Summer Special Shrimp and Fruit Fried Rice

Summer Special Shrimp and Fruit Fried Rice

keka1980 0

"This light and easy recipe is ideal for a weeknight meal, or anytime you have leftover rice. Serve hot with a chilled cucumber and tomato salad."
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1 h servings 591 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 76.1g
  • 25%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 359 mg
  • 120%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat 1 teaspoon of the vegetable oil in a wok over medium-high heat. Pour in the onions, and cook until just set; set aside. Increase the heat to high, and pour another 1 teaspoon of oil to the wok. Stir in the shrimp, and cook until the shrimp turn pink, and are no longer translucent in the center, about 3 minutes; set aside.
  2. Wipe out the wok, and heat the remaining teaspoon of oil over high heat. Stir in the ginger, and cook quickly for a few seconds until the ginger begins to turn golden brown. Stir in the onion and chile peppers; cook for a minute or two until the onions begin to soften and turn brown around the edges. Add the pineapple and oranges, and gently cook until the pineapple is hot.
  3. Stir in the rice, walnuts, and soy sauce. Stir for a few minutes until the rice is hot. Fold in the egg, shrimp, and cilantro. Season to taste with salt and pepper, and cook to reheat.



Thanks for the recipe Keka. I have to say I did enjoy the way all the flavors married together; however, next time I will make a feel changes. First, instead of slicing the onions I would opt ...

I used leftover brown rice, 4 green Thai peppers, part red onion and part scallion, added in some diced red bell for color, about a t of garlic, and doubled the soy. Probably doubled the cilant...

The flavors in this are awesome! The fresh ginger makes the dish!! I made it exectly as is and it's most definitely a keeper!

Had most of the ingredients at home and wanted to use up frozen shrimp. This recipe is really easy and I already have variations I want to try (i.e. snap peas & chicken additions). The dish is s...

First, for us, there are W-A-A-A-Y too many onions in this, I'd use only one moving forward, and my onions were not large. Also, in case you don't catch it, step #1 should be "Pour in the eggs…...

I made it with only two peppers but still too spicy for us who don't handle heat too well . Loved the rest which I made as written. Only wish is that I owned a wok.