A tastier alternative to takeout
Adapted from Averie Cooks
Better Than Takeout Shrimp Fried Rice
Ingredients
Instructions
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Prepare rice according to package directions. Set aside.
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In a large nonstick skillet or wok, heat sesame and vegetable oils over medium-high heat. Add shrimp and cook 3 minutes or until shrimp is no longer translucent, turning once halfway through cooking. Using a slotted spoon, remove shrimp from skillet and place on a plate, leaving the oils and cooking juices in the skillet. Set the shrimp aside.
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Add peas, carrots, and corn to the skillet and cook 2-3 minutes or until vegetables begin to soften, stirring occasionally.
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Add garlic and ginger and cook for 1 minute, stirring as it cooks.
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Push vegetables to one side of the skillet. Add eggs to the other side and cook to scramble. Break up cooked eggs into small pieces.
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Add rice, shrimp, and green onions. Drizzle soy sauce evenly over the mixture and season with salt and pepper. Stir to combine. Cook for about 2 minutes or until shrimp is reheated.
Serving Size About 1 1/4 cups
Servings 4
- Amount Per Serving
- Calories 648kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 6g30%
- Cholesterol 510mg170%
- Sodium 1632mg68%
- Potassium 306mg9%
- Total Carbohydrate 59g20%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 42g84%
- Calcium 9 mg
- Iron 36 mg
- Vitamin D 240 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- The amount of shrimp can be adjusted to suit your tastes. The dish as shown on this recipe card used 1 1/2 pounds of small shrimp.
- It doesn't matter which size of shrimp are used as long as the total weight is the same.
- Leftovers may be kept in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
