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
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.
- Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.
Nutrition Facts : Calories 358 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 194 milligrams, Sodium 431 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 20 grams
SHRIMP FRIED RICE
How to Make Shrimp Fried Rice
Provided by Bon Appétit Test Kitchen
Categories Rice Stir-Fry Kid-Friendly Quick & Easy Dinner Shrimp Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
- Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
- Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.
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.
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.
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