Shrimp Fried Rice

4 Reviews
ADD YOUR REVIEW
Yield
6 servings (serving size: 1 1/3 cups)
December 1999
RECIPE BY Cooking Light

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!

Ingredients

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons vegetable oil, divided
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 3 large eggs, lightly beaten
  • 2 cups finely chopped green onions
  • 1 tablespoon minced peeled fresh ginger
  • 4 cups cooked long-grain rice, chilled
  • 1 1/2 cups frozen green peas, thawed

Nutritional Information

  • Calories 388
  • Caloriesfromfat 28%
  • Fat 12g
  • Satfat 2.5g
  • Monofat 3.5g
  • Polyfat 4.6g
  • Protein 26.1g
  • Carbohydrate 42.3g
  • Fiber 3.1g
  • Cholesterol 240mg
  • Iron 4.8mg
  • Sodium 544mg
  • Calcium 104mg

How to Make It

Step 1

Combine first 6 ingredients in a bowl.

Step 2

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 4 minutes or until done. Remove from pan; keep warm. Heat 2 tablespoons vegetable oil in pan. Add eggs; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Stir in onions and ginger; stir-fry 1 minute. Stir in soy sauce mixture, shrimp, rice, and peas; cook 3 minutes or until heated.

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Ratings & Reviews

lirpa76's Review

susan
March 30, 2009
This fairly easy recipe has a real take-out flavor.

smd1212's Review

lirpa76
June 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!

thompstr's Review

thompstr
March 01, 2012
N/A

HDizzle's Review

HDizzle
August 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.
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