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Weeknight Fried Rice

Kim Lee
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Servings 8 , one-cup servings


  • 2 large eggs beaten
  • 1 pound raw medium-sized shrimp deveined and shelled
  • 2 cups cooked rice white or brown
  • 2 cups bok choy stems and leaves sliced thinly
  • 1/2 cup frozen corn
  • 1/2 cup frozen edamame
  • 1/2 cup green onions sliced thinly
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • Optional extras: 1/2-inch freshly grated ginger 4 cloves minced garlic, 1 teaspoon hot sauce, 1 teaspoon sesame oil


  • Heat a teaspoon of oil or butter in a large skillet over medium heat. Scramble eggs, slightly. When the eggs are just barely cooked, transfer them to a clean dish and set aside.
  • It is not necessary to clean the pan - increase heat to medium-high and add another teaspoon of oil to the pan. Sear the shrimp on all sides, stirring frequently. Remove shrimp from heat after seeing pink on both sides, as not to overcook shrimp (you will be adding it back to heated skillet). Set shrimp aside in a clean dish.
  • Again, it is not necessary to clean pan - decrease heat to medium, add another teaspoon of oil to the pan and stir in the cooked rice. Immediately, add soy sauce, rice wine vinegar, green onions (and ginger and garlic, if using), and stir. Add the bok choy, corn and edamame, stirring to combine. Stir in the eggs and shrimp. Stir and continue to cook until everything is cooked through.
  • Taste and add a tablespoon more of soy sauce and rice wine vinegar if needed. Add hot sauce and sesame oil if desired. (My family did not need to add extra soy sauce or rice wine vinegar. I used all optional ingredients noted.)


*This recipe moves very quickly. It's best to have all ingredients measured out, prepped and ready to go.
*Nutritional information calculated using all optional ingredients.