Rainbow Fried Rice

Leftover cold rice works best in fried rice dishes.

Yield: serves 5 (serving size: 1 1/3 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 24%
  • Fat: 10.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 5.1g
  • Protein: 19g
  • Carbohydrate: 54g
  • Fiber: 5.9g
  • Cholesterol: 131mg
  • Iron: 3.9mg
  • Sodium: 690mg
  • Calcium: 58mg


  • Sauce:
  • 3 1/2 tablespoons low-sodium soy sauce
  • 2 1/2 tablespoons sake (rice wine)
  • 2 tablespoons water
  • 1 1/2 teaspoons dark sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Stir-fry:
  • 2 tablespoons vegetable oil
  • 1 large egg, lightly beaten
  • 1 cup finely chopped green onions
  • 2 teaspoons minced fresh ginger
  • 1 1/3 cups chopped cooked shrimp (about 8 ounces)
  • 1 (10-ounce) package frozen green peas, thawed
  • 4 1/2 cups chilled cooked basmati rice


  1. To prepare sauce, combine soy sauce through pepper in a small bowl, stirring with a whisk. Set aside.
  2. To prepare stir-fry, heat vegetable oil in a wok over high heat. Add egg; stir-fry 30 seconds or until scrambled. Add onions and ginger; stir-fry 1 minute. Add shrimp, peas, and rice; stir-fry 3 minutes or until thoroughly heated. Stir in sauce mixture. Serve immediately.
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