Fried Rice

Lynette !


Parts of this recipe can be made ahead, such as the rice, the bacon, the shrimp. That will save time when you assemble the dish.

★★★★★ 1 vote
35 Min
50 Min


3 c
1 lb
fresh medium shrimp, unpeeled
3 c
1 1/2 tsp
1 1/2 c
long-grain rice, uncooked
4 slice
bacon, chopped
eggs, lightly beaten
1/8 tsp
black pepper
2 Tbsp
vegetable oil
2 tsp
fresh ginger, peeled and grated
1/2 lb
cooked lean pork, cut into thin strips
green onions, finely chopped
2-3 Tbsp
soy sauce


1Bring 3 cups water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well, rinse with cold water. Chill. Peel and devein shrimp. Coarsely chop the shrimp, and set aside.
2Combine 3 cups water and salt in a heavy saucepan; bring to a boil. Gradually add rice, stirring constantly. Cover, reduce heat, and simmer 25 minutes or until the rice is tender and the liquid is absorbed. Remove from the heat, and set aside.
3Cook the bacon in a wok or electric skillet until crisp; remove the bacon, reserving 1 tablespoon drippings. Crumble the bacon, and set aside. Set aside 1 1/2 teaspoons drippings, and return 1 1/2 teaspoons drippings to wok.
4Combine beaten eggs and pepper in a medium bowl; stir well with a wire whisk.
5Pour half of the egg mixture into the wok, and cook until eggs are set, tilting wok so that the uncooked portion covers the bottom of the wok. Remove the egg "pancake" from the wok and let cool. Roll up egg, and cut into thin strips; set aside. Repeat the procedure with the remaining 1 1/2 teasoons drippings and remaining egg mixture.
6Add the oil and ginger to the wok, and saute just until the ginger is golden brown. Add the reserved cooked rice, and stir-fry 5 minutes. Add the reserved shrimp, bacon, egg strips, pork, green onions, and soy sauce; stir fry 4 to 5 minutes or until the mixture is thoroughly heated.

About Fried Rice

Course/Dish: Other Main Dishes, Pork, Seafood
Main Ingredient: Rice/Grains
Regional Style: Asian
Hashtags: #eggs, #shrimp, #Fried Rice