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Easy Shrimp and Vegetable Fried Rice Recipe

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Ingredients

Adjust Servings:
2 tablespoons canola oil
2 teaspoons sesame oil
1/2 lb large shrimp, peeled, deveined, and chopped
2 garlic cloves, grated with microplane zester or minced
1 - 2 inch fresh ginger, run over microplane zester or minced
1 cup pea pods, strings removed, sliced in 1/2 diagonally
1 cup bean sprouts
2 eggs, lightly beaten
4 cups cooked converted white rice, day old if possible, cooked in
mushroom broth

Nutritional information

547.2
Calories
118 g
Calories From Fat
13.2 g
Total Fat
1.9 g
Saturated Fat
164.6 mg
Cholesterol
1125.1 mg
Sodium
83.7 g
Carbs
3.1 g
Dietary Fiber
2.4 g
Sugars
21.3 g
Protein
169 g
Serving Size

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Easy Shrimp and Vegetable Fried Rice Recipe

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    Cuisine:

    This was a great meal. I served it with potstickers and it outshined them. Wonderful flavor, tastes better than takeout. The bean sprouts added a nice crunch and I added some shredded carrots as well. Thanks so much for the great recipe! It's a keeper :)

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Vegetable Shrimp Fried Rice,Someone once described to me their version of “the perfect fried rice”. This is hardly “the best” by most culinary standards, I’m sure, but it fit their criteria to a tee: dark rice, (not brown rice, but white rice that is dark) separate grains, not sticky and oily, NO peas, NO carrots, EXTRA bean sprouts. I managed to solve my problem of getting the rice “dark”, (without using sooo much soy sauce that it turned into a salt lick), by making the rice using vegetarian mushroom broth instead of water. I am by no means an expert in wok cooking, but I tried to describe to the best of my ability the frenzied way I usually make this rice. The key, I find, for all wok cooking is to have all you stuff prepped and ready to go, cuz once you start, there’s no turning back! Also, be sure to have a plate ready for the cooked shrimp and egg when they’re removed from the heat.,This was a great meal. I served it with potstickers and it outshined them. Wonderful flavor, tastes better than takeout. The bean sprouts added a nice crunch and I added some shredded carrots as well. Thanks so much for the great recipe! It’s a keeper :),This recipe rocks! My family went absolutely wild over it. I did however make a few changes. used stir fry oil in place of the canola, as well as using light soy sauce. since I could not find mushroom broth used chicken broth.


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    Steps

    1
    Done

    In a Large Non-Stick Skillet or Wok, Heat Oil Over Medium High Heat.

    2
    Done

    Add Some of the Grated Garlic and Ginger For 30 Seconds.

    3
    Done

    Next Add Shrimp and Cook Quickly Until They Turn Pink.

    4
    Done

    Remove and Set Aside.

    5
    Done

    If Needed, Add a Little More Canola Oil to Wok.

    6
    Done

    Add Beaten Eggs.

    7
    Done

    I Swirl the Wok to Coat the Bottom With the Egg.

    8
    Done

    It Will Cook Very Quickly.

    9
    Done

    Once Eggs Are Set, You Can Chop Them Up Smaller Pieces.

    10
    Done

    Then Remove from the Pan and Set Aside as Well.

    Avatar Of Hazel Powell

    Hazel Powell

    Spice whisperer known for creating dishes that are bold and flavorful.

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