Shrimp fried rice [Eric Kim] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 106) by New York Times Cooking and Emily Weinstein

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yum-yum sauce [Eric Kim]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • claire_m41ubg on March 03, 2026

    Yummy

  • lholtzman on June 11, 2025

    This was very yummy and so incredibly easy. I used frozen rice and it was great. My 7 year old gobbled it up and even ate the one shrimp I gave him (he normally hates shrimp). I used a mix of corn, peas, and edamame.

  • jbuchman on April 19, 2025

    OK to use a bag of Trader Joe's vegetable fried rice -- just add shrimp, eggs and sauce.

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