Crispy Fried Rice


As someone who recently found out they can’t eat out at most restaurants because of dietary restrictions, I’ve been trying to make my staple restaurant dishes in my own kitchen. This week I finally made one of my favorites- fried rice! This recipe incorporates so many fresh vegetables that add sweetness, heat, and texture to the plate. This is also a great way to introduce the poblano pepper to your palate. Its flavor is so incredible, you’ll be adding it to every meal you make. Check out this recipe to learn what other flavors complete the dish!

Serves 3-4


  • 3 cups cooked rice, cold (sushi rice works best, but any type of rice will do)
  • 3 tbsp vegetable oil 
  • 1 poblano pepper
  • 1 cup of broccoli florets, about 1/2 small head 
  • 1/2 cup of carrots, chopped into 1/4 inch rounds
  • 1/2 cup green beans, chopped (about 12 beans) 
  • 1 cob of corn
  • 1.5 tsp ginger, minced 
  • 1-2 cloves garlic, minced
  • 1.5 tbsp soy sauce
  • 3 eggs 
  • 15 raw, large & frozen shrimp (optional)
  • 1 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • squeeze of 1/2 a lemon
  • chives or scallions for garnish
  • pinch of salt


  • Cook the rice before, preferably the day before, so that it’s cold. 
  • Prepare the ingredients
    • Half the broccoli florets lengthwise. Chop the carrots into 1/4 inch rounds. Wash and trim the green beans and then chop into 1/2 inch pieces. Cut the corn kernels off the cob (hold the corn upright over a bowl and cut the kernels off from top to bottom). Remove the stem and the seeds from the poblano pepper. First cut lengthwise into 1/4 inch slivers and then in half crosswise. Put all vegetables in a bowl. 
    • Place the frozen shrimp in a colander in the sink and thaw by running cold water over the shrimp for a few minutes.
    • Mince the ginger and the garlic and add to a small bowl with the soy sauce. 
    • In another small bowl combine the rice vinegar, toasted sesame oil, and lemon juice.
    • In another bowl, whisk the eggs. 
  • Vegetables: In a large deep frying pan, heat up 1 tbsp of vegetable oil on medium-high heat. Then add all the vegetables and a pinch of salt, mixing until they’re coated in the oil. Leave them on the stove undisturbed for 5 minutes. After 5 minutes, reduce the heat to medium and cook the vegetables for another 5-10 minutes, stirring occasionally (cook the shrimp during this time). Remove from heat and place the vegetables back into the large bowl. 
  • Shrimp: While the vegetable are cooking, in a separate frying pan, add the shrimp, making sure each shrimp makes contact with the bottom of the pan. Cook the shrimp on each side for 3 minutes until they are pink and opaque. Remove the shrimp from the heat and set aside. 
  • Rice: In the same large deep frying pan, heat up the remaining 2 tbsp of vegetable oil on medium heat. Add the whisked eggs, using a silicone spatula to move them around until large curds form and it’s still a little runny (20-30 seconds), then immediately add the rice and soy sauce mixture. Mix the ingredients together until combined, then press the rice down so the bottom of the pan is covered. Increase the flame to medium high and leave it undisturbed for 6 minutes. Once the rice has browned and crisped on the bottom, add in the cooked vegetables and shrimp, mixing to combine. Remove from heat and add the sesame oil, vinegar, and lemon mixture. Mix to combine. Garnish with some chopped chives or scallions.

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