Shrimp Fried Rice
Shrimp Fried Rice
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 441
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 65
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 18
- Cholesterol
- 141
- Sodium
- 677
- Total: 25 min
- Active: 25 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 441
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 65
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 18
- Cholesterol
- 141
- Sodium
- 677
- Total: 25 min
- Active: 25 min
Ingredients
1/4 cup canola oil
8 ounces medium shrimp, peeled and deveined
3 eggs, lightly beaten
2 teaspoons grated ginger
2 teaspoons minced garlic
1 bunch scallions, white and light green parts only, thinly sliced
5 cups cooked white rice
2 cups frozen vegetable medley (peas, carrots and corn), thawed
2 cups frozen vegetable medley (peas, carrots and corn), thawed
1/4 cup soy sauce
Directions
- In a wok, heat 2 tablespoons of the canola oil over high heat. Add the shrimp, and stir fry until pink and opaque throughout. Remove the shrimp to a plate and set aside.
- Place the wok back on the heat. Add the eggs in one layer and cook until set; remove to a cutting board and coarsely chop.
- Wipe out the wok, place it back over the heat and add the remaining 2 tablespoons canola oil. Add the ginger, garlic and scallions, and cook just until fragrant, about 30 seconds. Add the rice, and stir fry until it begins to brown, 1 to 2 minutes. Add the vegetables and the soy sauce; stir to combine, and continue cooking for another 1 to 2 minutes. Add the shrimp and the chopped egg back to the wok and stir fry for another 1 minute. Serve immediately.
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Nikia H.
OMG.. I made this recipe tonight and my 4 year old dogged it.. Thank you so much this is a new family recipe.. NO more take out that's for sure...<div>NIKIA FROM BROOKLYN BUT LIVING IN COLORADO</div>
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