Shanghai-Style Fried Rice with Dried Shrimp

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Fragrant fried rice made with day-old rice, dried shrimp, and fresh vegetables for a quick weeknight meal. This Asian recipe, ready in about 25 minutes, pairs cooked rice, dried shrimp, peas and carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Ingredients

• 2 cups, day-old cooked rice
• 1/4 cup, soaked and chopped dried shrimp
• 1/2 cup, frozen and thawed peas and carrots
• 2, thinly sliced green onions
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• 2 tbsp cooking oil
• 1, beaten egg

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Instructions

1. Step 1: Heat 1 tbsp cooking oil in a large skillet over medium-high heat. Add the beaten egg and scramble until set, breaking into small pieces, then set aside.
2. Step 2: Add the remaining 1 tbsp cooking oil to the skillet, then add 1/4 cup chopped dried shrimp and stir-fry for 1 minute until fragrant.
3. Step 3: Add 1/2 cup thawed peas and carrots and stir-fry for 2 minutes until heated through.
4. Step 4: Add 2 cups day-old rice and stir to break up clumps. Mix in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp sugar.
5. Step 5: Return the scrambled egg to the skillet and add 2 green onions, thinly sliced. Stir-fry for 3 minutes until rice is hot and well-coated.
6. Step 6: Serve immediately.