5. Add the cold cooked white rice and sprinkle over the salt, black pepper, chicken bouillon powder, and paprika in that order.
  6. Stir-fry, breaking up the rice and folding it through the shrimp, eggs, charcuterie, and vegetables.
  7. Add the chopped baby bok choy and toss until evenly distributed and just tender.
  8. Spoon the fried rice into a serving bowl and serve hot.

Notes

Chef’s Tip: Use cooled, cooked rice for more distinct grains, and keep the wok hot while tossing so the finished rice stays fluffy rather than mushy.