Shrimp Fried Rice
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
52 mins
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Servings
4
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Calories
661 kcal
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Course
Main Course
-
Cuisine
Chinese
Shrimp Fried Rice
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Perfect shrimp fried rice has fluffy eggs, a handful of vegetables, and tender shrimp. Make it at home with this quick, easy recipe!
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Ingredients
- 2 cups jasmine rice (1-day old cooked is best)
- 2½ cups water
- 2 teaspoons dark soy sauce
- 2 teaspoons light soy sauce
- 3 tablespoons canola oil divided
- 3 eggs beaten
- 1 lb medium shrimp (peeled and deveined) cut into 1/2-inch pieces
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 12 oz frozen peas and carrots thawed
- 1 cup Snow peas chopped
- 3 green onions chopped
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Instructions
- Place jasmine rice, water, dark and light soy sauce in a saucepan over high heat. Bring to a boil, cover the pan with a lid and reduce the heat to low. Allow it to cook, covered, for 10 minutes. Do not lift the lid! Remove the pan from the heat (do not lift the lid) and let the rice rest for 10 minutes. Fluff the rice and let cool. Refrigerate uncovered, overnight. ***Making this 1 day ahead is great, day old rice works best in fried rice recipes.
- Heat a wok over medium-high heat. Add 1 tablespoon of oil, and add the eggs, scrambling them until they’re just cooked. Break up the large pieces into smaller chunks. Set aside.
- Heat the wok until just smoking and swirl another tablespoon of oil around the wok. Add the shrimp and quickly stir fry for 20 seconds on each side. Stir fry the shrimp until opaque and set aside.
- With the wok over medium high heat, add remaining tablespoon of oil, and cook the onions and garlic until translucent. Add the Shaoxing wine, salt, sugar, sesame oil and white pepper stirring to mix through.
- Next add the cooked rice and quickly stir fry to mix. Now add the shrimp, peas, carrots and snow peas and stir fry for another minute.
- Finally add the cooked eggs and green onions and continue stir-frying the rice for another 30 seconds and serve (See Note 1).
Notes
- You can serve in individual bowls or on a serving plater. I also transfer it all into a large bowl and gently press to smooth out the top. Place a platter on top and quickly flip. Carefully remove the bowl and serve (as seen in image).
Nutrition Information
Show Details
Calories
661kcal
(33%)
Carbohydrates
90g
(30%)
Protein
38g
(76%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
305mg
(102%)
Sodium
891mg
(37%)
Potassium
750mg
(21%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
8612IU
(172%)
Vitamin C
28mg
(31%)
Calcium
173mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 90g | 30% |
| Protein | 38g | 76% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 305mg | 102% |
| Sodium | 891mg | 37% |
| Potassium | 750mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 8612IU | 172% |
| Vitamin C | 28mg | 31% |
| Calcium | 173mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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