Shrimp Fried Rice

Name: Shrimp Fried Rice
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 1 to 2 servings
Cuisine: asian
Ingredients: Canola oil; One 2-inch piece fresh ginger, peeled and grated; 4 cloves garlic, smashed and minced; 5 scallions, whites chopped and greens thinly sliced, separated; 8 ounces large shrimp, peeled and deveined, cut into quarters; 2 ounces thinly sliced Chinese sausage; 1 cup thinly sliced Napa cabbage; 1/4 to 1/2 cup edamame beans; One 2-ounce can water chestnuts; 1/4 cup soy sauce; 1 1/2 tablespoons rice vinegar; 1/2 teaspoon sambal; 1/2 teaspoon XO sauce; 1 cup mung bean sprouts; 1 cup white rice, cooked and cooled; 1 egg; Fresh cilantro leaves, for garnish

Recipe courtesy of Anne Burrell

Show: Worst Cooks in America

Episode: Do It Yourself Cooking

Shrimp Fried Rice

0 Reviews

Level: Easy
Yield: 1 to 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

1324

Total Fat

86

Saturated Fat

9

Carbohydrates

95

Dietary Fiber

5

Sugar

5

Protein

45

Cholesterol

282

Sodium

2216

Total: 45 min
Active: 45 min

Level: Easy
Yield: 1 to 2 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

1324

Total Fat

86

Saturated Fat

9

Carbohydrates

95

Dietary Fiber

5

Sugar

5

Protein

45

Cholesterol

282

Sodium

2216

Total: 45 min
Active: 45 min

Ingredients

Canola oil

One 2-inch piece fresh ginger, peeled and grated

4 cloves garlic, smashed and minced

5 scallions, whites chopped and greens thinly sliced, separated

8 ounces large shrimp, peeled and deveined, cut into quarters

2 ounces thinly sliced Chinese sausage

1 cup thinly sliced Napa cabbage

1/4 to 1/2 cup edamame beans

One 2-ounce can water chestnuts

1/4 cup soy sauce

1 1/2 tablespoons rice vinegar

1/2 teaspoon sambal

1/2 teaspoon XO sauce

1 cup mung bean sprouts

1 cup white rice, cooked and cooled

1 egg

Fresh cilantro leaves, for garnish

Directions

To a wok over medium-high heat, add a light coating of oil. Add half of the ginger, garlic and scallion whites to flavor the oil. Add the shrimp, sausage, cabbage, edamame and water chestnuts, tossing to heat through, 1 to 2 minutes. Add the soy sauce, rice wine vinegar, sambal, XO sauce and sprouts. Cook for 1 minute until the shrimp is pink. Move all to a bowl.
Add another light coating of oil to the wok. Add the remaining half of the ginger, garlic and scallion whites to flavor the oil. Add the rice and spread around the wok to toast and get crispy. Add a little more oil to encourage golden-ness, and cook 4 to 5 minutes. Season with a splash of vinegar and soy. Add the sauteed shrimp and vegetables back into the wok. Toss in your scallion greens and place onto a plate.
To the same wok, turn the burner down, add the egg and cook, 1 to 2 minutes. Place the fried egg on top of the plate. Garnish with cilantro leaves.