Print Options
Shrimp Fried Rice
This delectable shrimp fried rice 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
- 1. 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.
- 2. In the same skillet, melt the remaining 3 Tbsp. butter. 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. Top with 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.
© 2024 RDA Enthusiast Brands, LLC
