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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. Combine first 6 ingredients in a bowl; set aside.
  2. 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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