Pomelo Fried Rice

Name: Pomelo Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Chinese
Ingredients: 2 cups cooked rice ((Ideally use frozen or refrigerated rice.)); 3 tbsps light soy sauce ((Mix 2 tbsps with rice, add 1 tbsp to frying pan)); 1 tsp sesame oil ((or lard)); 3 eggs ((Large)); 8 shrimps ((Frozen or fresh; can be substituted with chicken, beef, or tofu) ); 1 cup frozen vegetables ((I used carrots, corn and peas. No need to thaw.)); 2 tbsp vegetable oil ((1 tbsp for frying eggs, 1 tbsp for frying other ingredients)); 1 tbsp oyster sauce; ½ tbsp sugar; ¼ tsp Szechuan pepper powder ((You can also use white pepper or black pepper instead.)); ¼ tsp salt ((or to your taste)); ½ cup pomelo flesh ((Or grapefruit flesh)); 1 green onion ((Chopped, optional))

10 steps

Prep:10minCook:10min

This easy and special pomelo fried rice recipe only takes 20 minutes to make. The juicy pomelo flesh adds a refreshing citrus fragrance to the savory fried rice. Feel free to substitute the shrimp with any type of your favorite protein.

Updated at: Fri, 11 Jul 2025 00:14:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories590.8 kcal (30%)

Total Fat24.1 g (34%)

Carbs69.5 g (27%)

Sugars6.2 g (7%)

Protein21.3 g (43%)

Sodium1635 mg (82%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 cupsrice

cooked, Ideally use frozen, or refrigerated rice

3 tbspslight soy sauce

Mix 2 tbsps with rice, add 1 tbsp to frying pan

1 tspsesame oil

or fresh, can be substituted with chicken, beef, or tofu

1 cupfrozen vegetables

I used carrots corn and peas, No need to thaw

2 Tbspvegetable oil

1 tbsp for frying eggs, 1 tbsp for frying other ingredients

1 Tbspoyster sauce

½ Tbspsugar

¼ tspSzechuan pepper powder

You can also use white pepper or black pepper instead

¼ tspsalt

or to your taste

½ cuppomelo

flesh, Or grapefruit flesh

1green onion

Chopped, optional

Instructions

Step 1

Submerge 8 large frozen shrimp in a large bowl of cold water until fully thawed, drain and pat dry with kitchen paper. (Skip this step if you are using fresh shrimp.) Cut each shrimp into 3 pieces. Set aside.

Step 2

Crack 3 large eggs in a bow, whisk until well combined. Chop 1 green onion. Peel a pomelo, get about ½ cup of pomelo flesh.

Step 3

Place 2 cups of cold cooked rice in a bowl, place an ice cube on top of the rice, cover with a piece of parchment paper. Microwave on power 100% for 1 minute if it's refrigerated rice, for 2 minutes if it's frozen rice.

Step 4

Remove the parchment paper and the ice cube. Loosen the rice grains with your hands. Add 2 tbsps of light soy sauce and 1 tsp of sesame oil (*note it's tsp here, not tbsp) to the rice, mix with your hands until well combined.

Step 5

Heat up a nonstick frying pan/wok over high heat for 2 minutes, add 1 tbsp of vegetable oil to the pan, heat up the oil for 30 seconds. Pour the eggs to the pan, quickly stir-fry for about 30 seconds until the eggs are just set. Transfer fried eggs to a bowl.

Step 6

No need wash or wipe the pan, add 1 tbsp of vegetable oil to the pan. Add the shrimp to stir fry over medium high heat for 1 minute, add the frozen vegetables to stir fry over medium high heat for 2 minute.

Step 7

Add the rice to the pan, stir fry over medium high heat for 2 minute.

Step 8

Add fried eggs, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, ½ tbsp of sugar, ¼ tsp of Szechuan pepper powder, and ¼ tsp of salt (gradually add to your taste), stir fry over medium high heat for 2 minute until all the ingredients are evenly heated and well combined.

Step 9

Turn off the heat, add ½ cup of pomelo flesh and chopped green onion to the fried rice. Stir to combine, then quickly transfer to a serving plate (pomelo flesh will taste bitter if it's heated for too long).

Step 10

Serve hot. To store: keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat with the ice cube parchment microwave method that I have just used above.

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