Shrimp Fried Rice Recipe

Name: Shrimp Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups water; 1 cup instant brown rice; 2 tablespoons hoisin sauce; 4 teaspoons reduced sodium soy sauce; 2 teaspoons toasted sesame oil; 4 teaspoons canola oil, divided; 2 large eggs, lightly beaten; 8 ounces shrimp, raw small (51-60 per pound); 2 tablespoons fresh ginger, minced; 4 cups snap peas, stringless (12 oz); 1 medium red bell pepper, cut into 1/2 inch pieces; 2 medium carrots, halved lengthwise and thinly sliced; 4 scallions, chopped

Servings: persons

1 ½ cups water
1 cup instant brown rice
2 tablespoons hoisin sauce
4 teaspoons reduced sodium soy sauce
2 teaspoons toasted sesame oil
4 teaspoons canola oil, divided
2 large eggs, lightly beaten
8 ounces shrimp, raw small (51-60 per pound)
2 tablespoons fresh ginger, minced
4 cups snap peas, stringless (12 oz)
1 medium red bell pepper, cut into 1/2 inch pieces
2 medium carrots, halved lengthwise and thinly sliced
4 scallions, chopped

1
Combine water and rice in a small saucepan; bring to boil over high heat;
2
cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes; spread rice out on a large baking sheet to cool.
3
Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.
4
Heat 1 t canola oil in a large nonstick wok over medium-high heat; add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds; transfer the egg to a bowl.
5
Add another 1 t canola oil to the wok and return to medium-high heat; add shrimp and cook, stirring occasionally until pink 1 1/2 to 2 minutes; transfer shrimp to bowl.
6
Heat the remaining 2 t oil in the wok over medium-high heat; add ginger and cook, stirring, until gragrant about 30 seconds; stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender crisp 3-4 minutes; stir in the rice and egg, and shrimp; cooking stirring until heated through about 1 minute.
7
Remove from the heat and gently stir in the sauce mixture.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups water, 1 cup instant brown rice, 2 tablespoons hoisin sauce, 4 teaspoons reduced sodium soy sauce, and more.

Yes, Shrimp Fried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Fried Rice

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