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
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.
WORLD'S BEST SHRIMP FRIED RICE
Make and share this World's Best Shrimp Fried Rice recipe from Food.com.
Provided by MarkG
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine cornstarch and water. Mix with 1st four ingredients and marinate shrimp for 15 minutes.
- Beat the eggs lightly with chopsticks and add a dash of salt and pepper.
- Heat wok and add 1 tbsp oil. Pour 1/2 egg mixture into wok and cook over medium heat, turning once. Cook the other half the same way. Cut the egg into small strips and set aside.
- Add 2 tbsp oil to wok and stir-fry the onion and shrimp on hight heat for a few moments. Remove and set aside.
- Repeat for ham and green peas.
- Add 2 tbsp oil, turn down heat to medium and stir-fry rice. Add a bit of oyster sauce and soy sauce, if desired.
- Combine all the ingredients and stir-fry to blend.
- Enjoy!
Nutrition Facts : Calories 1045.8, Fat 26.5, SaturatedFat 4.4, Cholesterol 185.6, Sodium 1488.8, Carbohydrate 163.5, Fiber 4.6, Sugar 2.8, Protein 33.1
SHRIMP FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- In a large non-stick skillet or wok, heat oil over medium high heat. Cook shrimp quickly until pink. Remove to board and chop coarsely. Discard shrimp tails. Add garlic and onion to skillet and cook for 1 minute. Stir in carrots and cook for 2 minutes. Add egg and rice and toss quickly to distribute egg. Stir in soy sauce. Toss in scallions and serve.
SHRIMP FRIED RICE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
- Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.
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.
HOMEMADE SHRIMP FRIED RICE
Growing up in Manhattan, I got spoiled by authentic Chinatown fried rice. Now living in the south, I've yet to find a restaurant that serves fried rice as good as I grew up with. The combination of ingredients in this recipe is so fantastic, I now prefer to make my own fried rice at home.-Katherine White, Clemmons, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the soy sauce, 2 tablespoons sesame oil, ginger, garlic and pepper flakes. Transfer 3 tablespoons to a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Set aside remaining soy sauce mixture. , In a large skillet or wok, stir-fry onion and pepper in 1 tablespoon canola oil and 1 teaspoon sesame oil for 4-6 minutes or until crisp-tender. Remove and set aside., Drain shrimp and discard marinade. In the same skillet, stir-fry shrimp in remaining canola and sesame oil for 5-6 minutes or until they turn pink. Remove and set aside., Add rice, reserved soy sauce mixture and salt to the pan; cook 4-6 minutes or until heated through, stirring to break up rice and coat evenly. Stir in green onions, cilantro, onion-pepper mixture and shrimp; heat through.
Nutrition Facts : Calories 475 calories, Fat 18g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 1208mg sodium, Carbohydrate 50g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
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- Mince the onion. Mince the garlic. Mince the ginger. Peel the carrots, then dice them. If using, chop the cabbage.
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