Shrimp Fried Rice

Yield: 4 servings (serving size: about 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 18%
  • Fat: 5.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 16.2g
  • Carbohydrate: 38g
  • Fiber: 2.9g
  • Cholesterol: 134mg
  • Iron: 2.1mg
  • Sodium: 659mg
  • Calcium: 29mg

Ingredients

  • 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

Preparation

  1. Combine shrimp, ginger, and crushed red pepper in a small bowl; let stand 5 minutes.
  2. 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.
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