Shrimp Fried Rice

This is a great way to use leftover rice.

Yield: 4 servings (serving size: 2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 4.7g
  • Saturated fat: 0.6g
  • Protein: 18.7g
  • Carbohydrate: 38.9g
  • Cholesterol: 121mg
  • Iron: 15.1mg
  • Sodium: 813mg
  • Calories from fat: 16%
  • Fiber: 4.6g
  • Calcium: 116mg


  • Cooking spray
  • 1 pound shrimp, peeled and deveined
  • 2 teaspoons vegetable oil
  • 1 cup chopped celery
  • 3 cups thinly sliced bok choy
  • 1 cup (1-inch) diagonally cut snow pea pods
  • 1/2 cup (1-inch) sliced green onions
  • 2 1/2 cups cooked long-grain rice, chilled
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/8 teaspoon pepper


  1. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp, and cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Remove shrimp.
  2. Heat oil in pan over medium-high heat. Add celery; cook, stirring constantly, 2 minutes. Add bok choy, pea pods, and green onion; cook, stirring constantly, 4 minutes or until bok choy is just wilted. Add remaining ingredients and shrimp; cook, stirring often, 3 to 4 minutes or until thoroughly heated.
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