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
JAPANESE-STYLE FRIED RICE (CHAHAN)
There is no better use for leftover rice than chahan. A brief trip in a pan resurrects the grains and a few pantry ingredients-little more than eggs, oil, and salt-transform tired rice into a super-satisfying meal. To give the humble dish a little flair, I whip up a saucy broth filled with vegetables and shrimp and pour it on at the last minute. Of course, you can add any ingredients you like-peas or asparagus, kimchi or Japanese pickles, pork, or even, as I do at Morimoto Napa, duck confit.
Provided by Masaharu Morimoto
Categories HarperCollins Rice Shrimp Dinner Mushroom Egg Quick & Easy
Yield Serves 4
Number Of Ingredients 17
Steps:
- Bring a small pot of water to a boil. Add the carrot and cook 2 minutes. Add the shrimp and cook until they're just cooked through, 1 to 2 minutes more. Drain and then return them to the pot. Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoon of salt. Set the pot over medium-high heat and bring to a boil. In a small container, stir together the cornstarch and 3 tablespoons of water until smooth. Gradually add the cornstarch mixture to the pot, stirring constantly. Let the stock mixture come to a boil again and cook just until slightly thickened, about 3 minutes. Take the pot off the heat and stir in the sesame oil and pepper to taste; keep warm, covered.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the eggs and cook, stirring constantly, until they're barely cooked, about 30 seconds. Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until the rice is heated through and the egg has browned slightly, about 4 minutes. Season with about 1 teaspoon of the salt and pepper to taste.
- Divide the fried rice among 4 small bowls and firmly press down on the rice to pack it into the bowls. Overturn the bowls onto 4 large shallow bowls. Remove the bowls to reveal the mounds of rice and pour the sauce over each one. Top with the scallions and serve.
EASY SHRIMP AND PORK FRIED RICE RECIPE
Try this easy shrimp and pork fried rice recipe at home! Add meat, shrimp, eggs, and spices to your rice and enjoy an authentic Asian meal.
Provided by Recipes.net Team
Categories Fried Rice
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- In a bowl, season the pork chunks and shrimp with salt and pepper.
- Prepare a non-stick wok on high heat and sauté the shrimp in vegetable oil for 3 minutes or less.
- When the shrimp is cooked, set aside.
- Using the same wok, add more oil and sauté the pork chunks until it is fully cooked.
- Later, transfer the cooked pork onto a separate bowl
- Then, pour some more vegetable oil into a wok lower to medium heat.
- Add in the frozen peas, diced onions and garlic.
- Stir fry them until the peas are soft and the onions are almost clear.
- Once that is done, add in the cooked rice and mix them together. Constantly mix the ingredients so that the rice does not stick to the wok.
- Add more oil if needed then add in the soy sauce and sesame oil and keep mixing.
- Then add in the beaten eggs. Stir well so that the egg scrambles and combines well with the rice.
- Add in salt and pepper to taste.
- Finally, throw in the already sautéed pork and shrimp.
- Stir for about 2 to 4 minutes, ensuring the egg is cooked all the way and that the ingredients are well mixed.
- Transfer the fried rice onto a plate or bowl, top it with some chopped green onions and serve!
Nutrition Facts : Calories 760.00kcal, Carbohydrate 63.00g, Cholesterol 392.00mg, Fat 36.00g, Fiber 3.00g, Protein 44.00g, SaturatedFat 17.00g, ServingSize 5.00, Sodium 967.00mg, Sugar 2.00g
CHINESE MUSHROOM PORK FRIED RICE
I make this often, it is a favorite at my house! Make certain that your rice is cold before using in this recipe, so don't throw out that leftover rice from your Chinese food take-out, or prepare your rice a day ahead and refrigerate. The chili flakes are optional, add in if you like some heat! You can really make this rice using whatever cooked meat you have on hand. In place of the mushrooms you can use cooked fresh or frozen peas or use both! Cooking and prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a skillet or wok, add in the eggs and cook breaking up into small pieces; remove to a bowl or plate and set aside.
- Add in 1 more tablespoon oil; heat until hot.
- Add in the chili flakes (if using) chopped onions, and red bell pepper; saute for about 4 minutes or until soft, adding in the garlic the last 2 minutes of cooking.
- Add the eggs back into the wok or skillet along with the cooked cold rice and cooked pork and mushrooms.
- Add in the soy sauce (starting with 1/4 cup) mix until heated thoroughly.
- Place in a large bowl and sprinkle with chopped green onions.
- Delicious!
Nutrition Facts : Calories 308.5, Fat 11.1, SaturatedFat 2.2, Cholesterol 158.6, Sodium 1082.9, Carbohydrate 40.5, Fiber 1.9, Sugar 3.3, Protein 12.1
PORK (CHICKEN, OR SHRIMP) FRIED RICE
I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Recipe #292268.
Provided by Tee Lee
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring water and bullion cubes to a boil.
- Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
- Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
- In a small bowl, combine soy sauce, oyster sauce and sesame oil.
- Heat oil in a wok or frying pan over high heat.
- Add rice and meat to pan and stir-fry for about 2-3 minutes.
- Pour soy sauce mixture over rice and cook about 2 minutes.
- Add carrots, peas, green onions and lightly beaten eggs to pan.
- Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.
Nutrition Facts : Calories 353.4, Fat 12.1, SaturatedFat 2, Cholesterol 139.8, Sodium 1354.4, Carbohydrate 48.4, Fiber 3.4, Sugar 3.5, Protein 12
CHINESE PORK FRIED RICE
Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.
Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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