Shrimp & Egg Fried Rice

This is a quick and tasty comfort food dish. It is from a century-old dim sum restaurant in New York City. I think we’re going to have to dine there soon! 🙂

This recipe was adapted from Food and Wine, adapted from Jonathan Wu of Nom Wah Tea Parlor in New York, contributed by Wilson Tang. I increased the amount of shrimp to convert this side dish into a main dish. Perfect.

Yield: Serves 4 to 6

One Year Ago:

Two Years Ago:

Four Years Ago:

Five Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,413 other subscribers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
Chicken Stew with Biscuits
Bread Machine Brioche
Mark Bittman's Chocolate Chip Cookies
One-Pot Sticky Coconut Chicken & Rice
Thai Roast Chicken Thighs with Cabbage & Coconut Rice
Frog Birthday Cake (Yellow Layer Cake with Vanilla Cream Cheese Frosting & Oreo Filling)
Banana Bread with Crunchy Sugar Topping
Pullman Loaf
Ottolenghi's Butternut Squash Lasagna Pie
Foodista Food Blog of the Day Badge
%d bloggers like this: