🥢 Shrimp Fried Rice with Runny Egg — A Savory Stir-Fry with a Touch of Elegance
A fast, flavorful stir-fry that brings together the sweet bite of Argentinean shrimp, crisp veggies, and a perfectly runny egg to crown it all.
This Shrimp Fried Rice recipe is anything but basic. Featuring plump, juicy Argentinean shrimp—known for their natural sweetness and tender texture—this dish is elevated with a colorful mix of peas, crunchy cabbage, sweet corn, and green onions. Each spoonful is rich with umami, balanced by the freshness of the vegetables and the creamy decadence of a perfectly runny egg on top. Whether you're whipping this up for a quick dinner or showing off your stir-fry skills, it’s comfort food that feels just a little bit fancy.
Home Recipes
Rice
Eggs
Easy meals
Shrimp
Video
Ingredients
Steps to make it
Nutrition Facts
Share this recipe
Comments
Main Course
Recipe Cuisine:
Fusion
Servings:
2 people
Preparation Time:
10 minutes
Cooking Time:
How It All Started: A Craving, a Memory, and a Bag of Shrimp
It all began on a random weeknight when I had no idea what to cook. You know those evenings—too late to plan, too early to give up and order takeout. I opened the freezer, hoping for inspiration, and there they were: a bag of beautiful Argentinean shrimp, pink even before cooking and begging to be used.
I remembered trying Argentinean shrimp once at a friend’s dinner party. Sweet, almost lobster-like, they were the kind of seafood that didn’t need much fuss. At the same time, I had a serious craving for something cozy—fried rice, specifically. Something fast, hot, and satisfying, but with a little edge.
I started pulling things out of the fridge. A handful of peas. I was saving some leftover cabbage for slaw. A container of corn I’d cut off the cob over the weekend. And green onions, always waiting to be used before they go sad and floppy. It was one of those “what do I have?” moments that somehow turned into a perfect combination.
I tossed everything together, letting the rice get just the right amount of crispy in the pan, and right at the end—on instinct—I cracked an egg into a separate pan and fried it just until the edges were crisp and the yolk was gloriously runny.
That first bite? Magic. The creamy yolk spilling into the hot rice, the sweetness of the shrimp against the salty soy, and the gentle crunch of veggies—it felt like I’d made something familiar and brand new all at once.
Since then, it’s become my go-to. A comfort dish with a little class. Born from leftovers, curiosity, and one really good shrimp.
Step by Step Recipe Instruction Video:
Ingredients:
- Cooked jasmine or long-grain rice - 300g (about 2 cups) cooked, preferably day-old
- Argentinean shrimp (peeled and deveined) - 200g (about 7 oz)
- Cabbage (shredded) - 100g (about 1 cup)
- Frozen or fresh peas - 75g (½ cup)
- Corn kernels (frozen or fresh) - 75g (½ cup)
- Green onions (chopped) - 2–3 stalks
- Garlic (minced) - 2 cloves
- Eggs - 2 (1 for stir-fry, 1 for topping)
- Soy sauce (light) - 2 tbsp (30 ml)
- Oyster sauce - 1 tbsp (15 ml)
- Sesame oil - 1 tsp (5 ml)
- White pepper - A pinch (or to taste)
- Oil for cooking - 2 tbsp (30 ml)
Steps to make it:
Instructions:
1. Prep the Ingredients:
- If your rice is freshly cooked, spread it on a plate to cool and dry out slightly.
- Pat the shrimp dry and season lightly with a pinch of salt.
- Mix together the soy sauce, oyster sauce, sesame oil, and white pepper in a small bowl.
2. Cook the Shrimp:
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook for 1–2 minutes per side until pink and just cooked through. Remove and set aside.
3. Stir-Fry the Veggies:
- In the same pan, add the remaining oil.
- Toss in the garlic and green onions. Stir for 30 seconds until fragrant.
- Add the cabbage, peas, and corn. Stir-fry for 2–3 minutes until vegetables are slightly tender but still vibrant.
4. Scramble in an Egg:
- Push veggies to one side. Crack one egg into the empty space and scramble quickly.
- Once cooked, mix it into the veggies.
5. Add Rice and Sauce:
- Add the rice, breaking up any clumps with your spatula.
- Pour in the sauce mix and stir-fry everything together for 2–3 minutes until well combined and heated through.
6. Return the Shrimp:
- Toss the cooked shrimp back into the pan and stir everything together. Taste and adjust seasoning if needed.
7. Cook the Runny Egg:
- In a separate nonstick pan, fry the second egg sunny side up or over-easy to your liking—just make sure the yolk stays runny.
8. Serve:
- Plate the shrimp fried rice into bowls or plates.
- Top each serving with a runny egg and a sprinkle of extra chopped green onions if you like.
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
Optional Add-ons:
- Chili oil drizzle 🌶️
- A squeeze of lime for brightness 🍋
- Crushed peanuts or sesame seeds for crunch
Tip:
Day-old rice is best for fried rice because it’s drier and won’t get mushy when stir-fried. If using fresh rice, let it cool and dry slightly before cooking.
Did you make this recipe?
Please Tag us on Instagram:@laki_maikai
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
