Shrimp Fried Rice

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recipe image

Shrimp Fried Rice

Shrimp Fried Rice

Food styling by Michael Elliott/Judyinc.com | Prop styling by Lara McGraw

Image by: Suech and Beck

For the best results, always use leftover cooked rice when making fried rice. 

  • Prep time
    30 minutes
  • Total time
    30 minutes

Ingredients

  • sodium-reduced soy sauce

  • fresh ginger
    , minced

  • sesame oil

  • strips bacon
    , chopped

  • vegetable oil

  • green onions
    , chopped (white and green parts separated)

  • cloves garlic
    , minced

  • large shrimp
    (31 to 40 count), peeled and deveined

  • Big Batch White or Brown Rice
    (link to recipes in Method)

  • frozen peas
    , thawed

Nutritional facts

Per serving: about

  • Fibre
    2 g
  • Sodium
    420 mg
  • Sugars
    5 g
  • Protein
    9 g
  • Calories
    256
  • Total fat
    10 g
  • Potassium
    215 mg
  • Cholesterol
    36 mg
  • Saturated fat
    2 g
  • Total carbohydrate
    33 g

%RDI

  • Iron
    10
  • Folate
    11
  • Calcium
    4
  • Vitamin A
    6
  • Vitamin C
    23

Method

In small bowl, whisk together soy sauce, ginger and sesame oil; set aside.

In large nonstick skillet, cook bacon over medium heat, stirring occasionally, until lightly crisp, 6 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside.

In same pan, heat vegetable oil over medium-high heat; cook white parts of green onions and garlic, stirring, for 30 seconds. Add shrimp; cook, stirring frequently, until pink and opaque throughout, 2 to 3 minutes. Add rice from Big Batch White Rice or Big Batch Brown Rice, pineapple, peas, bacon and soy sauce mixture; cook, stirring, until combined and warmed through, about 2 minutes. Sprinkle with green parts of green onions and cashews (if using).

Makes 6 to 8 servings.

Nutritional facts

Per serving: about

  • Fibre
    2 g
  • Sodium
    420 mg
  • Sugars
    5 g
  • Protein
    9 g
  • Calories
    256
  • Total fat
    10 g
  • Potassium
    215 mg
  • Cholesterol
    36 mg
  • Saturated fat
    2 g
  • Total carbohydrate
    33 g

%RDI

  • Iron
    10
  • Folate
    11
  • Calcium
    4
  • Vitamin A
    6
  • Vitamin C
    23







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