Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Wokkin\' some Shrimp Fried Rice

Little ChefLittle Chef Posts: 4,725
edited 12:40PM in EggHead Forum
We had a bunch of leftover white rice from Ratatouille last night...a big bag of fresh snow peas from the garden...a bag of nice shrimp in the freezer...sounds like Fried Rice to me! Had everything we needed, including some bean sprouts that it was time to use up...So here we go:

As JL would say....The Raws...
The small dish in front is a mixture of oyster sauce and soy. The oyster sauce adds a great depth of flavor.
Peanut oil, sesame oil, diced carrot and onion, snow peas, bean sprouts, some slightly scrambled eggs, etc.

Set up is Wok with spider, legs up...
Quick semi cook of the shrimp with a drizzle of sesame oil, then removed until the end.

Diced carrots and onions in first...and the fresh peas from the snow peas that went a bit too far before picking...
Added the rice, and tossed...

Par cooked shrimp and eggs into the wok with the rice and veggies...
Added some soy sauce/oyster sauce mix, and a tiny bit of sesame oil...

Added the snow peas and bean sprouts at the last minute...
Tossed and reseasoned...a bit more soy sauce was in order.

All done, and really smells great!

And the obligatory close up...though it was taken from the wrong side. I think all the Shrimp was on the other side of the plate!

Hope you enjoyed, and Newbs...Yes, you can Wok in the Egg!

This was absolutely delicous!! Quick meal...once the prep is done!

Happy Eggin' everybody, and thanks for looking.


  • dhuffjrdhuffjr Posts: 3,182
    Had Chinese at work tonight. Yours looks better is the understatement of the year :(

    Making me want to break out the wok soon.
  • CaptDaveCaptDave Posts: 54
    Hum, looks great!
  • CaptDaveCaptDave Posts: 54
    Hum, looks great!
  • CaptDaveCaptDave Posts: 54
    Hum, looks great!
  • LC...Very nice!
    I haven't had my wok out for a while. I think it might be time!!
  • dhuffjrdhuffjr Posts: 3,182
    Why partially cook then add back, why not add shrimp later in the cook? Food safety issue?
  • Little ChefLittle Chef Posts: 4,725
    Not a food safety issue, but more so an 'adding flavor' issue. The sautee at the front adds flavor to the base. You can do it in any order you are comfortable with, but I like to add the flavor of the shrimp to the oil/broth...that the rice will be cooked in. The shrimp is added again at the end, and cooked through, and the veggies can still maintain a crisp.
  • Gator Bait Gator Bait Posts: 5,244
    Looks wonderful LC, will a CI fry pan substitute for a wok and spider?

    I would be tempted to substitute a handful of scallops for half the rice. I love rice but my diabetes doesn't. Thanks for sharing.


  • JLOCKHART29JLOCKHART29 Posts: 5,897
    "AS JL would say" Glad I haven't been forgoten!! :laugh: Today is day 31 without a day off working 4-4. Would LOVE for you and Tim to be at my house cook'en when I get home! :woohoo: Doreen's a great cook in the house but for some reason afraid of anything except meat straight up on the Egg. Excellant stir fry LC!! ;)
  • MaineggMainegg Posts: 7,787
    Nice Dinner LC! the wok is so easy to use on the egg!
  • Capt FrankCapt Frank Posts: 2,578
    That looks great LC, I have to invest in a wok :)
  • Susan EgglaineSusan Egglaine Posts: 2,437
    looks great! ;) I should not look at your post first thing in the morning, I will be hungry all day :blink: I have some green onions ready in the garden but gonna be a little while for the peas :(
  • GriffinGriffin Posts: 7,657
    Man, that looks outstanding. Now I have a craving for chinese. Think I might have to do some this week.

    Blair - yes, a CI skillet will work, although it is not the greatest tool so I am told. It is what I am using until I get a wok. Here's a thread I did using CI

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Wow, that looks fabulous. Now I am hungry for fried rice for lunch.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • dhuffjrdhuffjr Posts: 3,182
    Thanks for the tip. Makes sense.
  • That looks like a GREAT dish we would really enjoy and I need to try it! Thanks for posting!
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • HossHoss Posts: 14,600
    FEE-NOM-IN-ALL!!! :) Richard sent me a wok.I gotta learn how to use it like THAT! :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.