Shrimp Fried Rice
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 358 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 194 milligrams
- Sodium
- 431 milligrams
- Carbohydrates
- 43 grams
- Dietary Fiber
- 3 grams
- Protein
- 20 grams
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
2 large eggs
Kosher salt
2 tablespoons vegetable oil
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 pound medium shrimp, peeled, deveined and cut into pieces
1 tablespoon minced peeled ginger
4 ounces fresh or frozen snow peas (thawed, if frozen), halved
1 cup shredded carrots
1 bunch scallions, chopped
3 cups cooked white rice
Directions
- Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.
- Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.
Cook’s Note
Per serving: Calories 358; Fat 12 g (Saturated 2 g); Cholesterol 194 mg; Sodium 431 mg; Carbohydrate 43 g; Fiber 3 g; Protein 20 g