Homemade Shrimp Fried Rice Recipe

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Homemade Shrimp Fried Rice Recipe

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Growing up in Manhattan, I got spoiled by authentic Chinatown fried rice. Now living in the south, I've yet to find a restaurant that serves fried rice as good as I grew up with. The combination of ingredients in this recipe is so fantastic, I now prefer to make my own fried rice at home.—Katherine White, Clemmons, North Carolina
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 15 min.

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons plus 2 teaspoons sesame oil, divided
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons canola oil, divided
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 4 cups cold cooked rice
  • 1/4 teaspoon salt
  • 4 green onions, sliced
  • 1/3 cup minced fresh cilantro

Directions

In a small bowl, combine the soy sauce, 2 tablespoons sesame oil, ginger, garlic and pepper flakes. Transfer 3 tablespoons to a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Set aside remaining soy sauce mixture.
In a large skillet or wok, stir-fry onion and pepper in 1 tablespoon canola oil and 1 teaspoon sesame oil for 4-6 minutes or until crisp-tender. Remove and set aside.
Drain shrimp and discard marinade. In the same skillet, stir-fry shrimp in remaining canola and sesame oil for 5-6 minutes or until they turn pink. Remove and set aside.
Add rice, reserved soy sauce mixture and salt to the pan; cook 4-6 minutes or until heated through, stirring to break up rice and coat evenly. Stir in green onions, cilantro, onion-pepper mixture and shrimp; heat through. Yield: 4 servings.
Originally published as Shrimp Fried Rice in The Taste of Home Cookbook 2011, p41

Nutritional Facts

1-1/2 cups: 475 calories, 18g fat (2g saturated fat), 138mg cholesterol, 1208mg sodium, 50g carbohydrate (2g sugars, 2g fiber), 26g protein.

  • 1/4 cup soy sauce
  • 2 tablespoons plus 2 teaspoons sesame oil, divided
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons canola oil, divided
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 4 cups cold cooked rice
  • 1/4 teaspoon salt
  • 4 green onions, sliced
  • 1/3 cup minced fresh cilantro
  1. In a small bowl, combine the soy sauce, 2 tablespoons sesame oil, ginger, garlic and pepper flakes. Transfer 3 tablespoons to a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Set aside remaining soy sauce mixture.
  2. In a large skillet or wok, stir-fry onion and pepper in 1 tablespoon canola oil and 1 teaspoon sesame oil for 4-6 minutes or until crisp-tender. Remove and set aside.
  3. Drain shrimp and discard marinade. In the same skillet, stir-fry shrimp in remaining canola and sesame oil for 5-6 minutes or until they turn pink. Remove and set aside.
  4. Add rice, reserved soy sauce mixture and salt to the pan; cook 4-6 minutes or until heated through, stirring to break up rice and coat evenly. Stir in green onions, cilantro, onion-pepper mixture and shrimp; heat through. Yield: 4 servings.
Originally published as Shrimp Fried Rice in The Taste of Home Cookbook 2011, p41

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