Shrimp Edamame Fried Rice

Name: Shrimp Edamame Fried Rice
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 240 g Peeled raw shrimp; 300 g Cooked white rice; 140 g Shelled frozen edamame; 2 each Egg; 20 ml Soy sauce; 15 ml Olive oil

Shrimp, egg and edamame give cooked rice several textures in the same skillet. Have the ingredients drained and ready before beginning the final cooking, because wet additions cool the pan and make tossing harder. Use freshly cooked or safely chilled rice, follow the edamame packet and make sure the shrimp and egg are cooked fully before serving.

Golden fried rice with cooked shrimp, vegetables and red chili in a dark pan. — Representative photograph · Fry rice with prawn dish by Mae Mu · Source · Unsplash License. Full frame resized without enlargement and converted to WebP; responsive derivatives use the same photograph. Representative shrimp fried rice with a different vegetable and herb mix. The recipe edamame is not pictured. The photograph does not establish the exact sauce or seasoning proportions. Not a photograph of a PANTRISORA kitchen trial.

East Asian · Preparation time: 12 min · Cook time: 15 min · Total time: 27 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

U.S. guidance gives 71°C (160°F) for egg dishes. Cook egg components fully; appearance alone is insufficient for mixed dishes.

Official U.S. cooking temperature guidance

Ingredients

240 g Peeled raw shrimp
300 g Cooked white rice
140 g Shelled frozen edamame
2 each Egg
20 ml Soy sauce
15 ml Olive oil

Allergens listed for these ingredients · Crustaceans, Soy, Egg, Wheat. Check package labels.

Step-by-Step Instructions

Cook edamame according to its packet and drain. Pat thawed shrimp dry and use freshly cooked or safely chilled rice.
Cook shrimp in oil until flesh is pearly and opaque throughout. Push aside, add beaten eggs and stir until set.
Add rice, edamame and soy sauce. Stir-fry until steaming hot throughout and serve immediately.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, sieve or colander, food thermometer, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Replace 140 g edamame with 140 g frozen peas for a softer, sweeter vegetable component. Cook according to the pea packet before adding to the rice. This changes protein content; check all package allergens.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.