GINGER FRIED RICE
A simple fried rice recipe full of the delicate flavor of ginger, the perfect accompaniment to any Asian meal.
Provided by SunnyDaysNora
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in large skillet over medium heat. Add green onions, shredded carrots, eggs, ginger paste, minced garlic, and salt. Stir gently until eggs are cooked through, 4 to 5 minutes. Transfer to a bowl.
- Pour remaining 1/4 cup into the same skillet and add rice. Fry for 2 minutes. Add soy sauce, oyster sauce, Sriracha sauce, and sesame oil; stir to combine. Add egg mixture back into the skillet and stir gently to combine. Cook for 2 minutes more.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 31.9 g, Cholesterol 81.8 mg, Fat 16.8 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 713 mg, Sugar 1.3 g
HONEY GINGER SHRIMP
This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.
Provided by MANDE2509
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g
GINGER SHRIMP STIR-FRY
Michelle Bentley of Waukesha, Wisconsin knows how to throw together a mouthwatering stir-fry. Ginger and red pepper flakes perk up this appealing seafood dish.-Michelle Bentley, Waukesha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first eight ingredients; set aside. In a small skillet, stir-fry shrimp in oil for 1-2 minutes or until shrimp turn pink., Stir sauce mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until heated through. Sprinkle with cilantro. Serve with rice.
Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 537mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
- Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
- In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
- Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
- Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
- Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams
SHRIMP FRIED RICE WITH GINGER
Categories Ginger Rice Shellfish Vegetable Stir-Fry Quick & Easy Shrimp Sesame Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook rice with its flavoring packet according to package directions.
- Heat sesame oil in heavy large nonstick skillet over medium-high heat. Add vegetables, shrimp, ginger, and garlic. Stir-fry until vegetables are crisp-tender and shrimp are just opaque in center, about 4 minutes. Add cooked rice and hoisin sauce to skillet. Stir to blend. Season to taste with salt and pepper.
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 AND GINGER STIR-FRY
Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Press out ginger juice; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
- Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
- Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
- Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.
Nutrition Facts : Calories 355 g, Fat 17 g, Fiber 2 g, Protein 36 g
SHRIMP FRIED RICE
Our fresh take on a take-out favorite skips the excess oil and sparkles with ginger, lime, and plenty of satisfying shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring 8 cups salted water to a boil. Add rice, and boil until tender, 12 to 14 minutes. Using a fine-mesh sieve, drain and immediately rinse with cold water to stop the cooking. Set aside.
- While rice is cooking, heat 1 teaspoon oil in a large nonstick skillet over medium. Add eggs; cook until set, 1 to 2 minutes. Transfer eggs to a cutting board (reserve skillet). Cool eggs, then cut into 2-by-1/4-inch strips.
- In reserved skillet, heat remaining teaspoon oil over medium. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp-tender, 3 to 5 minutes. Add eggs, soy sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.
Nutrition Facts : Calories 330 g, Fat 6 g, Fiber 1 g, Protein 30 g
SHRIMP FRIED RICE
Make and share this Shrimp Fried Rice recipe from Food.com.
Provided by Little Suzy Homemak
Categories Long Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a bowl; set aside.
- Heat vegetable oil in a wok or large nonstick skillet over medium-high heat.
- Add eggs; stir-fry for 30 seconds or until soft-scrambled.
- Add onions and ginger; stir-fry 1 minute.
- Add rice, shrimp, and peas; stir-fry 3 minutes or until thoroughly heated.
- Add broth mixture; toss gently to coat.
- Yield: 6 servings (each serving is 1 1/3 cups).
Nutrition Facts : Calories 379.7, Fat 8.9, SaturatedFat 1.6, Cholesterol 185.7, Sodium 490.6, Carbohydrate 47.6, Fiber 3.5, Sugar 3.6, Protein 24.4
GINGER FRIED RICE
This looked awfully good, simple, almost perfect! I made this last night and my BF and I were very pleased with the outcome. If possible, use leftover rice as fresh rice will be too moist. Leftover rice from Chinese takeout works well too. After making the dish the amount of garlic didn't seem excessive to me, but use your judgment. Courtesy of Mark Bittman, the minimalist, from today's version of the New York Times. I reduced the oil as it seemed excessive. Use 1/2 cup if you'd prefer. For a vegan dish, omit the eggs. Originally from chef Jean-Georges Vongerichten.
Provided by Kumquat the Cats fr
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown but not burnt. (This took me over 10 minutes.) With a slotted spoon, transfer to paper towels and salt lightly.
- Reduce heat to medium-low and add remaining tablespoon oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
- Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
- Fry eggs in remaining oil, sunny-side up, until edges are set but yoke is still runny. (It's up to you how you prefer your eggs - I like mine thoroughly cooked).
- Divide rice among four dishes and top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Evenly sprinkle leeks and crisped garlic and ginger over everything and serve.
Nutrition Facts : Calories 367.7, Fat 9.7, SaturatedFat 1.6, Sodium 345.6, Carbohydrate 63.1, Fiber 1.8, Sugar 2, Protein 6.2
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GINGER SHRIMP FRIED RICE - DISH BY DISH
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Estimated Reading Time 5 mins
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HOW TO MAKE SHRIMP FRIED RICE - DELISH
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5/5 (4)Category Dinner
- In a small bowl, combine soy sauce, sesame oil, sugar if using, ginger, and garlic.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Add carrots and peppers and sauté until partially tender, about, 3 minutes, then add shrimp and cook, 4 minutes, or until pink and opaque, stirring occasionally.
- Add remaining oil to skillet, then add beaten eggs and cook, stirring frequently, until curds begin to form, about 30 seconds. Push eggs to the side of the skillet, then add rice and soy sauce mixture.
- Stir in cooked shrimp and vegetables, as well as the peas, and toss until all ingredients are heated through, 1 to 2 minutes more.
GINGER GARLIC SHRIMP FRIED RICE - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (19)Total Time 55 minsCategory RiceCalories 544 per serving
- Heat your wok over high heat. Add 1 tablespoon of oil to coat. Quickly stir-fry the shrimp until they're just cooked. They should be pink, but ever-so slightly translucent. Avoid overcooking them (you will be adding them back to the wok later). Transfer them to a bowl and set aside.
- Add ¼ cup oil to the wok and heat over medium-high heat. Add the ginger and fry until fragrant (the color will darken, but the ginger will not necessarily become crisp). Next, add the garlic. It should be lightly toasted; if it’s still white in color, it needs more cooking time. In total, it will take about 10 minutes time to cook the ginger and garlic.
- Next, turn the heat up to high and add the rice to the wok. Stir-fry the rice so the ginger/garlic mixture is evenly distributed. Spread the rice out in one layer so it can evenly toast. Occasionally stir-fry the rice and re-spread it. Next, season the rice with the soy sauce, Shaoxing wine, and white pepper. Continue to stir-fry for another 3-5 minutes.
- Next, pour the eggs evenly over the rice, and stir-fry quickly to distribute. The egg will coat the grains of rice, and you’ll have egg throughout instead of large clumps. If you’d prefer to pre-scramble the eggs and then stir them in at this step, you can do that too.
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