Shrimp Fried Rice Com Chien Tom Recipes

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SHRIMP FRIED RICE - COM CHIEN TOM



Shrimp Fried Rice - Com Chien Tom image

Make and share this Shrimp Fried Rice - Com Chien Tom recipe from Food.com.

Provided by PalatablePastime

Categories     Rice

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 tablespoons oil
1 egg, lightly beaten
2 cloves garlic, minced
1 small onion, chopped
1/2 lb medium shrimp, cleaned,deveined,and chopped
2 green onions, chopped
4 cups cold cooked rice
1 tablespoon oyster sauce
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh cilantro stem

Steps:

  • Heat 1/2 tbp of the oil in wok; pour in egg and swirl gently to set and form a thin omelet; when cooked, transfer to a large bowl and shred.
  • Heat 1 tbsp oil in the wok and cook the garlic with half of the chopped onion until light brown; add the shrimp and stir-fry until opaque, curled and cooked through; remove to the bowl.
  • Heat 1 tbsp oil in the wok and saute the remaining chopped onion with the green onions; add the cooked rice and heat through, stirring constantly.
  • Add the contents of the bowl, along with oyster sauce, salt and pepper, and stir-fry until the rice turns slightly golden.
  • Garnish with cilantro sprigs before serving.
  • Serve with soy sauce or Nuoc Mam if desired.

Nutrition Facts : Calories 410.8, Fat 11.2, SaturatedFat 1.8, Cholesterol 139.3, Sodium 372.5, Carbohydrate 57.3, Fiber 1.1, Sugar 1.1, Protein 18.1

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

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