Shrimp Fried Rice
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- 1 pound(s) shrimp (about 24) peeled and deveined
- 1/4 teaspoon(s) crushed red pepper
- 1 tablespoon(s) garlic
- 2 teaspoon(s) fresh ginger
- 2 tablespoon(s) low sodium soy sauce
- 2 eggs lightly beaten
- 1/2 cup(s) frozen petitie green peas
- 1/2 cup(s) shredded carrot
- 1/3 cup(s) green onions
- 1 8.8 oz pounch cooked brown rice
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and red pepper; stir-fry 1 minute. Add garlic and ginger to pan; stir-fry 1 minute. Add soy sauce; stir-fry 1 minute or until shrimp reach desired degree of doneness. Set aside but keep warm.
- Wipe pan with paper towels, recoat with cooking spray. Return to medium-high heat. Add eggs; cook 1 ½ minutes or until set. Remove egg from pan; cool and thinly slice.
- While egg cools, add peas, carrots and onions to pan; stir-fry 1 minute. Add rice; stir-fry 2 minutes or until heated. Add egg and shrimp; stir-fry 1 minute. Yields 4 (1 cup) servings.
- Calories 295; fat 6.2; protein 30.1; carb 26.; fiber 2.1
This recipe is a personal recipe added by margow2108 and has not been tested or endorsed by MyRecipes.
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Shrimp Fried Rice Recipe at a Glance
- COURSE: Main Dishes