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RECIPE
10 INGREDIENTS 6 STEPS 30min

Easy Shrimp Fried Rice

Think of this recipe as a template and is a great way to use up random bits of veggies you have in your freezer or fridge. Vary the proteins, too–chicken, tofu, and pork work well, too.
Easy Shrimp Fried Rice Recipe | SideChef
Think of this recipe as a template and is a great way to use up random bits of veggies you have in your freezer or fridge. Vary the proteins, too–chicken, tofu, and pork work well, too.
The Dharma Kitchen is about cooking and living mindfully and with intent, an idea that is borne equally out of my time in the kitchen and on the mat.
http://www.thedharmakitchen.com/
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The Dharma Kitchen is about cooking and living mindfully and with intent, an idea that is borne equally out of my time in the kitchen and on the mat.
http://www.thedharmakitchen.com/
30min
Total Time
$4.32
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 lb
Large Shrimp , peeled, deveined
or Jumbo Shrimp
1 Tbsp
3
Large Eggs , beaten
2
Scallions , thinly sliced
white and green parts separated
2 cloves
Garlic , minced
2 cups
Frozen Mixed Vegetables
up to 3 cups
or Fresh Mixed Vegetables
3 cups
from leftovers
or any kind of Rice

For Assembly

2 Tbsp
up to 3 Tbsp or to taste
to taste
Oyster Sauce
(optional)
to taste
Sesame Oil
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
782
FAT
10.2 g
PROTEIN
45.8 g
CARBS
122.0 g

Author's Notes

Fried rice works best with leftover rice–or rice you’ve made earlier and stuck in the fridge. You want it cold and dry; otherwise, when it hits the pan, it’ll get soggy and won’t fry.

Cooking Instructions

HIDE IMAGES
Step 1
Defrost the Large Shrimp (1 lb) in a colander under running water set over a bowl (if you’re in hurry) or in the fridge, right in the bag. Pat the shrimp dry and set aside.
Step 2
Melt 1 tsp of Unsalted Butter (1 tsp) in a large, deep nonstick skillet over medium heat. Pour in the Large Eggs (3) and scramble gently until soft, about 3 to 4 minutes. Remove eggs from the pan to a medium bowl.
Step 3
Melt another tsp of Unsalted Butter (1 tsp) in the skillet and turn the heat up to medium-high. Cook the shrimp until they turn pink and look like they’ve shrunk a bit–this will happen fast, so keep an eye on them, usually in 2 to 3 minutes. Remove the shrimp to the bowl with the eggs.
Step 4
Add the final tsp of Unsalted Butter (1 tsp) and quickly cook together the white parts of the Scallions (2) , Garlic (2 cloves) , and Frozen Mixed Vegetables (2 cups) for 3 to 5 minutes – this will depend on the type of veggies you’re using.
Step 5
Scoot the veggies over in the pan and turn the heat up to high. Add the White Rice (3 cups) and soy sauce and stir to combine. Let the rice fry, stirring occasionally, until it browns, about 2 to 3 minutes. Stir in the veggies to combine.
Step 6
Remove the pan from the heat and stir in the eggs and shrimp. Sprinkle with the reserved scallion greens, a dash of Sesame Oil (to taste) , and some Oyster Sauce (to taste) and/or Soy Sauce (2 Tbsp) to your liking.
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Nutrition Per Serving
Calories
782
% Daily Value*
Fat
10.2 g
13%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
392.5 mg
131%
Carbohydrates
122.0 g
44%
Fiber
3.3 g
12%
Sugars
0.3 g
--
Protein
45.8 g
92%
Sodium
1156.6 mg
50%
Vitamin D
--
--
Calcium
130.3 mg
10%
Iron
5.2 mg
29%
Potassium
308.6 mg
7%
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