Quick Shrimp Fried Rice
Today's Parent
Photo: Jodi Pudge
This shrimp fried rice recipe is quick to make and super tasty.
Ingredients
-
3 tbsp
canola oil
, divided
-
1/2 lb
peeled medium
shrimp
-
2
large
eggs
, beaten
-
2 tbsp
chopped
ginger
-
1/2
of vegetable mixture from
stuffed pepper recipe
-
6 cups
leftover cooked basmati
rice
-
1 cup
green
peas
-
1/4 cup
chopped
green onions
-
3 tbsp
low-sodium
soy sauce
Instructions
- Heat 1 tbsp canola oil in a large frying pan or wok over medium-high. Add shrimp and sauté for 1 to 2 min or until shrimp are pink and just cooked through. Remove shrimp from pan and reserve.
- Add remaining 2 tbsp oil to pan. Add eggs and cook, stirring, for 20 sec. or until set. Push eggs to the side, add ginger and sauté for 1 min or until fragrant. Add vegetable mixture and rice, and stir-fry for 5 min or fully reheated. Add peas, green onions, reserved shrimp and soy sauce, and stir for 2 min or until flavours are fully combined. Serve with Asian chili sauce for the grown-ups.
Nutrition (per serving)
- Calories
- 643,
- Protein
- 25 g,
- Carbohydrates
- 89 g,
- Fat
- 20 g,
- Fibre
- 5 g,
- Sodium
- 635 mg.
