Try this traditional shrimp fried rice recipe for a amazing and satisfying Asian-inspired dinner. Once you master it, fried rice is an extremely versatile dish that can be made with all kinds of meat, seafood, and vegetables.
1 pound medium shrimp, cooked, peeled, and coarsely chopped
1 (10-ounce) package frozen green peas, thawed
How to Make It
Combine first 6 ingredients in a bowl; set aside.
Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add onions and ginger; stir-fry 1 minute. Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated. Add broth mixture; toss gently to coat.
Made this for first time. Used brown rice, canned peas and carrots and added sliced orange pepper and raw broccoli. Could have used a little more sauce. Used Chardonnay since I didn't have Rice Wine. Enjoyed as a light meal with fruit
This recipe has a lot of shrimp, as written it's more like stir fried shrimp with rice. I cut back the shrimp to 1/2 pound, and rice to 4 cups, and added more veggies to make it a one dish meal. I also added cashews. The sauce was good for that amount of food. When reheated the sauce looses a little flavor.
We served this together with the "Cantonese-Style Grilled Pork". We served this as a side dish by leaving out the shrimp, using brown rice and adding some snow peas that we had in the house. We then chopped up the left-over pork and mixed the pork, leftover Fried Rice and some cashews together for a great weekday lunch.
I'm glad I came across this recipe, as I'll never eat takeout SFR again. This has great flavor, is extremely fresh, and healthy. One slight variation is that I used 3 cups of jasmine rice. Highly recommended.
This was a very nice, fresh dish. I used medium grain rice and that caused it to clump like crazy, but it was still very tasty. If you're looking for a ton of flavor, you might want to double the sauce ingredients.
Very good for home-cooked Chinese. I forgot to add the ginger, but it still had a good flavor. Added 1 Tbs. of sherry and 1 Tbs. rice wine vinegar to the liquid before added to the rice. I used chilled brown rice and heated it through with the other ingredients before adding liquid and it did not get soggy at all. I would definitely make this again.
We loved this recipe...but, I did make some changes! I used raw prawns...sugar snap peas instead of frozen green peas...and only used about 3-1/2 cups brown rice. I added the snap peas when the onion and ginger were cooking, then added the prawns and cooked until slightly pink before adding the rice and broth mixture. My DD is not terribly fond of ginger, but she asked for this to be on the regular rotation!!
This is not a good fried rice recipe. The ingredients per se aren't bad. The only substitution I made was pork for shrimp. The sauce needs something, though I haven't figured out what yet. It was so bland! I added more soy sauce and more sake and it was still super bland. I will not make this recipe again. There has to be a better recipe out there for the sauce anyway.
I use this recipe as a starting point for fried rice, adding various bottled Asian sauces (from the seemingly endless supply in my refrigerator) to give it more zip. It is quite good with some hoisin sauce and chili paste added. Chilling the rice first works great for keeping the rice from congealing; the woman who runs my local Korean grocery was delighted to be clued in to this method.
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