Shrimp Fried Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
431 kcal
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Course
Main Course
Shrimp Fried Rice
Description
Shrimp Fried Rice is prepared by first cooking peeled, deveined shrimp in canola oil until golden, then setting them aside. The cooking oil is supplemented with sesame oil and garlic to flavor the base, and frozen peas, carrots, corn, and green onions are stir-fried until just softened. Eggs are scrambled in the pan and combined with the vegetables. The shrimp and cooked rice are added back along with soy sauce and rice wine, quickly stir-fried to heat through and blend flavors.
The dish features a combination of textures and flavors: the shrimp provide a juicy protein, the mixed vegetables add sweetness and crispness, and the soy and rice wine impart a savory, slightly tangy note. The eggs enrich the texture while binding the components.
This recipe works well as a complete meal on its own or as a side dish, offering a quick way to use leftover rice and vegetables.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons canola oil
- 2 pounds Shrimp peeled and deveined
- 1 1/2 cups peas no need to thaw, frozen peas and diced carrots blend
- 1 1/2 cups carrot no need to thaw, frozen peas and diced carrots blend
- 1 cup corn drained, canned, sweet
- 1/2 cup green onions chopped
- 4 garlic minced, cloves
- 3 egg lightly beaten, large
- 4 cups rice white or brown, cooked
- 4 tablespoons soy sauce low-sodium
- 1 tablespoon rice wine
- salt optional and to taste
- black pepper optional and to taste
Instructions
- Place a large non-stick skillet or wok over medium-high heat, add the canola oil and once hot add shrimp, cook for about 5 minutes or until golden-brown.
- Using a slotted spoon, remove the shrimp and place on a plate; set aside.
- To the same skillet or wok, add the sesame oil and minced garlic, cook stirring for 30 seconds.
- Add the peas, carrots, corn, green onions, and cook stirring for about 2 minutes, or until vegetables begin to soften.
- Push vegetables to one side of the skillet, add the lightly beaten eggs to the other side, and cook to scramble, stirring as necessary.
- Add the shrimp back to the skillet, add the rice, evenly drizzle with soy sauce and rice vinegar, and stir to combine. Cook for about 2 minutes, or until shrimp is heated through.
- Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 363mg | 121% |
| Sodium | 1266mg | 53% |
| Potassium | 383mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 547IU | 11% |
| Vitamin C | 24mg | 27% |
| Calcium | 263mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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