Sweet and Savory Fried Rice with Pork and Shrimp

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

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 rice stir-fried with tender pork and shrimp in a balanced sweet-savory sauce, a staple Shanghainese home dish. This Asian recipe, ready in about 30 minutes, pairs cooked white rice, pork shoulder, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 15 min Cook: 15 min Serves 2 Shanghainese cuisine 420 cal/serving

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Ingredients

3 cups (720g) - day-old cooked white rice
4 oz (115g) pork shoulder
4 oz (115g) shrimp
2 large eggs
3 tbsp (chopped) green onions
1 tbsp soy sauce
1 tsp Shaoxing wine
1/2 tsp sugar
1 tsp sesame oil
2 tbsp cooking oil
to taste salt

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Instructions

Step 1: Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Cook diced pork until browned, about 4 minutes. Remove and set aside.
Step 2: Add shrimp to skillet and cook until pink, about 2 minutes. Remove and set aside.
Step 3: Push pork and shrimp to one side. Scramble 2 eggs in the skillet until just set, about 1 minute.
Step 4: Add cooked rice, breaking up clumps. Stir in 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1/2 tsp sugar, and 1 tsp sesame oil. Cook for 5 minutes, stirring frequently.
Step 5: Return pork and shrimp to skillet. Stir in 3 tbsp chopped green onions and cook for 1 more minute. Season with salt to taste.