Grammy's Kitchen · Fried Rice · Shrimp Fried Rice
One of 120 fried rice recipes we measured
31 cooks on www.smalltownwoman.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 4% |
| protein add | 61% | 30% |
| vegetables and beans | 41% | 27% |
| aromatics | 62% | 29% |
| egg | 20% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound medium-large fresh shrimp 21-25 count peeled (tails removed and deveined) |
| 1/4-1/2 teaspoon Chinese Five Spice (optional but recommended) | |
| 27 g | 2 tablespoons vegetable oil or canola oil |
| 9 g | 2 teaspoons sesame oil |
| 122 g | 2 large carrots peeled and finely chopped |
| 181 g | 1 1/4 cups frozen peas |
| 9 g | 3 cloves garlic minced |
| 2 g | 1 teaspoon fresh grated ginger |
| 450 g | 3 green onions chopped |
| 150 g | 3 large eggs |
| 740 g | 4 cups cooked rice chilled |
| 64 g | 3-5 tablespoons low sodium soy sauce |
| Salt and pepper |
Method: 5 steps, published by www.smalltownwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I followed your tips, from using Chinese Five Spice to ensure a burst of flavor to preparing the rice in advance for that ideal texture. The result was a restaurant-quality meal that my family absolutely loved.” — a cook, 5.0★
“Thanks for the great recipe. I do believe this is my new favorite fried rice recipe and go to recipe from now on.” — a cook, 5.0★