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Shrimp Fried Rice

 Shrimp Fried Rice
This delectable side is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item.
8 ServingsPrep/Total Time: 20 min.


  • 4 tablespoons butter, divided
  • 4 eggs, lightly beaten
  • 3 cups cold cooked rice
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 bacon strips, cooked and crumbled, optional


  • In a large skillet, melt 1 tablespoon butter over medium-high heat.
  • Pour eggs into skillet. As eggs set, lift edges, letting uncooked
  • portion flow underneath. Remove eggs and keep warm.
  • Melt remaining butter in the skillet. Add the rice, vegetables and
  • shrimp; cook and stir for 5 minutes or until shrimp turn pink.
  • Meanwhile, chop eggs into small pieces. Return eggs to the pan;
  • sprinkle with salt and pepper. Cook until heated through, stirring
  • occasionally. Sprinkle with bacon if desired. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 241 calories, 9 g fat (4 g saturated fat), 206 mg cholesterol, 354 mg sodium, 24 g carbohydrate, 3 g fiber, 15 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon

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Shrimp Fried Rice (continued)

Wine (continued)
or Pinot Grigio.