SHRIMP FRIED RICE
Delicious and easy to make, this simple shrimp fried rice makes for a great family weeknight meal, or as a tasty side for your favorite Chinese recipes. All made in one skillet, it's ready to serve in 20 minutes.
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of sesame oil in a large skillet over medium high heat. Add shrimp to the skillet and cook for a couple of minutes on each side until translucent and opaque. Transfer to a plate.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat until melted. Add carrots, onion, and season with a generous pinch of salt and freshly ground black pepper. Saute for about 3 - 4 minutes or until the carrots and onion are soft. Add minced garlic and ginger and saute for 30 seconds until fragrant.
- Move the vegetables to one side of the skillet (or set them aside on a plate if your skillet is small), and add an additional 1 tablespoon of butter to the other side of the skillet and stir until melted. Add whisked eggs to the empty side of the skillet and cook until scrambled, stirring occasionally. You don't want to mix the eggs with the vegetables yet, you want them to be fluffy. When eggs are scrambled, you can mix them with the vegetables in the skillet.
- Add the last 1 tablespoon of butter to the skillet and stir until melted. Immediately add the chilled rice, cooked shrimp, green peas, soy sauce, sesame oil, and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
- Remove from heat. Add the sliced green onions and stir until combined. Serve warm.
Nutrition Facts : Calories 510 kcal, Carbohydrate 45 g, Protein 34 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 431 mg, Sodium 2073 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
HEALTHY SHRIMP FRIED RICE
Steps:
- Add extra virgin olive oil to a large skillet and bring to medium heat. Add bell peppers and shredded carrots to the skillet. Cook 5 minutes just until the veggies are tender, stirring them occasionally.
- Add the shrimp the skillet with ginger, garlic and black pepper. Stir and cook 3-4 minutes then flip the shrimp.
- Once the shrimp is cooked, add the coconut aminos, chili paste, rice wine vinegar and green peas to the pan. Stir and cook another 5-6 minutes until cauliflower rice is coated in the sauce and soft.
- Serve immediately garnished with sliced green onions. Store in the refrigerator up to 5 days.
Nutrition Facts : ServingSize 1 serving, Calories 222 kcal, Carbohydrate 16 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1263 mg, Fiber 4 g, Sugar 5 g
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
SHRIMP FRIED RICE
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
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
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.
EASY SHRIMP FRIED RICE
Simple and easy to make shrimp fried rice with tender shrimps and loads of veggies. Ready in 30 minutes
Provided by Rena
Categories Main Course Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- To a large skillet over medium heat, add oil. Once the oil is heated, add the shrimp and cook for 4-5 minutes until the shrimp is cooked through by flipping them frequently. Transfer the cooked shrimp to a plate and set them aside.
- To the same skillet add carrot and peas, ginger, and garlic. Cook for 2 minutes until the veggies soften a bit.
- Push the veggies on one side of the skillet and add the beaten eggs. Cook the eggs to scramble.
- Transfer the shrimp back to the skillet along with the cooked rice. Stir in the soy sauce, salt, and pepper. Mix the rice, eggs, and veggies all together. Cook on low heat for 3-5 minutes by stirring the rice often.
- Finally, add the green onions and turn off the heat. Transfer the shrimp fried rice to a bowl and serve.
Nutrition Facts : ServingSize 1 g, Calories 386 kcal, Carbohydrate 40 g, Protein 26 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 307 mg, Sodium 1567 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g
SHRIMP FRIED RICE CUPS
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
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
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
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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HEALTHY SHRIMP FRIED RICE - ASIAN CAUCASIAN FOOD BLOG
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5/5 (1)Total Time 35 minsCategory SidesCalories 560 per serving
- In a small bowl, whisk together soy sauce, sesame oil, ginger powder, and red pepper flakes and set aside. Heat oil in a large skillet or wok over medium high heat. Add the egg and stir gently until the egg is just set. Remove to a plate and finely chop. Add shrimp to wok and cook until pink, about 2 minutes. Season with salt and pepper to taste and set aside.
- Add garlic and onion to the skillet and cook until onions have become translucent, about 3 to 4 minutes. Add broccoli florets and cook until crisp tender. Stir in frozen veggies and half of the green onions and cook until veggies are tender, about 3 to 4 minutes.
- Stir in cooked rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in egg and shrimp. Toss in the remainder of the green onions and combine thoroughly. Serve immediately.
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5/5 (4)Category Dinner
- In a small bowl, combine soy sauce, sesame oil, sugar if using, ginger, and garlic.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Add carrots and peppers and sauté until partially tender, about, 3 minutes, then add shrimp and cook, 4 minutes, or until pink and opaque, stirring occasionally.
- Add remaining oil to skillet, then add beaten eggs and cook, stirring frequently, until curds begin to form, about 30 seconds. Push eggs to the side of the skillet, then add rice and soy sauce mixture.
- Stir in cooked shrimp and vegetables, as well as the peas, and toss until all ingredients are heated through, 1 to 2 minutes more.
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