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Betty’s Shrimp Fried Rice

Betty’s Shrimp Fried Rice

Recipe by Desirée 'Blackstone Betty’ Dukes


  • 4 cup White Rice
  • 1 lb Shrimp, wild caught 
  • 3-4 Eggs
  • 1 cup fresh Snow Peas, cut into thirds
  • 1 large Onion, chopped (white or yellow)
  • 3 Garlic cloves, minced
  • 1 bunch Green Onions, sliced separated green/whites
  • Wok or stir fry oil 
  • 2 tbsp Butter, unsalted
  • Low Sodium Soy Sauce 
  • 1 tbsp Rice Wine Vinegar (toasted sesame)
  • Sesame Oil
  • Toasted Sesame Seeds

Spicy Mayo Sauce:

  • ½ cup Mayo, Kewpie preferred 
  • ¼-½ cup Sriracha (depending on level of heat)
  • 1.5 tbsp Sesame Oil



  1. Cook rice (in a rice cooker preferred) with 1 tsp each low sodium and regular soy sauce. Spread rice on a baking sheet to cook then place in the fridge uncovered overnight until ready to cook or at least 4 hours to dry out.
  2. On medium to medium high heat add a drizzle of wok oil (about 1 tbsp) and spread out over the Blackstone and add the eggs. Break the yolks and lightly scramble eggs to cook about 1 minute then slide them to the side on low to no heat. 
  3. Add another drizzle of wok oil and add the chopped onions, snow peas, garlic and sliced white onions to cook 3-4 minutes, constantly tossing vegetables with two spatulas. Then slide vegetables to the low or off side with the eggs. 
  4. Add a drizzle of wok oil and 1 tbsp butter to melt together then add the shrimp. Tossing to cook. If shrimp are large cut shrimp to bite sized pieces as they cook, about 3-4 minutes. Slide them to the side as well. 
  5. Drizzle some wok oil 1 tbsp of butter and add the rice. Using a scraper and spatula toss rice to coat in oil and butter break apart any clumps of rice.

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