Shrimp Fried Rice







A recipe from the cuisine, allowed in a / diet.

Creamy, warming and super-easy to put together. That’s how this stew really is. It has a certain Asian touch, especially because of the rice, soy sauce, and shrimp. Add scrambled eggs and some more vegetable goodies and create an irresistible assortment of flavors, just ready to be enjoyed.

Nutritional Chart

Calories: 316 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 23 g
  • 15 g
  • 21 g

Ingredients Needed for Shrimp Fried Rice

For the shrimp:

5 ounces of shrimp
1 teaspoon cornstarch
1 teaspoon vegetable oil

For the scrambled eggs:

1 teaspoon vegetable oil
4 eggs, whisked

For the stew:

1 teaspoon vegetable oil
1 spring onion, chopped
2 ounces of baby carrots
3 ounces of frozen peas
7 ounces of cooked rice
1 teaspoon soy sauce

How to Make Shrimp Fried Rice

  1. For the shrimp:

    Add the shrimp and cornstarch to a bowl, season with salt and pepper, and mix using your hand.

  2. Heat the vegetable oil in a skillet over low-medium heat and add the shrimp. Cook and stir until pinkish-brown and opaque, or for 4 – 5 minutes. Set aside.
  3. For the scrambled eggs:

    Heat the oil in a skillet over medium heat and add the whisked eggs. Cook, pull and fold the eggs across the skillet until thickened. Set aside.

  4. For the stew:

    Heat the oil in a skillet over low heat. Add the spring onion, baby carrots, peas, and cooked rice. Stir them in.

  5. Season with salt and pepper and add the soy sauce. Cook and stir for 1 – 2 minutes. Add the cooked shrimp and rice, stir them in, and remove from heat.

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