By: Chef Craig Wong

(This recipe was originally published in “Toronto Life”)


  • ½ pound of shrimp
  • 1 cup sliced mushrooms
  • 3 eggs
  • 2 cups of cooked, cooled rice
  • ½ cup diced pineapple
  • 1 cup spinach
  • 2 cloves of garlic
  • 2 ounces soy sauce
  • 2 ounces of neutral oil such as canola or grapeseed


It’s best if you cook the rice the night before. Spread your rice in a baking tray and leave it in the fridge for a good night’s sleep.

The next step: choose your pan. A carbon-steel pan is ideal, but a deep, non-stick frying pan is a good option. A well-seasoned cast-iron can also work, although it might require a bit more oil to keep the rice from sticking.

At the restaurant, we’ll cook everything together in a single wok, but a home stove doesn’t get hot enough for that. So, instead I prepare the fried rice “paella-style,” which means prepping each ingredient separately, then combining everything at the end.

  1. Peel your shrimp.
  2. Heat up some grapeseed oil, and put shrimp in the pan. As the shrimp sizzles, bring the temperature of the oil down.
  3. Add crushed garlic and season with salt.
  4. After about a minute and a half, flip the shrimp. Once they begin to curl and turn opaque remove them from the heat. Cook them to about 95% denseness.
  5. Add mushrooms with some salt and garlic. Season liberally.
  6. Crack and beat your eggs.
  7. The egg component is the trickiest part of this dish. As the salt-seasoned egg mixture bubbles in the oil, use your spoon to drag the cooked potion around the pan, thereby forcing the still-runny yolk into the heat.
  8. The eggs should be cooked harder than you’d cook eggs for a scramble.
  9. If the eggs are under cooked, they’ll just blend into the rice — and I love big hunks of egg in my fried rice.
  10. Toss the pineapple into the pan for a quick sear so it can caramelize slightly.
  11. Finally, it’s time for the most important ingredient: the rice.
    Make sure not to overcrowd the pan, though!
  12. Make your rice in batches to keep the rice from turning mushy. Add a bit more oil here — the rice should look shiny.
  13. Then, cook for another two to three minutes until the rice is heated thoroughly.
  14. Now, you can kill the heat and season the rice with soy sauce.
  15. Then throw the rest of the ingredients, including the spinach, into pan.
  16. After a quick stir, the fried rice is ready to be served.
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