In our house we enjoy shrimp and we enjoy fried rice. We put these two things together in this recipe, which came from a food blog called Recipe Girl hosted by Lori Lange. Her introduction reads in part, "...enjoy over 3,000 recipes, entertaining tips and travel adventures." I will be going back to visit often, and you can visit the original recipe if you click here. It will also show you a more complete nutritional value.
Easy Shrimp Fried Rice Recipe -
Calories: 211 in a 1 cup serving
It always takes me a little longer than these recipes state, but are a good guide line as to how fast you can put a meal from prep to table, so....
Preparation time: 10 minutes
Cooking time: 15 minutes
2 tablespoons canola
or vegetable oil, divided
16 ounces medium
peeled and de-veined shrimp (suggestions to use instead of the shrimp are pork, chicken, beef and I am adding tofu to this list, also scallops)
1 cup diced
1 cup finely
2 medium garlic
1 teaspoon peeled
and minced fresh ginger
3 cups cooked
1 large egg
1/2 cup frozen
1/4 cup low-sodium
2 tablespoons rice
1/2 tablespoon sesame
green onions, for garnish (if desired)
Heat 1 tablespoon of the oil in a large non-stick skillet or wok over high heat.
Add the shrimp to the pan and season with salt and pepper. Cook the shrimp until pink and no longer translucent. Transfer the cooked shrimp to a plate and keep warm. Set aside.
Add the remaining oil to the pan and stir in the onions. Cook the onions until softened, approximately 3 minutes.
Stir in the carrots and cook for an additional 3 minutes or until softened.
Add the garlic and ginger, cooking until fragrant.
in the white rice and cook for 2 to 3 minutes or until the rice is crisp.
Push the rice to the edges of your pan making a well in the middle. Crack the egg in the middle of the pan and stir to scramble. Cook the egg and then begin to stir into the rice mixture.
Add the peas, soy sauce, rice vinegar and sesame oil to the rice stirring to combine. Cook for an additional 1 to 2 minutes.
Stir in the shrimp and cook for
an additional minute to warm through.
immediately topped with chopped green onions (optional).
I would like to thank Lori for an excellent meal. We enjoyed it very much.
We added three or four small, seedless sweet red peppers, and for a garnish I put a sprig of parsley on the top as I had no green onions.
As we both like heat in an Asian recipe, we added a tablespoon of Chile paste. A little goes a long way.
The condiments we used were Sweet Chili Paste and a dash or two of Ponzu Sauce.
Thanks for looking and have a great week.