Shrimp Fried Rice

The key to a good fried rice is making sure the rice is nice and chilled first. This Shrimp Fried Rice is easy and is ready in minutes!

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

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 28%
  • Fat: 12g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 4.6g
  • Protein: 26.1g
  • Carbohydrate: 42.3g
  • Fiber: 3.1g
  • Cholesterol: 240mg
  • Iron: 4.8mg
  • Sodium: 544mg
  • Calcium: 104mg

Ingredients

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons vegetable oil, divided
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 3 large eggs, lightly beaten
  • 2 cups finely chopped green onions
  • 1 tablespoon minced peeled fresh ginger
  • 4 cups cooked long-grain rice, chilled
  • 1 1/2 cups frozen green peas, thawed

Preparation

  1. Combine first 6 ingredients in a bowl.
  2. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 4 minutes or until done. Remove from pan; keep warm. Heat 2 tablespoons vegetable oil in pan. Add eggs; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Stir in onions and ginger; stir-fry 1 minute. Stir in soy sauce mixture, shrimp, rice, and peas; cook 3 minutes or until heated.
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