Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 237 milliliters shredded carrots; 710 milliliters cooked white rice; 2 larges eggs; 1 Tbsp minced peeled ginger; 4 servings Kosher salt; 2 Tbsps low-sodium soy sauce; 1 bunch scallions, chopped; 1 teaspoon sesame oil; 227 grams shrimp, peeled, deveined and cut into pieces; 113 grams fresh or frozen snow peas (thawed, if frozen), halved; 2 Tbsps vegetable oil

If you have roughly 25 minutes to spend in the kitchen, Shrimp Fried Rice might be an awesome gluten free, dairy free, and pescatarian recipe to try. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 339 calories, 20g of protein, and 11g of fat each. A couple people really liked this Chinese dish. It works well as a budget friendly main course. If you have carrots, ginger, vegetable oil, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Shrimp Fried Rice | Thingamajig Tuesdays with Success® Rice, Shrimp Fried Rice | Thingamajig Tuesdays with Success® Rice, and Shrimp Fried Rice | Thingamajig Tuesdays with Success® Rice.

Instructions

Whisk the eggs with a pinch of salt in a small bowl.

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Egg

Salt

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Whisk

Bowl

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.

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Vegetable Oil

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Frying Pan

Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds.

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Egg

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Spatula

Transfer to a cutting board and cut into thin strips.

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Cutting Board

Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside.

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Sesame Oil

Soy Sauce

Water

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Bowl

Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat.

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Vegetable Oil

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Frying Pan

Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes.

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Ginger

Shrimp

Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute.

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Green Onions

Snow Peas

Carrot

Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.

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Soy Sauce

Rice

Egg

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Bowl

Per serving: Calories 358; Fat 12 g (Saturated 2 g); Cholesterol 194 mg; Sodium 431 mg; Carbohydrate 43 g; Fiber 3 g; Protein 20 g

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

237milliliters

shredded carrots 710milliliters

cooked white rice 2larges

eggs 1Tbsp

minced peeled ginger 4servings

Kosher salt 2Tbsps

low-sodium soy sauce 1bunch

scallions, chopped 1teaspoon

sesame oil 227grams

shrimp, peeled, deveined and cut into pieces 113grams

fresh or frozen snow peas (thawed, if frozen), halved 2Tbsps

vegetable oil

Recommended wine: Wine, Alcoholic Drink, White Wine, Food Product Category, Riesling, Gewurztraminer, Chenin Blanc

Fried Rice can be paired with Wine, Alcoholic Drink, and White Wine. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Momo Sauvignon Blanc with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Momo Sauvignon Blanc

Displays a complex nose with aromas of tropical fruit, herbaceous notes and a hint of cassis. The natural fermentation adds a rich and textural quality to the palate, with subtle notes of lemon zest and passion fruit. The finish is crisp and dry. Delicious with all types of seafood and summer salads, or enjoy by itself as a refreshing aperitif.