Japanese Fried Rice with Shrimp
PREP TIME: 30 Minutes

In Japan, rice is more than just a staple. It is also a symbol of prosperity, health and well-being. Fried rice is a delicious accompaniment to any meal and a wonderful way to use leftover meats and day-old rice. The key to good fried rice is a really hot skillet, fresh vegetables and cooled rice.


  • 2½ cups rice, cooked and cooled
  • ½ pound tiny shrimp, 90-110 count
  • 2 eggs, beaten
  • 1 large carrot, diced small
  • 1 bunch green onion, sliced
  • ¼ cup soy sauce, or to taste

In a large skillet, heat a couple of teaspoons of vegetable oil over medium-high heat. Season the beaten eggs with salt and pepper. Add to the pan and cook like a thin omelet. Remove cooked eggs from the pan, and cut into ½ inch square pieces. Using the same pan, add a little more oil and heat. Fry the diced carrots until they are slightly tender, about 3 minutes. Add shrimp and sauté until pink and curled, about 2 minutes. Reduce heat to low, add rice and mix well. Add green onions and cooked eggs and mix gently. While mixing, slowly add a little soy sauce at a time. Add soy sauce until the color of the fried rice is a slight golden brown color. Increase the heat to high and fry the rice mixture, add salt and pepper to taste.

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