Total Time
Prep 15 mins
Cook 30 mins

Best I've ever tasted. My husband, who has the stomach flu right now, ate it anyway and loved it. He went back for more! *rofl* Seriously, you won't be dissatisfied. NOTE:______ Please do not use just-cooked rice as you'll end up with a sticky mess. _______

Ingredients Nutrition


  1. Heat 2 T oil.
  2. Beat eggs with 1/2 tsp salt and scramble in oil until firm, breaking into small pieces.
  3. Remove and reserve.
  4. Heat remaining oil.
  5. Add scallions and shrimp and remaining salt.
  6. Cook until shrimp turns pinkish.
  7. Break up lumps of cold cooked rice.
  8. Add to shrimp.
  9. Stir until rice is heated and the grains of rice are separated.
  10. Make a hole in the center of the rice.
  11. Add all the rest of the ingredients except soy sauce.
  12. Stir until thoroughly heated and mixed.
  13. Sprinkle soy sauce over rice and mix evenly through.
  14. Salt and pepper to taste.
  15. Garnish with additional chopped scallions if desired.
Most Helpful

Loved this - There are no decent Chinese places near me and this totally fit the bill when I had a craving for Chinese - thanks.

MsKittyKat April 15, 2003

Second time making this and not the last. first time I cooked the rice just before making and had to let it dry out on the stove with the other ingredients. Second time I cooked it the day before and let it "dry out". Much better the second time. a great recipe. Thanks for sharing. Oh and don't skimp on the sesame oil or soy sauce to make it more like "fast food" rice.

brendan_mp June 10, 2015