Shrimp Fried Rice Cups Recipes

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SHRIMP FRIED RICE IN COCONUT CUPS



Shrimp Fried Rice in Coconut Cups image

Bowls? You don't need no stinking bowls for this Asian entree, not if you try this clever hack using Pillsbury refrigerated crescent dinner rolls.

Provided by Brooke Lark

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 12

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 cup shredded coconut, toasted
1 tablespoon olive oil
1/2 to 1 lb uncooked medium shrimp, peeled (tail shells removed), deveined
1/2 teaspoon salt
Dash pepper
1/2 teaspoon garam masala
1 bag (12 oz) frozen buttery rice & vegetables
1 cup diced fresh pineapple
1 tablespoon soy sauce
1/2 cup roasted salted cashews
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oven to 400°F. Unroll dough into 1 long rectangle on work surface; firmly press perforations to seal. Sprinkle coconut over dough, gently pressing coconut into dough. With sharp knife, cut dough into 8 equal squares. Press 1 square, coconut side down, into each of 8 ungreased regular-size muffin cups.
  • Bake 8 to 10 minutes or until golden brown. Immediately use small cup to press dough down inside each crescent cup.
  • Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle shrimp with salt, pepper and garam masala; add to skillet. Cook and stir until shrimp start to turn pink. Add frozen rice and vegetables, pineapple and soy sauce. Cook, stirring frequently, until shrimp are pink and rice mixture is steaming hot. Stir in cashews.
  • Spoon hot shrimp-rice mixture evenly into crescent cups. Sprinkle with cilantro.

Nutrition Facts : ServingSize 1 Serving

CB'S SHRIMP FRIED RICE



CB's Shrimp Fried Rice image

I'm not a shrimp fan, but I made this shrimp fried rice for my husband one night and he's begged for it ever since. It works equally well with pork, chicken, beef, or veggies. We now have Chinese night at home!

Provided by CarissaBryn

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 6

Number Of Ingredients 11

2 large eggs
2 teaspoons water
2 tablespoons butter
5 tablespoons vegetable oil
5 cups cold cooked rice
2 ½ cups small cooked, tail-off shrimp
5 tablespoons soy sauce, or more to taste
1 tablespoon sesame oil
1 teaspoon ground black pepper
1 cup finely chopped green onion
salt to taste

Steps:

  • Whisk eggs and water together in a small bowl.
  • Melt butter in a large nonstick frying pan or wok over medium heat. Add egg mixture and cook, without stirring, until almost firm, 1 to 2 minutes. Flip and cook for 1 minute more. Carefully transfer egg to a plate and slice into thin strips, about 2 1/2-inches long.
  • Heat oil in the same pan over medium-high heat. Add rice and cook, stirring constantly, until rice is nicely separated and firm, but not browned, 3 to 5 minutes. Add shrimp, soy sauce, sesame oil, and pepper. Reduce heat to medium and cook, stirring constantly, for 3 minutes. Add green onion and egg strips; cook for 1 minute.
  • Season with salt and additional soy sauce if needed.

Nutrition Facts : Calories 415.4 calories, Carbohydrate 39.7 g, Cholesterol 176.2 mg, Fat 20.1 g, Fiber 1.2 g, Protein 18 g, SaturatedFat 5.3 g, Sodium 951.6 mg, Sugar 0.8 g

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 CUPS



Shrimp Fried Rice Cups image

Make and share this Shrimp Fried Rice Cups recipe from Food.com.

Provided by Food.com

Categories     Rice

Time 1h

Yield 12 cups

Number Of Ingredients 16

nonstick cooking spray, for the pan
2 tablespoons canola oil
1 small red onion, diced small
1 medium red bell pepper, diced small
1 cup finely chopped carrot
1 cup frozen peas, thawed
1 cup bean sprouts
3 1/2 cups cooked medium-grain rice, cooled
3 tablespoons sliced scallions, plus more for garnish
12 peeled and deveined large shrimp, left whole, plus 8 ounces peeled and deveined large shrimp, cut into 1-inch pieces
2 tablespoons soy sauce, plus more for drizzling
2 teaspoons sesame oil
2 large eggs, beaten
1/4 cup all-purpose flour
red pepper flakes, for sprinkling
kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
  • Heat the canola oil in a large skillet or wok over medium-high heat. Add the onions, peppers and carrots and cook, stirring occasionally, until softened and slightly charred, 3 to 5 minutes. Stir in the peas and bean sprouts and cook another 2 minutes. Transfer to a large bowl and stir in the rice, scallions, chopped shrimp, soy sauce, sesame oil, eggs, flour, a pinch red pepper flakes and salt.
  • Spoon the rice mixture into the wells of the muffin tin, filling to the top and pressing gently with the back of a spoon. Top each with a whole shrimp and sprinkle the shrimp with salt and a pinch red pepper flakes. Bake until sides of the cups are golden and the shrimp is cooked through, 20 to 24 minutes.
  • Let sit 5 minutes, then remove the rice cups with a small offset spatula and top with sliced scallions. Serve with soy sauce for drizzling.

