Food from Mom Leeann Chin's Table; that I could eat daily

by Katie Chin, Tastemaker in Residence

Shrimp Fried Rice is the ultimate comfort food from my late mother Leeann Chin's table.  We didn't have a lot of money growing up so she would buy shrimp and make this for us on special occasions.  It's a one-pot dish that your whole family can savor.  The word for shrimp, "har" also sounds like laughter so she'd often serve during celebrations like on birthdays or graduation parties.


1 Tbsp oil
2 eggs, slightly beaten
3 Tbsp vegetable oil, divided
½ cup sliced white button mushrooms
1 cup beansprouts
½ cup thawed frozen peas
½ tsp salt
dash white pepper
3 cups white rice (chilled overnight)
1-2 Tbsp soy sauce
1 cup diced cooked chicken, shrimp, pork or beef
2 green onions, chopped


  1. Heat wok or skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil and rotate to coat. Add 1 tablespoon oil. Add eggs and cook until scrambled. Remove eggs from pan.
  2. Add 1 tablespoon oil to pan. Add bean sprouts, mushrooms, salt and white pepper. Stir-fry for 1 minute. Add the additional 2 tablespoons oil and add the rice, soy sauce and cooked chicken and toss until blended. Add the eggs and green onions and stir-fry for 30 seconds.
  3. Serve immediately.

Cook's Note

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