Easy Shrimp Fried Rice

Easy Shrimp Fried Rice is a main course that serves 4. One portion of this dish contains roughly 32g of protein, 15g of fat, and a total of 451 calories. For $3.15 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Plenty of people made this recipe, and 682 would say it hit the spot. From preparation to the plate, this recipe takes approximately 40 minutes. A mixture of low sodium soy sauce, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Jo Cooks. This recipe is typical of Chinese cuisine. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is tremendous. Users who liked this recipe also liked Easy Shrimp Fried Rice, Easy Shrimp Fried Rice, and Easy Shrimp Fried Rice.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 bell pepper, chopped

1 small carrot, chopped

2 eggs, beaten

¼ cup low sodium soy sauce

2 tbsp olive oil

1 small onion, chopped

½ cup frozen peas

1 cup dry long grain rice, I used Basmati

salt and pepper to taste

1 tbsp sesame seed oil

1 lb shrimp, peeled and deveined

2 cups water

Equipment:

sauce pan

frying pan

Cooking instruction summary:

Wash and rinse the rice really well, then add it to a saucepan along with the 2 cups of water. Add a bit of salt as well and stir. Bring to a boil, then turn the heat down a simmer, cover the pan with a lid and let cook for about 10 to 15 minutes.In the meantime, season the eggs with a bit of salt and pepper. Add 1 tbsp of the olive oil to a pan and heat it over medium high heat. Add the beaten eggs to the pan and cook for about 1 to 2 min. Flip them over and cook for another minute. Remove the eggs from pan and set aside.Add the other tbsp of olive oil to the pan and heat. Season the shrimp with salt and pepper and add to the pan. Cook the shrimp about 2 to 3 min per side, or until the shrimp starts to get golden. Remove the shrimp from the pan.Add the sesame oil to the pan and heat. Add the chopped onion, bell pepper and carrot to the pan and saute for about 5 minutes until the onion is translucent and the carrots soften up. Add the frozen peas and season a bit with salt and pepper.Cook for 2 more minutes until the peas are no longer frozen and cook a bit.Chop the omelette into small thin pieces.Add the cooked rice to the pan, add the soy sauce over the rice. Throw in the shrimp and chopped egg. Toss everything together and cook for a couple more minutes then serve.

 

Step by step:


1. Wash and rinse the rice really well, then add it to a saucepan along with the 2 cups of water.

2. Add a bit of salt as well and stir. Bring to a boil, then turn the heat down a simmer, cover the pan with a lid and let cook for about 10 to 15 minutes.In the meantime, season the eggs with a bit of salt and pepper.

3. Add 1 tbsp of the olive oil to a pan and heat it over medium high heat.

4. Add the beaten eggs to the pan and cook for about 1 to 2 min. Flip them over and cook for another minute.

5. Remove the eggs from pan and set aside.

6. Add the other tbsp of olive oil to the pan and heat. Season the shrimp with salt and pepper and add to the pan. Cook the shrimp about 2 to 3 min per side, or until the shrimp starts to get golden.

7. Remove the shrimp from the pan.

8. Add the sesame oil to the pan and heat.

9. Add the chopped onion, bell pepper and carrot to the pan and saute for about 5 minutes until the onion is translucent and the carrots soften up.

10. Add the frozen peas and season a bit with salt and pepper.Cook for 2 more minutes until the peas are no longer frozen and cook a bit.Chop the omelette into small thin pieces.

11. Add the cooked rice to the pan, add the soy sauce over the rice. Throw in the shrimp and chopped egg. Toss everything together and cook for a couple more minutes then serve.


Nutrition Information:

Quickview
450k Calories
31g Protein
14g Total Fat
45g Carbs
18% Health Score
Limit These
Calories
450k
23%

Fat
14g
23%

  Saturated Fat
2g
16%

Carbohydrates
45g
15%

  Sugar
4g
4%

Cholesterol
367mg
123%

Sodium
1657mg
72%

Get Enough Of These
Protein
31g
63%

Selenium
68µg
97%

Vitamin A
3277IU
66%

Vitamin C
51mg
63%

Manganese
1mg
59%

Phosphorus
372mg
37%

Copper
0.5mg
25%

Zinc
3mg
23%

Iron
4mg
22%

Calcium
210mg
21%

Vitamin E
3mg
21%

Magnesium
71mg
18%

Vitamin B12
1µg
17%

Vitamin B6
0.31mg
15%

Folate
57µg
14%

Vitamin B3
2mg
14%

Vitamin B2
0.22mg
13%

Vitamin K
12µg
12%

Vitamin B5
1mg
12%

Fiber
2g
12%

Potassium
375mg
11%

Vitamin B1
0.14mg
9%

Vitamin D
0.44µg
3%

covered percent of daily need
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A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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