Shrimp Fried Rice

Total Time:
1 hr
Prep:
40 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 4 tablespoons peanut oil
  • 1/2 pound medium shrimp, shelled and deveined
  • 2 eggs, beaten with 1 teaspoon sesame oil
  • 1 bunch green onions, finely chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 small red bell pepper, finely diced
  • 3 cups cold cooked white rice, broken into separate grains
  • 1/2 cup frozen organic peas, thawed
  • 1/4 pound barbecued pork, cut into 1/2-inch cubes
  • Salt
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 stirfry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Lightened Shrimp Fried Rice

    Recipe courtesy of Food Network Kitchen