Shrimp Fried Rice

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This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you’ll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5.

Shrimp Fried Rice
photographer: Peter Ardito
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 1 1/2 cups water

  • 1 cup instant brown rice

  • 2 tablespoons hoisin sauce, (see Tips)

  • 4 teaspoons reduced-sodium soy sauce

  • 2 teaspoons toasted sesame oil

  • 4 teaspoons canola oil, divided

  • 2 large eggs, lightly beaten

  • 8 ounces peeled and deveined raw small shrimp, (51-60 per pound; see Tips)

  • 2 tablespoons minced fresh ginger

  • 4 cups stringless snap peas, (12 ounces)

  • 1 medium red bell pepper, cut into 1/2-inch pieces

  • 2 medium carrots, halved lengthwise and thinly sliced

  • 4 scallions, chopped

Directions
  1. 4 servings, 2 cups each

  2. Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes. Spread the rice out on a large baking sheet to cool.

  3. Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside.

  4. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer the egg to a bowl.

  5. Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink, 1 1 /2 to 2 minutes. Transfer the shrimp to the bowl.

  6. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp; cook, stirring, until heated through, about 1 minute. Remove from the heat and gently stir in the sauce mixture.


Nutritional Facts

Servings
4
Per serving
Calories
307
Carbohydrates
34g
Fat
11g
Saturated Fat
2g
Monounsaturated Fat
5g
Protein
17g
Cholesterol
165mg
Dietary Fiber
5g
Potassium
523mg
Sodium
462mg
Added Sugars
2g
Exchanges
1 starch
2 1/2 vegetable
1 lean meat
1/2 medium-fat meat
1 1/2 fat
Carbohydrate Servings
2
Vitamin C (157% daily value)
Vitamin A (147% dv)
Folate (23% dv)
Magnesium (21% dv)
Iron (18% dv)
Potassium (15% dv).

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