Jumbo Shrimp & Vegetable Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
* 4 tbsp. Olive Oil, divided* Fresh-ground Black Pepper, to taste* 1 small Red Onion, chopped / diced [Mine weighed: 125g.]* 4 cloves Garlic, divided* 12 White Mushrooms, chopped / diced [Mine weighed: 370g.]* 1 Green Pepper, chopped / diced [Mine weighed: 205g.]* 1 cup Frozen Peas [Mine weighed: 140g.]* 30 Jumbo Black Tiger Shrimp (cooked, peeled, deveined, tail on), each with tail removed and cut in half - making 60 pieces [Mine weighed: 330g.]* 4 cups Brown Rice, cooked / cold* 3 tbsp. Kikkoman Soy Sauce* 3 Large Eggs, beaten
1. First, prepare all of your ingredients... Wash, dice, and measure out the vegetables. Secondly, rub cooked rice with clean wet hands so all the grains are separated. Finally, beat the eggs in a small bowl. Have your garlic cloves and soy sauce (with measuring spoon!) handy; this will all come together quickly, and you don't want to have to scramble to measure things, cut things, etc. Better to just have it all ready, and then just toss each item in as required! :)
2. In a wok or large frying pan (I prefer a wok!), heat 1 tbsp. of the oil with fresh-ground black pepper over medium to medium-high heat. Add 2 cloves of garlic (minced) and the red onion, and stir-fry for about one minute. Add the mushrooms, green pepper, and peas; stir-fry for 3 - 5 minutes, or until heated through and still a little crisp / crunchy - you don't want to over-do your vegetables! Remove from wok and reserve.
3. Add another tbsp. of the oil to the wok, heat, and then add the remaining 2 cloves of garlic (minced) and the shrimp. Stir-fry for about 2 minutes, or until heated through - you don't want to over-do the shrimp or it will have a rather rubbery texture! Remove from wok and reserve.
4. Heat the remaining 2 tbsp. of the oil to the wok. Add the rice, and stir-fry for about 2 to 3 minutes to heat through. Lower the heat to medium (if you'd been using a higher temperature), add the reserved vegetables and shrimp to the wok, and add the soy sauce at this time. Stir to mix.
5. Make a well in the middle of the wok, and quickly soft-scramble the eggs in the well. Before they are completely cooked, stir into the rice mixture to incorporate.
6. Serve immediately. Makes 9 'servings'. Each 'serving' is approximately one cup. Enjoy! :)
Number of Servings: 9
Recipe submitted by SparkPeople user CURVES_N_CURLS.
2. In a wok or large frying pan (I prefer a wok!), heat 1 tbsp. of the oil with fresh-ground black pepper over medium to medium-high heat. Add 2 cloves of garlic (minced) and the red onion, and stir-fry for about one minute. Add the mushrooms, green pepper, and peas; stir-fry for 3 - 5 minutes, or until heated through and still a little crisp / crunchy - you don't want to over-do your vegetables! Remove from wok and reserve.
3. Add another tbsp. of the oil to the wok, heat, and then add the remaining 2 cloves of garlic (minced) and the shrimp. Stir-fry for about 2 minutes, or until heated through - you don't want to over-do the shrimp or it will have a rather rubbery texture! Remove from wok and reserve.
4. Heat the remaining 2 tbsp. of the oil to the wok. Add the rice, and stir-fry for about 2 to 3 minutes to heat through. Lower the heat to medium (if you'd been using a higher temperature), add the reserved vegetables and shrimp to the wok, and add the soy sauce at this time. Stir to mix.
5. Make a well in the middle of the wok, and quickly soft-scramble the eggs in the well. Before they are completely cooked, stir into the rice mixture to incorporate.
6. Serve immediately. Makes 9 'servings'. Each 'serving' is approximately one cup. Enjoy! :)
Number of Servings: 9
Recipe submitted by SparkPeople user CURVES_N_CURLS.
Nutritional Info Amount Per Serving
- Calories: 240.1
- Total Fat: 9.3 g
- Cholesterol: 123.7 mg
- Sodium: 443.9 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 3.3 g
- Protein: 13.2 g
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