Grammy's Kitchen · Fried Rice · Shrimp Fried Rice
One of 120 fried rice recipes we measured
8 cooks on littlesunnykitchen.com rate it 4.8★.
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 | 49% | 30% |
| vegetables and beans | 14% | 27% |
| aromatics | 1% | 29% |
| egg | 11% | 20% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound shrimp (51-60 count is the perfect size or a little bigger is fine. Peeled, deveined and tails off, thawed.) |
| Salt and pepper (to taste) | |
| 41 g | 3 tablespoons oil (vegetable, canola or avocado oil) |
| 100 g | 2 large eggs (lightly beaten) |
| 128 g | 1 cup frozen carrots and peas (thawed) |
| 6 g | 2 cloves garlic (minced (about 2 teaspoons)) |
| 925 g | 5 cups Cooked rice (cold, or any other long grain rice) |
| 32 g | 2 tablespoons soy sauce (or coconut aminos, for gluten free substitute with tamari or gluten free soy sauce) |
| 4 g | 1 teaspoon toasted sesame oil |
| 5 medium scallions (spring onions) (sliced (about 1/2 cup)) |
Method: 7 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this a few weeks ago and it came out absolutely delicious there was none left! I'm going to make it again this Saturday because it was such a hit and very easy too. it did take a little more chicken broth and soy sauce besides what it was called for to ” — a cook, 5.0★
“I added 1 tsp oyster sauce but it could have used more.” — a cook, 3.0★