Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 4 tablespoons butter, divided; 4 large 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

This delectable shrimp dish 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. —Sandra Thompson, White Hall, Arkansas

Ingredients

4 tablespoons butter, divided
4 large 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

Directions

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.

Nutrition Facts

1 serving: 332 calories, 12g fat (6g saturated fat), 236mg cholesterol, 422mg sodium, 33g carbohydrate (3g sugars, 4g fiber), 21g protein.

Originally published as Shrimp Fried Rice in Country Woman May/June 2002

Reviews

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Average Rating:

pattyfrog

Oct 26, 2018

Really? It's a dead dish. Where's the flavor, the pizzazz, the tasre?
Lynn

Jun 17, 2018

I was so hoping this was going to be a good recipe, however, I was greatly disappointed... It was extremely bland, which I should have expected since there was no seasoning other than salt and pepper. The only thing that gave this some flavor was the bacon... Will not make this recipe again.
SuzieQ909

Jan 2, 2018

AMAZING FLAVOR!!! So quick to make. I did pre-prep cooking the rice and bacon. I used chicken instead of shrimp only because that was what I had on hand, and precooked it. Whole family loved it. I can hardly wait to try it with the shrimp. It is definitely going on my favorites list!!
2124arizona

Jul 4, 2017

We had a school get-together representing different countries around the world. Our country was China so I fixed this fried rice and it went so fast. It was so good!! I'll be fixing this again!!
LPHJKitchen

Feb 25, 2017

This recipe was easy! It's one of our favorite meals! We decided to omit the bacon and add just a touch of soy sauce to the mixture. It is also great topped with some chopped green onions
abashu

Jan 9, 2016

I really liked this. I used the California blend vegetables. I don't like shelling the shrimp, so I thought next time I might buy the already cooked shrimp. I buy the shrimp in the freezer section and divide up what I need for individual meals. If you have a family to feed this would not work. But because it is just me and my husband it is the easiest way.
KittieCatt

Dec 23, 2015

Can this be made with frozen shrimp? I haven't made this yet, but I needed to rate it in order to submit a question. I'll pre-cook and use brown rice, and I'll also add one finely minced clove of garlic. I'll also sprinkle some fresh & finely chopped chives over the completed dish. So, can I make this with frozen shrimp?
veggiemama

Dec 28, 2014

I thought this would be too bland, but it's really very good! I paired it with store-bought spring rolls for a fast dinner.
marthafore

Jan 26, 2012

this also was good i just used a lil more onion and garlic powder and it was perfect..