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“This is Shanghai-style fried rice and trust me, it's worth every mouth full! I first got this recipe from a Rose Cheng cookbook. I changed the prep of food to make it more "kitchen friendly". I also added the chicken broth because I found it a bit too dry. (UPDATE-2006) I now have added 3/4 cup sliced mushrooms to this as I like the moisture they give off.”

Ingredients Nutrition


  1. Shell and devein shrimp. Rinse and pat dry with paper towel; set aside.
  2. Beat eggs slightly with 1/4 tsp salt in a small bowl.
  3. Heat2 tbls oil in a wok or large skillet. Rotate wok to coat sides with oil.
  4. Pour in eggs and swirl to spread eggs over surface thinly. When eggs are just lightly browned, flip over and cook just a minute or two. Remove and cut up into thin strips and set aside.
  5. Cook frozen peas and carrots in boiling water about five minutes (add 1/4 tsp, if desired), drain and set aside.
  6. Heat 2 tbls oil in wok over high heat 30 seconds, then add garlic and stir-fry until golded brown. Watch carefully, it happens very quick.
  7. Add sausage and shrimp. Stir-fry 5 minutes.
  8. Add peas and carrots, mixing in well.
  9. Remove mixture from wok. Reduce heat to medium. Add 2 tbls oil and heat 30 seconds.
  10. Break up any lumps in the rice. Add it to the oil and stir-fry 3 to 4 minutes.
  11. Add soy sauce and chicken broth. cook another 2 minutes.
  12. Add vegetables, eggs and green onions.
  13. Stir-fry until heated throughout.

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