SHRIMP FRIED BROWN RICE
Make this Shrimp & Veggies Fried Brown Rice using leftover brown rice. It's a quick and easy dinner that the whole family will love!
Provided by Kate
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- In a large skillet or wok, preheat 2 tablespoons of sesame oil and add the diced onion, carrot, minced garlic and ginger. Stir fry over medium heat for about 5 minutes, or until the onion softens and the mixture becomes fragrant. Turn up the heat for the next steps:
- Season the shrimp with salt and pepper. Move the onion-carrot mixture to one side of the skillet and add the shrimp to the other. Cook the shrimp over high heat for 2-3 minutes, or until fully cooked. Stir everything together and move to one side of the skillet.
- Add 1 tablespoon of sesame oil to the empty side of the skillet and add the leftover rice. Stir fry for 2-3 minutes or until the rice is heated through. Add the frozen peas and stir fry for 2-3 minutes. Move the whole mixture to one side and add the remaining 1 tablespoon of sesame oil to the empty side of the skillet.
- Crack the 2 eggs into the oil and scramble them with the spatula until they are mostly cooked. Stir everything together and add the soy sauce. Continue stir frying until everything is heated through and mixed well. Remove from heat and stir in the scallions and lime juice.
Nutrition Facts : Calories 530 kcal, Carbohydrate 50 g, Protein 33 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 286 mg, Sodium 1966 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SHRIMP FRIED BROWN RICE
Shrimp Fried Brown Rice is a quick and healthy weeknight dinner that's so much better than takeout!
Provided by Angela Allison
Categories Main Course
Time 22m
Number Of Ingredients 11
Steps:
- Bring rice and 2 cups of water to a boil and reduce to simmer. Cook until rice is al dente, according to package directions, about 35 minutes. Set aside.
- In a small bowl, combine the soy sauce, sesame oil, and ginger paste. Set aside.
- Heat one tablespoon of canola oil in a large skillet over medium high heat. Add in the shrimp and cook until pink, about 2-3 minutes. Remove shrimp from pan and set aside.
- Add in another tablespoon of canola oil and cook the onions and garlic until softened, about 3 minutes. Add in the corn and peas and cook until warmed through, about 2 minutes. Stir in the brown rice, sauce, and shrimp and cook for about a minute.
- Push the rice mixture to the sides of the pan and crack the two eggs into the middle of the pan. Use a fork to scramble. When eggs have set, mix into the rice mixture. Serve warm.
Nutrition Facts : Calories 476 kcal, Carbohydrate 54 g, Protein 35 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 276 mg, Sodium 1064 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving
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
FRIED BROWN RICE WITH SHRIMP AND VEGETABLES
Add carrots, peas and scallion to this shrimp dish with egg and brown rice.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the shrimp to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the watercress, carrots, peas, garlic, soy sauce, and 1/4 teaspoon salt and cook, stirring constantly, until the watercress wilts and the peas heat through, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp, and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and sesame oil and serve.
FRIED BROWN RICE WITH PORK AND SHRIMP RECIPE - (4/5)
Provided by MooK
Number Of Ingredients 16
Steps:
- Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt. Cook, stirring occasionally, until rice is tender, about 35 minutes. Drain well and return to pot. Cover and set aside. While rice cooks, cut pork into 1-inch pieces and slice each piece against grain 1/4 inch thick. Combine pork with hoisin, honey, five-spice powder, cayenne, and 1/2 teaspoon salt and toss to coat. Set aside. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp in even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon vegetable oil to cleared side of skillet. Add eggs to clearing and sprinkle with 1/4 teaspoon salt. Using rubber spatula, stir eggs gently until set but still wet, about 30 seconds. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to clean bowl. Heat remaining 2 teaspoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add pork in even layer. Cook pork without moving it until well browned on underside, 2 to 3 minutes. Flip pork and cook without moving it until cooked through and caramelized on second side, 2 to 3 minutes. Transfer to bowl with shrimp-egg mixture. Heat sesame oil in now-empty skillet over medium-high heat until shimmering. Add scallion whites and cook, stirring frequently, until well browned, about 1 minute. Add garlic and ginger and cook, stirring frequently, until fragrant and beginning to brown, 30 to 60 seconds. Add soy sauce and half of rice and stir until all ingredients are fully incorporated, making sure to break up clumps of ginger and garlic. Reduce heat to medium-low and add remaining rice, pork mixture, and peas. Stir until all ingredients are evenly incorporated and heated through, 2 to 4 minutes. Remove from heat and stir in scallion greens. Transfer to warmed platter and serve.
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