Shrimp Fried Rice
Servings 6 servings
Calories 382kcal
Ingredients
- 1 lb large shrimp peeled and deveined
- 3 Tbsp vegetable oil divided
- 1 1/2 Tbsp sesame oil divided
- 1/2 tsp salt
- 1/2 tsp white or black pepper
- 1 medium onion finely diced
- 1 Tbsp minced fresh garlic
- 1 tsp minced fresh ginger root
- 1/2 tsp red pepper flakes optional
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1 Tbsp butter
- 3 large eggs beaten
- 4 cups cooked white long grain rice cooled
- 1/4 cup low sodium soy sauce adjust amount to taste
- 1 Tbsp hoison sauce OR oyster sauce optional
- 4 medium green onions thinly sliced
Instructions
- In a large 12 inch skillet or wok, heat 2 Tbsp vegetable oil and 1 Tbsp sesame oil over medium high heat. Add shrimp to pan, season with salt and pepper. Cook for 2-3 minutes just until lightly pink. Remove to a platter.
- To the skillet, add remaining vegetable oil and sesame oil. Add onion, garlic, ginger, and red pepper flakes to pan. Cook for 2 minutes until beginning to soften and brown, then add peas and carrots and corn. Cook over medium-high heat for 2-3 minutes.
- Push vegetables to side of pan. Add butter to skillet. Once melted add beaten egg. Season egg to your taste lightly with salt. Cook until soft scrambled, breaking up into bite size pieces.
- To the pan add shrimp, rice and soy sauce plus hoisin or oyster sauce, if using. Mix until all ingredients are evenly combined. Cook over medium high heat stirring, for 5 minutes.
- Serve immediately garnished with green onions.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 41g | Protein: 19g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1136mg | Potassium: 328mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2696IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg