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Egg Fried Rice

Contributed by Aidan Glendon on 11/24/20 

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Come cook up a good time with Chef Aidan on Monday, November 30th at 6pm ET as he cooks Egg Fried Rice! You probably have all the ingredients in your pantry! RSVP at If you have questions, accommodations, or accessibility needs contact



  • 1 ½ cups long-grain rice (rinsed and drained) 

  • Kosher salt 

  • 7 tablespoons vegetable oil (divided) 

  • 12 shrimp (medium raw, peeled, deveined, and chopped) 

  • 5 eggs (medium beaten) 

  • ½ teaspoon sugar 

  • ¼ teaspoon black pepper 

  • 1 cup frozen peas (thawed)

  • 3 tablespoons light soy sauce 


  • Step 1
    In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and a generous pinch of salt, and return to a boil. Stir once; cover and simmer over low heat until the rice is tender and the water is absorbed, about 20 minutes. Remove from heat, and let steam for 20 minutes. Fluff with a fork, and spread on a large baking sheet to cool completely, about 30 minutes.

  • Step 2
    In a very large skillet or wok, heat 2 tablespoons of the oil until shimmering. Add the shrimp, and stir-fry over moderately high heat until nearly cooked through, about 3 minutes. Using a slotted spoon, transfer to a plate.

  • Step 3
    In the same skillet, heat the remaining 5 tablespoons of the oil until shimmering. Add the eggs, and stir-fry over moderately high heat until small curds form and the eggs are nearly cooked, about 2 minutes. Add the rice, sugar, pepper, and a generous pinch of salt, and stir-fry until the rice is hot, about 3 minutes. Add the shrimp, peas, and soy sauce, and stir-fry until the shrimp are cooked through and the peas are hot, 2 to 3 minutes. Season with salt and serve immediately.


Individuals with disabilities requiring accommodations should contact Aidan Glendon at We ask that requests for accommodations be made as soon as possible.

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