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Shrimp Teriyaki Fried Rice




  • 1 1/4 cups Moore’s Asian Teriyaki Marinade
  • 2 cups cold pre-cooked Rice
  • 2 Eggs
  • 1/2 chopped Scallions
  • 1 lb small, peeled, deveined Shrimp
  • 2 tbsp Vegetable Oil
  • 1/2 cup frozen Peas
  • 1/2 finely diced Carrots



  1. Marinate the shrimp (reserve ¼ of a cup for later) for 10 minutes prior to cooking.
  2. Heat 1 tbsp of oil in a large sauté pan or wok.
  3. Add eggs and scramble, season to taste with salt and pepper; set aside when eggs are cooked.
  4. Add 1 tbsp of oil to a pan, allow to heat.
  5. Add shrimp to hot pan, cook for 1 min and then add scallions, peas, and carrots; cook for 2 mins.
  6. Add rice to pan, stir well, cook for another minute.
  7. Add reserved (unused) Teriyaki sauce and cook for 1-2 min. Remove from pan and serve.

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