A classic Chinese-inspired stir-fried rice dish with tender shrimp, scrambled eggs, crisp vegetables, and savory soy sauce, finished with aromatic sesame oil.
asian
chinese
Nutrition
Provides a balanced mix of lean protein from shrimp and eggs, complex carbohydrates from rice, and vitamins and minerals from vegetables, though moderate in sodium from soy sauce.
| Calories | 520 kcal |
| Energy | 2176 kJ |
| Protein | 30 g |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 10 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 380 mg |
| Carbohydrate | 48 g |
| Sugars | 3 g |
| Dietary Fibre | 2 g |
| Sodium | 1050 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnerseafoodlunchmain coursequick & easyfamily friendlystovetoprice dishes
Shrimp Fried Rice
The Pioneer Woman (Ree Drummond)
4
servings
0
per serve
0
minutes
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Ingredients
Equipment
Large nonstick skillet
Plate
Knife
Cutting board
Wooden spoon
Instructions
1
Pat the shrimp dry and season with ¾ teaspoon salt and ½ teaspoon pepper. Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook until opaque and beginning to curl, about 2 minutes per side.
2
Remove the shrimp to a plate. Reduce the heat to medium, add the celery and carrot to the pan and cook, stirring frequently, until beginning to become tender, 2 to 3 minutes. Add the ginger, garlic and the white parts of the green onions and cook until beginning to soften, about 1 minute.
3
Add the rice to the skillet. Drizzle with the soy sauce and toss. Spread in an even layer and cook, stirring occasionally, until hot throughout and the rice starts to brown and crisp on the bottom, 5 to 7 minutes.
4
Reduce the heat to medium-low and push the fried rice to the edges of the pan to make an open well in the center. Add the remaining 1 tablespoon vegetable oil to the well, then pour in the eggs and sprinkle with the remaining ¼ teaspoon each salt and pepper. Let cook until the eggs just start to set around the edges, then stir the eggs in the center of the pan until cooked through, 1 to 2 minutes.
5
Stir the scrambled eggs into the fried rice, breaking up the eggs into bite-size pieces with a wooden spoon. Add the snow peas and return the shrimp to the pan. Drizzle with the sesame oil and cook, tossing occasionally, until all the ingredients are warmed through, 2 to 3 minutes. Top with the remaining green onions and serve with hot sauce.
Shrimp Fried Rice
The Pioneer Woman (Ree Drummond)
4
servings
0
per serve
0
minutes
A classic Chinese-inspired stir-fried rice dish with tender shrimp, scrambled eggs, crisp vegetables, and savory soy sauce, finished with aromatic sesame oil.
asian
chinese
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Large nonstick skillet
Plate
Knife
Cutting board
Wooden spoon
Instructions
1
Pat the shrimp dry and season with ¾ teaspoon salt and ½ teaspoon pepper. Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook until opaque and beginning to curl, about 2 minutes per side.
2
Remove the shrimp to a plate. Reduce the heat to medium, add the celery and carrot to the pan and cook, stirring frequently, until beginning to become tender, 2 to 3 minutes. Add the ginger, garlic and the white parts of the green onions and cook until beginning to soften, about 1 minute.
3
Add the rice to the skillet. Drizzle with the soy sauce and toss. Spread in an even layer and cook, stirring occasionally, until hot throughout and the rice starts to brown and crisp on the bottom, 5 to 7 minutes.
4
Reduce the heat to medium-low and push the fried rice to the edges of the pan to make an open well in the center. Add the remaining 1 tablespoon vegetable oil to the well, then pour in the eggs and sprinkle with the remaining ¼ teaspoon each salt and pepper. Let cook until the eggs just start to set around the edges, then stir the eggs in the center of the pan until cooked through, 1 to 2 minutes.
5
Stir the scrambled eggs into the fried rice, breaking up the eggs into bite-size pieces with a wooden spoon. Add the snow peas and return the shrimp to the pan. Drizzle with the sesame oil and cook, tossing occasionally, until all the ingredients are warmed through, 2 to 3 minutes. Top with the remaining green onions and serve with hot sauce.
dinnerseafoodlunchmain coursequick & easyfamily friendlystovetoprice dishes
Nutrition
Provides a balanced mix of lean protein from shrimp and eggs, complex carbohydrates from rice, and vitamins and minerals from vegetables, though moderate in sodium from soy sauce.
| Calories | 520 kcal |
| Energy | 2176 kJ |
| Protein | 30 g |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 10 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 380 mg |
| Carbohydrate | 48 g |
| Sugars | 3 g |
| Dietary Fibre | 2 g |
| Sodium | 1050 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
