SHRIMP FRIED RICE
This delectable shrimp fried rice is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. -Sandra Thompson, White Hall, Arkansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm., Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.
Nutrition Facts : Calories 332 calories, Fat 12g fat (6g saturated fat), Cholesterol 236mg cholesterol, Sodium 422mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.
FRIED RICE: SAILOR'S SCRAMBLE RECIPE BY TASTY
Here's what you need: extra large shrimp, teriyaki sauce, vegetable oil, kimchi, large eggs, cooked white rice, soy sauce, sesame oil
Provided by Codii Lopez
Categories Lunch
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
- In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
- To the same pan, add the kimchi and eggs to the pan and cook until the eggs are set, about 3 minutes.
- Add the rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 779 calories, Carbohydrate 87 grams, Fat 25 grams, Fiber 4 grams, Protein 47 grams, Sugar 18 grams
FRIED RICE: DEVIOUS SHRIMP SCRAMBLE RECIPE BY TASTY
Here's what you need: extra large shrimp, teriyaki sauce, vegetable oil, fresh vegetables, large eggs, cauliflower rice, soy sauce, sesame oil
Provided by Codii Lopez
Categories Lunch
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the shrimp and teriyaki sauce. Marinate in the refrigerator for 30 minutes.
- In a large pan, heat the vegetable oil over medium-high heat. Add the marinated shrimp and cook until pink and opaque, about 5 minutes. Remove the shrimp from pan and set aside.
- To the same pan, add the vegetables and eggs to the pan and cook until the eggs are set, about 3 minutes.
- Add the cauliflower rice, soy sauce, and sesame oil and cook until heated through, about 5 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 49 grams, Fat 24 grams, Fiber 8 grams, Protein 45 grams, Sugar 25 grams
EASY HOMEMADE SHRIMP FRIED RICE
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.
Provided by MonkeyMama
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
- Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g
CAULIFLOWER SHRIMP FRIED RICE RECIPE BY TASTY
Here's what you need: cauliflower florets, sesame oil, carrots, garlic, large shrimp, frozen peas, eggs, low sodium soy sauce, white pepper, green onion
Provided by Joey Firoben
Categories Lunch
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse cauliflower in a food processor until broken into rice-sized pieces.
- Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
- Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
- Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
- Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
- Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
- Enjoy!
Nutrition Facts : Calories 251 calories, Carbohydrate 16 grams, Fat 6 grams, Fiber 5 grams, Protein 32 grams, Sugar 5 grams
VEGGIE FRIED RICE RECIPE BY TASTY
Here's what you need: oil, carrot, garlic, onion, bell pepper, broccoli floret, pea, corn, eggs, white rice, soy sauce, sesame oil, pepper
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent.
- Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
- Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
- Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
- Enjoy!
Nutrition Facts : Calories 385 calories, Carbohydrate 57 grams, Fat 11 grams, Fiber 3 grams, Protein 13 grams, Sugar 4 grams
CHICKEN FRIED RICE RECIPE BY TASTY
Here's what you need: cooking oil, garlic, white onion, carrot, frozen corn, frozen peas, brown rice, rotisserie chicken, egg, soy sauce, sesame oil, salt, pepper, green onion, sesame seed
Provided by Crystal Hatch
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 15
Steps:
- In a large skillet heat oil over medium heat. Add garlic, onion, carrot, corn, and peas. Cook until carrots are tender, stirring occasionally.
- Add brown rice, chicken, egg, soy sauce, sesame oil, salt, and pepper to taste, and stir. Cook for another minute, or until everything is heated thoroughly.
- Serve with a sprinkle of sesame seeds and green onion.
- Enjoy!
Nutrition Facts : Calories 1538 calories, Carbohydrate 201 grams, Fat 47 grams, Fiber 12 grams, Protein 75 grams, Sugar 10 grams
SHRIMP FRIED RICE
Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.
Provided by Eric Kim
Categories dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
- Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
- Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
- Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
- Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.
More about "fried rice devious shrimp scramble recipe by tasty recipes"
BETTER THAN TAKEOUT SHRIMP FRIED RICE | THE RECIPE CRITIC
From therecipecritic.com
4.9/5 (22)Total Time 40 minsCategory Side DishCalories 129 per serving
- Preheat a large skillet or wok to medium heat. Add vegetable oil, 1 Tablespoon sesame oil and shrimp to the skillet and salt and pepper. Cook the shrimp for 2-3 minutes or until no longer pink. Remove with a slotted spoon and set aside.
- Add white onion and peas and carrots and fry until tender. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.
- Add the rice and shrimp to the veggie and egg mixture. Pour the soy sauce and 1 Tablespoons sesame oil on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
SHRIMP FRIED RICE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY BETTER-THAN-TAKEOUT SHRIMP FRIED RICE - AVERIE …
From averiecooks.com
SHRIMP FRIED RICE (EASY & QUICK) - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
EASY SHRIMP FRIED RICE RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
EASY SHRIMP FRIED RICE RECIPE - EATING ON A DIME
From eatingonadime.com
SHRIMP FRIED RICE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
SHRIMP FRIED RICE CALORIES - YOU MIGHT BE KNOW
From lifestylefoodies.com
NASI GORENG (INDONESIAN FRIED RICE) - CAROLINE'S COOKING
From carolinescooking.com
SHRIMP FRIED RICE - COOKING CLASSY
From cookingclassy.com
SHRIMP FRIED RICE (EASY 20-MIN RECIPE) - DOWNSHIFTOLOGY
From downshiftology.com
SHRIMP FRIED RICE RECIPE | RECIPES.NET
From recipes.net
FRIED RICE: DEVIOUS SHRIMP SCRAMBLE RECIPE BY TASTY
From pinterest.com
BEST EGG FRIED RICE RECIPE [KOREAN BREAKFAST]
From theblondebuckeye.com
SHRIMP FRIED RICE - DAMN DELICIOUS
From damndelicious.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love