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Shrimp Fried Rice

 2 Ratings
2 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Who needs takeout when you can whip up our delicious Shrimp Fried Rice in only 30 minutes?

Angie McGowan Recipe by Angie McGowan
July 31, 2012

Ingredients

1
tablespoon sesame oil
2
eggs, slightly beaten
1
tablespoon olive oil
2
cups chopped fresh or frozen (thawed) broccoli
1
cup chopped carrots
1
cup fresh or frozen (thawed) snow pea pods
2
cups cold cooked white rice
1
clove garlic, finely chopped
1
teaspoon grated gingerroot
3
tablespoons soy sauce
1
lb uncooked medium shrimp, peeled (tail shells removed), deveined
1
cup chopped green onions

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Directions

  • 1 In wok or large skillet, heat sesame oil over medium heat. Cook eggs in oil, stirring constantly, until thickened but still moist. Remove eggs from skillet to plate; cover to keep warm.
  • 2 In same skillet, heat olive oil over medium-high heat. Add broccoli, carrots and pea pods; stir-fry until crisp-tender. Reduce heat to medium. Stir in rice, garlic, gingerroot and soy sauce. Add shrimp. Cook 5 to 7 minutes, stirring frequently, until rice is hot and shrimp are pink.
  • 3 Stir in scrambled eggs and green onions; cook 1 minute longer. Serve immediately.

Expert Tips

Brown rice is a nutritious option that can be used in this recipe.

Use your favorite combination of veggies in this fried rice.

Nutrition Information

No nutrition information available for this recipe.

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