Shrimp Fried Rice



4 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 9 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 274
Caloriesfromfat 18 %
Fat 5.6 g
Satfat 0.9 g
Monofat 1.5 g
Polyfat 1.3 g
Protein 16.2 g
Carbohydrate 38 g
Fiber 2.9 g
Cholesterol 134 mg
Iron 2.1 mg
Sodium 659 mg
Calcium 29 mg


1/2 pound peeled and deveined shrimp
1 teaspoon grated peeled fresh ginger
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil
1/3 cup chopped red bell pepper
1/2 cup sliced green onions
1 tablespoon bottled minced garlic
4 cups chilled cooked brown rice
1 large egg, lightly beaten
2 tablespoons low-sodium soy sauce
1 tablespoon water


Combine shrimp, ginger, and crushed red pepper in a small bowl; let stand 5 minutes.

Heat oil in a large nonstick skillet over high heat. Add bell pepper, green onions, and garlic; stir-fry 1 to 2 minutes or until tender. Add shrimp mixture to pan; stir-fry 4 to 5 minutes or until shrimp are done. Add cooked rice; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture, and stir-fry until egg is cooked. Stir in soy sauce and water; cook until thoroughly heated.