Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Shrimp Fried Rice
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- Level: Easy
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 17 g
- Cholesterol
- 126 mg
- Sodium
- 506 mg
- Level: Easy
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 17 g
- Cholesterol
- 126 mg
- Sodium
- 506 mg
Ingredients
Directions
- 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.
