Name: Shrimp fried rice with cabbage
Total time: 45 min
Yield: 4 dinner portions
Ingredients: 1 lb raw peeled deveined shrimp, 26–30 per lb; 1 tsp cornstarch; 1/4 tsp fine salt; 1/4 tsp black pepper; 3 tbsp neutral oil, divided; 4 large eggs, beaten; 1/4 cup sliced scallions; 5 cups safely refrigerated cooked white rice; 6 oz frozen peas and carrots, thawed; 6 oz finely shredded cabbage; 2 tbsp soy sauce; 1 1/2 tsp sesame oil

Shrimp fried rice with cabbage

Shrimp, eggs, cabbage, peas and carrots are stir-fried with cooked rice, soy sauce and sesame oil.

Published October 2, 2026 · Updated October 15, 2026

4 dinner portions · Estimated 45 minutes

Shrimp fried rice with cabbage, folded egg, peas and carrots in a blue bowl

Ingredients & method

Before you start: Prepare from chilled cooked rice: 20 minutes · Fry and reheat: 25 minutes

Equipment: Large wok or 6-quart sauté pan; thermometer

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Method

Start with the 5 cups cooked white rice that was promptly chilled and safely refrigerated; do not use rice left at room temperature overnight. Gently loosen large clumps, beat the eggs, slice the scallions and have the thawed peas and carrots and finely shredded cabbage ready.
Toss the raw peeled, deveined shrimp with the cornstarch, fine salt and black pepper until lightly and evenly coated. Set a clean bowl beside the stove for the cooked shrimp and eggs.
Heat 2 tbsp of the neutral oil in a large wok or 6-quart sauté pan over medium-high heat. Spread the shrimp in an even layer and cook for about 1–2 minutes per side, until opaque and 145°F, then transfer to the clean bowl.
Lower the heat to medium and pour the beaten eggs into the same pan. Stir and fold them into soft curds until fully set, then transfer them to the bowl with the cooked shrimp.
Add the remaining 1 tbsp neutral oil, the sliced scallions and the shredded cabbage. Stir-fry for 3–4 minutes, lifting and turning the cabbage until it begins to soften.
Add the chilled cooked rice and break up the remaining clumps with your spatula. Stir-fry for 4–5 minutes, regularly moving rice from the bottom of the pan to the top so it heats evenly.
Add the thawed peas and carrots, soy sauce and sesame oil, then return the shrimp and eggs to the pan. Fold everything together, breaking the eggs into bite-size pieces and distributing the sauce through the rice.
Continue stirring over the heat until everything is piping hot and the rice mixture reaches 165°F. Divide into 4 dinner portions, distributing the shrimp and eggs evenly.

Recipe note: Start with cooked rice that was promptly chilled and safely refrigerated. Never use rice left at room temperature overnight.

Set up three stages before the pan heats

This recipe starts with already-cooked, safely refrigerated rice. Making and chilling a fresh pot is a separate job; the quick stir-fry timing does not include it. Loosen the cold clumps while the pan is still off, and prepare the cabbage, thawed vegetables and beaten eggs so you can keep moving once cooking begins.

Use the clean bowl as a temporary home for the cooked shrimp and set eggs. Removing them gives the cabbage and rice their own time in the pan. It also makes it easier to fold the egg into recognizable pieces rather than breaking it down throughout the whole cooking process.

Turn the rice from the bottom upward

A large wok or deep sauté pan matters here: five cups of rice plus the other ingredients need room to move. Lift and turn the mixture so rice at the edges trades places with rice against the pan. Break remaining clumps gently with the spatula rather than pressing the whole batch into a compact layer.

Distribute the shrimp and egg among all four bowls. The last check is the stated temperature of the combined rice mixture, not just the appearance of the shrimp cooked earlier.