Pork and Shrimp Fried Rice

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Prep Time: 20 min Start to Finish Time: 35 to 40 min Servings: 4
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1 cup (250 mL)
2 tbsp (30 mL)
Canola oil
1/2 cup (125 mL)
Chopped carrots
Egg, lightly beaten
3/4 cup (175 mL)
Leftover roast pork, cut in small cubes
1/2 cup (125 mL)
Cooked baby shrimp
1/2 cup (125 mL)
Frozen peas, thawed
2 tbsp (30 mL)
Chopped green onions
2 tbsp (30 mL)
Soy sauce
NUTRITIONAL INFORMATION per serving, 1/4 of recipe
  • Calories 330
  • Fat 10g
  • Carbohydrates 45g
  • Fibre 1g
  • Protein 16g


  1. Prepare rice according to package directions.
  2. In skillet or wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; sauté carrots for about 4 minutes or until starting to soften. Push carrots to side of pan. Add remaining oil; cook egg, stirring, for 30 seconds or until set. Mix carrots into egg.
  3. Stir in rice, pork, shrimp, peas, green onions and soy sauce; stir-fry for about 5 minutes or until heated through.