Yang Chow Fried Rice with Shrimp and Scallions

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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.

A vibrant Filipino-Chinese style fried rice loaded with shrimp, vegetables, and scallions, ideal for a satisfying weeknight meal. This Filipino-inspired rice and grain recipe, ready in about 25 minutes, pairs cooked jasmine rice, preferably day-old, shrimp, peeled and deveined, 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.

Prep: 10 min Cook: 15 min Serves 4 Filipino cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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 garlic cloves, minced
2 tbsp soy sauce
3 tbsp vegetable oil
1/4 tsp white pepper
to taste salt

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.