Shrimp and Vegetable Fried Rice

Another of our favorite in our house. The vegetable mixture can be really what ever you would like. I normally put peas in it but this time I skipped it. Even the sauce can be adjusted to your tasting. Also, instead of shrimp you can add chicken, beef or simply omit it all together.

I do have a rice maker. We eat quite a bit or rice in my house, we also love pasta, so I find a rice maker of much help. I only spent $25-30 about of couple of years ago and it is still going strong :-)

On any event if you try this recipe let me know, I hope you like it.



Shrimp and Vegetable Fried Rice

Miryam's original recipe

Yield: 4 servings


3-4 cups brown rice, cooked
1 lb medium cooked shrimp, if frozen make sure is thawed out
2 tablespoons vegetable oil
2 eggs
1 onion, diced
2-3 carrots, chopped
1 red pepper, chopped
10 oz bag shredded cabbage
5 oz fresh broccoli florets
3 tablespoons hoisin sauce
2 tablespoons sesame oil
1/4 cup rice wine vinegar
4-6 tablespoons soy sauce, low sodium if you can



Mix last 4 ingredients in a bowl and set aside. You may add more or less of any of them according to your taste buds, I tend to perhaps put some more rice wine vinegar sometimes.

In a heavy bottom sauce pan add oil at medium to high heat. Add onion, carrots and pepper. Cook for about 5 minutes. Add shrimp, cabbage and broccoli and cook for an extra 2-3 minutes. You do not want to over cook the broccoli. Make a well in the center of the pan among the vegetables and add the eggs. Cook for about 1 minute braking the egg into small pieces.

Add cooked rice to the pan and cook 2 minutes stirring constantly. Add soy sauce mixture. Serve while warm.

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  1. 10 cloves? Garlic?! I assume misprint. Please let me know this recipe looks and sounds outstanding!!!!

  2. This is the second time I have tried to make a meal from this website. The instructions are poor and vague and the food is pretty much tasteless. It also makes a ton and no one even wants it :(

  3. Nikki,

    This recipe calls for garlic, onion, ginger, turmeric, garam masala, coriander, cloves, peppercorns, salt, and cilantro (aka coriander leaves.) If the food is tasteless, it’s not the fault of the recipe. It’s the fault of the cook.

  4. Do I remove the whole cloves before serving? I’ve never served anything (to eat) with whole cloves still in it. Help! ;) Thanks! :)

  5. Wow Miryam!! I have just finished making this dish, and my house smells like a culinairy indian restaurant….yammm!!!! It tasted amazing!!
    Forget those comments full of negativity, you are SO talented!!! Loooove your recipies!!!

  6. Oh and a little sheets tip ;-) -> I made this with frozen spinach and cream (also called Spinach-a-la-cream in Holland) and that made it a bit more creamy..mmmm

  7. Easy recipe, a bit too much corriander for my liking (unablanced) but easy to amend. Added more chilis for a little warming heat. Would do again, amended to suit my palet.

  8. I just made this and it tastes amazing! Wonderful recipe and easy to make!

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