Shrimp Fried Rice
- Number of Servings: 4
Ingredients
3.5 cup Sushi Rice, Cooked (Rice Only) (by TAQUITO52) 24 oz Shrimp, cooked 2 large Egg, fresh, whole, raw 2 large Egg white, fresh 2 small (5-1/2" long) Carrots, raw 4 medium (4-1/8" long) Scallions, raw 2 serving Garlic (fresh, raw, 1 clove) (by MYWALK4LIFE) 3 tbsp Kikkoman Low Sodium Soy Sauce 1 small Onions, raw 3 1tsp Olive Oil 1 tbsp Vinegar - Natural Rice Vinegar (Nakano) 0.5 tsp Ginger Powder (by INUNISON) 0.5 tsp Pepper, white
Directions
1. In a small bowl, whisk together soy sauce, rice wine vinegar, ginger powder
and white pepper until smooth. Set aside.
2. Heat 2 tablespoons olive oil in a large wok or skillet over medium-high heat
and cool shrimp for 2-3 minutes, or until pink and opaque.
3. Season with salt and pepper and remove from heat.
4. Add carrots and onions to the same pan and saute until tender. 5-7 minutes.
5. During the last 1 minute of cooking, add garlic and cook until fragrant, but
not burned.
6. Transfer onions to same plate as shrimp and set aside.
7. Pour beaten eggs and egg whites into the skillet and scramble, breaking
them up with your spatula as you go. Then transfer to same plate as veggies and
shrimp
8. Heat remaining olive oil in skillet and, once hot, stir in leftover rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KIMRICK32.
1. In a small bowl, whisk together soy sauce, rice wine vinegar, ginger powder
and white pepper until smooth. Set aside.
2. Heat 2 tablespoons olive oil in a large wok or skillet over medium-high heat
and cool shrimp for 2-3 minutes, or until pink and opaque.
3. Season with salt and pepper and remove from heat.
4. Add carrots and onions to the same pan and saute until tender. 5-7 minutes.
5. During the last 1 minute of cooking, add garlic and cook until fragrant, but
not burned.
6. Transfer onions to same plate as shrimp and set aside.
7. Pour beaten eggs and egg whites into the skillet and scramble, breaking
them up with your spatula as you go. Then transfer to same plate as veggies and
shrimp
8. Heat remaining olive oil in skillet and, once hot, stir in leftover rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KIMRICK32.
Nutritional Info Amount Per Serving
- Calories: 422.6
- Total Fat: 8.0 g
- Cholesterol: 424.5 mg
- Sodium: 895.7 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 1.5 g
- Protein: 45.2 g
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