Shrimp Fried Rice I Recipe

Name: Shrimp Fried Rice I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 3 cups uncooked white rice; 2 eggs, beaten; 3 tablespoons sesame oil; 1 onion, diced; 2 celery, diced; 1 pound cooked salad shrimp; 3 carrots, diced; 1 red bell pepper, diced; 3/4 cup snow peas, trimmed and halved; 1 green bell pepper, chopped; 1 teaspoon soy sauce

Servings: persons

6 cups water
3 cups uncooked white rice
2 eggs, beaten
3 tablespoons sesame oil
1 onion, diced
2 celery, diced
1 pound cooked salad shrimp
3 carrots, diced
1 red bell pepper, diced
3/4 cup snow peas, trimmed and halved
1 green bell pepper, chopped
1 teaspoon soy sauce

1
In a medium saucepan bring water to a boil. Add the white rice. Return to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender.
2
In a small skillet scramble the eggs in a small amount of sesame oil. Remove from heat once scrambled.
3
In a large skillet, brown onion and celery in remaining sesame oil. Add shrimp and carrots, onion, celery, red pepper, pea pods, and green pepper. Add white rice and stir well. Add soy sauce (if desired) and eggs, stir thoroughly until heated through.

884

kcal

Calories

Fat

131

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 12 ingredients. The key ingredients include: 6 cups water, 3 cups uncooked white rice, 2 eggs, beaten, 3 tablespoons sesame oil, and more.

Yes, Shrimp Fried Rice I 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 I

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