Shrimp Fried Rice

This is an excellent way to use cold, leftover rice. Because cold rice contains less moisture than warm rice, the oil coats the grains and prevents them from clumping.

Yield: 2 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 449
  • Calories from fat: 25%
  • Fat: 12.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 4.9g
  • Protein: 34.7g
  • Carbohydrate: 49.1g
  • Fiber: 5.4g
  • Cholesterol: 194mg
  • Iron: 6.6mg
  • Sodium: 764mg
  • Calcium: 129mg


  • 2 tablespoons low-sodium soy sauce
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground red pepper
  • 1 tablespoon vegetable oil, divided
  • 3/4 pound medium shrimp, peeled
  • 1 cup frozen green peas, thawed
  • 1/3 cup sliced green onions
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 cup chilled cooked long-grain rice
  • 2 tablespoons sliced almonds, toasted
  • 1 tablespoon chopped fresh parsley


  1. Combine first 3 ingredients; stir well. Set soy sauce mixture aside.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp, and stir-fry 30 seconds. Add peas, onions, and water chestnuts, and stir-fry 2 minutes. Add soy sauce mixture, and stir well. Remove shrimp mixture from skillet; set aside.
  3. Heat 1 teaspoon oil in skillet over medium-high heat. Add chilled rice, and stir-fry 2 minutes. Return shrimp mixture to skillet; stir-fry 1 minute or until mixture is thoroughly heated. Sprinkle shrimp mixture with sliced almonds and chopped parsley.
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