Shrimp Fried Rice Recipe

Nov 29, 2011 @ 2:31 PM
Posted by Bee Yinn Low, Special Contributor

Nutrition

Cal/Serving: 732
Daily Value: 37%
Servings: 2

Balanced
Dairy-Free, Sugar-Conscious

Fat	27g	41%
Saturated	4g	20%
Trans	0g	0%
Carbs	93g	31%
Fiber	4g	17%
Sugars	2g	0%
Protein	27g	55%
Cholesterol	350mg	117%
Sodium	1557mg	65%
Calcium	139mg	14%
Magnesium	95mg	24%
Potassium	567mg	16%
Iron	8mg	42%
Zinc	3mg	21%
Vitamin A	5704IU	114%
Vitamin C	19mg	32%
Thiamin (B1)	1mg	37%
Riboflavin (B2)	0mg	29%
Niacin (B3)	7mg	36%
Vitamin B6	1mg	29%
Folic Acid (B9)	247µg	62%
Vitamin B12	1µg	22%
Vitamin D	2µg	0%
Vitamin E	5mg	24%
Vitamin K	17µg	21%
Fatty acids, total monounsaturated	14g	0%
Fatty acids, total polyunsaturated	7g	0%

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Bee Yinn Low

Here’s a quick and easy go-to meal for those busy weeknights after work. This shrimp fried rice dish is also a great way to use up leftover steamed rice and incorporate quick-cooking shrimp.

INGREDIENTS

3 cups day-old steamed white rice
1 1/2 tablespoons soy sauce
1/2 tablespoon fish sauce
1/4 teaspoon sesame oil
Pinch of salt, plus more to taste
3 dashes white pepper
2 1/2 tablespoons oil
3 large eggs, beaten
2 cloves garlic, minced
One ½-inch piece fresh ginger, peeled and minced
4 ounces medium-sized shrimp, peeled and deveined
1 cup frozen peas and carrots, thawed

DIRECTIONS

Gently break up the lumps in the rice with the back of a spoon or fork. In a small bowl, combine the soy sauce, fish sauce, sesame oil, white pepper, and salt, to taste. Set aside.

Heat ½ tablespoon of the oil in a wok or skillet over high heat. Season the eggs with a pinch of salt. Gently pour in the beaten eggs and fry until it just starts to set, about 1 minute. Flip the egg over and continue to fry until set. Use the spatula to break the eggs into small pieces. Remove from heat and set aside. Clean out the wok or skillet.

Reheat the wok or skillet over high heat and add the remaining 2 tablespoons of oil. Add the garlic and ginger and stir-fry until they become light brown in color or aromatic. Add the shrimp and stir-fry until they are half-cooked or the surface turns opaque, then add the frozen peas and carrots. Stir quickly to combine the ingredients, about 10 seconds. Spoon the rice into the wok or skillet and combine everything evenly with a spatula.

Stir in the soy sauce mixture, blending it well with the rice. Return the cooked eggs to the wok or skillet, stir to combine with the rice. Keep stirring the fried rice until slightly toasted, about 3 minutes. Add salt to taste, remove from heat and serve immediately.