My hubby has been begging me to make him this shrimp fried rice even though I’m not a big lover of shrimp. It works just as well with vegetables, meat, chicken, or hog. Chinese night has arrived at home!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 large eggs
- 2 teaspoons water
- 2 tablespoons butter
- 5 tablespoons vegetable oil
- 5 cups cold cooked rice
- 2 ½ cups small cooked, tail-off shrimp
- 5 tablespoons soy sauce, or more to taste
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 1 cup finely chopped green onion
- salt to taste
Instructions
- Whisk eggs and water together in a small bowl.
- Melt butter in a large nonstick frying pan or wok over medium heat. Add egg mixture and cook, without stirring, until almost firm, 1 to 2 minutes. Flip and cook for 1 minute more. Carefully transfer egg to a plate and slice into thin strips, about 2 1/2-inches long.
- Heat oil in the same pan over medium-high heat. Add rice and cook, stirring constantly, until rice is nicely separated and firm, but not browned, 3 to 5 minutes. Add shrimp, soy sauce, sesame oil, and pepper. Reduce heat to medium and cook, stirring constantly, for 3 minutes. Add green onion and egg strips; cook for 1 minute.
- Season with salt and additional soy sauce if needed.
- Please note that your rice must be cold! Rice from a rice cooker that has been refrigerated overnight is optimal for this recipe. Rice that is too wet or not chilled enough before cooking will not yield optimal results.
- I use frozen small shrimp (the kind intended for shrimp salad) that has been thawed. Use larger shrimp if you prefer.
Nutrition Facts
| Calories | 415 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 176 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 952 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
It was very easy (but you gotta stir constantly so don’t plan on walking away). Very flavorful. I could see adding more veggies to this, but it was a great use of some leftover rice I had with minimal ingredients.
Great recipe. Loved it.
It was so good. My husband said he could eat this every day.
it was pretty good. not exactly what I was looking for but it works. tastes fine. I made it with 3 eggs instead of 2.