Shrimp Fried Rice

Fried rice is a wonderful and inexpensive dish to feed my church family. By adding shrimp, I can make this a main meal by adding a simple salad and a great dessert. This was well liked by both adults and children tonight at our fellowship dinner.

Making shrimp fried rice enough for 250 takes a little pre-planning. 20 pounds of long grain rice and bacon were cooked two days ahead, bagged in ziplock storage bags and refrigerated. Carrots were diced and stored and green onions cleaned and trimmed ready for dicing.

Then on the day of serving, Sunday, I stir fry all the ingredients separately on the large cast iron griddle. If you were doing this at home, you can use one largest non-stick frying pan or wok to combine all the ingredients.

Use frozen peas and do not thaw before stir frying.

All the ingredients are ready for mixing and heated in the oven. Again for the home cooks, everything can be cooked in one pan.

Garnish with finely minced green onions, and voila! You have a great dish that everyone in your family will enjoy. My church family sure did!

Shrimp Fried Rice
Serves 8

2 Eggs, soft scrambled (Click here for the best scrambled eggs)
4 Tablespoon of vegetable oil or bacon fat
5 cups cooked rice, chilled
3 Tablespoon soy sauce mixed with 3 Tablespoon of chicken broth
3 pieces of cooked bacon, finely chopped,
1/2 cup frozen peas
1/2 cup carrots, diced small
1/2 cup green onions, finely diced
1/2 pound of cooked small shrimp

Optional Veggies: 1/2 cups of bok choy, Nappa cabbage, sliced mushrooms
Optional Meats: Diced ham, chicken, or pork

Cook eggs and set aside.

Heat wok or large non-stick frying pan to smoking point. Add 2 tablespoon of oil or bacon fat if using, roll it around cooking surface to coat. Add rice and stir-fry until rice is hot through out and free from clumps. Add soy sauce and broth mixture, combining it well. Add bacon and remove rice from wok or pan and set aside in a large bowl.

Add remaining oil/bacon fat to wok/pan, when oil is hot, add carrots first, frozen peas, then shrimp until ingredients are hot. Add rice back into wok/pan and mix well. Fold in scrambled eggs and diced green onions. Season with salt and pepper to taste.

Serve immediately.


  1. Kay, I love fried rice! Your version looks absolutely delicious.

    I didn't realize you were in Savannah! My parents live down in Hilton Head, we're in your neck of the woods all the time!

  2. This Fried Rice looks fabulous. Can't wait to try it!

    I love your site! Being a church secretary who's responsible for events it's a plethora of information and suggestions for making them all be successful. I've shared your site with my sister who's a consumer science professor in a small state university as well. She and I both have events in our jobs and like to talk about them. I'll be visiting your site daily until I can absorb all the information I can and to try most if not all your recipes!

    I have a question about freezing lasagne. I like your recipe, it looks much like mine, but when I freeze mine and then cook it, it's watery. I do use whole canned tomatoes in mine that I crush but not finely, could this be the cause of the watery-ness?

  3. Julie, you need to come and visit Savannah and my church with your family! I cook Wed. noon lunch and Sunday dinner every week!

    Tammy, fresh tomatoes have more water contents than canned ones so that could be the cause of having too much liquid. Also, let lasagna rest for 20 minutes before serving, so it will have time to re-absorb the liquid. :)

  4. Hey Kay! I make fried rice sometimes. I did a post on it not too long ago. Yours looks absolutely fragrant and delicious...