Shrimp Fried Brown Rice

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 312.5
  • Total Fat: 10.7 g
  • Cholesterol: 192.5 mg
  • Sodium: 861.0 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 3.4 g
  • Protein: 18.1 g

View full nutritional breakdown of Shrimp Fried Brown Rice calories by ingredient
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Introduction

Simple, fully loaded shrimp fried rice Simple, fully loaded shrimp fried rice
Number of Servings: 15

Ingredients

    8 large Egg, fresh, whole, raw
    4 cup, chopped Carrots, raw
    4 cup, chopped Onions, raw
    12 serving Nishiki Brown Rice
    180 gram(s) Kikoman Light Soysauce
    10 serving Garlic, cooked (1 clove / serving)
    2.5 tbsp Lee Kum Kee Oyster Flavored Sauce
    2 cup Peas, frozen
    32 oz Great Value Jumbo Shrimp
    9 tbsp Butter, unsalted

Tips

Make sure the rice is very chill/cold. I recommend preparing it the day before you plan to cook so it can chill overnight in refrigerator.

Prepare/dice all ingredients first.

Read through recipe to be ready to add ingredients in proper order.


Directions

1) Whisk eggs. Heat 1tbsp butter and scramble eggs when butter has melted. Remove eggs from pan, separate into small pieces and set aside to be added to rice mixture later.

2) Cut shrimp into small pieces and sauce in butter. Removed when totally cooked (but not dry) and set aside to be added later.

3) Add an additional 2 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic. Sauté for about 5 minutes or until the onion and carrots are soft (usually takes longer than 5 minutes).

4) Increase heat to high, push ingredients to one side of pan, add in the remaining 3 tablespoons of butter to empty area. When melted Immediately add the chilled rice, green onions (optional), soy sauce and oyster sauce on top of butter, let it sit for a 10 seconds and stir until combined, pausing between stirs to allow rice to sit/fry on pan.

5) Then add in the eggs and shrimp, then stir to combine. Remove from heat and serve immediately, refrigerating remainder.




Serving Size: ~1 cup or 1/10th of entire recipe

TAGS:  Vegetarian Meals |

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