This light and easy recipe is ideal for a weeknight meal, or anytime you have leftover rice. Serve hot with a chilled cucumber and tomato salad.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon of the vegetable oil in a wok over medium-high heat. Pour in the onions, and cook until just set; set aside. Increase the heat to high, and pour another 1 teaspoon of oil to the wok. Stir in the shrimp, and cook until the shrimp turn pink, and are no longer translucent in the center, about 3 minutes; set aside.

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  • Wipe out the wok, and heat the remaining teaspoon of oil over high heat. Stir in the ginger, and cook quickly for a few seconds until the ginger begins to turn golden brown. Stir in the onion and chile peppers; cook for a minute or two until the onions begin to soften and turn brown around the edges. Add the pineapple and oranges, and gently cook until the pineapple is hot.

  • Stir in the rice, walnuts, and soy sauce. Stir for a few minutes until the rice is hot. Fold in the egg, shrimp, and cilantro. Season to taste with salt and pepper, and cook to reheat.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

590.8 calories; 33.9 g protein; 76.1 g carbohydrates; 358.6 mg cholesterol; 732.3 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/20/2009
Thanks for the recipe Keka. I have to say I did enjoy the way all the flavors married together; however, next time I will make a feel changes. First, instead of slicing the onions I would opt for diced. Just my own preference but if you have picky kids sliced may be the way to go so as to pick them out. Also, for me 2 onions was way too much and I even doubled the recipe. Next time I will use half and onion or a whole onion if I double the recipe again. As for the soy sauce I found that 2tbsp suited my taste more which after doubling the entire recipe came to 4tbsp. Although, I have to note that I didn't add any extra salt or pepper. Last change I made was to leave out the cilantro. I am sure it would have been just as good with since I do love cilantro. Only thing is I am the only one who likes it in the family so just as well to leave it out. All in all this was a good twist on shrimp fried rice and I will make again. Read More
(10)
15 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/20/2009
Thanks for the recipe Keka. I have to say I did enjoy the way all the flavors married together; however, next time I will make a feel changes. First, instead of slicing the onions I would opt for diced. Just my own preference but if you have picky kids sliced may be the way to go so as to pick them out. Also, for me 2 onions was way too much and I even doubled the recipe. Next time I will use half and onion or a whole onion if I double the recipe again. As for the soy sauce I found that 2tbsp suited my taste more which after doubling the entire recipe came to 4tbsp. Although, I have to note that I didn't add any extra salt or pepper. Last change I made was to leave out the cilantro. I am sure it would have been just as good with since I do love cilantro. Only thing is I am the only one who likes it in the family so just as well to leave it out. All in all this was a good twist on shrimp fried rice and I will make again. Read More
(10)
Rating: 4 stars
04/12/2012
I used leftover brown rice, 4 green Thai peppers, part red onion and part scallion, added in some diced red bell for color, about a t of garlic, and doubled the soy. Probably doubled the cilantro too but didn't really measure that. Had good heat which was nice with the fruit. Would make again. Read More
(8)
Rating: 5 stars
08/12/2009
The flavors in this are awesome! The fresh ginger makes the dish!! I made it exectly as is and it's most definitely a keeper! Read More
(3)
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Rating: 4 stars
12/22/2013
First for us there are W-A-A-A-Y too many onions in this I'd use only one moving forward and my onions were not large. Also in case you don't catch it step #1 should be "Pour in the eggs " not "Pour in the onions " Followed the recipe to the letter except using cashews instead of walnuts (sorry I just couldn't see walnuts in this dish). Made a lot this is 2 VERY generous servings (in this house would be 3). This was O.K. but it's doubtful I'll make again. Read More
(1)
Rating: 5 stars
04/24/2019
Light taste but delicious Read More
Rating: 5 stars
07/14/2016
I Like Read More
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Rating: 5 stars
07/24/2013
I made it with only two peppers but still too spicy for us who don't handle heat too well. Loved the rest which I made as written. Only wish is that I owned a wok. Read More
Rating: 4 stars
05/23/2017
I didn't have any peppers and I think it needs it. It's good but needs a little more flavor. I will make it again. Read More
Rating: 4 stars
06/02/2014
Had most of the ingredients at home and wanted to use up frozen shrimp. This recipe is really easy and I already have variations I want to try (i.e. snap peas & chicken additions). The dish is satisfying as the main meal and the flavors are balanced.. The ginger and green pepper give it a good kick while the pineapple balances the spice with it's juicy sweet flavor. Would definitely make this dish again! Read More