Shrimp And Egg Fried Rice Recipes

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SHRIMP & EGG FRIED RICE



Shrimp & Egg Fried Rice image

This healthy egg, vegetable and shrimp fried rice comes together in about 30 minutes for a delicious dinner you can make any day of the week. Fried rice is traditionally made with leftover rice cooked a day ahead; this recipe simplifies the process by cooking the rice together with the rest of the meal.

Provided by Grace Young

Categories     Low-Cholesterol Fish & Seafood Recipes

Time 35m

Number Of Ingredients 14

1 cup unsalted chicken broth
½ cup water
¾ cup long-grain jasmine rice (see Tips)
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
¼ teaspoon crushed red pepper
1 cup diced carrots (1/4-inch)
1 cup sliced shiitake mushroom caps
4 ounces large shrimp (31-35 per pound), peeled and deveined, cut into 1/2-inch pieces and patted dry (see Tips)
2 cups halved & trimmed sugar snap peas
2 large eggs, beaten
2 tablespoons reduced-sodium soy sauce
⅛ teaspoon ground white pepper

Steps:

  • Bring broth and water to a boil in a small saucepan. Add rice. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed, 17 to 20 minutes. Let stand for 5 minutes. Fluff with a fork.
  • Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in oil. Add garlic, ginger, and crushed red pepper; stir-fry with a metal spatula until just fragrant, about 10 seconds. Add carrots and mushrooms; stir-fry for 1 minute. Add shrimp; stir-fry for 1 minute. Add sugar snap peas; stir-fry until bright green, about 1 minute.
  • Remove from heat. Add eggs, the hot rice, soy sauce, and white pepper; continue stir-frying, off the heat, until the shrimp are just cooked through and the egg is set, 1 to 2 minutes (see Tips).

Nutrition Facts : Calories 301.2 calories, Carbohydrate 38.3 g, Cholesterol 138.5 mg, Fat 9.9 g, Fiber 3.5 g, Protein 14.2 g, SaturatedFat 1.9 g, Sodium 512 mg, Sugar 4.9 g

SHRIMP AND EGG FRIED RICE



Shrimp and Egg Fried Rice image

This fried rice is a favorite of Hubby's and also was well-received by guests. It's easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option.

Provided by Demandy

Categories     One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 13

3 green onions, sliced
1 small white onion, diced
2 tablespoons sesame oil
1 tablespoon Chinese five spice powder
1/3 lb medium shrimp
1 garlic clove, minced
4 ounces mushrooms, sliced
1 egg, beaten
4 tablespoons low sodium soy sauce
2 cups cooked brown rice or 2 cups cooked white rice
1/2 cup bean sprouts (optional)
1/3 cup carrot, shreds (optional)
1 diced red pepper (optional)

Steps:

  • If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
  • Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
  • Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
  • When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
  • Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE



Shrimp and Egg Fried Rice with Napa Cabbage image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons peanut oil
2 shallots, thinly sliced
1 (2-inch) piece ginger, peeled and grated
1/2 small head napa cabbage, core removed and finely sliced
Salt
2 cloves garlic, minced
1/2 pound medium shrimp, peeled and deveined
3 large eggs, lightly beaten
4 cups cooked long-grain white rice
1/2 cup frozen peas, thawed in warm water
3 tablespoons soy sauce
1/4 bunch scallions, sliced, for garnish
1/2 cup chopped peanuts, for garnish

Steps:

  • Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
  • Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

SHRIMP FRIED RICE II



Shrimp Fried Rice II image

The real shrimp fried rice, restaurant style. This is how I used to cook fried rice when my father still owned a restaurant.

Provided by OKBAT

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 4

Number Of Ingredients 12

1 ½ cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
½ cup chopped onion
1 ½ cups cooked medium shrimp, peeled and deveined without tail
¼ cup chopped green onion
2 eggs, beaten
1 teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons soy sauce
¼ teaspoon sesame oil

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
  • Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
  • Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
  • Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

Nutrition Facts : Calories 483.4 calories, Carbohydrate 60.3 g, Cholesterol 186.6 mg, Fat 17.5 g, Fiber 1.9 g, Protein 20 g, SaturatedFat 3.2 g, Sodium 1637.6 mg, Sugar 2.3 g

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

BACON, EGG AND SHRIMP FRIED RICE



Bacon, Egg and Shrimp Fried Rice image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 1/2 tablespoons peanut or vegetable oil
3 eggs, lightly beaten
4 ounces pancetta or bacon, diced
1 clove garlic, minced
1 teaspoon peeled and grated fresh ginger
4 ounces bay shrimp
4 ounces fresh or frozen peas (about 3/4 cup)
2 cups cooked jasmine rice (preferably day old)
1 tablespoon light soy sauce
1 teaspoon toasted sesame oil
Sea salt and freshly ground white pepper
2 scallions, chopped

Steps:

  • Heat a wok over high heat. Add 1 tablespoon peanut oil. Add the eggs, reduce the heat a bit and stir-fry for 1 to 2 minutes to scramble. Remove and set aside. Reheat the wok and add the remaining 1/2 tablespoon peanut oil. When the oil is hot, add the pancetta, garlic and ginger, then stir quickly. Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper. Serve immediately garnished with chopped scallions.

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