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Sakura Ebi” or Cherry Blossom Shrimp are tiny (maximum 5 cm) crustaceans caught in the Suruga Bay of Shizuoka.  These tiny shrimp are very difficult to find, and I was only able to get them through extended family members in southern Taiwan.  These shrimp don't really taste like "shrimp" perse, but rather like crunchy flavorful bits.  They are usually used as a seasoning or garnish rather than as main course as shown in this picture and this picture.  While it is extremely difficult to get these shrimp, you can substitute other types of dried shrimp in the recipe.  Those are readily available at any Asian food market.  This is my mother's recipe for Cherry Blossom Shrimp Fried Rice. 


  • Large wok or non-stick pan (large enough to hold all the rice!)
  • Sturdy spatula
  • Extra plates to hold ingredients coming out of the pan
  • Mixing bowl


  • 6 eggs, beaten
  • 6-8 cloves of garlic, chopped but not fine
  • 1/2 large yellow or white onion, diced
  • 1 cup of dried Sakura Ebi
  • 6-8 cups of rice cooked (short grain) which is about 3 cups uncooked
  • canola oil or other light oil with high smoke point
  • 1/2 cup chopped scallions for garnish
  • Salt
  • white pepper (black pepper is okay as well, but the rice will look dirty)

Cook rice first.  Here's some recipes how.  I make mine in a rice cooker, and that takes about 45 minutes from fully cooked to set time.  If you are using a rice cooker as well, wait about 20 minutes after the rice is "done" to lift the lid.  You want to make sure that the rice doesn't turn into a slurry mess.  However, you do want to uncover the rice so that it doesn't get too sticky.  After 10 minutes of uncovering, the steam should be gone, and the rice should be dry, but not hard.  Too mushy and you have rice porridge.  Too hard, and you have crunchy rice. 

Heat up the large wok with a generous amount of oil and sauté the garlic at high heat for a few minutes.  The garlic should release a nutty flavor and become soft.  Remove immediately once the garlic has become fragrant.  Next, pour in the eggs and let it cook at high heat.  You do not want to disturb the eggs now as you do not want scrambled eggs.  You want the egg "pancake" to become brown and crispy on the outside.  Once it is browned, flip over and let the other side crisp up.  If the bottom of your pan is shallow, you might want to do this in batches.  Once the eggs are done, remove from the pan and set aside with the garlic. At this point, you might need to add more oil to the pan.  If at any time, the pan is getting too dry, add more oil. 

Begin sautéing the onion in the pan until almost translucent.  This recipe calls for white or yellow onion simply for aesthetic purposes.  The only rich color in this dish is going to come from the shrimp and the green onion.  The rest of the dish should be fairly colorless so that the red and green pop out.  Add the shrimp to the onion and let it sauté at high heat until the fragrances of the shrimp opens up and the shrimp become lightly fried and crunchy.  This will take only a minute or so.  No walking away from the stove now.  Remove shrimp and onion from pan.

Add rice into the pan and fry for a few minutes.  You will need to break up the rice carefully.  This is where the sturdy spatula comes in.  It might take a few minutes and some elbow grease to get it broken up.  You might also need to add more oil at this point.  Add the salt, pepper, garlic, eggs, onion, and shrimp back into the pan and toss with rice.  You may choose to cut the egg "pancake" into strips or you can just toss it in the rice.  It will get broken up into chunks.  Once it looks well combined and is seasoned to your liking, serve with scallions.  Enjoy!