Skip to main content

Fried Rice and Ginger Shrimp

I love holiday weeks.  There is always a festive feeling buzzing around.  Work always seems to be a little bit slower also; usually a great time to catch up on things I had been putting off.  Unwittingly, I ordered my first box from Green Chef this week - Thanksgiving week.  I probably should have ordered it for next since this week will be all about cooking and eating with family, but that is ok. 

I made this amazing fried rice and shrimp today.  I loved everything about this dish:  the colors, the crunch of the bok choy and edamame, the saltiness of the tamari sauce, and the rice and fried shrimp were great.  I am sure I could also make this with chicken or beef as I will definitely be making this again.  To spice this up, you could add some chili sauce as well.  YUM!

Happy Thanksgiving Fellow Foodies!

Crispy Shrimp and Fried Rice (serves 2)


10 oz Shrimp
1/2 C Basamati Rice
1/4 C Chopped Carrots
1/4 C Edamame
1/4 C Minced Yellow Onion
1 T Minced Fresh Ginger
1 Egg
1/4 C Cornstarch
1/2 t Ground Ginger
3 Tb Tamari Sauce
1 Baby Bok Choy
2 Scallions
1/2 t Black Sesame Seeds
EVOO and S&P to taste


  1. Cook Rice
    1. Bring Basamati rice and 1 C lightly salted water to a boil in a small pot.  Reduce heat to medium-low and cover.  Simmer for 16 minutes, or until rice is tender and water is absorbed.
    2. Remove from heat.  Let rest covered, 3 minutes.  Fluff rice with fork and set aside.
  2. Prep Veggies, Shrimp and Egg
    1. Halve the baby bok choy lengthwise.  Rinse to remove any dirt.  Lay flat and slice across into 1/2 inch wide pieces.
    2. Thinly slice scallions.  Discard root ends.
    3. Rinse shrimp and pat dry with a paper towel.  Place in a medium bowl.  Add ground ginger and cornstarch and season with salt a pepper.  Stir to coat shrimp.
    4. Crack egg into a small bowl.  Add 1-2 T water.  Whisk with a fork until white and yolk are combined.
  3. Saute Veggies
    1. Heat 1 T oil in a large high-sided saute pan over medium high heat.  Add the yellow onions and fresh ginger root to pan.  Stir.  Cook for 2 minutes, stirring occasionally.
    2. Add carrots, edamame and bok choy to pan; stir.  Cook 3-4 minutes, until carrots begin to soften, stirring occasionally.
  4. Scramble Egg
    1. Heat 1 T oil in a medium pan over medium high heat.  Add egg to pan.  Cook 2-3 minutes or until egg is light and fluffy, stirring occasionally.  Remove from heat.
  5. Make Fried Rice
    1. Reduce heat on pan with the veggies to medium.  Move veggies to sides of pan.  Transfer rice to center.  Cook 1 minute, undisturbed. (see Figure 1)
    2. Add tamari sauce to pan  Stir to combine.  Cook 2-3 minutes, or until sauce reduces by half, stirring occasionally
    3. Remove from heat.  Transfer egg to pan.  Lightly salt and pepper to taste.
  6. Cook Shrimp
    1. Heat 1 1/2 T oil used in pan for egg over medium high heat.  Add shrimp to pan.  Stir and cook 3-4 minutes or until shrimp are fully cooked, but not overcooked.  They will be opaque when just cooked.
  7. Plate the Dish
    1. Divide the fried rice between two plates.  Top with shrimp.  Sprinkle with scallions and black sesame seeds. (See Figure 2)
    2. Enjoy!!!

Figure 1 - Cooking the Fried Rice

Figure 2 - Fried Rice and Ginger Shrimp