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–+ servings

Shrimp Fried Rice

A delicious and quick stir-fried rice dish featuring succulent shrimp, vegetables, and soy sauce, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Rice and Shrimp
  • 2 cups cooked rice preferably day-old
  • 1 pound shrimp peeled and deveined
Vegetables
  • 1 cup peas frozen or fresh
  • 1 cup carrots diced
  • 1 cup green onions sliced
Sauces and Seasonings
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons sesame oil for flavor
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 2 eggs large eggs beaten

Method
 

Cooking the Shrimp and Vegetables
  1. Heat sesame oil in a wok over medium-high heat. Add garlic and ginger, saut? for 30 seconds.
  2. Add shrimp and cook until pink, about 3-4 minutes. Remove shrimp and set aside.
  3. In the same wok, add peas, carrots, and green onions. Stir-fry for 2-3 minutes until tender.
Combining Ingredients
  1. Push vegetables to the side of the wok and pour beaten eggs into the center. Scramble until cooked.
  2. Add the cooked rice and shrimp back into the wok. Pour soy sauce over the mixture and stir well to combine.
  3. Stir-fry for another 2-3 minutes until everything is heated through.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

For best results, use day-old rice as it is drier and prevents clumping.

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