This is a great way to use some leftover rice and a quick weeknight meal.  You could easily substitute any of your favorite vegetables to the stir fry.  Scrambling the eggs separately, slowly and over dry low heat adds a great creamy texture to the dish.  I love lots of fresh ginger in the rice mixture it adds the perfect touch of natural sweetness to the dish.


  • 12 gulf shrimp, peeled and deveined
  • 2 cups steamed rice (I love using sushi rice)
  • 2 eggs, whisked
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 2-3  tablespoons fresh minced ginger
  • 2 cups sliced siitake mushromms
  • 2 cups frozen peas, thawed
  • 1 1/2 cup shelled edamame, thawed
  • 1 red bell pepper, small dice
  • 1 tablespoon sesame oil
  • 2 -3 tablespoons vegetable oil, divided
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons chili garlic paste, more to taste
  • flour for dusting shrimp
  • kosher salt and pepper
  • sliced scallion for garnish
  • chili powder to sprinkle on shrimp (optional)


In a small preferably, non-stick sauce pan, add a bit of the vegetable oil to the pan and with the heat on very low, stir the eggs to scramble, stirring constantly, just until done and break up with the back of a wooden spoon.  Remove from heat and set aside.

In a large skillet or wok, heat another tablespoon or so of vegetable oil to medium high.  Pat shrimp dry with paper towel, season with a bit of salt and pepper and lightly dust shrimp with flour to remove any excess moisture.  Sear shrimp for about 3 minutes a side until cooked through.  Remove from skillet, set shrimp aside and cover to keep warm.

In a small cup, whisk together the oyster sauce, soy sauce and chili garlic paste.  Add the sesame oil and another tablespoon or two of vegetable oil to the skillet and add the onions, bell pepper garlic and ginger to the pan stirring for a few minutes on medium heat until fragrant and onions are translucent.  Next add mushrooms, peas and edamame to the pan and stir until just until tender.  Stir in steamed rice and soy sauce mixture and stir until rice and veggies are well coated and sauce is evenly distributed.  Turn off heat and stir in scrambled egg.

To serve, divide rice in bowls with shrimp on top.  Sprinkle with chili powder, scallions and extra soy sauce as desired.  Enjoy immediately!