Shrimp 'Fried' Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 304.9
  • Total Fat: 7.4 g
  • Cholesterol: 159.0 mg
  • Sodium: 574.5 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 19.2 g

View full nutritional breakdown of Shrimp 'Fried' Rice calories by ingredient


Introduction

We like Chinese food, but it's expensive and greasy. So one day, I threw this all together and now it's something I make once a week. You can add teriyaki sauce if you'd like, you can also change up the veggies.
Cook the rice while the shrimp/veggie mix is cooking to save time. We like Chinese food, but it's expensive and greasy. So one day, I threw this all together and now it's something I make once a week. You can add teriyaki sauce if you'd like, you can also change up the veggies.
Cook the rice while the shrimp/veggie mix is cooking to save time.
Number of Servings: 8

Ingredients

    1 lb Peeled, Deveined Raw Shrimp
    3 Tbsp Unsalted Butter
    3 Cloves Garlic
    2 tsp Minced Ginger Root
    1/4 Cup Soy Sauce
    1 10oz pack of frozen Broccoli
    1 Cup Frozen Peas and Carrots mix
    1 Cup Bean Sprouts
    2 XL Eggs, Scrambled (without milk)
    6 Cups of Cooked White Rice

Directions

In a large wok or skillet, saute shrimp, garlic and ginger in butter on med-high heat until shrimp is no longer pink. Add soy sauce. Mix in broccoli, peas and carrots and bean sprouts. Cover and cook on medium until veggies are soft and throughly cooked. Turn down heat to low. Add scrambled eggs and cooked rice, mixing until the rice soaks up any liquid.
Makes 8 approx 1-Cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user NOODLEIO.