Homemade Shrimp Fried Rice
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
Total TimePrep: 20 min. + marinating Cook: 15 min.
- 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
- 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.
Nutrition Facts1-1/2 cups: 475 calories, 18g fat (2g saturated fat), 138mg cholesterol, 1208mg sodium, 50g carbohydrate (2g sugars, 2g fiber), 26g protein.
Originally published as Shrimp Fried Rice in Taste of Home Cookbook Contest 2010/2011
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