All recipesCopy linkPrintSaveRice & PastaBest Fried RiceA delicious fried rice dish with crispy shrimp.fried riceshrimpchineseBatch size½×1×2×3×IngredientsShrimp Ingredients0 of 5 gatheredClear all½–¾ lb of peeled deveined shrimp (30/40 count)1½ tsp sugar¾ tsp baking sodaIce cubes about 1 trayExtra virgin olive oil and butter for saute panIngredientsBalance of Ingredients0 of 10 gatheredClear all4 cups of yesterday's cooked rice (about 1½ cups of raw rice)More oil if needed1 tsp sesame seed oil6 large eggs⅓ cup of frozen peas, thawed out2 green onions, finely sliced1½ tsp chicken soup powder1 tsp of salt1 tbsp soy saucePepper to tasteInstructions1For the shrimp: Stir sugar and baking soda into a bowl with enough water to cover the shrimp. Add the shrimp and the ice and refrigerate for at least ½ hour. This will give you crispy shrimp. Dry the shrimp well. Add the oil and butter to the saute pan on medium heat and cook shrimp until 90% done and set aside.2Heat a saute pan to just over medium and add the sesame seed oil and more extra virgin olive oil and butter as needed. Add the eggs and scramble them in the pan.3When the eggs are 80% done, add the rice and gently break up the clumps as you combine the rice with the eggs. Add the soup powder and salt and keep stirring, making sure that you don't burn the rice.4When the rice looks like it's jumping around, add the soy sauce and keep on stirring. Add the onions and peas and keep on stirring.5Finally, stir in the shrimp for 15 or 20 seconds.Reset this recipe