Shrimp Fried Rice

Oxmoor House
This is a great way to use leftover rice.
4 servings (serving size: 2 cups)


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Cooking spray
1 pound shrimp, peeled and deveined
2 teaspoons vegetable oil
1 cup chopped celery
3 cups thinly sliced bok choy
1 cup (1-inch) diagonally cut snow pea pods
1/2 cup (1-inch) sliced green onions
2 1/2 cups cooked long-grain rice, chilled
1 (8-ounce) can sliced water chestnuts, drained
1 teaspoon grated peeled fresh ginger
1/4 cup low-sodium soy sauce
1 teaspoon toasted sesame oil
1/8 teaspoon pepper


Prep: 21 Minutes
Cook: 14 Minutes

Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp, and cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Remove shrimp.

Heat oil in pan over medium-high heat. Add celery; cook, stirring constantly, 2 minutes. Add bok choy, pea pods, and green onion; cook, stirring constantly, 4 minutes or until bok choy is just wilted. Add remaining ingredients and shrimp; cook, stirring often, 3 to 4 minutes or until thoroughly heated.

Created date

March 2010

Nutritional Information

Calories 278
Fat 4.7 g
Satfat 0.6 g
Protein 18.7 g
Carbohydrate 38.9 g
Cholesterol 121 mg
Iron 15.1 mg
Sodium 813 mg
Caloriesfromfat 16 %
Fiber 4.6 g
Calcium 116 mg