|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 162g||59%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Shrimp fried rice is a great recipe for nights when you're looking for a quick way to use up leftovers. Feel free to experiment with using fresh mushrooms or other vegetables in place of the peas.
- For the Rice:
- 8 ounces shrimp (frozen or fresh, thawed and peeled)
- 1 medium onion (diced)
- 2 green onions (sliced)
- 2 eggs (beaten)
- 1/2 cup peas
- 4 cups rice (cooked but cold)
- 4 to 5 tablespoons oil (for stir-frying, or as needed)
- For the Marinade:
- 1 tablespoon oyster sauce (or to taste)
- 1 tablespoon soy sauce (or to taste)
- 1 teaspoon salt (or to taste)
- Pepper (to taste)
- 1 teaspoon cornstarch (mixed with 1 1/2 teaspoons water)
Gather the ingredients.
Chop the shrimp into 3 to 4 pieces each and transfer to a bowl.
Add the marinade ingredients to the bowl and marinate for 15 minutes.
Heat the wok over medium heat and add 1 tablespoon oil.
When oil is hot, pour 1/2 the beaten egg into the wok and scramble until just cooked through. Transfer egg to a plate and wipe out wok.
Heat the wok over medium-high heat and add 2 tablespoons of oil.
When oil is hot, stir fry the onion, peas, and shrimp on high heat for 2 to 3 minutes, remove and set aside.
Add another tablespoon of oil to the pan, reduce heat to medium, and stir fry the rice with soy sauce and oyster sauce.
Add the other ingredients and combine thoroughly.
Serve garnished with more sliced green onions.