Fried Rice Devious Shrimp Scramble Recipe By Tasty

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EASY HOMEMADE SHRIMP FRIED RICE



Easy Homemade Shrimp Fried Rice image

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

2 tablespoons sesame oil
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen peas and carrots
½ cup frozen corn
2 cloves garlic, finely minced, or more to taste
3 large eggs, lightly beaten
4 cups cooked rice
3 tablespoons thinly sliced green onions
3 tablespoons low-sodium soy sauce, or more to taste
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

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

FRIED RICE: DEVIOUS SHRIMP SCRAMBLE RECIPE BY TASTY



Fried Rice: Devious Shrimp Scramble Recipe by Tasty image

Here's what you need: extra large shrimp, teriyaki sauce, vegetable oil, fresh vegetables, large eggs, cauliflower rice, soy sauce, sesame oil

Provided by Codii Lopez

Categories     Lunch

Yield 2 servings

Number Of Ingredients 8

2 cups extra large shrimp, peeled and deveined
1 cup teriyaki sauce
1 tablespoon vegetable oil
2 cups fresh vegetables
3 large eggs
2 cups cauliflower rice
2 tablespoons soy sauce
1 tablespoon sesame oil

Steps:

  • In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
  • In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
  • To the same pan, add the vegetables and eggs to the pan and cook until the eggs are set, about 3 minutes.
  • Add the cauliflower rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 49 grams, Fat 24 grams, Fiber 8 grams, Protein 45 grams, Sugar 25 grams

SHRIMP FRIED RICE



Shrimp Fried Rice image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 tablespoons peanut oil
1/2 pound medium shrimp, shelled and deveined
2 eggs, beaten with 1 teaspoon sesame oil
1 bunch green onions, finely chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small red bell pepper, finely diced
3 cups cold cooked white rice, broken into separate grains
1/2 cup frozen organic peas, thawed
1/4 pound barbecued pork, cut into 1/2-inch cubes
Salt

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.

SHRIMP UN-FRIED RICE



Shrimp Un-Fried Rice image

Provided by Catherine McCord

Categories     Rice     Low Fat     Kid-Friendly     Quick & Easy     Shrimp     Healthy     Weelicious     Small Plates

Number Of Ingredients 11

1 tablespoon oil
4 large eggs, whisked
1 red bell pepper, diced
1/2 cup shelled edamame
1 garlic clove, minced
1/2 pound shrimp, peeled and deveined
1/2 teaspoon salt
4 cups cooked brown rice
2 tablespoons low sodium soy sauce
1 tablespoon sesame seeds
1 tablespoon diced scallions

Steps:

  • 1. Heat 1 teaspoon of the oil in a skillet over medium heat. Add the whisked eggs and cook for 1 minute stirring to make scrambled eggs, then remove to a plate.
  • 2. Heat the remaining 2 teaspoons oil, add the red bell peppers and cook 3-4 minutes, until soft. Add the edamame and garlic and cook 1 more minute.
  • 3. Add the shrimp and salt and cook 3 minutes, until they are bright pink.
  • 4. Add the cooked eggs, rice, soy sauce and sesame seeds and cook 2 minutes, just until heated through.
  • 5. Top with the scallions and serve.

SHRIMP FRIED RICE



Shrimp Fried Rice image

This delectable shrimp fried rice is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. -Sandra Thompson, White Hall, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

4 tablespoons butter, divided
4 large eggs, lightly beaten
3 cups cold cooked rice
1 package (16 ounces) frozen mixed vegetables
1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled, optional

Steps:

  • In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm., Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

Nutrition Facts : Calories 332 calories, Fat 12g fat (6g saturated fat), Cholesterol 236mg cholesterol, Sodium 422mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.

SHRIMP FRIED RICE



Shrimp Fried Rice image

Categories     Ginger     Rice     Stir-Fry     Shrimp     Pea     Gourmet

Yield Serves 4 as a main course

Number Of Ingredients 14

2 bunches scallions
3/4 pound cooked and peeled medium shrimp (about 18 large)
5 cups chilled Chinese-style white rice
2 large eggs
For seasoning liquid
2 tablespoons chicken broth
2 tablespoons Chinese rice wine or sake
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon Asian sesame oil
1/4 teaspoon freshly ground black pepper
2 tablespoons corn or safflower oil
1 tablespoon minced peeled fresh gingerroot
a thawed 10-ounce package frozen peas

Steps:

  • Finely chop enough scallions to measure about 2 cups and halve shrimp lengthwise. Spread rice in a shallow baking pan and separate grains with a fork. In a small bowl lightly beat eggs.
  • Make seasoning liquid:
  • In a small bowl stir together seasoning liquid ingredients.
  • In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions and gingerroot and stir-fry 1 minute. Add shrimp and peas and stir-fry until heated through. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

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