Nutrition Facts : Calories 147.4, Fat 4.2, SaturatedFat 0.6, Cholesterol 39.8, Sodium 239.9, Carbohydrate 22.1, Fiber 1.6, Sugar 2.2, Protein 5

SHRIMP FRIED RICE



Shrimp Fried Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 2-4 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
8 large shrimp, peeled and deveined
2 cloves garlic, finely chopped
1/2 cup chopped onion
1/2 cup diced carrots
1 egg, lightly beaten
2 cups cooked white rice
3 tablespoons soy sauce
3 scallions, thinly sliced

Steps:

  • In a large non-stick skillet or wok, heat oil over medium high heat. Cook shrimp quickly until pink. Remove to board and chop coarsely. Discard shrimp tails. Add garlic and onion to skillet and cook for 1 minute. Stir in carrots and cook for 2 minutes. Add egg and rice and toss quickly to distribute egg. Stir in soy sauce. Toss in scallions and serve.

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

SHRIMP FRIED RICE



Shrimp Fried Rice image

Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.

Provided by Eric Kim

Categories     dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup olive oil, plus more as needed
1 pound peeled and deveined medium shrimp, thawed if frozen
Salt
1/2 teaspoon garlic powder
1 medium onion, diced
1 1/2 cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans)
6 cups cooked jasmine or other long-grain white rice, preferably cold and day-old
1/4 cup soy sauce, or to taste
2 tablespoons unsalted butter
4 large eggs
Yum Yum Sauce, for serving

Steps:

  • Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
  • Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
  • Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
  • Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
  • Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.

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2017-01-07 Instructions. First, wash the rice, and pour off the excess water. Combine the drained rice with 1 ½ cups water, the soy sauces and turmeric …
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5/5 (39)
Total Time 40 mins
Category Fish & Seafood, Rice
Calories 583 per serving
  • First, wash the rice, and pour off the excess water. Combine the drained rice with 1 ½ cups water, the soy sauces and turmeric powder in a thick-bottomed pot or your rice cooker. Cook the rice per our instructions for perfect stovetop rice or press the button on your rice cooker! If you have not purchased a rice cooker yet and consider yourself a rice-lover, consider purchasing one! Check out our Chinese Cooking Tools page for more information and some useful links to products.
  • When the rice is cooked, fluff it with a fork or rice paddle. You will see that you now have a nice uniform golden brown rice. You can use this rice fresh or refrigerate it, and use it the next day. If you use cold refrigerated rice, you’ll have to break it up with your hands before cooking as well as add a sprinkling of water and cover your fried rice when cooking to heat it through.
  • Now onto the “fried” portion of this fried rice. Heat your wok over medium high heat. Add 1 tablespoon of oil, and add the eggs, scrambling them until they’re just cooked. Use your spatula to break up the large pieces into smaller chunks. You can start scooping them up when they look like they are almost done, and put them back into the same bowl you mixed them in. Set aside. You will cook them again in the rice.
  • Heat the wok until just smoking, and spread 1 tablespoon oil around the perimeter of the wok. Spread the shrimp out in a single layer, and let them sear for 20 seconds. Stir fry the shrimp until opaque, transfer them back to their bowl, and set aside. Again, they’ll get cooked again in the rice! For the record, when cooking large volumes of shrimp fried rice in restaurants, shrimp are usually pre-boiled (like they do for shrimp cocktail). Wok cooks then grab handfuls of the precooked shrimp for each order, which makes the process go quickly and smoothly, but at home, searing the shrimp definitely makes for better flavor!


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Top Asked Questions

What is the best way to cook shrimp and rice?
In a large non-stick skillet, heat oil over medium high heat; add ginger and shrimp and cook shrimp just until opaque, about 3 minutes. Stir in rice, green onions and peas and cook to heat through. Pour egg and soy sauce over top and cook for one minute more. The heat from rice will cook egg.
How do you make fried rice with oyster sauce?
When oil is hot, stir fry the onion, peas, and shrimp on high heat for 2 to 3 minutes, remove and set aside. Add another tablespoon of oil to the pan, reduce heat to medium, and stir fry the rice with soy sauce and oyster sauce. Add the other ingredients and combine thoroughly.
How long to cook shrimp and rice for stir fry?
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.
How do you make fried rice in muffin cups?
Divide rice mixture evenly among muffin cups. Divide beaten eggs evenly among muffin cups. Spray tops of rice with canola cooking spray. Bake for 20 to 25 minutes, or until egg is set and tops are golden and crispy. Let stand for 5 to 10 minutes before using a butter knife to loosen and remove from pan.

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