Cantonese Egg and Shrimp Fried Rice

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fragrant fried rice tossed with plump shrimp, fluffy scrambled eggs, and finely chopped vegetables for a satisfying meal. This Chinese-inspired rice and grain recipe, ready in about 25 minutes, pairs cooked jasmine rice, shrimp, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 360 cal/serving

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Ingredients

3 cups, preferably day-old, chilled cooked jasmine rice
8 oz, peeled and deveined shrimp
3, beaten large eggs
1 small, finely diced carrot
1/2 cup, thawed frozen peas
2 stalks, thinly sliced scallions
2 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp vegetable oil
1/4 tsp white pepper
1 tsp sesame oil

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large wok over medium-high heat. Add 3 beaten large eggs and scramble quickly, cooking until just set but still moist. Remove eggs and set aside.
Step 2: Add 2 tbsp vegetable oil to the wok. Stir-fry 8 oz peeled shrimp for 2-3 minutes until pink and opaque; transfer to a plate.
Step 3: Add diced 1 small carrot and 1/2 cup thawed peas to the wok. Stir-fry for 2 minutes until vegetables are tender-crisp.
Step 4: Add 3 cups chilled cooked jasmine rice to the wok, breaking up clumps with your spatula. Stir-fry for 3-4 minutes until rice is heated through and starting to brown slightly.
Step 5: Return cooked eggs and shrimp to the wok. Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/4 tsp white pepper. Toss everything together for 2 minutes until combined and fragrant.
Step 6: Turn off heat and drizzle 1 tsp sesame oil over the fried rice. Stir in 2 sliced scallions and serve hot.