Shrimp “Fried” Rice

Many take-out versions can be heavy in fat and low in nutrients. This entrée, featuring brown rice, is a quick and healthful alternative to take-out.

Yield: 6 servings (serving size: about 1 1/3 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 0.0%
  • Fat: 7.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 21.1g
  • Carbohydrate: 46.9g
  • Fiber: 5g
  • Cholesterol: 157mg
  • Iron: 3.4mg
  • Sodium: 583mg
  • Calcium: 85mg

Ingredients

  • 3 (3 1/2-ounce) bags boil-in-bag brown rice
  • Cooking spray
  • 2 large eggs, lightly beaten
  • 1 tablespoon canola oil
  • 12 ounces medium shrimp, peeled and deveined
  • 3 tablespoons lower-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon salt
  • 1 cup chopped green onions
  • 1 tablespoon bottled minced fresh ginger
  • 2 cups frozen petite green peas

Preparation

  1. 1. Cook rice according to package directions, omitting salt and fat; drain. Remove rice from bags; return to pan. Cover and keep warm.
  2. 2. While rice cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook 1 minute or until set. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil. Add shrimp; cook 2 minutes, stirring often.
  3. 3. While shrimp cook, combine soy sauce and next 3 ingredients in a small bowl.
  4. 4. Add onions and ginger to shrimp; sauté 1 minute. Add peas, stirring until thoroughly heated. Stir shrimp mixture and egg into rice, and drizzle with soy sauce mixture. Fluff well with a fork, and serve immediately.
  5.  
  6. Young Chefs can:
  7. Measure frozen peas
  8. Pour soy sauce mixture over rice
  9.  
  10. Older Chefs can:
  11. Beat eggs
  12. Help peel shrimp
  13. Help chop green onions with assistance
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