EASY HOMEMADE SHRIMP FRIED RICE
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.
Provided by MonkeyMama
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
- Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g
COMBINATION FRIED RICE
Use a mix of whatever meat you have on hand. Can use store-bought spicy chili-garlic (Sriracha) or can use Recipe #415971 as a sub. Don't omit it!!!
Provided by gailanng
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
- Heat remaining 2 tablespoons oil in skillet; add onion, garlic and bell pepper and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish with green onions.
THAI PINEAPPLE FRIED RICE
This classic Thai pineapple fried rice includes succulent shrimp, juicy pineapple, plump raisins, and fragrant curry powder! It will satisfy your craving for takeout at a fraction of the price.
Provided by Victoria
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Add oil to a wok or large nonstick frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add the shrimp and toss a few times. If the wok becomes too dry, add a little broth or water.
- Push the mixture aside to make room for the eggs. Add the beaten eggs to the wok, and stir fry quickly to cook, as if you are making scrambled eggs. Mix the cooked eggs into the shrimp and shallot mixture.
- Combine the chicken broth, fish sauce, curry powder, and sugar in a small bowl, and add to the wok.
- Add the cashews and stir-fry for 30 seconds.
- Next add the rice to the wok, breaking it up if there are any chunks. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Make sure you continually scoop the rice from the bottom of the pan, tossing like a salad rather than stirring it.
- Add the pineapple, peas, and raisins. Toss to combine, and taste for seasoning. Continue stir-frying for another 1 to 2 minutes. Add half the scallions and toss.
- To serve, sprinkle with the remaining scallion. Serve on a platter or in a pineapple, like they do in Thailand.
Nutrition Facts : Calories 501 kcal, Carbohydrate 70 g, Protein 20 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 159 mg, Sodium 1221 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
PINEAPPLE SHRIMP FRIED RICE
Forget take-out and make your own homemade fried rice at home! With a sweet and savoury combination, this pineapple shrimp fried rice recipe is incredibly tasty and sure to be a favourite in your home as it is ours!
Provided by Dawn | Girl Heart Food
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 15
Steps:
- Add butter to a wok over medium heat. Once melted, add egg and scramble until just done (this should only take a minute or two). Once egg is cooked, transfer to a plate and set aside. Wipe out wok.
- Then heat 1 tablespoon of vegetable oil in the wok over medium heat. Add shrimp to the wok and cook, stirring often, for 3 to 5 minutes or until cooked through. Once done, transfer the shrimp to a plate and set aside.
- Heat remaining 1 tablespoon of vegetable oil in wok and add bell pepper, carrot, garlic and ginger to wok and cook, stirring often, for 2 minutes. The bell pepper should still have some crispness. Add cooked cooled rice to wok, stirring in.
- Mix together soy sauce with sesame oil and fish sauce and pour over rice mixture, stirring in, and cook for 2 to 3 minutes until the rice is heated through.
- Stir cooked shrimp and pineapple into the rice mixture to warm through. Transfer fried rice to a serving dish. Garnish, if desired, with green onion and chili pepper. Serve and enjoy!
SHRIMP FRIED RICE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
- Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.
THAI COMBINATION FRIED RICE
This dish is loosely based on Thailand's ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice - squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 10m
Yield Serves four to six
Number Of Ingredients 15
Steps:
- Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice - scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.
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- Pre-heat a 10- or 12-inch non-stick skillet over medium-high heat. Add about one tablespoon of the oil and sauté the shrimp or chicken until just cooked through – about two or three minutes. Set the shrimp or chicken aside on a plate.
- Add a little more oil and cook the egg, scrambling as you go. As soon as the egg is just cooked, remove it to the same plate as the shrimp or chicken.
- Add a little more oil to the skillet and sauté the carrots for a couple of minutes. Add the green onion (saving some for garnish), garlic and crushed red pepper flake until the vegetables start to become tender – another two minutes. Add the rice, stir or toss everything together and let the rice fry for a few minutes. Flip the rice in the pan and fry for a few more minutes.
COMBINATION FRIED RICE RECIPE | MYRECIPES
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- Heat 1 Tbsp. oil in a large skillet or wok over medium-high heat 1 to 2 minutes; add eggs, and gently stir 1 minute or until softly scrambled. Remove eggs from skillet; chop.
- Heat remaining 2 Tbsp. oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 5 minutes or until thoroughly heated. Stir in eggs. Garnish, if desired.
SHRIMP FRIED RICE RECIPE - SOUTHERN LIVING
From southernliving.com
- Heat a wok or large cast-iron skillet over high. Add shrimp, 1 tablespoon of the canola oil, and 1/4 teaspoon of the salt; cook, stirring occasionally, until shrimp are opaque, about 2 minutes. Remove shrimp, and set aside.
- Add green beans, white parts of scallions, garlic, ginger, and remaining 1 tablespoon canola oil; cook, stirring constantly, until beans are just tender, about 1 minute. Add rice and remaining 1/4 teaspoon salt, tossing to coat and break up clumps; cook, stirring occasionally, until rice begins to crisp, about 4 minutes.
- Push rice mixture to 1 side of wok; add eggs to other side, and cook, stirring often, until scrambled, about 1 minute. Combine eggs and rice. Add shrimp, basil, soy sauce, and sesame oil; cook, stirring constantly, just until combined and heated through, about 1 minute. Sprinkle with green parts of scallions.
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