This recipe has a lot of shrimp, as written it's more like stir fried shrimp with rice. I cut back the shrimp to 1/2 pound, and rice to 4 cups, and added more veggies to make it a one dish meal. I also added cashews. The sauce was good for that amount of food. When reheated the sauce looses a little flavor.
Shrimp Fried Rice
Try this traditional shrimp fried rice recipe for a amazing and satisfying Asian-inspired dinner. Once you master it, fried rice is an extremely versatile dish that can be made with all kinds of meat, seafood, and vegetables.
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- Calories: 380
- Calories from fat: 19%
- Fat: 7.9g
- Saturated fat: 1.7g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 3.1g
- Protein: 20.8g
- Carbohydrate: 53.3g
- Fiber: 1.7g
- Cholesterol: 184mg
- Iron: 4.8mg
- Sodium: 527mg
- Calcium: 83mg
- 2 tablespoons fat-free, less-sodium chicken broth
- 2 tablespoons rice wine or sake
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon dark sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 2 cups chopped green onions
- 1 tablespoon minced peeled fresh ginger
- 5 cups cooked Long-Grain Rice, chilled
- 1 pound medium shrimp, cooked, peeled, and coarsely chopped
- 1 (10-ounce) package frozen green peas, thawed
- Combine first 6 ingredients in a bowl; set aside.
- Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add onions and ginger; stir-fry 1 minute. Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture; toss gently to coat.
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