Shrimp Cilantro Fried Rice

Photo: Jan Smith

Put leftover cooked white rice to good use in this fragrant, colorful dish.

Yield: 4 servings (serving size: About 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276.0
  • Calories from fat: 14.0%
  • Fat: 4.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 11.1g
  • Carbohydrate: 47.1g
  • Fiber: 1.2g
  • Cholesterol: 56.0mg
  • Iron: 3.1mg
  • Sodium: 341.0mg
  • Calcium: 35.0mg


  • 2 teaspoons peanut oil
  • 1 teaspoon dark sesame oil
  • 1/4 cup finely chopped carrot
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 4 cups cooked long-grain rice
  • 1 cup chopped cooked shrimp
  • 2 tablespoons low-sodium soy sauce
  • 1/2 cup chopped fresh cilantro


  1. Heat oils in a large nonstick skillet over medium-high heat. Add carrot, ginger, red pepper, and garlic; sauté for 1 minute. Add rice; sauté 2 minutes. Stir in shrimp and soy sauce; sauté 1 minute. Remove from heat; stir in cilantro.
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