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RECIPE
10 INGREDIENTS7 STEPS20MIN

Shrimp Fried Rice

4.3
6 Ratings

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Wok & Skillet

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Make this Shrimp Fried Rice in less time than it takes to get take-out. It is super simple and tastes much better too! This fried rice features juicy shrimp, sweet green peas, crunchy carrots, scrambled eggs and lots of fresh scallions.
20MIN
Total Time

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
Cooking Oil
8 oz
Medium Shrimp , peeled, deveined
2
Eggs , lightly beaten
1/2
Onion , chopped
2 cloves
Garlic , minced
1 cup
Frozen Peas and Carrots
6 cups
White Rice , cooked, leftover
2 Tbsp
3 dashes
Ground White Pepper
3/4 cup
Scallions , chopped

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Nutrition Per Serving

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CALORIES
1275
FAT
20.0 g
PROTEIN
35.8 g
CARBS
233.1 g

Author's Notes

For the best fried rice, use leftover rice! The refrigerator dries out the rice just a little – this allows the rice grains to separate in the wok to get properly seasoned. If using fresh rice, cook the rice with about a cup less water than you would normally use. When cooked, fluff the rice with a pair of chopsticks or a fork, then let it sit uncovered until you are ready to fry the rice.

Cooking Instructions

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Step 1
Heat Cooking Oil (2 tablespoon) in a wok over medium-high heat. When the wok starts to smoke a little, add the Medium Shrimp (8 ounce). Stir-fry until the shrimp are cooked, about 1 minute. Remove shrimp from the wok and set aside.
Step 2
Add Cooking Oil (1 tablespoon) to the wok, followed by the Egg (2). Allow the eggs to set, about 30 seconds, then scramble the eggs with your wok spatula. Remove the eggs from the wok and set aside.
Step 3
Add Cooking Oil (1 tablespoon) to the wok, then stir-fry the Onion (1/2) and Garlic (2 clove) for about 20 seconds or until aromatic.
Step 4
Add the Frozen Peas and Carrots (1 cup) to the wok. Stir-fry for about 30 seconds.
Step 5
Add the White Rice (6 cup) to the wok, then drizzle Soy Sauce (2 tablespoon) over the top. Stir-fry until the rice is evenly coated in the soy sauce.
Step 6
Return the cooked shrimp and eggs to the wok. Add Ground White Pepper (3 dash).
Step 7
Turn off the heat, then add the Scallion (3/4 cup) to the rice. Stir to combine all the ingredients, then transfer to a serving plate or bowl.

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Nutrition Per Serving
Calories
1275
% Daily Value*
Fat
20.0 g
26%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
238.0 mg
79%
Carbohydrates
233.1 g
85%
Fiber
5.8 g
21%
Sugars
2.7 g
--
Protein
35.8 g
72%
Sodium
824.3 mg
36%
Vitamin D
0.5 µg
2%
Calcium
168.9 mg
13%
Iron
13.7 mg
76%
Potassium
554.8 mg
12%
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