Shrimp Fried Rice
The key to a good fried rice is making sure the rice is nice and chilled first. This Shrimp Fried Rice is easy and is ready in minutes!
Recipe by Cooking Light December 1999
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08/01/2011
I've made this before, and I'm going to make it again tonight. It's one of the best things I think I've ever made.
06/30/2011
This was delicious, and a great basic recipe to work from; I used tofu and 1/2 pound boneless chicken breast, marinating both separately in a soy sauce/hoisin/rice vinegar/sesame oil blend (basically the sauce mix for the recipe). I baked the marinated tofu on a baking sheet for about 25 minutes in a 375 oven and stir-fried the marinated chicken at the beginning of the recipe. The I stir-fried my veg blend of broccoli, carrots, Vidalia onion and summer squash, followed by the three eggs. Great way to use extra rice and whatever odds and ends of veggies you have in the fridge - next time I'll try pork or beef. Delicious Asian comfort food, and SO much better for you than takeout!
03/30/2009
This fairly easy recipe has a real take-out flavor.
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