Omelette-Covered Shrimp Fried Rice

This is a unique way to serve fried rice. A simple flip of the wok gives this recipe an attractive golden look.

Prep Time:
10 min
Cook Time:
15 min


  • ¾ cup ( 175 mL ) Uncooked rice
  • 4 oz ( 115 g ) Diced shrimp
  • 10 Pieces broccoli
  • 1 oz ( 30 g ) Diced Chinese broccoli
  • 5 Eggs
  • 4 tsp ( 20 mL ) Cooking oil (canola or vegetable)
  • 1 oz ( 30 g ) Chopped green onion
  • ½ tsp ( 2.5 mL ) Salt
  • ½ tsp ( 2.5 mL ) Sugar


  1. Cook rice according to package direction. After the rice is cooked, remove and let it cool overnight.
  2. Boil 3 ½ of water in a pot. Add shrimp, broccoli and Chinese broccoli, and cook for 3 minutes. Drain and set aside for later use.
  3. Break eggs into a large mixing bowl and beat until well mixed. Divide the egg mixture into two equal portions in two smaller bowls. Put aside for later use.
  4. Heat wok with 2 tsp. of cooking oil. Add one of the two bowls of egg mix from step 3 plus the rice from step 1. Next, add the boiled shrimp and Chinese broccoli from step 2, and stir-fry for 5 minutes on low heat.
  5. Season the above fried rice with salt and sugar, and add chopped green onion. Mix well and stir-fry for another minute. Take the fried rice out and set aside for later use.
  6. Using the same wok, heat 2 tsp. oil, and add the second bowl of egg from step 3. Cook for 2 minutes to form an omelette. Slowly add fried rice from step 5 on top. Once all the rice is added, flip the egg omelette over so that the rice is covered by the egg.
  7. Serve on a plate and garnish with broccoli.



Use 16 oz. of cooked rice if you have it ready on hand

The ratio of water to rice is usually 2:1 but may vary depending on the type of rice you are using