Shrimp Fried Rice



  • 2 cups white rice
  • ½ pound shrimp, boiled, shelled, de-veined
  • 4 cups water for rice
  • 4 cups water for shrimp
  • 2 carrots, diced
  • ½ cup frozen peas
  • ½ cup frozen (or fresh) corn
  • 2 Tbsp Spice Horizon avocado oil (has no taste and provides high smoke point)
  • 2 eggs, beaten
  • 2 Tbsp soy sauce
  • 1 Tbsp Spice Horizon toasted sesame seed oil


  1. In a saucepan, combine rice and water. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
  2. Drain rice in a colander and hold for stir frying in the wok.
  3. In a saucepan, bring 4 cups water to a boil. Drop shrimp (shells and all) into the boiling water for about 1 minute. Drain, rinse with cold water, remove the shells, devein and cut in half. Reserve for later.
  4. In a small saucepan with 2 cups water, boil the diced carrots for about 3 minutes. Drop the frozen peas and corn into the carrots during the last minute of boiling. Strain off boiling water and reserve carrots, peas and carrots.
  5. Heat your wok on high heat.  Pour in 2 Tbsp avocado oil until hot.
  6. Add cooked rice, and keep stirring for about a minute, then add soy sauce and stir.
  7. When soy sauce is well mixed, take a large spoon and pull the rice to the sides of the wok, leaving an empty well in the center of your wok.
  8. Add a small amount of avocado oil into the well until hot, then add the beaten eggs.
  9. Scramble the eggs until done. Then mix the whole mixture together.
  10. Add the carrots, corn, peas and shrimp and cook long enough to heat up the shrimp.
  11. Drizzle with sesame oil and stir one last time before serving.

Things you'll need for this recipe...