Sea Best


This special heart-healthy dish is perfect for a quick meal solution that's packed with omegas and rich protein. The combination of shrimp and savory egg fried rice fills the bowl with deliciousness.


1lb Sea Best® Raw Shrimp, (26-30 count) uncooked, shelled and deveined
1teaspoon cornstarch
1/4teaspoon salt
3tablespoon canola or other cooking oil
4eggs, beaten
1/4cup green onion, finely chopped
5cups leftover cooked rice, cold (make sure to rinse the rice before cooking, so it’s not sticky – sticky fried rice doesn’t work)
1 1/2cups (12 oz.) frozen carrots and peas, defrosted according to package instructions and well drained
2-3tablespoons soy sauce
1 1/2teaspoons sesame oil


  • In a medium bowl, mix the shrimp, cornstarch, salt and pepper. Let shrimp marinate at room temperature for 10 minutes.
  • Heat a large nonstick skillet on high heat. When a bead of water sizzles and evaporates in the skillet, swirl 2 tablespoons of cooking oil into the pan, then add the shrimp, spreading them out in a single layer. Cook each side about 1 minute, or until shrimp is cooked through and no longer opaque. Remove to a bowl.
  • Over medium heat, add eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl. Wipe down skillet with a paper towel and return skillet to high heat. Add 1 tablespoon oil and the chopped green onion and cook until fragrant (if using regular onion, cook until soft).
  • Add rice and mix well. Spread rice evenly over the pan and cook 1 to 2 minutes. Then stir rice and sauté another 1 to 2 minutes. Rice should sizzle.
  • Drizzle 2 tablespoons soy sauce over rice and stir well.
  • Add sesame oil and peas and carrots and mix well.
  • Add cooked shrimp and cooked eggs to the pan and mix well. Continue to cook until the rice sizzles, stirring frequently. If desired, add another tablespoon of soy sauce, to taste.
  • Recipe courtesy of