How To Make Shrimp Fried Rice
Never order takeaway again with this shrimp fried rice, cooked with eggs, mixed vegetables and peas seasoned with sesame oil.
Serves:
Ingredients
- 4tspvegetable oil,divided
- ¾lbshrimp,peeled and deveined
- ½cuponion,finely chopped
- ½cupcarrots,peeled and coarsely chopped
- ½cupfrozen peas,thawed
- 2tspgarlic,minced
- 2eggs,lightly beaten
- 3cupswhite rice,long grain, cooked
- 3tbspsoy sauce
- 1tbsptoasted sesame oil
- salt and pepper,to taste
- ¼cupgreen onions,sliced
Instructions
-
Heat 2 teaspoons of oil in a large pan over medium high heat. Season the shrimp with salt and pepper to taste.
-
Place the shrimp in a single layer in the pan. Cook for 2 to 3 minutes per side or until pink and opaque.
-
Remove the shrimp from the pan and cover with foil to keep warm.
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Add 1 teaspoon of oil to the pan, along with the onion and carrots. Cook for 3 to 5 minutes or until vegetables are softened.
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Add the garlic and cook for 30 seconds. Remove the vegetables from the pan, then cover to keep warm.
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Pour the remaining teaspoon of oil into the pan. Add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through. Season with salt and pepper.
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Add the rice, shrimp, reserved cooked veggies, and peas to the pan. Stir in the soy sauce and sesame oil and mix gently for 3 to 4 minutes until everything is thoroughly combined and warmed through.
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Sprinkle green onions over the top, then serve.
Nutrition
- Calories: 729.04kcal
- Fat: 12.06g
- Saturated Fat: 1.96g
- Trans Fat: 0.06g
- Monounsaturated Fat: 5.94g
- Polyunsaturated Fat: 3.20g
- Carbohydrates: 124.72g
- Fiber: 2.06g
- Sugar: 2.70g
- Protein: 26.46g
- Cholesterol: 187.14mg
- Sodium: 1203.38mg
- Calcium: 99.86mg
- Potassium: 443.50mg
- Iron: 2.46mg
- Vitamin A: 228.31µg
- Vitamin C: 7.01mg
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