Yang Chow Fried Rice with Shrimp and Scallions
A vibrant Filipino-Chinese style fried rice loaded with shrimp, vegetables, and scallions, ideal for a satisfying weeknight meal. This filipino-inspired rice & grains ready in about 25 minutes pairs cooked jasmine rice, preferably day-old, shrimp, peeled and deveined, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 4 cups cooked jasmine rice, preferably day-old
- 8 oz shrimp, peeled and deveined
- 3 large eggs
- 1/2 cup carrot, diced
- 1/2 cup green peas
- 3 stalks scallions, chopped
- 3 cloves garlic cloves, minced
- 2 tbsp soy sauce
- 3 tbsp vegetable oil
- 1/4 tsp white pepper
- to taste salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 8 ounces peeled shrimp to the wok and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp and set aside.
- Step 3: Add 2 tablespoons vegetable oil to the wok. Crack 3 large eggs and scramble quickly, cooking until just set, about 1-2 minutes.
- Step 4: Add 4 cups cooked jasmine rice, 1/2 cup diced carrot, 1/2 cup green peas, and the cooked shrimp back into the wok. Stir-fry for 5 minutes, breaking up any clumps of rice.
- Step 5: Season with 2 tablespoons soy sauce, 1/4 teaspoon white pepper, and salt to taste. Toss in 3 chopped scallions, stir for 1 minute, then remove from heat and serve hot.
Frequently asked questions
How long does Yang Chow Fried Rice with Shrimp and Scallions take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Yang Chow Fried Rice with Shrimp and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Yang Chow Fried Rice with Shrimp and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Yang Chow Fried Rice with Shrimp and Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Yang Chow Fried Rice with Shrimp and Scallions?
Filipino rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
