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Shrimp Fried Rice with Pickled Rhubarb


3 large eggs
1½ tablespoons soy sauce
½ teaspoon sesame oil
¼ cup canola oil
1 medium yellow onion, very thinly sliced
1 garlic clove, finely chopped
1 tablespoon finely chopped peeled ginger
Kosher salt, to taste
3 cups cooked jasmine rice, at room temperature
⅓ pound medium shrimp, deveined and cut into bite-size pieces
2 scallions, trimmed and thinly sliced
⅓ cup roughly chopped cilantro
⅓ cup thinly sliced pickled rhubarb
2 teaspoons toasted sesame seeds


  1. In a small bowl, beat the eggs with the soy sauce and sesame oil. Set aside.
  2. In a wok or large skillet over high heat, warm 2 tablespoons of canola oil.
  3. Add the onions and cook, tossing often, until lightly browned, 2 to 3 minutes.
  4. Add the garlic and ginger, season with salt and cook for 1 more minute. Remove and set aside.
  5. Pour the remaining 2 tablespoons of oil into the wok over high heat.
  6. Add the eggs and cook, stirring constantly until just set, 40 seconds to 1 minute.
  7. Add the rice, shrimp and onion mixture.
  8. Season with salt and cook, stirring often to prevent sticking, until the shrimp is cooked through, 3 to 4 minutes.
  9. Remove from heat and toss in the scallions and cilantro. Top with slices of pickled rhubarb and sesame seeds, and serve.

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