SHRIMP FRIED RICE I
This is an excellent tasting shrimp dish with Chinese flair. Serve as a side dish or main course, with soy sauce or teriyaki sauce.
Provided by sal
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
- In a small skillet scramble the eggs in a small amount of sesame oil. Remove from heat once scrambled.
- 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.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 43.2 g, Cholesterol 104.8 mg, Fat 5.1 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 150.3 mg, Sugar 2.6 g
SHRIMP FRIED RICE
I got some suggestions from my Korean friends at work on how to throw all of this together. I'm not much on pasta or rice BUT I like eerrrr LOVE this!
Provided by Creation In Hope
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- If your shrimp is frozen cook it in 2 Tablespoons oil. Cook till it is thawed and all the water is gone. Take out of pan.
- By hand or food processor (which I prefer) finely cut up your green onions, garlic and carrots.
- Put your shredded mix in with 3 Tablespoons oil, rice, soy sauce, salt.
- Cook stirring often till all if well heated and add your shrimp and eggs.
- Continue cooking till your vegetables are done.
- Serve with Soy sauce - like I said never enough soy sauce!
SHRIMP FRIED RICE
Make and share this Shrimp Fried Rice recipe from Food.com.
Provided by janthologies
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- cook white rice and refrigerate for at least a few hours (until dry & crumbly).
- saute garlic and green onions in oil, until fragrant.
- add cooked white rice.
- saute soy sauce and garlic powder with rice.
- push rice aside and scramble eggs (same pan).
- mix in rice with scrambled eggs, until egg shreds form.
- add carrots and green peas.
- add shrimp.
- saute all ingredients.
- add pepper to taste.
Nutrition Facts : Calories 737.9, Fat 15.2, SaturatedFat 2.4, Cholesterol 799.2, Sodium 4028.7, Carbohydrate 56.4, Fiber 3.6, Sugar 4, Protein 87.7
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 FRIED CAULIFLOWER RICE
Provided by Sara Lynn Cauchon
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for another 30 seconds.
- Use a wooden spoon or rubber spatula to move the vegetable mixture to one side of the pan. On the other side of the pan, add the beaten eggs and cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs are scrambled, mix them with the vegetables and then add the cauliflower rice, soy sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4 minutes. Turn off the heat and stir in the green onions.
- This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be enjoyed either hot or cold.
Nutrition Facts : Calories 229, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 275 milligrams, Sodium 839 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 31 grams, Sugar 6 grams
SHRIMP FRIED RICE
Make and share this Shrimp Fried Rice recipe from Food.com.
Provided by jakbind
Categories Chinese
Time 30m
Yield 4 people, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1 Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.
- 2 Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat) on high heat.
- When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.
- 3 Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.
- Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!).
- Use a slotted spoon to scoop the shrimp out of the pan to a bowl.
- 4 Cook beaten eggs, slightly runny: Return the pan to the burner and lower the heat to medium. Add a little more oil if the pan needs it. Add the beaten eggs and stir them quickly to scramble them while they cook.
- When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.
- 5 Sauté green onions, add rice: Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds.
- Then add the leftover cooked rice to the pan and stir with the green onions to mix well.
- Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.
- Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.
- 6 Add soy sauce, carrots, peas, shrimp, eggs, sesame oil: Sprinkle soy sauce on the rice and stir to combine.
- Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well.
- Heat everything until sizzling hot. Add more soy sauce to taste.
Nutrition Facts : Calories 918.9, Fat 17, SaturatedFat 2.5, Cholesterol 210.8, Sodium 939.6, Carbohydrate 159.5, Fiber 3.9, Sugar 0.4, Protein 26.8
SESAME SHRIMP FRIED RICE WITH CABBAGE
This dish is a 10 minute meal in a bowl that gives you all the full-flavor satisfaction of fried rice without loads of grease and salt. Make sure you use very cold cooked rice (hello leftover Chinese food), or you will wind up with a sticky mess.
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
- Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.
SHRIMP AND EGG FRIED RICE
This fried rice is a favorite of Hubby's and also was well-received by guests. It's easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option.
Provided by Demandy
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
- Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
- Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
- When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
- Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.
CHINESE FRIED RICE WITH SHRIMP
This was my mother's favorite way to use up leftover white rice. It really doesn't taste like the fried rice you get at a restaurant, but it still a great meal. I typically throw in whatever vegetables I have in my kitchen, and leave out the shrimp or chicken. I also cut this down to accommodate the amount of rice I have. Cooking time does not include making rice, chicken or shrimp since this is usually made out of leftovers.
Provided by karen
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make rice in advance and refrigerate.
- Heat the oil in a skillet. Stir in the rice until lightly browned, pressing out any lumps.
- Mix in the scallions, salt, pepper and shrimp or chicken. Saute for 1 minute.
- Make a well in the center of the rice and pour the egg into it, stirring until barely set.
- Stir egg into the rice mixture.
- Add the parsley and soy sauce and stir. Cook 1 more minute and serve immediately.
- For Vegetarian omit both the chicken and the shrimp.
SHRIMP FRIED RICE
Make and share this Shrimp Fried Rice recipe from Food.com.
Provided by ecrooker
Categories Brown Rice
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- First cook the brown rice in a saucepan. Once the rice is fully cooked remove from heat and place in the refrigerator for about 2-3 hours.
- Chop the carrots and scallions. If canned strain the bean sprouts and rinse.
- In a wok or large fry pan drizzle the 2 teaspoons of peanut oil. Add the vegetables, sprouts, and start scrambling the egg in the pan. Once the ingredients are lightly sauteed. Add the soy sauce to the pan and then pour in the rice a few scoops at a time. Make sure you are constantly moving the ingredients around to prevent sticking. Once the rice is browned turn off heat.
- Enjoy.
Nutrition Facts : Calories 412.4, Fat 6.3, SaturatedFat 1.3, Cholesterol 52.9, Sodium 566.2, Carbohydrate 77.8, Fiber 4.9, Sugar 4.1, Protein 11.7
FRIED RICE
Sesame oil in this makes a unique flavor and it's simple and quick to prepare, served with Chinese dish. Leftovers are yummy served as a cold rice salad.
Provided by JoyfulCook
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Make omelet with egg; cut in strips and set aside.
- Heat oil in wok; add the sesame oil and garlic and stir quickly. Do not let it brown.
- Add the rice, and stir in the onions, shrimps, and omelet.
- Add the Soya sauce, stirring all the time.
- Can be made ahead and reheated in the microwave for a few minutes. Really nice with Chinese as a change from serving with noodles.
- Great as a leftover--either reheated or served cold. It goes down well with barbecues too.
Nutrition Facts : Calories 179.3, Fat 4.2, SaturatedFat 0.7, Cholesterol 35.2, Sodium 14.1, Carbohydrate 30.5, Fiber 0.7, Sugar 0.3, Protein 4.1
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